Bunk co-owners Tommy Habetz and Nick Wood package outsized flavor between two slices of bread, from a rousing pork belly Cubano to a defining Oregon albacore tuna melt, in a handful of lively outposts around town. Find the same signature sammies at the two spin-off Bunk Bars, along with loud, live indie music, an anti-mixology bar, and late-night hours, plus some additional finds, like the mole tater tots, courtesy of Habetz’s dream addition—a deep fryer.