At first we dismissed Karen Hatfield's new café as a humble bakery-and- sandwiches operation. How wrong we were. OK, the tuna sammie is fish on white bread, but it's fresh albacore on a house-made country loaf. The chicken salad on crispy “toast” is flecked with tarragon, studded with grapes and walnuts, and dressed with a Greek yogurt aioli. Heartier fare includes a BLTA with bacon and pork belly and a croque ma-damethat's faultless—no surprise if you've had the more formal version at Hatfield's. Leave room for pastries like the berries-and-cream cookie and the Breton butter bomb known as kouign amann.