It’s been about four years since cult pizzeria Outta Sight made the leap from pop-up to brick-and-mortar. But, as co-owner Eric Ehler says, “everything comes full circle.”
That’s because for the next four months, Ehler and business partner Peter Dorrance will hit the pop-up circuit once again to test-drive recipes and get the word out about an upstart business. This time, they’re ditching the Parmesan-showered slices of ’za in favor of two other equally beloved classics: burgers and hot dogs.
Both will be on the menu at the duo’s bar Reggie and Maude’s, which is expected to open in October. It will take over the Tenderloin space that was the Pomeroy Bar & Grill, located on Larkin two doors down from Outta Sight’s first slice shop. Ehler describes the project as an antidote to the increasingly common high-concept cocktail bars. With Reggie and Maude’s, the partners aim to offer good food and classic drinks, done well. “This whole archetype of a bar is not a new thing,” Ehler says. “We’re millennials. We just want to pull up to a place and know what we’re going to get and know that it’s going to be good.”
Outta Sight fans who want a taste of what’s to come can catch Reggie and Maude’s — the name is a reference to Reggie Gamble and Maude Spencer, who led a 1917 movement for sex workers’ rights — Monday night at Jules in the Lower Haight.
The patties won’t be those lacy-edged smashburgers that are ubiquitous across the city. Instead, Ehler describes the Reggie and Maude’s burger as “skinny-thick,” meaning a meaty interior with a little char. Drawing inspiration from the legendary Peter Luger Steak House burger in New York, he’ll be topping the patties with two sauces, one similar to Peter Luger’s Old Fashioned Steak Sauce and the other a “garlicky, MSG-heavy” mayonnaise. “I must have a raw onion,” Ehler says, though he’ll also be layering on onions fried in burger fat.
As for the glizzies, Ehler is turning to his Midwestern roots for inspiration, meaning they’ll be sourcing Vienna hot dogs from Chicago. “Where I come from, when you go get a hot dog, they’re going to be sticking out of the bun, and they’re gonna be thin,” he says. They’ll also be smothered in ground beef — not chili, but the seasoned, crumbly beef typically served in loose meat sandwiches, another Midwest speciality.
Since Jules holds a beer-and-wine-only license, the pop-up will feature the restaurant’s usual wine list and “cheap beer,” Ehler says, as well as a Smirnoff Ice cocktail served in a red cup. “I think it is going to hit home for a lot of people,” he says, adding that just about everyone he knows has had at least one Smirnoff Ice incident they wish they could forget.
When Reggie and Maude’s opens, it’ll have a menu of classic cocktails, a robust (but not over-the-top) selection of spirits, and bartenders who know how to satisfy any craving. Mostly, Ehler wants it to be an approachable, quality spot that brings as much delight as Outta Sight, a local favorite for affordable $4.50 slices of cheese and unexpected granny pies topped with mapo tofu and Peking duck.
“The more get into it, I realize it’s kind of like how I used to describe Outta Sight,” Ehler says. “Like, don’t worry, it’s going to sound very, very normal. But it’s going to be special and different. You just have to trust me.”
此内容由惯性聚合(RSS阅读器)自动聚合整理，仅供阅读参考。 原文来自 — 版权归原作者所有。