(Whole) Sum Kitchen

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http://www.wholesumkitchen.com/
https://twitter.com/@wholesumkitchen/
Main Location: Minneapolis, Fairs, Etc

This has been quite the summer of simple, one-handed vending operations; popsicles, ice cream, coffee, hot dogs, you name it. And now, the juicing culture has invaded and pushed itself into our Minneapolis food truck scene! (Whole) Sum Kitchen is yet another new interesting addition and innovation to our mobile lineup, having entered a few months ago and grazing through various local fairs and festivals between downtown parking. Of impressive note, the truck actually braved our own State Fair (though I think they were parked OUTSIDE, not positive, but smart and it worked) in their first season! Strong move right out of the gate am I right?

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Owner Evan Tepper got the idea and drive after a year of international travel, where the constant indulgence into local, fresh, seasonal cuisine inspired the idea to produce a business that followed the same principles. So now he and his associate, who (if I’m identifying her right from facebook) has a dog named Smoothie, produce Smoothies and Juices from locally sourced, fresh, seasonally gotten fruits and veggies. The focus is mainly on the latter drink, made by running these things through a gigantic, high-powered dyson-like monster of a machine to squeeze out a tall glass of healthy, nutrient and carb-packed drink for thirsty travelers (though don’t forget, as we’re being reminded of nowadays, pure juice is HIGHLY concentrated so one only wants to consume at most, say, one a day to really get in most or all of your veggie/fruit requirements without overdosing on sugars and such. Hey, I’m rather health conscious, even if I do like stuffing my face with burgers, ice cream, and guzzling good soda… I don’t do it ALL the time…).

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The menu is likely to change its particular drink options rather often, especially as the seasons go and they do some more experimentation. On my visit, and a good sense of what they offer, they carried two smoothies: a Strawberry-Banana-Spinach and an Orange-Pineapple-Banana (no cooky names, for shame!). Juices currently offered were the Tahoe (pineapple-orange-basil), KoTao (apple-orange-carrot-ginger-lime),and El Nido (apple-cucumber-carrot-kale-beet).

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A few of them certainly sound interesting, though I’ll admit I’ve never actually gotten into the whole juicing ‘culture’ or consistent habit like other people, so I don’t have much to compare it to. So expect some haziness from my coming reviews, still can’t wait to take in some really fresh juice.

Food: 8.5

                As I said, I’m not really into the whole juicing thing myself, though I’d certainly make myself some more if I had a bomb-ass machine like that in my kitchen, so I’m not sure how EXACTLY these compare to other options that might be out there, but I do know I like fresh juice and these, overall, tasted good.

I ended up grabbing a cup each of the Tahoe and El Nido, the former of which certainly hit that craving spot filled only by a glass of cool, refreshing fresh squeezed orange juice. Not to mention you gotta love pineapple, though I really wish there was more of that basil, it made little to no presence in the final palate; and considering it’s the main twist and exciting flavor component, it shouldn’t be just a subtle little ‘accent.’ The flavors on the other one came in though; carrot, cucumber, bright apple and darker beet, even that bit of clorophylly bitterness from the kale that you know only comes from leafy things; it may also be subtle but one can still recognize AND there’s enough else going on you don’t require it to be bigger. It’s been a while since I’ve had vegetable juice, and I’ll say one thing; all those infomercials about juicing vegetables with fruit that say you don’t taste a thing, they’re liars. But I’m okay with that, because I LOVE the taste they bring; it’s like they’ve ditched all the earthy, savory components, yet still have that unique vegetable flavor in a super refreshing way. And then it’s mixed with some even brighter components, which the apple and cucumber fill nicely. And I love how those colors look when it’s being juiced!

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At the end of the day, I ended up sucking my drinks down rather faster than anticipated, so that has to say something right? No word on smoothies yet, but when are those bad?

Holdability: 10

                 One handed cup with a bendy straw? Check.

Price: 7

                 $4.50 for a 10oz and $7 for a 16oz of anything, noting that the smoothies can only be gotten in the bigger size. At the end of the day I feel I can buy the same amount of coffee, good coffee even, for a little less at the pint size, and decent meals from food trucks for the same or a dollar more, so I’m not sure how exactly I end up feeling about it here. I don’t think I mind so much for the smoothies, with the more substantial feeling aspect to them. I would say this is one where the score then MAYBE shouldn’t be taken to heart, it could be a good deal for juice lovers, just be aware of the prices going into it.
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Speed: 9

The best case is simply waiting on the vegetables to get pushed through that gigantic juice monster! That said, the server behind the window during my visit really ended up taking notably longer to simply cut the vegetables than it should have; obviously needs more practice getting used to holding a knife, that task itself should have really only taken bare seconds to make a few simple strokes. I’d say they should start doing some consideration on pre-cutting most of the ingredients to working portions; though maybe they do that for busy fair days. But I’m going to give them the benefit of the doubt score-wise, as I’m sure when the owner himself is working behind, and when they’re both there during a busy period, that stuff gets done much faster at the ideal speed. But one should take note at the possibility of slower depending on situation.

