Kitchen, Chef Matthew Byrne’s slice of comfort-food paradise on the Dixie Dining Corridor, has revved into season with a new, delicious daytime feature: a new “grab and go” lunch menu at the adjacent space he calls Prep Kitchen.
This is the special-events space Byrne and his wife/partner Aliza Byrne opened last season in the former Shoppe 561 location. And while its principal purpose will be to serve private parties of 20 to 60 guests, it is also where one can find a batch of inspired salads and sandwiches, created and packed up by Chef Matthew for on-the-go customers.
On the menu:
- There are $10 salads such as The Veg (quinoa, corn, chickpea, butternut, avocado, beets, greens) and Kitchen Salad (chopped greens, palm hearts, radish, tomato, toasted amaranth) with a choice of protein ($4 upcharge) and dressing.
- There’s a range of $12 sandwiches such as The Bubby (corned beef, Swiss, slaw, Russian dressing) and the Aubergine (fried eggplant, roasted peppers, rocket and burrata).
- Plus, a daily soup ($6) and a trio of desserts, including Byrne’s insane coconut cake ($5).
Luckily for me, Prep Kitchen – and a slice of that cake – is within walking distance from my desk.