New Bohemia Truck

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https://www.facebook.com/newbohemiafoodtruck/
https://twitter.com/newbohemiamn
Main Location: Minneapolis, Etc

With what’s likely my last solid truck review of the year (unless for some reason I’m actually able to find another yet-to-hit food truck in the upcoming insanely busy, hectic, and cold holiday season), I take on the result of one of the Midwest’s own growing bar concepts. Taking the heart of casual soul food that is German and Eastern-European faire, my favorite kind by the way, New Bohemia has opened at least 6 different locations based mainly around a wide selection of Beers and amazing sausages.

I’ve dined there myself a year or so ago, so I’ve seen the results of their work and atmosphere. Thus it was no surprise to chain adding a food truck to their lineup; there’s clearly both the ability and success for them to do so.

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Obviously their truck can’t shell out ice cold pints of frothy goodness, but they do have Draft Rootbeer and basically everything else! 10 different options for Bratwurst from basic Beer to unique/interesting Teriyaki Chicken to practically-insane Rattlesnake-Rabbit. These are split, grilled, and piled in a bun with the two toppings of one’s choice (Bacon Sauerkraut, Spicy Kraut, Sweet-Hot Peppers, Beer Cheese, Cole Slaw, or Beer Butter-cooked Onions); along with a veritable smorgasbord of different housemade Beer Mustards to squirt on at your leisure. Of course this also includes some Beer Cheese Curds, and… a ‘Giant Pretzel the Size of a Pizza’!? For $14, that thing better be huge!

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… yep, that’s a big pretzel. Could have eaten my food off of it… as much as I don’t care about pretzels for lunch even I’m highly curious about  what it tastes like. Moving on, then there’s the apparent chance for Fries, which similarly to the sausages gets the chance for 2 free sauces from its own group. Oh, and for whatever reason… two Salads (Strawberry Spinach and Apple Jicama).

As much as I’d like to try and think of a cutesy or informative paragraph to briefly entertain your reading, this article has been long enough coming and I need to get it out. With luck, in perfect time for the Turkey Day Season! So enjoy the last review for a while, cheers (toasts with a pretend beer since they wouldn’t give him a real one)!!

Food: 9

                Duck and Cilantro was my option of choice… because I’m too cheap to even go a dollar over for one of the ‘adventurous’ meats I love so much. Though to be fair, I DID try one of them a couple years back in the bar itself and loved it… just can’t remember which one. With a solid little snap, the skin is joined with extra flavor and texture from the ‘split-grilling’ method, whereas a link is sliced almost fully in half, spread like a butterfly, and griddled inside-down to cook for service. Always a delicious way to enjoy. Especially when the base sausage itself is just darn good, and if one can say anything about Bohemia, much like any decades-old family-run butcher/charcuterie, they’ve got their sausage recipes DOWN. Flavorful, balanced, peppery and/or herby and/or spicy and fatty where it needs to be. Num. If I remember correctly, the bun holder did not get any, or much, actual toasting, which would have helped to elevate the enjoyment even further.
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As for the toppings, of course I went for the Kraut, no complaints there! And the Beer Butter Onions seem to be quite a signature: they tasted good, but I was hoping for more cooking/grilled-caramelization, more beer flavor, and more BUTTER, I mean please it’s in the name. The sauces I tried for the fries, wasabi-ginger AIOLI and stout bbq, were both similarly well made as expected. And yes I got some fries to go with it; it’s classic, and much cheaper than getting a secondary sausage. Good texture on the outside, soft on the inside, addicting simple seasoning work, if one WANTS fries with their dog for lunch it’s definitely not an option you’ll regret.

Holdability: 7

                 For a sausage, the end-of-the-day verdict isn’t quite as ideal for holding as one would expect. Piled with that kraut and onions, or whatever toppings you choose, in a large soft bun, picking this up isn’t quite as clean and easy, so it’s good that it comes in a basket. Though of course the Curds, Pretzels, and Fries eat clean with fingers, but are again basket foods (okay maybe not the pretzel, but how often are you likely to buy that?). Part of me feels so ridiculous still talking about this… but the other part of me loves stubborn, weird consistency!!

Price: 8.5

                  A range of $6.50-$8 depending on your selected ‘level’ of sausage, which comes at a decent size so can be a nice stand-alone lunch. That said, if you want fries will have to fork over $3-4, so might as well get the larger option, making a complete meal not so bad considering (especially since they ARE good fries). We’ve already mentioned the $14 Pretzel (oh look there it is again), then there’s $8 for the Beer Curds (there better be a lot), and finally $5-8 for the Salads… which shouldn’t even be worth mentioning, guh.
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Speed: 6.5

It’s been a while since the visit, but I remember wondering why it took more than five minutes to grill a sausage, which should have been pre-cooked already and simply needing the searing. I know the fries weren’t an issue, I saw that they do batch-frying so that it was ready to just scoop into baskets as needed. Sides and sauces should similarly be heated and needing scoopage. That said it wasn’t truly a ‘long’ wait, just a bit more than I expected considering.

