The inspiration for the Irving Park restaurant was Cunningham’s own childhood growing up in Moline and eating pork tenderloin sandwiches, which he’s had a hard time finding since he moved to the city. He missed the regional favorite and said that if he opened a sandwich shop, having it on the menu would be essential. He takes a whole pork loin, trims the fat and pounds it with a mallet to tenderize it before submerging it in a buttermilk brine and coating it in a house breadcrumb mix. After frying, it’s served on a buttery bun with mayo, mustard, lettuce, shaved onion and a dill pickle.