Even before the pandemic hit, the ghost kitchen, a restaurant or group of restaurants that use a kitchen just to prepare takeout or delivery meals, was a growing business model. But now, safety concerns for many diners are making ghost kitchens invaluable. Carmen Sabia, a chef based in Haymarket saw the writing on the wall. The 30-year culinary veteran wanted to feed locals, but spaces were shutting down. It was time to hit the road.
Yesterday, he launched Ghosted Concepts, which he believes may be the first mobile ghost kitchen in Northern Virginia. This week, he is launching a residency at 14600 Washington Street in Haymarket. He’s setting up a pair of 10-foot-by-10-foot walled tents at which he’ll cook meals for pickup Tuesday through Thursday. He’s reserving Fridays and Saturdays for special events. This Saturday, he’ll be at James Charles Winery & Vineyard from noon to 8 p.m. The following Saturday, he’ll make meals from 11 a.m. to 9 p.m. at the The Winery at Bull Run.
What’s he cooking? That changes practically every day. “I don’t want to be a taco truck tomorrow and a taco truck next week,” he says. “I want to be a pasta guy tomorrow and a barbecue guy next week.” And that’s exactly what he’s doing. He’s currently alternating three different concepts: As The BBQ Joint, the Chicago native is serving up ‘cue from the city’s South Side, where meats are smoked at a higher temperature for less time but end up just as tender. As Vinny’s Italian Beef, he’s making another Chicago-style classic, the Italian beef sandwich, as well as Italian sausage-and-pepper sandwiches. He’s also doing a fried chicken concept called The Chicken Shack, at which he’s serving plain or Nashville hot-style sandwiches and tenders. But that’s not all. Pasta and pizza menus are coming soon.
Though Ghosted Concepts is scheduled out for a few weeks, Sabia foresees that one way his mobile ghost kitchen will operate is as a restaurant that can safely cater family gatherings like holiday meals. “If you want me to show up at your house, I can park the restaurant right at your house,” he says. “Special occasions, anniversaries, you don’t have to leave right now. I’ll make everything safe.”
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