The TOE: 9

                  Though it’s from a pre-existing chain, the business itself has developed enough identity, feel, and uniqueness that it easily transfers onto the food truck to separate its own ‘air’ distinctly from others; if anything, it’s ideally suited for a mobile business.
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Tally: 40/50

Final Thoughts

Despite not having it myself, one should keep Bohemia in mind for one of the strong possibilities in acquiring quality drink consumption for your street-based lunch with their Local Draft Root Beer. I forget where it was from, but it wasn’t something I was immediately familiar with and sounded damn good. Speaking of unique things to them, though I find great curiosity and excitement in the idea, at the end of the day the ‘Giant Pretzel’ is just something kitschy, and likely not really worth it, especially for fourteen dollars. If they offered it for less, maybe at ten, then certainly consider it; but I know how much it costs to make, just ignore for now unless REALLY wanting some fun group snack to slather in mustard and various side sauces.

Truly, I cannot pick your guides in the world of all things linked, especially with all the little ‘categories,’ but a suggestion from each sounds fun right? Definitely do a Macaroni and Cheese-stuffed for the heavily affordable Classics, the Duck w/ Cilantro in Premiums (just solid goodness), and for those feeling experimental (which you really SHOULD be) the Rattlesnake-Rabbit is a rare white-meat treat. The Fries are NOT a bad decision, especially alongside Jalapeno Beer Cheese, Wasabi-Ginger Aioli, or Stout BBQ.

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Very much would I like to go back and ask what beer is in the Curds batter for yet another potential truck to get a good version from.

Bark and the Bite

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http://www.barkandthebite.com/
https://twitter.com/BarkandtheBite
Main Location: Breweries, Minneapolis (Maybe?)

So I guess I need to pay more attention to CityPages on a frequent basis, since it made for quite the little ‘blind spot’ for me in not doing so. That said, it DID lead to a rather fun surprise near the start of a good night out, so maybe not so bad of a situation afterall.

Let me run you down what happened. Finally, after weeks of distraction or not having any reason to do so, I got the urge to force myself down to Tattersall Distilling; well that wasn’t so difficult, it was the finding someone to meet me there to make it an ‘occasion’ that took a while. Of course before I went I checked out their little event page, the place rather well known for nightly correspondences with Brooks High Batter and other food trucks; but just my luck that it was THAT Saturday that had no truck listed for nosh possibilities. Guess Brooks went elsewhere. But oh well, wasn’t necessarily even in the mood for food, but it’s fun to see options right?

So I drive there, finally find that little pain-in-the-ass alley-that-doesn’t-look-like-you-can-drive-through to get to the cocktail room and park, and what do I see as I’m driving by? Not just a food truck, but one that I’ve NEVER seen before, so the back of my brain starts thinking about the money I’ll have to lay down that night… then it notices that it’s a BBQ truck and that number rises a little more. It explains why the food truck spot was blank on the website…

After an Umeboshi Sour, but before a late night Baby Spice (both of them damn good by the way, I need to go back to try out more of their creations), I head out to my first visit of Bark and the Bite. Of course it’s just my luck that they are indeed a new Twin Cities truck and not someone from out of town, guess that means I have to eat their food. Oh darn. They’ve been on the streets since the start of September; or to be more accurate, on the doorsteps of various breweries. So it didn’t take me that long to find them, relative to plenty of other periods-of-ignorance you know I’ve had, and it makes sense considering I don’t get the chance to brewery it as much as I want… like, almost never.

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As a typical BBQ truck should, the forward-highlight of its menu is of course a basket of Ribs, theirs Dry-Rubbed and Memphis style. As opposed to others I’ve found, though, the rest of the menu is rather simple. One gets their pick of 3 ‘pulled proteins,’ such as the typical Pork, Chicken, and a vegetarian inclusion of ‘BBQ Jackfruit’ (oh I’m talking about this guy later), which can be gotten on small or big sandwiches and as a classic ‘pile of meat.’ One then picks their sauce: Cherry Bourbon, Vodka Chile, or ‘Bark’ Sauce (a mix of whole grain mustard, brown sugar, and I think chilies and/or other bbq things). We then of course get a list of typical, sort of, sides; Cider Vinegar-dressed Slaw, Baked Beans, Arugula Potato Salad, and of course Hush Puppies, ‘Honey Spiced.’

There’s even a cookie! Browned Butter Chocolate Chip (with Pecans). So I grabbed one of those, and a few other things, and got to chowing down, thankfully with help of friends! Thought I’d have to bring home leftovers…
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Food: 8

Okay, had to get the Ribs since it’s their purported favorite/specialty/focus, and for sandwiches that Pulled Pork and the intriguingly unique BBQ Jackfruit… though it was so hard not getting the Chicken, it apparently was coming right out of the smoker! But money… was spending enough as it was, especially with cocktails that night!

