An all-new restaurant just emerged in the former Carnitas’ Snack Shack space on University Avenue; pork is still the name of the game here, but the North Park eatery will now be called The Porchetta Shack. Carnitas’ original founder/chef Hanis Cavin and co-founder Sara Stroud have re-teamed to launch this new concept, and Cavin will no longer be creatively affiliated with the Carnitas’ Snack Shack at the Embarcadero.
Rather than carnitas, the menu now revolves around porchetta, the classic Italian herb and garlic-seasoned roast that’s usually prepared with a pork loin and pork belly. The Porchetta Shack will feature a signature porchetta sandwich topped with ahogada sauce, avocado, and picked vegetables as well as The P.L.T., which combines shaved porchetta with shredded lettuce, tomato, oil, and vinegar. A fried pork cutlet sandwich will also be served, topped with pork ragu and mozzarella.
Priced in the $8 to $11 range, the rest of the offerings will be rounded out by a burger, fried cod sandwich, hot Italian beef sandwich, a portobello mushroom sandwich, and sides and snacks that include seasoned bacon strips with spicy cheese dip and spiced candied nuts. Stephen Gage (Blind Lady Ale House, UnderBelly), who cooks at The Pioneer, Cavin’s barbecue spot, also consulted on the menu.
The layout of the eatery remains the same, but the backyard area has a new fire pit and lawn chairs. The back bar, dubbed “Hanis’ Tavern” now serves liquor in addition to beer — mostly you-call-its and shots.
This Thursday, March 14, in honor of Pi Day, Cavin will be one of several local chefs offering a special pie at Pop Pie Co.; Cavin’s will naturally be filled with porchetta.