The TOE: 8

                  It’s unique, it’s sort of fun, fresh and local, there’s clearly drive and focus towards their goal, the product is just as bright and refreshing as the air of the truck that serves them. I personally wish there was more options, I mean one only needs to rearrange some fruit+veggie combos, grab a few different citrus fruits or aromatics to spike up other possible drinks, etc. But it’s nice that they also, clearly, keep things seasonal and sticking to their vision. Again, I find myself a bit off-kilter from a full, large food truck that only offers juice, but that’s my issue, and I see the value in it as a whole. I wish them the best of luck, and hope I get the chance to try them again with some other food truck snackings!

Tally: 42.5/50

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Final Thoughts

I’m not sure if this fully fits my usual drink-based Truck suggestion to add onto a full ‘food truck meal’ as the liquid refreshment portion, considering the price and I can’t say veggie juice, even delicious like this, is my go-to ‘street food accompaniment.’ Though that’s me. Where this REALLY excels is a super refresher during our big fairs, on hot days, or when you just want a hit of something healthy for the day! I definitely know I have those days, especially at events, where I crave a special smoothie or something.

I personally enjoyed my El Nido, and would also suggest going for the KoTao or any other juice with fun ginger, limey, veggie, or other distinct ingredient additions. The other ones taste good, but the whole ‘pineapple-orange’ flavor just seems too basic and everyday; if you’re spending the money, why not have yourself try something more specialty and ‘complex?’ On the Smoothie side, neither of them really stood out to me, but if I was going to do one of the options that day, it’d be the Strawberry w/ Spinach.

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Habanero Tacos

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https://www.facebook.com/Habanero-Tacos-636831153117512/timeline/
https://twitter.com/habanerotacos
Main Location: Minneapolis, Etc

Those who are somewhat familiar with my blog my notice a certain peculiarity to my archives, that being, except for a couple rare exceptions, I don’t really do reviews on Traditional Mexican Taco Trucks/Carts. Now the modern, bright, new-business, fusion/twisted, and other sort of taco-based trucks we see on our main downtown streets, sure. But as a general rule, I’ve made the decision to just ignore all the almost nameless, likely family-owned, no-frills and no-social-media-focus taco trucks that are so often seen in various parking lots, on the further outskirts of uptown and south Minneapolis, etc. You know the ones, the ‘taco trucks,’ those businesses that were likely the true precursor to our food truck industry in the US.

Note that this has nothing to do with any disdain or even disinterest towards these businesses; I absolutely adore taco trucks. They use proper masa tortillas, have a whole variety of usually delicious fillings, are NOT afraid to cook things like tongue or cheek or other offal (more people are coming to appreciate, but the rest of you are still pansies. Pansies I say!!), are often very cheap, and sometimes even offer a variety of options to eat with your desired filling; like going to Chipotle. There are reasons these kinds of businesses have succeeded for dozens of years.

But there are so many of them, parked who-knows-where half the time, usually with no online presence letting those unaware find them easily, and as much as I love the kind of truck… the fact is if you’ve been to one you’ve almost been to them all. The experience is rather identical; yes yes, there are little differences in flavor and quality between each, much like BBQ trucks, but it’s even less noticeable than that example, and I’m going to be happy either way. In my personal opinion, if I WERE to track down all the different taco trucks, I feel the only way to properly review them is between each other; or in other words, I’d have to start a whole separate blog, or blog page, devoted JUST to reviewing the aspects of the taco trucks themselves. And I don’t feel like doing that… yet. For now, it’s easier just to focus on the masses of every other kind, familiar and weird, that keep popping up in the Twin Cities.

So it was with much reluctance that I passed by Habanero Tacos at a farmer’s market some months ago, making the difficult decision to ignore it and save some money for other truck visits. The truck certainly fits into the same category as other taco trucks I’ve been to, so they were a no go. That said, of late I’ve taken strong notice of the fact that they’ve been parking in downtown Minneapolis quite a lot, they have a twitter and Facebook handle that gets updated, and are otherwise rather in the public eye just as strongly as some of our other food trucks. So I feel it only right that I give them my full respect and offer a complete review to add into the ranks on this blog for all the effort they’re clearly going through to get known. Plus, I like to think one can then use this as an overall idea on where taco trucks in general rank on the ‘food truck scale’ for each ranking category.

As for some details, the menu offers the chance to get Tacos, Burritos, Enchiladas, Alambres (meat sautéed with bacon, peppers, and onions; with melted cheese, I think it’s on rice or a big tortilla, basically an entrée), each with your choice of filling. One can pick from a list, slightly differing between item, including but not limited to: Al Pastor (Marinated Pork), Carnitas (Roast Pork), Carne Asada (Grilled Steak), Barbacoa (Shredded Beef), Pollo, Lengua (Beef Tongue), and Cabeza (Shredded Beef Head). One also has the chance to get a side of Elote (Mexican Street Corn, on the cob w/ lime, mayo, cheese, and spices) or Tortillas. Not to mention a full line-up of sodas, canned and Mexican bottles and guava juice (gotta love guava juice). That about sums it up, so let’s get down to it.

