The idea behind The Butcher’s Son, a vegan deli and sandwich shop, is offering a place where former meat eaters can get facsimiles of the pre-vegan dishes they crave. Thus, the menu is filled with items such as a meatball sandwich, Philly cheesesteak, and spicy chicken B.L.A.T., in which the “meat” is made from plant-based products such as seitan or yuba enhanced with wheat gluten and protein flour. It’s also a gorgeous space inside a beautifully renovated old building, filled with natural light, exposed brick walls, and a pitched wood rafter ceiling. There is very little verbiage anywhere that IDs this place and its food as vegan, which feels both intentional and subversive. Imitation meat rarely tastes like the real thing, but the sandwiches here are pretty good. The meatball sub, with meatballs made from a mix of seitan and shiitake mushrooms and fried mozzarella made with cashews, was sloppy and satisfying. The meatballs were flavorful with a backbone of mushrooms and had a familiar bouncy texture, while the fried mozzarella had a comforting gooiness that bound the whole thing together. Ditto for the B.L.A.T., which featured a spicy “chicken” and smoky “bacon” that melded nicely with the crisp lettuce and fresh avocado. Serves lunch and dinner daily except Wednesday when closed.