Also I was able to get a taste of a Hush Puppy! Oh and these are good ones, and very happy to say of a distinctly different ‘style’ compared to those found at Funfare, which were small, crispy and easy to munch. Comparably, these are big globes of moist cornbready denseness, in the good sense, and with a light honey sweetness just barely glazing the outside; enough to get your fingertips a touch sticky but not enough to even say they’re close to being ‘sauced.’ It offers an actual element to the fried bread, and there’s that happy guilty pleasure we get when eating cornbread and something deep fried.

I should mention here, before getting into the meat, that I actually got one of each Sauce; I asked them to assign as to what they think works best for each, but they instead just put them in cups so I could swap and choose at will! Not sure if that’s what they usually do anyways for sauce sides, but hey it was great here! They all tasted pretty darn good btw, I think I like the Bark as my favorite, but I’m a big fan of stoneground mustard; or just anything with that notably different texture and stronger, ‘pungent’ flavors.

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5 Ribs come out on top of a bed of Coleslaw (sounds like I should have a punchline for this doesn’t it?), of which didn’t stand out too much; just a basic Red Cabbage-based salad, good and decent but nothing exciting or standing out. The ribs on their own now, I actually prefer when they’re NOT on their own; with sauce, they are wonderful, tender and flavorful, a nice porkyness with that mixture of deep spices and wet tanginess. But unadorned, they’re good still, aren’t chewy, tender and sticks to the bone like smoked ribs should, but there is this little oddity in texture, almost a… I don’t want to say chalky, but maybe a slight off-dryness either from being smoked just a little too long or, I’m thinking, not nearly enough; I feel like the timing is probably good but the temperature and smoke level might need to be higher. That’s me spit-balling though, I’m no expert in BBQ problem-solving. Suffice to say they’re not perfect but still good.

I’ll admit, I’m not as excited to see pretzel buns today as I USED to be, before practically everyone did it and ruined the specialty of using the ‘right’ bun for the trendiness, but they are damn good here. Or should I say they make them damn good; THIS is why I advocate toasted buns in most situations, for that moment when you bite into a sandwich, you get that mouth full of meat, sauce, flavor, bread… and then that thin layer of toasty CRUNCH to add that extra textural element, which is so needed with ‘tender-fillinged’ sandwiches like pulled pork.

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As for the fillings themselves, tender, not dry, toothsome and flavorful; the pig had that great distinctive ‘porkyness’ to it, though for a BBQ item I wish there was more smoke or spice flavor, I really couldn’t taste any. But that JackfruitSO cool. I mean look at the picture; can you immediately even tell which one certainly is the vegetarian pulled sandwich and which one isn’t? The only thing that helps is that the ‘bbq jackfruit’ is already mixed with some marinade flavoring, thus the added color to it. And god it was fun to eat; it wasn’t a complete ‘meat substitute,’ but it was actually rather close; had a full texture to it, soft but with a bite… if I had to compare the distinctive feel to it, though, I’d say the closest thing that comes to mind is the meaty quality of a good artichoke heart, but more shreddable. Then it had this little, sorta-pickled tang in the background of it, which also reminds me of some bamboo shoot dish alongside the texture… it is just so interesting. But at the end of the day, GOOD, vegetarian-required and curious will both enjoy this. Now that I think of it, I’m not even sure if any other BBQ truck or local business has offered a full, proper vegetarian substitute for a main entrée, and to such a degree.

Oh, and then there’s the cookie! It cost a dollar and… tasted like it. Not that it was completely horrible, you get the chocolate chips and the pecans, a bit of the brown butter… but after being baked and wrapped in that film for who knows how long, it certainly developed a not-so-great texture, rather crumbly without being crisp. May need to develop a better recipe, that comes out thicker and softer, or perhaps it was just an effect of staling.

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Holdability: 7

I got mine in ‘to-go’ containers, mainly as I figured I’d have quite a bit to take home, but they do use the classic baskets too, which aren’t AS cumbersome. As for the food, a little typical compared to other bbq places, nothing extraordinarily helpful via sandwiches, though the pork held together rather well. The dry style of ribs helped… though I did have the sauce on the side, not sure if normally choosing a sauce would have it on top; it’s either that, making it stickier, or it’s on the side, meaning something extra to handle. But not an overall mess. Forgot to grab a fork for that coleslaw though, but that’s likely my fault! And then the hushpuppies had that little tacky stickiness from the honey; not really messy, but has one licking fingers… a yummy trait indeed, but it should be noted as far as this category is concerned. I also imagine getting a ‘pile of meat’ gets one further involved with needing a fork; and since I doubt anyone wants to get that on its own, added sides will add more components to handle. Okay, list done.

