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A cool new concept opens today giving a leg up to chefs who want to test out their restaurant idea on a smaller scale. The Goodwich, the sandwich stand in the parking lot of Dino’s Lounge, officially converts into TBD from former Comme Ca Los Angeles sous chef Justin Kingsley Hall.
His SLO-boy concept will be the first to take over the culinary incubator, bringing rustic French-American fare. Look for a grass-fed tri-tip with either "wookey Jack barbecue" sauce or Kingsley’s sauce, porchetta with rolled and roasted pork belly and a walnut stuffing and carrot top pesto, or harissa carrots. There’s a daily limit on the coq-in-a-box with a half Cornish hen cooked two ways as a Southern-fried breast and braised leg.
Kingsley Hall had planned to be part of Brian Howard’s now scrapped plans for Harvest & Larder that planned to open in Downtown Las Vegas.
The incubator plans to feature a different restaurant every three months, but restaurateurs have the option of re-upping their lease. SLO-boy plans to be open from 11 a.m. to 4 p.m. Friday and Saturday, and then moves to full-time on Monday, open from 11 a.m. to 9 p.m.
Don’t worry about the fate of The Goodwich sandwich stand. It plans to move into the former Resnicks Market at the Soho Lofts. Once open, The Goodwich promises longer hours, an expanded menu and delivery.
