The Off Site Bar is a 150-square-foot "micro bar" in a former garage adjacent to the restaurant's back patio.
According to co-owner Peter Toalson, the backyard bar may occasionally have a small food menu, since it does share a wall with Longman & Eagle's prep kitchen.
The Off Site Bar will also host a weekly sausage store pop-up on Saturdays, highlighting encased meats made in-house by chef Matthew Sliwinski, beginning March 16 at 11 a.m. and continuing until supplies last. Sliwinski will serve two or three sausages each week, which will be available to eat in-house or to take home. The inaugural menu will feature Slagel Farms veal sausage with flavors drawn from Vietnamese pho soup like hoisin, fish sauce, basil and lime; plus Slagel Farms wild boar sausage with dry chili, black garlic aioli and pea vines.
And as though anyone needs another reason to look forward to warm weather, the Off Site Bar also will provide drinks for the 300-square-foot patio come summer.
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