Nick Badovinus has a new concept in the works. “It’s light industrial food,” he says. “It’s the kind of food you want to eat before you go solder something.”
Off-Site Kitchen is the name. The small 1,100-foot spot will open in the former Danny’s Chicken spot at Wycliff and Industrial Irving Blvd. All the butchering and seafood production for Badovinus’ other three restaurants will take place at Off-Site. The “cuisine” is line cook food. “I want to honor the kind of food that cooks eat,” says Badovinus. “Ninety-five percent of the calories ingested by cooks takes place while they are standing on their feet. Some of the best food I’ve had comes from the stuff cooks throw together before or after a shift. This spot will be a celebration of that cool culture.”
Off-Site Kitchen will offer items such as short rib sandwiches and carnitas tacos—all breakfast and lunch food you can eat with your hands. Also, popular Neighborhood Services dishes such as veal schnitzel, steaks, and meat loaf will be available for take out along with a small selection of beer and wine.
