A "better sandwich" shop based in California is expanding to Dallas: Mendocino Farms Sandwich Market is opening its first area location adjacent to Dallas' Arts District, joining the buzzy 2000 Ross building.

According to a representative from the company, the restaurant has a tentative opening set for spring 2020.

Founded by husband-and-wife duo Mario Del Pero and Ellen Chen, Mendocino Farms is known for bountiful versions of sandwiches like the pork belly banh mi and the hot Italian, pairing high-quality ingredients with freshly baked breads. Those sandwiches, along with entree-sized salads, have made the restaurant a hit.

The menu of sandwiches for fall includes classics such as the club, fried chicken, and tuna melt. A category called "foodie favorites" has a steak sandwich with chimichurri sauce on a pretzel roll, and a sandwich with proscuitto, shaved chicken, mozzarella, crushed honey-roasted almonds, tomatoes, and basil pesto on a panini-pressed ciabatta roll.

There are also vegan sandwiches including a vegan banh mi with tofu; smokehouse BBQ tempeh with mustard pickle slaw; and a Southwest-spiced Impossible burger topped with vegan Chao cheese on a brioche bun.

Entree salads include Chinese chicken with Napa cabbage and kale slaw; and a taco salad with Impossible chorizo, Romaine, kale, black bean, and a succotash made from corn and jicama. There's a superfood salad with avocado and quinoa; a Caesar; chicken Cobb; and a beet salad with goat cheese.

The 2000 Ross building has a number of eateries including 400 Gradi, the hotshot pizza concept from Australia; Roti Modern Mediterranean; and Southpaw's Grill.

Mendocino Farms is on the upswing since receiving an investment from Whole Foods in 2015; the chain has 25 locations in Northern and Southern California.

They made their first foray outside California and into Texas in October 2019 when they debuted in Houston; there are now three locations coming to Houston.

Mendocino Farms calls itself a fun, fast-paced, upbeat, gourmet sandwich shop.

"Our approach is a little different than most of the other guys," the restaurant says. "We like to try to reconstruct "Fine Dining"​ entrees to the sandwich level and take classic regional sandwiches and give them a modern interpretation."

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Eric Sandler contributed to this story.