Porchetta & Co. has quadrupled its capacity with a King West outpost. The original, five-seat, pork-slinging kitchen is still building porcine stacks on Dundas West, but owner Nick auf der Mauer’s comparatively palatial new location proves that bigger is better—mostly because local craft beer is on offer at the new spot. The expanded menu, which includes sides like a chicharron-topped kale Caesar, is also a plus. The house special—a slice of slow-roasted porchetta slathered in truffle sauce, crunchy mustard, and hot sauce, finished with a flurry of parm, and served on a Thuet bun that’s chewy, yet yielding—is still the best thing on offer. Heck, it might be the best sandwich downtown.