One thing on the menu. Cardiff-style tri-tip, cooked by machine to exactly 131.0 degrees, finished in real wood smoke, sliced while you watch.
First drops open soon. Join the list now and you're in the first round.
Yes, that's the name. No, we won't apologize.
Not a better deal in town.
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Most places guess. We removed the guessing.
Every tri-tip is pulled at exactly 131.0°F on a probe, not by eye and not by a timer. Not "about medium rare." Exactly. Every plate, every time.
Real hardwood pellets, electric precision. Because the inside is already perfect, the heat's only job is crust. No propane, no coal bed, no permit theater.
Against the grain, off the board, into the roll. The only human step is the one worth watching.
The flames, the gas, the smoke show. Turns out that was vig as well. Fifteen minutes plug to plate, char achieved, no smoke, no smell, nothing to clean but a towel.
"It's as good. It's all business, completely different than the whole fire and gas show. It's all efficient, right to business."
PJ, first cook, August 6"Mom just tried the Cardiff crack off the machine and asked, when did that come out?"
Founding member, August 8. She's member number one.Every restaurant routes you through legs you never wanted. Parking, the host stand, a forty-decision menu, the specials speech, the raspberry reduction monologue, the app, the check ritual. That's the dining industry's vig. We removed it.
Nobody will approach your table to describe a concept. There is no table. There is meat.
The Tip, hot jus, bread, chips, bubbles. Twenty dollars. You already knew your order before we existed.
Presold drops. Text a number, meet me at the curb or I bring it to you. No lines, no wait, no app skimming thirty percent.
Restaurants hide this. We don't. You're paying for meat and about ten minutes of somebody's attention, and that's the entire business.
No rent in that number. No payroll. No delivery app. That's why it's twenty and not thirty-eight.
If you live around here, you shouldn't have to. That's the whole idea. Moms with kids, people working late, anybody who looks at 5pm on a Friday and feels tired instead of hungry. Dinner is handled.
On money it's about a wash. I'm not going to pretend otherwise. On your evening it isn't close.
You're on the list or you're not. Orders close Thursday, I cook exactly that many Friday. Fixed count means nothing is wasted and nobody gets told we ran out.
It arrives sliced, with hot jus, chips and a cold sparkling water. Eat it on your porch or bring it to the bluff. The only thing you do afterward is throw a box away.
The rig cooks about two tri-tips a cycle, so the first list stops around ten to fifteen households. When it's full it's full. Second machine gets earned, not borrowed.
Cardiff-by-the-Sea 92007, Solana Beach 92075, Encinitas. If you're walking distance to Fletcher Cove you're in the neighborhood. Pick it up at the curb, or bring it to a picnic table and watch the sun go down.
Know someone who needs this?
Something changed here? Text PJ and we'll update this page.
Presold only, and I deliver. No storefront, no line, no walk-ups. Orders close Thursday, plates get cooked Friday, and I cook exactly the number ordered so nothing is wasted and nobody is left out. Pick up at the curb or tell me where you'll be. Text me a number and you're on the list.
TEXT PJ FOR THE FIRST DROPtell me how many platesSolana Beach, Cardiff-by-the-Sea, Encinitas, North County San Diego