INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Kendyl Ryan and Dan Rodriguez, Co-Owners
and Chefs, Duncan Street Sandwich Shop
Duncan Street Sandwich Shop
543 North Ave., Millvale; 412.252.2940,
duncanst.com
On the Menu:
Four crafted, home-style rustic sand-
wiches using seasonal local ingredients.
There is the Smoked Chicken with herb
aioli, onion jam, cucumber and basil; the
“Everything” Pork, which is roasted pork,
everything seasoning, pickled red onion
jam, Boursin, cucumber and fried onion;
the Rosemary-Brown Sugar-Black Pepper
Turkey with roasted turkey, tomato, hon-
ey, goat cheese, sweet onion and romaine
lettuce; and a vegan alternative called
the Roasted Mushroom with Montreal
seasoning, roasted garlic, caramelized
onion and mushroom jus. There are fresh
tossed salads, including the Not a Cobb
Salad with mixed greens, romaine, chorizo
vinaigrette, pickled egg, shaved manche-
go and almonds and a Smoked Grape
Salad featuring mixed greens, romaine,
pomegranate vinaigrette, pickled mustard
seed, crouton, pistachio and smoked
grapes. Sides are a tasty mix of Coconut
Braised Beans with red beans, coconut
milk, onion and garlic; a rotating Soup of
the Day; Roasted Carrots tossed in honey,
chile, peanut sauce and basil; and a Chick-
pea Salad made of chickpeas, roasted
eggplant, sweet potato and onion, mango
chutney, zhoug and almonds. Dessert
features an Ice Cream of the Day and you
can whet your palate with House-Made
Sodas such as Orange-Cranberry, Apple
Cinnamon or Mint-Ginger.
Q A
What led you to open
Duncan Street Sandwich
Shop?
We were living in Boston for
a year and we came back and met up with
Joe Bacharach, our friend who was a server
and bartender. We were brainstorming about
opening our own restaurant. Joe suggested
we do dinners out of our apartment in
Lawrenceville as a test run. Through us doing
the Duncan Street Dinners the past four
years—and with Joe deciding to resign from
the restaurant industry to get into real estate—
we decided to open Duncan Street Sandwich
Shop. We had multiple friends tell us we should
check out this new space in Millvale, so we
did and loved it. The front of our building is
a sandwich shop, and in the back we have a
room with a fireplace. It reminded us of our
home in Lawrenceville so the space in Millvale
felt very serendipitous. There’s a back patio
and it seats approximately 25 people. Before
we opened last summer, we scoured Craigslist
for furniture. The building was a residential
building and the previous owner turned the
front into a shop. We wanted Duncan Street
Sandwich Shop to be an affordable meal with
these massive sandwiches—almost offering
our customers a two-in-one meal.
How do you decide on the menu?
Dan attended Le Cordon Bleu College of
Culinary Arts downtown and I didn’t have
any formal training, except I worked at Soba
in Shadyside and the former executive chef
showed me a few things. Dan worked there,
too. He and I actually met before working
together at Soba through some mutual friends
a few years prior—but we’ve been cooking
together for eight years now. We just sit down
with an idea and decide how we’ll accomplish
its balance. We’ll hone the idea with flavor and
texture. Most menu items get tested more than
one time.
Who has influenced your cooking the
most?
Dan’s uncle is a chef and his Cuban
grandmother was an amazing cook. His mom is
Roasted Mushroom Sandwich (Duncan Street Sandwich
Shop’s vegan option and one of the best sellers).
8
724.942.0940 to advertise
❘
icmags.com
Kendyl Ryan and Dan Rodriguez, Co-Owners and
Chefs, Duncan Street Sandwich Shop.
Italian and overall food was important growing
up. There’s actually a picture of him at age 4
wearing a full chef ’s uniform. My experience
with food involves a distinct memory. At
14 years old I decided I was going to be a
vegetarian. I was the youngest of four siblings,
so whenever I told my mom she said she wasn’t
going through this again and I needed to make
food for myself. She told me it was a phase
and I would grow out of it. I started watching
cooking shows such as Rachael Ray and the
rest is history.
What is your favorite dish to prepare at
the shop?
I’m a huge fan of everything that goes on the
menu. I especially like our soup as an option
for a creamy and hearty side.
What is your favorite go-to ingredient?
When we’re cooking for other people we use
molasses. It adds a caramel and rich flavor
note. When we’re home we use fish sauce and
sambal—a chunky sriracha sauce with garlic
and chili.
What kitchen tool can’t you live without?
A chef ’s knife that’s well taken care of and
tongs—they’re both invaluable.
What advice can you share with a
novice?
Make sure you know how to use a chef ’s knife
the safe way. If you cut yourself it can be a
jarring situation and scare someone away from
moving forward. Another important key to
success is exposure to different ingredients. Mix
flavors and learn how to have fun. Dan and I
agreed to be happy. We have incredible friends
and we get to see them outside of work—and
no matter what kind of day we’re having, they
always pick us up. n
—Reese Randall