Price: 7.5

$12.50 for the Ribs, of which you get about 5 plus a mound of that slaw, not to mention the chanced to get a ‘Loaded Platter’ of 2 sides along with a big sandwich or meat pile, a nice little deal for those who want the more complete BBQ meal. Without the platter deal, each of those entrée-like items goes for $9.50, and one can get those smaller pulled sandwiches at $5 a-piece to get a better chance at sampling the different fillings; and they’re not particularly small, still have a good little heft, so the price on its own is reasonable for what one gets, but can add up fast. Sides generally range between $2-$3, with the Hush Puppies at $5; one gets 3, but as you can see they’re a good size, and tasty… I say judge their value for price for yourself, it could go either way depending on personal opinion. Finally, the cookie, as mentioned, is $1.

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Speed: 8.5

Most prep comes simply in tossing things together with the various needed sauces/seasonings, piling it on the toasted bun or basket, and off we go; a little faster than average, but not near instantaneous.

The TOE: 9.5

I love the feel and personality of the outside, the name and design finally gives me that feeling of the ‘modern bbq food truck’ that I’m familiar with seeing from other cities, as opposed to the old-school, plain-designed truck/trailer with the long classic options menu; nothing wrong with those, but it’s the difference between seeing an old Mexican Taco cart and a bright, colorful modern fusion taco truck. They hit it nicely in my opinion. And I mentioned menu, which is something I really appreciate here; the normal thing  is one has to go up to a BBQ truck and you have to choose… Ribs, Brisket, Pulled Pork, Chicken, maybe Wings, they got Sausage, and is-that-even-part-of-the-animal? Not to mention side listings. And when BBQ businesses are noted for having distinct personalities in each of their separate products, usually being ‘really good’ in 1-3 and ‘just okay’ in the rest, it makes that first choice hard… gotta hope you’re picking the right one. But here? Ribs, Pulled Pork and Chicken (and the Veggie of course, but you’re either doing that from the get-go or not); and one could get the pork AND chicken easily in two sammiches. It’s a lot more approachable, and nice to see a place that narrows down their focus, in my opinion. And with the names of different items, Memphis-style Ribs, Jackfruit, and particular options for sandwich/platter, the truck and menu does feel rather distinctive in personality compared to other BBQ trucks. Though we have been lucky in garnering BBQ food trucks in the past year that all set themselves apart from each other, but one knows what I mean still.

Tally: 40.5/50

Final Thoughts

The Pulled Meat is definitely where it’s at; whether it’s to grab a single mini for a low-priced lunchtime filler/snack (or a good way to sample BatB’s flavor cheaply during a food truck rally), or a bigger Sandwich/Pile to really load up on some BBQ goodness on whatever sauce style is your favorite. If you REALLY want the experience, and a nice loaded lunch, I say go for the Loaded Platter, Sandwich option (I’d really say any of the three, though you’ve got to try that Jackfruit at least once just cuz… I mean who else is selling something like it at the moment?), with the Honey-Spiced Hush Puppy and Potato Salad options… perhaps the Baked Beans too, though I haven’t tried it to confirm and I feel bean dishes REALLY need that confirmation.

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…

Bubba’s Fried Chicken (Quasi-Review)

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https://twitter.com/bubbaschicken
http://www.bubbasfriedchicken.com/

Our first Wisconsin emigrant food truck has arrived this year! I noticed Bubba’s Fried Chicken in downtown St Paul a couple months back, but with its very state fair concession-like trailer look, was rather cautious on the approach. Not to mention home research, both of them and their locations posted up through the Facebook page, informed me that their home base is in fact River Falls Wisconsin. As such, I knew I had to wait, see if the trip to Minnesota was a one-time only thing, or just REALLY infrequent, or if it became regular. As luck would have it, their travel down to our Twin Cities has continued to come around here and there, and on a recent day off that they happened to post their location in Mears Park (first, main location, and second, they annoyingly don’t update Facebook THAT much, so you’ll likely best run into them if you’re down in St Paul regularly or via luck on most occasions).

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Bubba’s Fried Chicken sells, what else, Fried Chicken, and not much else. The business itself originated in a storefront in their home state, but if I heard them correctly that sadly got shut down, leading, or at least encouraging, their food truck-forward business strategy. It would certainly explain why their logo includes mention of Fried Okra, Collard Greens, and Deep Fried Corn on the Cob, and yet on neither occasion did I see ANY of these. Which sucks, because fried corn cob sounds AWESOME as a food truck addition, perhaps of even Toe Ring significance if done right, and they’d complete its menu as a deep south/deep fried business. There’s not even much excuse; okra can be gotten year-round, it’s PEAK corn season, and they obviously have a friar and prep space, all that’s needed for those two items. Oh well, a man can dream.

The menu itself gives us an option between fried chicken baskets; 2 piece, 3, 4 Wings or 4 Tenders, all of which comes with house-cut Jo Jo Fries (I’ll admit, when I saw that on the menu, I thought it was the generic stuff that they probably bought frozen. So props in at least cutting their own potatoes). Though what they don’t tell you is that the ‘3-piece,’ probably like the 2, is just 3 drumsticks. It’s a real shame you don’t get the chance at the breast or thigh meat, a classic mixed-basket deal or something. But if you like Drumsticks best, or either of the other two cut options, then you get to have a whole bunch of it just for you.