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Food: 9

                Can’t go to a taco truck without just getting the tacos; it’s a good way to try a couple fillings for cheap anyways. As expected, proper soft masa tortillas, double-stacked for each taco, garnished with onion, cilantro, and a section of lime for each taco. And yes there was a little thing of hot sauce, which I completely forgot to try on top of the tacos cuz they were SO GOOD; I love a proper taco from these kinds of trucks! But I did sneak a taste of the sauce on its own; has a kick, with some of those dried whole spicy chile flavors and some development start to finish.

Decided to go for the Al Pastor, ‘Marinated Pork,’ and the Cabeza, ‘Beef Head,’ for this trip. Both tasted great on their own terms, wrapped in their pillowy tortilla folds and with spikes of herby aromatics and bright crunchy onion. The pork’s marinade shone the most, with that distinctly unique tomato-chile-based (I think, maybe it’s a red mole or similar) sauce providing the most distinction; though on their own, the pork meat WAS a bit dry, luckily everything else balances it out enough to not really impact you. Oh but the head, fall apart tender and rich and juicy… well, not really juicy, in fact almost ‘slimy,’ but in a good way, like certain special Japanese noodle dishes. Bit of that fatty/collagen-y aspects from wherever they took that meat around the cow’s skull. And for those already trying to use excuses to be disgusted, shut up; it’s just like roast beef, amazing and super flavorful roast beef which is perfect like this. I only wish they had even MORE alternative cuts, like chicharrons, pig feet, brains, etc; but oh well.

They might deserve an even higher score, but I feel I’d need to try some other items for confirmation first; which also means it could just as well truly be deserving of lower, even if sticking with the fillings one knows are good. So as always, take these with a grain of salt; especially since I really just like this a general idea for all taco trucks anyways.

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Holdability: 9

                 Tacos are classic street food for a reason, they’re made to be able to pick up with one hand; and that classic double-tortilla design, as I’ve always said, is just so good. Can use it for extra support so none of the fillings fall out, or just use one tortilla first, let as much of that meat fall out as you can, and the leftovers turn into a second taco! Unless you only get one, which isn’t unlikely, one still needs two hands for basket holding. But there ARE options; yet another benefit to the classic taco truck; if one desires portability, the singular Burrito comes into play, not to mention the classic one-handed snack of Mexican Corn.
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Price: 10

                  $2.50 for each Taco, $8 for a Burrito, $7 for Enchiladas, $10.50 or $12 for the bigger entrée that is the Alambres, and $3 to get one of those classic Elote, this place has RANGE to fit exactly what you’re looking for. Whether one’s spending more on a big lunch, looking for a filling but more cost-effective option, or just wants to part with a few bucks for a soul-satisfying snack, or just to sample, these kinds of menus have it all. Yet another notable proof of evidence towards the taco truck’s success in engraining itself as THE classic American street food/food truck operation.

Speed: 8.5

I imagine it technically depends on the item, but most of the proteins/fillings are pre-cooked, may get a TOUCH of griddle time at the most, so they only need the filling time and come out quick. Alambres and Enchiladas will get more attention to cook everything together, I expect average wait on those, faster turn-out on others; they get those tacos out to you quickly! Just like any good street food stand.

The TOE: 9

                  My initial reaction when first seeing the truck a while ago, considering its plain-ish look, wasn’t all that inspiring; as evidenced by the delay in actually ordering from them. But then again, I was judging whether it qualified as one of the ‘modern’ food trucks which I mainly focus on. Truly, this IS a Mexican Food Truck, and it feels like it when you’re there and ordering from it. It seems to measure up just about as much as the others; perhaps there’s been some attempts towards a more ‘attractive’ design pulls it a bit more away from that rather traditional, operating-in-the-parking-lot-down-the-street feel that sort of comes to mind with these, but it’s not so huge. Plus I admit it that feeling in myself may be skewed simply because they’ve been doing a lot of business in downtown with the other trucks.

Tally: 45.5/50

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Final Thoughts

Gotta love a good Carne Asada, and if you can find ANY part of yourself to try it, get the Lengua or Cabeza, they’re always so good in tacos. Besides those, I’d say you’re certainly safe with anything else Shredded or Grilled/Charbroiled, then it’s just figuring out what kind of edible packaging you want it in! That variability, versatility, is what makes these trucks perfect for any need: on a budget, grabbing a snack between other things, sampling multiple things, getting a full meal, looking to eat there or move to another location, etc. Chances are you’ll find SOMETHING that fits your needs here, so long as you don’t hate Mexican cuisine (you monster). And definitely give the Elote a chance if you still have yet to try one; it can be a quick, cheap, and satisfying grab-and-go treat that’s worth the minimal spending risk, or can add it onto another order as a ‘side’ of sorts.

At the end of the day, Habanero Tacos delivers their food, for the most part, in the same manner as what we expect to come from these glorious vehicles. I hope you’ve had the chance to experience it or one of the many other classic taco vendors in the cities, or that you do so soon.

Electric Burger Co. (or: Vin’s Italian, the Sequel!)

