Kay, who started smoking meat as a hobby a few years ago, says Stache will have on its menu house-made sauerkraut, bologna, gyro corn dogs, Lebanese-style wings, Scotch deviled eggs and specialty pierogi. Chef Lary Pope then grills it on a baguette with aioli and grilled onions. The meat is smoked in-house then marinated in red wine and French onion soup. Ray Moses and Kay met years ago when their bands – This Frequency Five and Capture the Flag, respectively – used to play together.Īn example of that international flavor is Stache’s French pulled pork sandwich.

“We’re trying to have a little bit of an international theme to everything since we’re in the market,” says Moses, who owns Stache with his wife Gracie and partner Steve Kay. One of the bar-friendly items will be an pickle that has ham and cheese wrapped around it that is then swathed in egg roll wrapper and deep fried. “We want it to be stuff you want to eat when you’re drinking and tailgating, so we will be open late night and on weekends.” “It’s pretty straightforward, fresh-concept stuff,” says co-owner Ray Moses, who has never owned a restaurant before, but has 20 years experience in the service industry. Fisher in a late 1800s building that was once a slaughter and was recently an art gallery before becoming a bike shop. Owners of the medium-sized restaurant – which has a few four-tops, two communal tables and counter seating – are taking advantage of their location and say they’ll use meat and produce from Eastern Market vendors as often as possible. Next month, Stache International will open in Eastern Market, grilling up sandwiches with house-smoked meats and interesting bar food.

Stache international