And there are a few simple sauces available; a BBQ, Hot, and Ranch-ish, which I’m pretty sure are all made in house. The flavors and balance on each are all rather standard, simply enjoyable in what they are; to be thought of and used on the side as a typical condiment, nothing to really write home about.

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Food: 6.5 – a thinner-styled coating on this chicken before frying, so lack of audible crunch but it forms a tasty ‘fried’ layer that’s seasoned well, perhaps a bit heavy on the salt. The chicken underneath IS moist, with expected flavor but nothing outstanding. Standard fried chicken, executed well for the ingredients and methods used. The fries certainly are ‘Jo Jos,’ big, soft on the inside and soft on the outside, no real crunch; but that’s an expected trait of the style, so I won’t really knock them for it.

Holdability: 7 – Easy to eat-and-go, but still classically need a napkin just from the slightly greasy skin and moist chicken meat. I feel it’d be nice if we didn’t HAVE to have Jo Jo fries automatically load up every single basket, for both this and the price factor.

Price: 9 – $6 and $7 for 2-piece and 3-piece, leaving a good deal and option to upgrade to some more food, and $7-$8 for the Wings and Tender baskets. Overall good and affordable level, worth it for the AMOUNT you get, I find myself wondering about the price for just 4 chicken wings but then again realize that those might be the WHOLE wings, tiny drummy and other thing attached to each.

Speed: 10 – well the pieces and fries are ready to go… great for speed though maybe not what I’d ideally want from a proper fried chicken food truck.

Toe: 3 – Ultimately it feels like something that we see at a State/County Fair or some Music Festival Block Party, it’s hard to feel that complete personality which we find at other trucks; especially since it’s all just the few kinds of same-fried chicken and the potatoes. With those other items they promise, perhaps it’d help, contorting them to a full respectable menu with real options.

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Funfare Global Street Eats

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https://twitter.com/funfaregse

http://www.funfare-gse.com/

Main Location: St Paul, Etc

It’s a good thing I did some last-minute twittering, I was seriously about to put up a post saying these guys didn’t have a website! It’s tricky to find via google, but I got their twitter id and it led me straight to ’em! Still didn’t tell me too much else about them that I feel like putting down, but that might be the laziness. I do definitely suggest looking into the website to get a good clue to their personality.

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This truck also comes out as yet another build from local Chameleon Concessions, go lizards! After doing so many articles on the side for a certain southern truck builder, it’s always nice to come back and see the fruits of our own Minnesota-based team out on the street in their wonderful mobile glory.

But to get back to the truck itself, my adventure this day leads me to Funfare, or Funfare Global Street Eats, depending on how one prefers calling them that day. As the longer version suggests, along with the very postcardy décor on the side of their big red behemoth, they focus on providing a variety of classic International street foods from various world regions.

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And boy do they really accomplish this. For the past few weeks the menu has hold fast to offering the choices to grab a Cubano (from Cuba throughout Central America), Shrimp Po’Boy (Louisiana), Filipino BBQ Skewers (do I need to say this one?), Pork Steam Buns (Japan), Baja Fish Tacos (Mexico), Chicago Jumbo Dog, Cheese Curds (go Midwest!), Hush Puppies (more Southern Love), and Baklava (Middle East) for dessert. I hear they plan on changing the menu up soon, but I expect at least a few of these will either stay on or see frequent resurgence from time to time, so a good starter.

By the way, they sell Kool-Aid as a drink option… actual vibrant blue Kool-Aid. I’ll just leave it at that and get on with things.

Food: 9

                Suddenly I find myself loading up with FOUR of their menu items, two bigger and two snack-ish. So I’m gonna see if I can actually go through each briefly for once…
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First off, best Hush Puppies that I myself have ever experienced. Crisp and crunchy on the outside, like your favorite corn dog, but not dry in the slightest on the inside, still ‘moist,’ in sort of a touch spongey/doughey sense, hard to quite express. I was very happy to find a version of these fried cornmeal balls I enjoyed, with that notably soft onion-chive-y addition of flavor; a shame there’s NO sauce to dunk them in, some pepper aioli on the side would have catapulted these to perfection.

The best part of the Pork Steamed Buns is the first bite; it’s just that total pork bun flavor, with moist pig, perfect ratio of springy/chewy/tender steam bun texture (it’s so unique and distinctive), a bit of that slaw, and that marinade! For those who’ve had a pork steam bun, there’s that specific sauce flavor that’s unique purely to them, a sweet-tangy Japanese bbq sauce of sorts, and it is up front and center in the best way in combination with that pillowy dough bag. And of course I have to make mention of the interesting little form for these guys, like a Japanese bun taco. Which is cool, but whereas the first bite from the ‘top’ was perfect, the second ends up notably lacking filling, which is understandable and fine, the real issue is that this section of bun, folded over and almost double-layered, ends up notably… not drier, maybe ‘denser’ is the better word? Clearly inferior to the ideal, not uniform like the classic round buns would be.