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http://www.electricburgerco.com/
https://twitter.com/burgertruckmn
Main Location: Minneapolis, Breweries, Etc

Whoever thought I’d have to redo a FULL review of one of our local trucks (little updates are one thing, I’m talking about the whole shebang here), but that’s just what Vin’s Italian has made me do! A couple months ago the guys completely rebranded their baby into the Electric Burger Co, changing their focus from the Italian Sandwiches to, you guessed it, Burgers and Fries and such. The reason, supposedly, being to offer a more appealing kind of food and menu when parked at breweries, their main gigs. And what can you say, people like burgers and beer!

At the time of hitting them, the menu itself is mostly focused on basic hamburger, cheeseburger, and ‘Deluxe’ (the basic topping combo) options, which can all get bacon or an extra patty for additional cost. These are paired with their Coleslaw, Fries, and the ability to get a Kramarczuk’s Hot Dog. Next to these, they’ll feature 1-2 ‘Special’ burgers, and even a dog at times, with some different toppings. This is only temporary, as the idea is that it’s currently in the ‘testing’ period; after they’ve done enough sampling of different specials, see what they like, certain ones will be added permanently to the menu. Popular ones so far are the ‘I Don’t Give a Shiittake,’ the classic mushroom+swiss, a Blue Cheese Bacon one, and the pickled jalapeno topped ‘It Gets Cheddar,’ which was on today.

If you like the names, you can get in on the action and suggest your own! Tweet them some really weird and funny name for a burger, and if they like it they’ll put it up on the street at least once! Just make sure it’s not something from Bob’s Burgers… there’s a list, look it up.

A note on the product; the burger patties come from Swanson Meats in Seward, and the buns via Denny’s Fifth Avenue Bakery. It’s always nice to see where things are coming from locally I’d say! The pickles are made by them though… gotta love a good pickle.

Had to wait a little while to get out to them, but I found a beautiful sunny lunch period in the middle of the recent week to hit up downtown Minneapolis. So here’s the new scores, with their comparison to the original displayed in () next to each.

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Holdability: 8 (+2)

                 I actually expected to take points off of this, since we all know how burgers can be! But they actually wrap it up in a perfect package, and the burger plus its fillings are small and kept rather tight in their bun… which has some other aspects to which I’ll get into later…

Price: 8 (+0.5)

                  More of a range than before, with the option to get a good $5 Hot Dog, basic burgers ranging between $6.50-$8, and the specials being $8.50. Fries and slaw are automatic, so again would always like the option for not-so, but it makes the price paid even more worth it, even if they’re a smaller addition it seems. $1.50 for Bacon and $2 for an extra patty though, not particularly pricey but they do give ya a hit.

Speed: 7 (-1.5)

Definitely took ‘em longer to cook the burgers than build their sandwiches, felt like a touch of a wait too but only a bit more so than average for a burger truck.

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Food: 4 (-5.5)

                So this is normally the first thing I start with in these but… ahhh, god, I just don’t think I can do all of this and then expect you to have then taken actual note of the other things. I was so looking forward to this guy, I remember clearly how good their Italian Sandwiches were… they had to make some pretty good burgers if they were gonna switch from that right? Apparently no. Apparently, they didn’t spend nearly as much time in development as they should have.

I’ll keep it simple as to why. The burger itself was thin; which isn’t a problem on its own, I’ve had thin patties which are good, but they still need to be moist and juicy, which this was NOT. The bun wasn’t toasted, and was a bit crumbly/’bready,’ thus there was way too much of it to eat with the burger. Toppings barely came through with flavor, which sucks because I love good grilled onions, and the idea of those pickled jalapenos, probably made by someone else, as the main feature of that burger was rather unexciting. And the cheese wasn’t melted… barely even warm, I mean come on. It’s just… disappointing.

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Overall, this wasn’t, necessarily speaking, a ‘bad’ burger, but it wasn’t memorable or particularly attractive in any way. And of all the burgers I’ve had from food trucks, it’s easily one of, if not THE, least successful in execution. They need to make some serious changes here; either by making a thicker patty with the same bun, but toasted, or a smaller burger bun and simply better executed, juicy burger. That and actually putting the darn cheese and toppings on the patty while it’s still on the grill.

Nice shoestring fries though, crispy and potato-y with a nice sea salt, I could totally handful my way through a big bag of these.

The TOE: 4 (-5)

Everything is great until you actually get the burger, and then it takes a dive. And not just because of the quality of the food; the whole name and concept and idea of it, especially knowing what the history of this truck is connected with, creates an electrical air of anticipation. But even by just reading the menu, even if it WAS filled with some of those other ‘special’ burgers, starts one embedding themselves into this trip of simplicity; and no, not the good kind. There’s no sense of unity, no SPIRIT left, just what feels like an idea that was thought up to fix an ‘issue’ that was probably barely even there, and then put into action before nowhere near enough thought and proper preparation/testing had been fully invested.

