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Wagyu Burger anyone? Former Top Chef contestant opens NADC on Sixth Street

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A chef from California. A star of the TV show “Jackass.” A stars-and-stripes F1 car that was once helicoptered over Lady Bird Lake and driven by Max Verstappen. And Wagyu smash burgers. It sounds like a New Austin Mad Libs, but that was some of the flavor that accompanied the soft opening Sunday at the public grand opening Monday of NADC Burger at 1007 E. Sixth St.

The location is the first brick-and-mortar offering from the burger joint created by Pasta | Bar chef-owner Phillip Frankland Lee and pro skateboarder Neen Williams (hence the presence of fellow skate enthusiast Bam Margera of “Jackass” fame Sunday). 

The two partners opened the original NADC (Not a Damn Chance) as a walk-up window at Idle Hands on Rainey Street and are joined in this location by Idle Hands partner Matt Wolski.

Located in the former Spartan Pizza space a few steps from Pasta Bar, NADC serves smash burgers made with ⅓ pound Texas Wagyu beef from nearby Iron Table Wagyu in Gatesville, American cheese, secret sauce, onions and pickles. The small space features indoor bar seats centered around the grill, along with outdoor seating and offers a full bar. 

NADC Burger on East Sixth is open noon to midnight Monday through Thursday and Sundays, and noon to 3 a.m. Fridays and Saturdays.

Lee, who was a contestant on Bravo’s “Top Chef,” originally brought Sushi Bar to Austin before selling his interest in that concept and opening Sushi by Scratch at the Hyatt Regency Lost Pines in Bastrop with wife and partner, pastry chef Margarita Kallas-Lee. She opened bakery and pastry shop Wolf and Wheat this fall in the space next door to NADC Burger. 

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