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So I was going to go for the Po’Boy, just to be different, but then I saw someone else with one… and I’m sure it’s good, great looking veggies and toppings, but come on, that guy just needs more shrimp, it looks sparse. Those BBQ Skewers though… damn that glaze and char, reminded me of the Korean grilled pig in my favorite banh mi.

Then I saw a couple Cubanos come out and was like “Oh yeah, THAT’S what I’m getting.” Full press, flat and crispy top, melted cheese that strings properly when pulled, pickled which are THERE but don’t screw with the sandwich structure, mustard is present, and PIG. Ham and pulled, they got it… inane mention I know, but I’m still reeling from a recent cubano disappointment. This ultimately ate, tight and crispy but not hard crunchy, like I expect a Cubano to, with all the flavors. They nailed it, I was satisfied and happy, though I found there was no single item that really brought it to that AMAZING level, which any sandwich that everyone knows really needs to be in order to get that top class mark. Either a big mass of super gooey-melty cheese, this one was still simple and thin, or just bigger mass of extremely flavorful pulled pork, as again the meat was still rather standard but done well.

20150803_175101And finally, since I was at a bee-focused event, had to get that honey-soaked Baklava. I was hoping that finally, after so long, I would get a baklava from a stand that would be moist and tender and delicious, and they did not disappoint. Seriously, so used to having to choose between small squares of baklava, which are good but tiny, or big triangles which are just dry layers of phillo dough. And this was just a full mass of distinctly moist, sweet honeyed flavor and texture, not soggy at all and with a top layer that is JUST a little crispy-dry, combining with that soft and nutty paste of walnuts/almonds in the typical way. It was just refreshing and happy; if I really looked deeper, and had more experience with good homemade baklava, I’m pretty sure I could make certain points to the soaking syrup and nuts used. But when you really don’t care about thinking about it, this little dessert can just make your day, especially for the day.

 

At the end of the day, the food has a great start and is headed in the right direction to what it should be, but because they’re so close to perfection, and sticky very purely to the traditional compositions, it’s ever clearer to see that they are STILL not quite there yet. If they can make just a couple tweaks here and there, really complete each item, then Funfare is golden.

Holdability: 8.5

               Despite the variety, each of the options are consistent in that everything needs two hands, being eaten from a basket, and is all surprisingly clean consumption. Even the Baklava, though a touch sticky, again isn’t soggy or anything, so it only needs a few delightful finger licks following complete eating. It’s only the BBQ skewers that come with rice, something that requires a fork, but besides those the only issue for walking+eating becomes what ELSE you might get. Though I guess sides and dessert can just be dumped in the same basket as your big guy; not like any sauces are coming over to mix and mingle.

Price: 7.5

                $10 for the big two sammiches, $8 for the Fish Taco and Filipino Skewers, $7 for those mini Steam Buns, $5 Chicago Dog, $3 each for the fried side items, and $2 for Baklava. A notable range of low to mid-high, providing some notable options for one’s situation and preferences. I would say the items tend to skirt the edge of whether they feel totally worth it if not a steal for the price charged, while others I would hope for maybe one extra bun (I mean it’s either an add-on, in which case it bumps the final price up considerably, or it’s supposed to be eaten on its own, in which case you want some more) or more fried shrimp before not worrying about whether I’m just being a cheap, nitpicky b*^@# food reviewer.
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Speed: 8

Distinctly depends on the item. Most are close to ready to go, can only take a few minutes, but the main boys will be an average wait; Cubano takes at least 8 minutes on the grill. That is proper though. I will say I would have liked it if they’d offer me the option to receive some of my other things first, since there were only a couple other orders, instead of having to wait what took 10 minutes for ALL of it.

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The TOE: 8.5

                I wasn’t thinking I’d score them too high for this, my premier thoughts and impressions on when I first spotted them in St Paul (happened to be their opening day! But I had other guys to hit then) was just another random ‘let’s open a food truck’ ideas, they do ‘international’ probably because they couldn’t think of anything else more interesting, like those who just do burgers and meat sandwiches; which can be great, but also uninspiring. But just as we can find a sandwich truck that brings us to our knees, so does Funfare come to grab my own attention. Whether it’s presentation, the distinctive look and taste of each food, or just plain doing it right, I can officially say they are the first truck that, in my opinion, successfully offers a menu that feels like it’s focusing on different world food regions. This as opposed to a certain one or two that really just seem to come from the Middle East and Asia, or  then go back to the US only to feature a burger and philly cheese (it’s always the burger and philly cheese…). Funfare chooses distinct and familiar, but not boring, menu items that do express some of our favorite eats from around the globe. To this, I myself am somewhat eager to see what other food items they explore and switch out with, if they continue on with strong hitters or fizzle out. Guess we’ll only see with time.

