Some things are hard to take seriously. For instance, a virtuoso kazoo-ist. Or perhaps, the world champion of hop-scotch. Some things are so simple that it seems impossible to take it seriously.

Artisan Focacceria take something very simple, very seriously. A sandwich. You take two pieces of bread, and you hold some stuff inside with said bread, so you can eat it conveniently. How hard could it be? More importantly, how good could it be?
Firstly, the coffee here is excellent. Using the better-than-solid Di Lorenzo, the only brand of coffee that has consistently signified a consistently better-than-average Barista as well as a high-quality blend, Artisan Focacceria make damned good coffee. Scott Callaghan and Jack Hanna are former employees, Barista champions both, as well as Alex Kum, now at Mecca Espresso. One of the few places where you can expect a better coffee.
But the focaccia? It's absurdly good. They use good bread, quality ingredients, and then offer them to you in traditional and creative combinations. My idea of a good sandwich have been altered irreparably by the green chilli and pork shoulder focaccia I tried there, and the other items on the menu have never disappointed. Satisfying, honest and delicious. It seems that in a perfect world, this would be the minimum quality that food would need to meet.
But we don't live in a perfect world. This place is exceptional. And mmm, sandwich times await you. You'll be forced to take it seriously, regardless of your scepticism. It certainly made a believer out of me.