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"Having A Ball" At Off-Site Kitchen

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offsitekitchen.jpgNeighborhood Services impresario Nick Badovinus is busy experimenting at his new Off-Site Kitchen. Sounds like it's become quite the meat lab: Badovinus tells Nancy Nichols over at SideDish today that the industrial district location has become a place for the staff to "jam," with immersion circulators, fresh-off-the-plane fish butchering, sausage making, all that meaty jazz. He says the kitchen will be functioning as a restaurant "for tax purposes, if nothing else" by the end of the year. [SideDish]

Off Site Kitchen

2226 Irving Boulevard, Dallas, TX 75207 214 741 2226 Visit Website

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