And the worst part is that this could be so much better. They can make great food, we know this, they’ve proved it in the past. I still don’t understand why they felt they needed to change… I mean, I UNDERSTAND, but was there REALLY a need for it? Whatever, the change has been made, and it wasn’t handled well, which in itself is baffling. Think, for a second, how easy, how lazy it would have been, yet at the same time absolutely AMAZING, if they had just made burgers and topped them with all their previous sandwich fillings. The only change they literally would have needed to make was making small sandwiches in a burger bun, with a burger, and then piling it with tomato sauce + mozzarella, or giardanera peppers, or that awesome fried eggplant, or whatever, and all that other stuff they have. It would have been SO good, super unique and cool, different, while at the same time keeping to their original selves. Could have done so many fun and exciting menu items that I know would draw people… but no.

Service: +0.5

                We’ll keep this, they’re still as amicable and friendly as before… makes me wish I didn’t have to say all that other stuff.

Tally: 31.5/50 (-9.5)

Final Thoughts

You know what, I just don’t even want to say anything else, I don’t think I can even… anymore, with this thing. Just take it as you will, hopefully I’m just the result of one monumentally unique bad burger, but I really hope that the guys here can actually take what I said to heart and make some proper changes and improvements. Seriously, if anyone from the truck is reading this… I think we need to talk, in person. That’s the first time I’ve ever felt the compulsion to say that to any local truck, I don’t ever try to assume they should seriously take major advice from me, but in this situation… well, clearly, there are things that need to be said.

… okay, if they can fix the burgers, but were to then keep the same specials that they’ve had so far, there’s a particular one with Plum Jam + Gorgonzola Cheese that seems fun, and should be completed quite nicely with bacon. So go for that. That’s my suggestion to customers so far.

Rockin’ at Motley Crew’s Heavy Metal Grill in Lakeville

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Four months after the infamous and devastating explosion incident that destroyed one of our Minnesota Breweries’ most beloved food trucks, Motley Crew’s Heavy Metal Grill is back yet again, this time with their much-awaited standalone bar of the same name. Bursting out of the gate guitars blazing, the 40 days I myself have had to wait to travel down to their new location has been filled with packed nights, much local love, and a few ‘special visits’ from certain musical icons. As always I feel so rather crappy for not being able to go down sooner, this was the one truck-steraunt (patent pending?) that I actually wanted to make sure I was down for on opening day.

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But alas, the implantation of this brick-and-mortar (by the way, still hate the phrase, and yes I know that I have no proper reason for this) was straight down in Lakeville, 30 minutes south of Minneapolis and 50 from my own residence. So it sucks for me, but is a truly great thing for Lakeville; sadly, many a restaurant or other fun edible stop have been leaving the city over the past few years, limiting local options to only one or two places to dine out. Not only does Heavy Metal offer a different and totally awesome bar to change things up with every once in a while, which most of them have certainly shown appreciation for in these first months of business, but it’s only the first wave in a battalion of new businesses aiming to bring further fun and life back into the area. As anyone who’s been following the build of Motley’s restaurant is aware, a month or two from now will see the opening of a brewery-taproom in the same building, creating the perfect visiting experience. Not only that, but yet ANOTHER Brewery, this one with its own restaurant and apparently some kick-ass design ideas, will be opening in the space right BEHIND Motley’s, a trifecta of late night beer and bar food heaven.

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Though mostly bare on my visit, the walls of this hard rocker’s upscale-ish dive are already getting loaded with sweet guitars, flaming posters, and most notably Truck scraps. Yes, though the truck may be gone, its bits and pieces live on in glory within its successor, like a propane-fueled phoenix rising from the ashes… or scraps of twisted metal, whatever. If you look at the back of the menu itself, you’ll see a picture of the old truck parked outside their future space, already with their name on it… like a proud momma looking over her growing child. Sadly that was THE last picture ever taken of the old girl before the accident, displayed in yet another honorary position as part of this establishment.

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Currently we get to see this with some of the surviving classic attire so nostalgicly seen on the truck’s side, various stickers, license plate, and they hung the whole of the final menu in honor over in one of the corners. Then there’s the bar Hand Sink; who ever thought anyone would talk about a goddamn SINK in any business-related article? But one of the few surviving items from the vehicle, its hand sink festooned with stickers and all, has been given permanent place out front, still doing work and keeping its soul alive as part of the long working bloodline that is a restaurant’s kitchen and bar stations.

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And that’s just to start; if you get the chance to head down there soon, talk to Marty about decorations, that man has some PLANS for filling spaces. The original hood, or something, of the truck is going to be hung up in front between the air vents, one of the destroyed and sorta-twisted sides will garnish a wall, and an old logo that was GOING to be wrapped on the truck (but was way too big) is going on another wall.

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Keeping true with their old-school rocker lifestyle (the only kind worth living am I right?), they’ve also got a whole mess of other paraphernalia lined up and getting ready to go on display. Pictures, posters, guitars, Frisbees (some sort of big white disk, I claim all apology in completely forgetting what that was exactly), and various other things, signed by icons or just plain badass in their own separate ways. All awaiting their debut on the ‘bleak’ (inside joke, sorta, haha) and still quite-empty canvas; though I’m sure they’ve already gotten a few more things up by the time I finally get around to writing and posting this crap.