Tally: 41.5/50

Final Thoughts

Echoing my ultimate impressions on food, the truck as a whole stands as a very strong, ‘almost perfect’ business in their particular realm of focus, but it’s currently just one or two steps behind the point of ‘ideal.’ But I feel with time and some effort, if applied, they can easily reach the heights of food and personality impressions as some of my absolute favorites, like Home Street Home and SCRATCH.

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So I guess that means we just need to keep visiting and enjoying their various treats now doesn’t it? Now, it certainly is difficult to make suggestions for a future-changing menu, but I do believe I can confidently say the BEST strategy for taking hold of Funfare, at least for right now, is to attack the small-plates for snacking or mini-meal purposes. Whether it’s grabbing the almost-toe-ring-level Baklava for your sweet tooth, some Hush Puppies or Cheese Curds to pop in the mouth as you walk between other truck delights, or those Steam Buns just because they’re pretty darn tasty and good. If you DO want something more substantial, I still gotta try those BBQ skewers; they just look so good, and the additional rice will help fill you up; though I myself would rather just have the skewers for a dollar less to walk around with. That and the Cubano are my strong ‘entrée’ points for now. As for what else comes along, just do your best to have an idea on what they did well with THESE and try to imagine what other items would be crafted the best. To that, I finish with a good luck, good eating, and a hope I can get myself back out there snacking with all of you soon once more!

Sal’s Place on the Road

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https://www.facebook.com/salsplaceonlinemn
https://twitter.com/salsplaceonroad
Main Location: St Paul

For those like me with the consternation to try and visit every food truck in the main cities area, or at least hit as many as possible when given the chance, one usually ends up going through phases. Often we hit a mix of interesting and non, sometimes we’re lucky enough to get multiple amazing trucks in a row, others can just feel like dragging through some others on the side just to cross them off the list. But despite that grouping of bbq-themed guys earlier in the year, the year of 2015 has been turning up mostly fun and interesting trucks so far.

In particularly, I’ve been aware and receiving notifications for a certain truck for a while now, having only to wait on the right week to hit it. Of course delays happen, my budget not allowing me to drive down for truck lunches as often as I’d like, and having a few occasions where a truck not-so-often seen takes precedence over one which I knew I’d be able to get sooner or later.

Apparently I needed TWO visits, with quite the menu listing of different items. But, I’ve finally gotten a solid experience out of Sal’s Place on the Road, and can now do my long-awaited review on them! They taunted me with Facebook updates on their Italian menu items and desserts, and after seeing the complete menu on my first visit, the vehicle sky-rocketed to my absolutely most anticipated food truck of the year so far (we’ll see if they live up to it later). Wish I could have stopped to get a little interview and learn some more about the family behind the truck while I was there, like I’ve been trying to do lately, but things come up, you know how it goes (mainly the fact I was with the cousin, the street was busy that day, and their generator was loud as hell). From what I do know, and can tell, Sal’s does seem to be a family-run operation, and has been on the streets a few seasons already.

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The Menu itself definitely revolves around Traditional Italian-American Diner-style food, mostly geared towards street fare desirables. This includes a collection of Sliders (like Meatball, Pork, Chicken, and Caprese), a Sausage and Pepper Hoagie (cooked in tomato sauce of course), and Arancini, balls of risotto stuffed with cheese and other goodies before being deep-fried. Though no Italian menu is complete without Pasta, to which they change things up, making different ‘seasonal’ flavors and styles as the whim hits them, sometimes going Ziti while others doing Shells, perhaps even noodles of some sort. The one consistency is that it’s ALWAYS done with handmade egg-based pasta dough, likely rolled in Sal’s giant mitts every week.

They also have dessert! Which includes Zeppoli (small Italian doughnuts covered liberally in powdered sugar) and a Deep-Fried Ravioli, also made from their own pasta of course, stuffed with a hazelnut-chocolate filling. And yes, I got both, so you shall see my opinions below! And no I’m not wasting any more time on that.

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Food: 6

                My first visit actually had me starting with dessert! So, despite every parent’s worst meal-planning nightmare, I feel it only fair to discuss their sweets first, especially as they seem to be the main highlight overall (at least in my opinion). I myself was much surprised that the Chocolate Ravioli were deep-fried, it didn’t say, but it gave a nice crunchy outside. At first though, I wasn’t impressed… the filling didn’t stand out too much; but then, after my third, I realized my first couple pieces were actually rather thin. The REAL raviolis, with a good full tablespoon of hazelnut-chocolate inside… ahh, it’s like taking a bite of… well actually I can’t think of a comparison, but it feels a bit nostalgic. Like the best chocolate sauces and toppings, hot and runny, hitting every point of your chocolate cravings perfectly. It highlighted nicely with the firm crunch of the pasta, but as a whole I really did wish for one more element… after going past to start setting up this unique and interesting dessert, the dish needs SOMETHING else to make a complete and amazing plate, powdered sugar doesn’t do crap for it. Maybe just a drizzle of raspberry sauce or something (cuz it’d look like tomato sauce, right!?), or marshmallow (alfredo anyone?)…
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But I hold no complaints with the Zeppoli. They’re perfect. They may look a bit overdone on the outside, but it’s perfectly crisp, not greasy, with a tender interior that I can only describe as in the realms of the best, idealistic brioche and/or poundcake, probably leading more towards the latter. You bite in, enjoy the texture, the little eggy richness from the dough, the heaven of powdered sugar that takes one to the streets of Louisiana, and then realize there’s an extra little flavor there; a touch of citrus, lemon or orange. Simple and classic, something I normally would actually find boring, but for once thoroughly enjoyed the addition as it rounds out a well-crafted dough to make a uncomplicated doughnut sublime. Wouldn’t change a thing. Now onto savory stuff.

