He's at it again.
Fresh from a half Iron Man in
A trailer park, in other words. On a plot of land that slopes toward the river at Ave. B and
“There's blacktop now, but we're going to soften it up with brick pavers, crushed granite, plantingâ?¦we want it to look organic,” he says.
The circling wagons themselves will each have a specific menu focus. One will serve eco-friendly disposable bowls of anything from braised pork to bubbling soupâ??all at $5 so “we can get sophisticated or simple.” Another will dispense wine and beerâ??“as many wines by the glass as possible, with some bottles stuck into tubs of ice.” And the third will, of course, provide dessert and espresso. (Among many other things, Weissman is obsessive about good coffee.)
The compound setting, in the shade of an old oak tree, will encourage traipsing from trailer to trailer, but should be equally amenable to a stop-and-grab given the planned availability of onsite and street parking. The site's one apparent disadvantage is the lack of access to the new, Museum Reach portion of the River Walk.
“We want to be open for lunch and dinner from Wednesday through Sundayâ??maybe as late as 1 a.m. some nights,” he volunteeredâ??hopefully. And if La Gloria's night-owl plans materialize, perhaps a late-night locus will develop in the
No timeline was given for completion (these things always take longer than one hopes), and neither was a name offered for the culinary compound. “This is uncharacteristic of me,” says Weissman. “The name is usually first.” We think it needs to play on trailer trash, but its opposite, trailer treasure, is truly lame, so we'll keep thinking. Just something to engage the mind while on the EFX machine working off braised pork, wine, dessertâ?¦