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But décor isn’t the only thing in development; as one should hope and expect, the menu keeps hold of every sandwich and beloved food item that the truck was known for serving for, two sections of which are filled with different steak/philly and chicken sandwiches. Of course one can still get a bag of the classic sweet and spicy pretzels from Sammy’s we so fell in love with from the truck, if there are any left that is!

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It’s not a truck-steraunt without new items though, to which they have quite a few… and they’re still adding more! The big focus so far is on their Burger list, filled with thick monsters topped by totally unhealthy things and given names such as ‘Kickstart my Heart,’ ‘Feed my Frankenstein,’ and ‘War Pig.’ A section of Chicken Wings compliments the proper atmosphere of the place, an ideal basket to eat with a big glass of draft from some of our local breweries (a small-ish selection for now, but growing, or at least in frequent rotation. Oh, and something cool, got the chance to go in the back with Marty, they actually have the kegs stored right behind the tap for easy handling; you’d think that’s obvious, but I’ve worked in kitchens, doesn’t always happen), dressed in classic sauces. Oh, and they have Seafood; Buffalo-style Fried Shrimp, which they plan on turning into a Po’Boy and/or other sandwich in the future, and Crab Legs. I shit you not, you can get a basket of simply steamed crab legs here. It at first seems so opposed to Marty’s opposition of places that just make their menu options as varied as possible, yet the singular point of ridiculousness with that ONE item makes it feel almost completely at home here.

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And that’s what’s here NOW. Inside scoop tells me (look at me trying to sound special, when I bet you anyone who even broaches the subject with Marty at the bar will get him telling you every little bit of the same information as I got from a computer screen) that we’re in store for some other special and fun ideas, such as a Juicy Lucy called the Iron Maiden, now-classic Peanut Butter-Bacon named Skid Row, and just a SIMPLE Cheeseburger (which they don’t have yet, for good reason in my opinion) named after Marty’s favorite phrase and one of his favorite bands, K.I.S.S.: Keep it Simple Stupid. Are you noticing a pattern with the names yet?

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Then of course there’s a burger topped WITH Philly Meat and cheese, a Philly served with Au Jus to make into a dive-bar Dip, Fried Cod (Sandwich version or non, former called Barracuda), Rib Tips, burgers made OUT OF Bratwurst, and a dessert of Cherry-Cream Cheese stuffed Tortillas fried and rolled in Cinnamon-Sugar known as Sixx Stixx (there’s quite the origin to this name, definitely try to get Marty to tell you about it if it’s not busy). One definitely can’t say any of this is high-class fare, or even gastropub, but we never really went to them for that kind of food in the first place.

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I actually went there with a buddy, so we got to try a couple things. Besides the always amazing pretzels, and a little sample of some ‘yogurt’-coated almonds made by the same guy that does the candied ones I oh so loved when they were in the truck, we each tried a burger and got those Buffalo Shrimp. Which are awesome by the way; deep-fried then slathered in sauce, what once was crispy is now almost soggy from absorbing that classic orange liquid, but I actually sort of LIKE that texture. Speaking of which, the shrimp were delightfully plump and bouncy, and there’s little beating the flavor of buffalo sauce, meat of some sort, and blue cheese dressing, which they also make from scratch in-house as any good restaurant should.

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That’s what you gotta get through w/ ‘Kickstart my Heart’

The burgers are monsters, that’s definitely the main point you go for with them; I’ll admit they’re not particularly juicy or of that perfect grind and meat that turns some burgers into massive balls of tender, squelching deliciousness, but they’re still cooked well and very enjoyable, especially considering the excess aspect. Just seeing them made us start talking about the ‘technique’ so often seen from Fieri on DDD, and then of course Marty comes over and asks us we got ‘the Hunch’ down! Perfect timing! My friend got Kickstart My Heart, a Double burger with 3 cheeses, 4 pieces of bacon, and a Fried Egg, and of course he then made it healthy with that ‘salad’ on top. I think we were able to get a good bite out of the bastard. Oh, and by the way, if you think your heart still has it easy for some reason, can order this one ‘Triple Bypass’ with yet ANOTHER patty, which has to be at least 8oz from the looks of it.

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‘Meatallica’

I felt I had to try the Meatallica myself: Burger, Bacon, Ham, a split and grilled Hot Dog (and not the skinny kind either), topped with Cheddar and… well that’s it. Lettuce and Tomato? Why the hell would I order that, this is the place that you shove those pretentions to the side! We don’t come to a place like this if we’re concerned about balancing our diets or looking at ‘perfect contrasting flavors’ for dinner that night. You go here to just shove a load of meat, cheese, and fried stuff down your mouth and enjoy it, washing down with beer. You can do that you know? You can take time every now and then to revel in something that’s bad for you… and this is coming from a guy who cares about food quality and crap. And I enjoyed my mountain of meat topped with cheap melted cheese and served with fries.

Speaking of which, I feel obligated to mention they DO have a house seasoning which they use on their fries, burgers, and probably some other things. It’s actually mixed in back, so not just season salt, and has an ingredient that provides a subtle little smoky aspect at times. I myself got the Cajun fries not realizing this, which I did enjoy, but one should certainly find interest that the ‘regular’ fries aren’t going to taste completely generic.

