I was tooling down Irving Blvd. yesterday after a run to the camera store and I spotted a couple of cars and a motorcycle in front of the soon-to-open Off-Site Kitchen. I opened the door to find owner/chef Nick Badovinus and chef Dan Riley trying out a few items for the menu. Besides getting a free cheeseburger (look out for this one, Dallas. It’s a bobbydazzler and it is only $3.50), I got a brief tour of the space which they hope to get open by the end of the month. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. “Low and slow” in Badovinus-speak. “It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
The tiny restaurant at the corner of Wycliff and Irving Blvd. will basically do breakfast and lunch, but they will be open until 6:30PM and offer take out, including meats by the pound. “All of our meats except rib-eye will be around $3 a pound,” Badovinus said. I also tried a sliced peppered kielbasa sandwich topped with a sliced lettuce salad tossed in a Carolina pulled pork vinaigrette. (Sorry, I finished it before I remembered to photograph it.) Off-Site Kitchen will be a sandwich-lovers dream. They make it easy to grab and go or stay and eat on the covered patio.
Jump for photos.
