Against the grain
Beloved East Austin sandwich shop expands into trendy tapas restaurant
What do you do when your culinary ambitions grow too big for your kitchen? For gourmet sandwich shop Austin Daily Press, the solution was to expand into a brand new location.
The East Austin restaurant will debut a second brick-and-mortar at 4620 E. Cesar Chavez St. on May 5. The larger space, almost twice the size as the original on the corner of MLK Boulevard and Chicon Street, will allow the restaurant to expand into tapas and refine some of its most popular sandwiches.
“The new location will finally give us the legroom to grow and evolve into our chef-driven, fast-casual concept,” said co-owner Dustin Knef in a release. “The new menu looks and feels more refined, and better represents who we are today and what we have learned in the last five years of slinging sammies.”
Under executive chef Reed Faitak, the restaurant will launch a variety of new menu items, but tortas will be the star of the show. Drawing on what he learned tinkering with various specials at the first brick-and-mortar, Faitak will be improving existing tortas like the lemongrass braised pork stuffed Lucy and crowd-pleasing Pineapple Express with roasted chicken, Black Forest ham, Swiss, cheddar, and house barbecue sauce.
Several new tortas are in the works as well, featuring fried shrimp and carne asada. For the first time, all the sandwiches will be served on Telera rolls made exclusively for ADP by Rachel Bach of the recently launched Bellows Bakery. An industry pro who has had a decade long career managing bakeries, including a stint at Whole Foods Market, Bach will also provide the recipes for a variety of new pastries and desserts.
During the evening service, ADP 2.0 will offer a tapas menu inspired by ingredients from the Gulf Coast and Tex-Mex flavors. The offerings will include fried snacks such as green tomatoes and oysters served with a beet hot sauce and smoked lemon, as well as larger plates like grilled octopus and an interpretation of Brazilian stew feijoada served with duck confit and escabeche.
New sides like smoked poblano queso, sweet potato wedges with aji amarillo aioli (say that three times fast), and fried Brussels sprouts with jalapeño apple jam add another Southwestern touch to the menu. Reed said cult favorite jalapeño hushpuppies will also be available.
The new location will also introduce a local draft beer and wine program to the restaurant, and the larger patio space will allow the team to host local artists, live music, and community events.
“Our ultimate goal is to accommodate the East Austin communities with a kitchen and space that feels like home,” said co-owner Chase Rushing.