Villain and Saint Goes on Tour

Chef Robert Wiedmaier’s newly opened live music venue Villain & Saint in Bethesda is going on tour, according to a news release from Simone Inc.

V&S is taking its fare to the great outdoors by way of its new food trailer. Hitched up just outside the restaurant, it will serve favorites to-go from 11 a.m. until 8 p.m. seven days a week so guests can get their fix even before the doors to V&S open at 3 p.m. Monday through Saturday, or after Sunday Jazz Brunch.

Favorites from the regular menu will be served express from the new food trailer that’s equipped with a complete, compact kitchen. V&S “groupies” can have a mid-day trailer bash with lunch favorites such as the burrito with a choice of pulled pork, chicken or beef, all the traditional accompaniments and V&S hot sauce, the black angus cheeseburger on a toasted brioche bun, or a half rack of St. Louis smoked pork ribs with baked beans and coleslaw.

Inspired by the underground music venues and the rock and roll vibe of the 1960s, V&S is just as known for its high-energy shows as it is for its elevated fare. At the helm of the kitchen, chef Tom Meyer created a menu that is part Haight-Ashbury, part rockabilly backyard barbeque.

The sleek aluminum trailer is painted black and will be hard to miss in its semi-permanent home in the Farm Women’s Cooperative Market lot, adjacent to the restaurant. For catering gigs, V&S will pack up the fryer and fare for and take the trailer on tour to hitch up at any venue from tailgates to birthday parties.