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Let’s see, final notes… there’s a big patio outside, looks great to take advantage of while the weather’s still nice. There’s a chair in each of the single-use bathrooms, no one knows why so don’t ask. The big sign outside lights up at night to look pretty cool. Glasses are monogrammed, and they always look into trying to get cool t-shirts made, so I’m sure there’s a few souvenirs one can buy if asked about it. And the whole team is awesome. Most of them are all from Lakeville and randomly got into the team through the kind of individual stories and happenstances that only a guy like Marty seems to keep walking into… like his baby duck.

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So, after having to wait over a month to finally visit and feeling rather crappy about taking so long… I now wish I had waited even longer! Now I have to find another good time and excuse to get back down to Lakeville once these decorations and new menu items get thoroughly engrained. Right now I’m thinking of a whole ‘Lakeville Day’ with friends and/or family, spend some time at the breweries once they’re in, start the day with lunch at a nearby Vietnamese place Marty says has quite the badass bowl of Pho, before finishing the day on another gut-busting tour of Motley’s expanded menu. If lucky, can do it at Pan-O-Prog or some other yearly festival.

The Truck may be gone, but the rockin’ spirit and attitude lives on! Though there is potential for mobile resurgence in 5 years or so, but for now we can satisfy our ‘cheesy-sandwich-deep-fried-goody’ happy needs down in Lakeville.

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Gotta get that commemorative picture in front of the Heavy Metal Grill rock idol centerpiece!

By the way, I’ll be making sure to upload a whole bunch of new photos once those upcoming truck parts and signed paraphernalia get jammed into the wall and ceiling. And what I can’t fit between paragraphs I’ll just jam in below here for simple viewing pleasures.

Brook’s High Beer Battered

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http://www.brookshigh.com/
https://twitter.com/Brooks_High
Main Location: Minneapolis, Select Breweries

The second of this summer’s most locally-anticipated food trucks, Brook’s High Beer Battered gained fame through their popular Kickstarter campaign, gaining press and interest through the sharing of their particular vision, one which quite a few people seemed to agree with. Definitely one of the sight’s biggest success stories, at least for Minnesota, the team here proves that, if handled right with an idea that truly appears to our local hipster masses, crowdsourcing creates a viable supplemental income source for your startup food truck operation.

And what is this vision which so many of us here have been so anxious to get on the streets you ask? Well, if you have yet to run across articles like This and This explaining it (once again, since they’ve basically been talked about for quite some time, I’m going to be lazy in my intro today), they focus purely on, as the name suggests, Beer-battered and Beer-focused menu items. But not just any beer; the fun comes in the fact that as they park at brewery to brewery, that day’s batter recipe will specifically feature some of the different beers from our local taprooms. So one day you could get a typical fried something made from a light ale, while another brings complex bitter hops, and yet another day try out a uniquely dark and savory batter made from a stout.

So far they’ve been working with Bauhaus, Lynlake Brewing, Fair State, and Tin Whiskers, while also parking at the explosively popular distiller and cocktail room of Tattersall. Of which they’ve already been parking at for over a month; my delay in being able to visit has, as one would imagine, been painful. But with their mention of the menu still being worked on a few weeks ago, my steely resolve had to set itself to wait… that and my schedule sucks. But I always prefer to get to a truck at its set point while being as close to opening as possible; hopefully I got to the right point this time.

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Southside Donuts w/ ‘Glaze’

For the food itself, topping the menu is their Fried Walleye (at least now, perhaps they may switch the fish out depending on occasion) Sandwich, followed by classic Beer-Battered Cheese Curds. When asked about upcoming items, since with still only 4 on the board during my visit, it seems plans for a Bacon-Beer-Mac-and-Cheese are underway for when the temperatures drop, along with some Beer Chili. There IS a Salad for the gluten-free and veggie-required people out there, but we shall not deem it worthy by even looking at that. And what’s a fried truck without dessert? Of late their Donuts, current flavors taken inspiration from their friends at Tattersall, have seen much feature.

Now is the time to see if they can live up to the hype, as those that invested and those that just really love the idea of this truck hope and pray for them to survive on our local roads. Let’s see what chance they have at this.

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Food: 9.5

                To my surprise the Fried Walleye Sandwich comes in two sandwiches, each with a single batter-fried walleye filet, their Citrus-Apricot-Coleslaw, Tartar Sauce (of course), and half a white country bun/baguette for each. I think I saw a picture once that had their sandwich in a pretzel bun, so not sure if I mistook it, it was for something else, or they just switch it out every here and there, like the batter. Let’s start with the fish. Heaven. There done? Oh I need more details don’t I? You get the kind of fish cooked to a point where the flesh is almost melting in how it flakes, and then surrounded by thick, crunchy-fried beer batter, hot from the friar to steam your mouth, forcing you to pause and take your time. A faint amount of friar grease makes itself present on the palate, and that being near the end of the night, which is rather impressive compared to some other fried foods I’ve had.

