As [Otherside’s] corned beef sandwich reveals, they do it well. The meat is on the lean side, and tender enough but not melty soft. The slight chew lets you appreciate the meat’s richness and subtle spice — which stand up to the sharp flavors of sauerkraut and mustard, as well as a thick cut of rye. A pork schnitzel sandwich was served on a soft white puff of a roll, swirled like a cloud. It contrasted with the chew of the pounded meat, thick-breaded and fried. It was topped with an appealingly complex bitter-sour slaw — a finely diced mélange of egg, caper and cabbage.