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Say hello to Side Project Jerky
Billing itself as jerky for gentlemen, this beefy brainchild of Marcos Espinoza (otherwise known as Fidel Gastro) and Daniel Olsovsky is bound to cause some serious meat snack mania.
Say hello to Side Project Jerky
Aiming to take beef jerky out of the shadows of gas station convenience stores and into the sparkly world of all things local and artisanal, we're happy to introduce Side Project Jerky. Billing itself as jerky for gentlemen, this beefy brainchild of Marcos Espinoza (otherwise known as Fidel Gastro), Daniel Olsovsky and Mark Novasackis bound to cause some serious meat snack mania.
Side Project's jerky masters have concocted a menu of three flavors: Original, Mongolian, and Southwestern. As a nod to Philly heritage, the Original is cheesesteak flavored. Not that over the top cheesesteakiness that you get at the intersection of Pat's and Geno's, this one is more about subtle notes of beef and Whiz. The Mongolian jerky had beginnings in more Korean territory, but Side Project opted to go with a profile more akin to really good Chinese take out. And finally, the Southwestern jerky. This one has roots in Espinoza's green chile filled childhood. Importing New Mexican Hatch chiles, the jerky is marinated in garlic, soy, cumin, and a bit of cayenne for kick.
For now jerky is available on Side Project's site but be on the lookout for jars of jerky behind the bar at Lemon Hill (747 N. 25th St.) to satisfy your cocktail snacking needs. Side Project is going to be hosting a Meat & Greet at Pub and Kitchen (1946 Lombard St.) in July. All three flavors will be available to sample along with happy hour beer specials courtesy of Six Point.
Calling all chefs! Side Project is looking to collaborate on limited edition jerkies with a portion of the proceeds going to charity. If you'd like to team up with Side Project get in touch via twitter @sideprjctjerky or shoot 'em an email.
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