The slaw is delightfully refreshing and creamy, an one does get those notes of citrus every now and then, really distinguishing it as their own and proving why it’s so classically paired to ‘contrast’ the richly-cooked fish. Didn’t get a lick of the apricot though, not sure what that was about. I like the tartar sauce, tasted on its own one can see it’s of an unctuous ‘fatty’ style, probably from the amount of sour cream and mayo, with this sort of deep tang. And the bread was good, not toasted on the inside but the outside got it at some point so the texture was there while the softer inside cradled its package.

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I’ve had a lot of Cheese Curds, and a lot of them have used good cheese from local and/or organic/sustainable farms, but this feels to be the first time where it REALLY expresses this fact on the plate… er, basket… actually, in the mouth. The curds on their own were so creamy, gooey, and just plain craveable. If I had to pick my personal ‘ideal cheese curds,’ I know everyone has their favorite at the State Fair and whatnot, these would be it. Besides that cheese, the batter formed a completely even coating, thin but still crispy and textural. It made me very confused as to whether I liked it better with or without the wonderfully creamy and spicy ‘Baeoli’… aioli with beer.

It’s a shame I ended up on one of the few nights which they only had one beer to make the batter with (Bauhaus’ Wonderstuff by the way), though I’m not quite sure how much of a difference it would have made. Despite intense testing of the batter, on its own and with the food, I wasn’t quite sure I could notice any particular flavor from the distinctive beer itself. Structure, as I’ve said, certainly; I can’t recall the last time I’ve had fried beer batter that good, at least in Minnesota.

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We finish with the Southside Donuts, their little ‘donut holes’ served with a Juniper-Lime Syrup; they call it a glaze, but really it’s this thin syrup on the bottom of the basket, which I delight in rolling the donuts around to coat before popping in my mouth. I do wish the juniper flavor came out more in it too; the acidity is there, but actual flavors are subtle, and I really wish I could EXPERIENCE it, get it upfront. The menu said #BOOM… I wanted the boom –innocent little tear-. Donut on itself was… interesting. Not in a bad way, just in that I’m not sure how to exactly describe or judge the style; I think it’s similar to the brioche-dough-doughnuts. Given the style, I do believe the structure was done well, and once again is fried well, not dry or doughy. Sadly not what I had expected them to be; but now we know what they’re coming out with so you know what to get excited about.

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Look at that cheese stretch!

Holdability: 7

               Officially basket, and in the future bowl, food; besides the hand-picked donuts and curds, or fork-required salad, the slaw and sauce on these sandwiches seem quite eager to attack my fingers. Even when I tried actively pushing them down between fish and bun(an idea I used to unjustifiably inflate my own pride), still had some veggies and tartar notably fall out, so it was a good thing the basket was there; and yes you’ll want napkins as you thoroughly gulf down these bad boys in a creamy affair.

Price: 7.5

                $12 for the Sandwiche/s, $6 each for the other fried items, and $8 on that salad; so ultimately the main item, if getting for oneself, is a bit in the higher range for truck entrees, the curds seem about right, but do think we should be getting more of those simple donuts if having to pay $6 for them.
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Speed: 7

The wait felt noticeable; for the sandwich, that may have likely just been me, but I do swear the curds and donuts were longer than I expected for basket-snacks. And by that I mean a minute or two; also, NOT me saying this is taking longer than they should, they have definitely achieved that practically perfect deep fry, comes out hot and delicious… and one should be ordering this at a brewery anyway so, unlike me who has no life, you have a glass of beer and friends to keep company in those extra minute or two.

The TOE: 10

                What can I say about the truck’s concept and intrigue that hasn’t already drummed up excessive revenue for their kickstarter and media attention? Combine that with their strategic move of, as far as I can tell, ONLY parking at taprooms (or cocktail-rooms in Tattersall’s case) and events, which always have a strong local beer focus, and we have a big behemoth of a truck that melds fully into the environment while drawing us in with their appealing personality.

Want to mention the donuts again, mainly cuz, as mentioned, I was hoping they would be something different and reach a wholly unique (and again, more flavorful) Toe Ring status symbol for the truck. Perhaps if they covered it with a juniper-sugar, maybe a proper lime-frosting-glaze drizzled on top or on the side, or perhaps lime-scented white chocolate sauce…

Tally: 41/50

Final Thoughts

Now that Motley’s has gone to rest with their new restaurant, Brook’s High Batter comes in as one of the main trucks to stick to at our breweries. One could potentially get a basket for snacking at a festival, the only other place a deep-fried and beer-placed business such as this would excel in experience, but they do seem to be best when sat down alongside a nice big, rich glass of beer; ideally the one accompanying the batter-of-the-day.

Order the Walleye Sandwich with a friend; not only is it a great sandwich one can actually share without worrying about trading spit (you know unless that’s what you’re into), you’re basically getting a single delicious and reasonably-sized sandwich for $6 apiece, turning it into a better deal again. Ideally, this should also be hit at a gig where they do indeed have at least two different beer-based batters; that way when you get your obligatory Cheese Curds (Get Them! Seriously!), or perhaps their upcoming Bacon-Mac and Cheese, you can enjoy the spirit of the different preparations. Plus then you could tell me if you can actually taste the beer notes in each…