Chef Brendan Messina, formerly of Rockefeller's in Cleveland Heights, is set to open a sandwich shop next month in Ohio City that will blend convenience with craft.

"A lot of sandwiches I'll be creating are definitely going to be chef-based," says Messina of the new Herb'n Twine Sandwich Co. "I want the flavors to marry well together and have a decent sandwich -- with quality over quantity -- for eight or nine dollars."

The centerpiece of the menu will be Messina's Porchetta Sandwich, which will feature thinly shaved pork shoulder that's been rubbed, cured in-house for 24 hours and roasted, fresh cracklings from La Plaza in Lakewood and "chilichurri sauce," which is Messina's own concoction of chilies and a classic chimichurri sauce.

"It will kind of melt in your mouth," he says of his Porchetta.

Other offerings will include daily soups, in-house smoked ham, turkey and bacon and vegan-friendly options such as hummus plates and quinoa salads. While there will be seating for about 10, Messina describes Herb'n Twine as mainly a take-out shop.

"Ohio City needs a grab-and-go spot," says Messina. "Every place, for the most part, is sit-down dining."

Herb'n Twine will also feature products from local vendors such as the Pork Chop Shop, Blackbird Baking Company and Old City Soda.

"I'm excited about Fresh Fork Market opening down the street," says Messina, adding he hopes to incorporate more exotic meats courtesy of Adam Lambert's butchering skills. "I really like the idea of local businesses supporting each other."

Formerly home to the notorious Speak in Tongues nightclub, Herb'n Twine will occupy 1,400 square feet in one of Ohio City's gorgeous century buildings at 4309 Lorain Avenue next to Bloom and Clover Wax Studio. Messina inked the lease on May 1^st and is planning to be open by July 4^th weekend. Michael McGettrick is the architect for the privately financed project.

"I want to do a modern-meets-distressed feel," says Messina, adding that the interior will feature exposed brick and an open kitchen in hopes of creating an atmosphere that is at once new age and homey. The shop will be open Monday through Saturday from 11 a.m. into the later evening hours.

Messina's professional kitchen experience began at the tender age of 12, when he washed dishes at the Asian Wok in Westlake. Now 28, the lifelong northeast Ohioan also once pursued a career in audio engineering that fell through, so he returned to the kitchen. A sous chef at Rockefeller's since 2011, that venue's May 30^th closure marked a turning point for him.

"It was time to move on and start my own thing," says Messina. "It's going to be a really exciting summer."