You're forgiven if you've never really considered the food at Teardrop Lounge. After all, you've bellied up for the drinks, not the eats. But, unless you're a vegan or vegetarian, that forgiveness is conditional and expires at the end of this sentence. The next time you're in the mood for a sandwich, head to Teardrop and ask for chef Mark Dunleavy's pork belly sandwich, a bread, meat and greens thing that's seemingly simple yet anything but. Depending on how it's prepared, pork belly, with its fat over fibrous tissue make up, can leave even committed carnivores feeling kind of squicky. But not this pork belly, because Dunleavy brines, stews, presses, portions, flours, and fries the pork before resting it, with some fresh slaw and whole-grain mustard, between two Pearl Bakery ciabatta roll halves. You might think that it's one of those rare sandwiches that inexplicably needs no cheese. But you'd be wrong because there's cheese in there, a housemade mascarpone which, along with the housemade mayonnaise, sweetly binds together the sandwich's green cabbage and red onion slaw. Even when they seem familiar, the drinks at Teardrop have always surprised you. Now, let the food.