A year or so ago Dr. Field Goods quietly snatched up a second storefront in the same plaza as its restaurant, using it for storage and eventually prep, leveraging the extra space to make more deliciousness in house. They've now added a small front of house with a half dozen chairs at a counter and a deli case, and christened it Dr. Field Goods Butcher Shop and Bakery.
I've now been there four times, and HOLY CRAP is it amazing. Charcuterie, fresh bread and other baked goods, and at lunch, bar-none the best sandwiches I can think of in town.
The charcuterie is highly market-driven, depending on the local meat they can source and the produce that looks good at the farmers market. The asparagus and feta pork sausages we brought home on our first visit were absolutely stellar, and no less good than the house made, house smoked hot dogs we got on our second. Today there was a goat sausage with cherries and cinnamon, and another with garlic scapes and onion. They're also making all sorts of pates, along with homemade cold cuts like mortadella, smoked chicken, and liverwurst. And you can also get straight-up butcher shop stuff, from steaks to chicken livers to bones and knuckles.
The baked goods are also very good, most especially the bread. The house rye is about perfect, designed to work with a sandwich (see below) by being reasonably soft, a little sweet, and still plenty hearty. The baguette was perhaps a tick less good than the rye, but still excellent and sandwich-focused. Haven't tried their cinnamon rolls or croissants, but they look well considered and on the deliberately indelicate side, a more manly riff on the canonical pastries you find at Dulce. The chocolate chip cookie was again about perfect, a big and chewy affair with the classic three "zones" of crisp, chewy, and in-between sweet spot.
But as good as all of the above were, the sandwiches just blew the doors off of anything else I can think of in Santa Fe. The house smoked ham and melted cheese, with dressed beet greens and pickled onions on a griddled hoagie roll (why yes, also house made) was without a doubt the best ham and cheese I've ever had. The liverwurst, pickled onion, and rustic mustard on house rye was simply incredible, a hearty combination of simple and elegant flavors that combined in an almost alchemical way. $12 gets you an enormous (like, easily enough for two meals) sandwich and a massive pile of house-cut fries, all cooked to order.
It's hard to describe the awesome heartfelt ambition manifest in every facet of this place. I just hope they're popular enough to stick around a while (hopefully Cheesemongers and other places can start sourcing the charcuterie?). I can't think of another eatery in all of NM that tries this hard and succeeds so completely. Go early, go often, this place is the real deal.