Chicago-style 'Concession' pop-up brings Italian beef and White Castle-style burgers to Dad's Luncheonette | Peninsula Foodist | The Peninsula Foodist | Almanac Online |

Local Blogs

Peninsula Foodist

By The Peninsula Foodist

E-mail The Peninsula Foodist

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac...  (More)

View all posts from The Peninsula Foodist

Chicago-style 'Concession' pop-up brings Italian beef and White Castle-style burgers to Dad's Luncheonette

Uploaded: Jan 3, 2023

Dad's Luncheonette in Half Moon Bay. Courtesy Shannon Kenedy.

By Kate Bradshaw

A pop-up offering "casual Midwestern grub" is taking over Dad's Luncheonette until Jan. 13 while the eatery is closed for winter break.

Billy Boss, a proud Chicagoan – from the South Side – says he's eager to bring Concession, his pop-up restaurant concept with hot dogs, Italian beef, burgers and beer to Half Moon Bay.

The inspiration behind his pop-up fare comes from a deep and long-standing personal connection to his family and geographic background, he explained in a recent interview.

Concession, he says, is "an homage to the South side of Chicago" and the sports culture he grew up in. He fondly recalls family stops at White Castle and other casual eateries on the way home from baseball games.

"That was the sacrament of our holy day," he says.

Raised by a single dad, his family was drawn together by sports – and a key part of experiencing those sports was helping run various concession stands, Boss remembers.

He began working in chain restaurant kitchens, then moved on to country clubs and finally running a bar and its culinary program in the Chicago area. Fast forward to 2015 when his then-fiancée, now wife, got a job as a traveling nurse and they relocated to California.

Traveling around the state with his wife, he fell in love with Half Moon Bay and stumbled upon Dad's Luncheonette while hiking with his dog. He says he developed a "chef crush" on owner Scott Clark and Dad's Luncheonette, and regularly visited and offered support whenever the restaurant was short-staffed.

In the meantime, he worked at San Francisco wine bar Buddy and on the side developed Concession, a pop-up restaurant offering Italian beef, burgers, beer and hot dogs. When Clark asked him if he wanted to use his restaurant space while his family was on vacation for the holidays, Boss jumped at the chance.

"We've gone full-speed into this little residency we're having," he says.

His menu, he adds, pairs that old-fashioned sense of nostalgia alongside more contemporary California cuisine. For instance, the White Castle Burger he offers comes with a housemade pickle and "chardonnayo," a mayonnaise made with wine, and his Italian beef recipe is inspired by his father's slow-roasting technique.

"We like to gussy it up," he says.

After the pop-up's two weeks at Dad's Luncheonette, he plans to continue selling fare during pop-ups at City Beer Store in San Francisco and is working toward launching a food truck and offering fare at music festivals.

"The more difficult it is, the more adventure it is," he adds.

Here are the hours for Concession at Dad’s Luncheonette:

1/4-1/5: 11 a.m.-4 p.m.
1/6-1/7: noon-6 p.m.
1/8: 9 a.m.-2 p.m., special brunch menu with Molly’s Refresher pop-up
1/9: Closed
1/10-1/12: 11 a.m.-4 p.m.
1/13: Last sunset service, check back for details

Concession at Dad's Luncheonette, 225 Cabrillo Highway South, Half Moon Bay; Instagram: @concession_foods.
Local Journalism.
What is it worth to you?

Comments

There are no comments yet for this post

Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

In order to encourage respectful and thoughtful discussion, commenting on stories is available to those who are registered users. If you are already a registered user and the commenting form is not below, you need to log in. If you are not registered, you can do so here.

Please make sure your comments are truthful, on-topic and do not disrespect another poster. Don't be snarky or belittling. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.

See our announcement about requiring registration for commenting.

Stay informed.

Get the day's top headlines from Almanac Online sent to your inbox in the Express newsletter.

State Street Market plans overhaul of its eateries as it cuts ties with Bon Appétit, triggering layoffs
By The Peninsula Foodist | 11 comments | 4,194 views

Doing more with the natural spaces we have
By Sherry Listgarten | 8 comments | 2,946 views

How to Replace a Dry Red - Dry January Ends
By Laura Stec | 11 comments | 1,733 views

“ . . . We have no way of knowing when our time is up . . .”
By Chandrama Anderson | 2 comments | 1,636 views

Can the Memphis police behavior ever happen here?
By Diana Diamond | 12 comments | 947 views