Sign us up for artisan charcuterie served inside this simple, airy warehouse space, especially when it starts with the rich, slightly gamy goat salami sliced in tiny rounds. This brick-and-mortar location of a homegrown business, which started with a stall at the Hope Farmers Market, now has a retail butcher shop with counter seating and a coffee bar. The young owners source animals locally and transform them into paprika-laden n’duja (defined here as “spreadable salami”) and a variety of cured-meat treats, some executed with more precision than others. Lunch might offer a terrific pig’s-head sandwich (think pork barbacoa), while dinner has featured a rarer-than-rare burger that quivered with juiciness, plus tasty liver and onions, although the latter was overcooked. (7/13)