Daily Dish
61 recipes to score big on Super Bowl Sunday
Food Daily Dish

Southern sandwiches, fried pies at new Roadside Eats in Hollywood

Roadside Eats, a fast-casual eatery aiming to re-create Southern roadside fare, is slated to open at the Arclight complex in Hollywood on Thursday. 

The menu draws from chef-partner Dave Northrup's experience with competition barbecue. It consists of his favorite sandwich, the Carolina-style pulled pork, a barbecued chicken (both $6.50 for regular size or $8 for king) and a low-and-slow brisket ($7 for a regular size, $8.50 for a king), each served with creamy or vinegar slaw and pickle chips.

There's also hickory-smoked tri tip with smoked onions and spiced aioli ($7.50), a Texas cheese steak with white cheddar, roasted peppers, smoked onions and spicy chow chow ($9) and a modern take on a fried bologna with egg and cheese ($8). Fried chicken, pimento cheese and a shrimp po'boy also make appearances on the menu. For $2 more, you can make any of the sandwiches into a salad.

Northrup is partnering in the eatery with owners Ken Kaufman and Brian McKeaney and City Tavern chef Jessica Christensen. Northrup said the menu also reflects his and Christensen's Southern childhoods.

"It really is a little passion project for me," Northrup said. "I've done all sorts of things from fine dining to nightclubs and all kinds of restaurants and cuisines, and this is just coming back to things I enjoy, and to my roots." 

Christensen created most of the sides that will be featured in the restaurant's deli case, but Northrup assures they won't be what you may expect from a Southern restaurant. 

"The menu is really indulgent and a little on the sweeter side and definitely rich, but not all Southern food is like that now," Northrup said. "The movement down South is so fresh, using local produce. It's much more vibrant than what people think." 

Northrup and Christensen will serve a traditional baked beans, coleslaw and potato salad, but they're also doing a roasted fingerling potato salad with capers and a lemon vinaigrette, their take on Texas caviar with black-eyed peas and oregano vinaigrette with tomatoes and a lighter version of succotash with pickled okra. The sides will change seasonally. 

For dessert, fried hand pies, homemade cookies and soft serve. And of course there's sweet tea. 

Roadside Eats will be open daily from 11 a.m. to midnight. 

6374 W. Sunset Blvd, Los Angeles, www.roadsideeats.com

ALSO:

At Wara Wara, a patio where clams, shrimp and crab get grilled

Opening night at modern Mexican eatery Mercado on 3rd Street

Chef of the Moment: Bucato's Evan Funke, the man and his pasta laboratorio

Copyright © 2015, Los Angeles Times
Related Content
Comments
Loading