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Arancini comes in with an evenly crisp outer shell and soft, tender rice inside, the risotto mixed with cured meats and cheese, resulting in an end product that wasn’t particularly distinctive and outstanding in flavor, but still enjoyable. Especially when you got a bit of cheese goo that stretches when bit into! Rather num, particularly when dipped into the Tomato Sauce, a simple slightly heavier style but I found no apparent flaws (or at least things I disliked about it, to be more accurate to what we’re really all just writing about in review posts).

It also comes with a Breadstick on the side… which they ‘reheat’ by dropping into the deep fryer. Yeah. That happens. Then covered in clumps of… parmesan? Garlic Powder? A combination? I don’t know. What I DO know is that this breadstick is… unholy in the best of ways. It’s crispy on the outside, but fatty, a touch crunchy yet really soft inside, and gives a flavor that’s hard to describe outside of a feeling reminiscent of certain slightly-over-greasy doughnuts, but savory and actually crave-able. Which makes it even worse when I tried the Garlic Dunker basket (not my choice, my cousin got it because he doesn’t know how to really live food-wise) and none of them tasted as good. They were chewier and didn’t have that same outer layer of unhealthy excellence… and I know why. If you look at the picture, you can clearly see they’re using three SMALLER breadsticks for this, which causes a different effect after the frying (which I’m guessing doesn’t even last as long since they don’t ‘need’ the extra time like bigger ones do, another cause of the effect). I wish they’d just do two of the bigger ones instead (or, I mean, come on, just do all three, breadsticks are cheap as f*$# anyway), I might gladly order them myself.

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What I won’t gladly order again are any of the Sliders. Ultimately, we ended up getting three; the Abruzzo Pork, Chicken, and Meatballs. Now, whereas the fillings of each were all decent; juicy herb and wine-braised pulled pork (though I was rather sad that’s all it was, was hoping they’d either have a flavorful sauce or at least some extra toppings on it, otherwise it tasted like plain pulled pork, though really juicy), grilled chicken with a nice pesto and griddled red pepper (love cooked soft red peppers), and a meatball that was soft, well-seasoned, and with a tasty sauce; the simple decision in buns made the experience absolutely disappointing. First off, the ‘ciabatta’ style slider buns were way too thick for the fillings inside; ended up eating all of the meat before finishing the bread, leaving a big chunk of dry dough to force down the gullet. Secondly, there was NO TOASTING of them at ALL! And THIS was the kind of pre-cooked roll that needed a second run-through (like those take-home baguettes at the grocery store that you need to put in an oven to actually get crispy and soft), which is why they were all completely dry, doughy, and absorbed every drop of sauce. They dearly needed to be coated in oil or butter and put on the griddle for a bit at least, get some texture, form a layer, actually make it edible. And they had ample time to do this with the chicken too. They seriously need either get smaller buns or stuff them with more filling AND have them spend a bit of time on the griddle or in the oven before service.

Let me say if it wasn’t for the quality of the non-sandwiched food, and what I imagine how good the pasta probably is, this would be a much different score.

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Holdability: 8

                 One of the things I was most excited about when I first saw the menu was that my main worry of what was a very Italian-American style of business, typically filled with bowls of dishes filled of pasta and meat and sauce, very much expected to serve most of their usual fair in big to-go containers alongside plastic forks, actually took proper steps to twist and focus their food into a more portable means. As I’ve mentioned already, many main items are in sliders or a long sandwich, or are offered deep-fried as typical finger foods. Obviously the one pasta dish (and any sorta seasonal ones they say they do) still need forks, but everything else should be able to consume with hands easily, though the stuffing of the baskets with a buttload of chips feels like it curtails the portability feeling a bit (not to mention highly cheap and an unnecessary addition). Should I count all the powdered sugar on the Zeppoli and Fried Ravioli, not to mention its gooey chocolate insides, against them? Probably. Will I? Hell no; I mean that’s like complaining about mini-donut cinnamon sugar on your fingers (YOU MONSTER!!!).
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Price: 9.5

                  $4 for each dessert; $7 for any slider including a sampler of two (can get a sampler of 3 different ones for $9) and the Pasta; $6 for Arancini and Garlic Dunkers; and $8 for the sub. Really great range and deals overall, in addition to those massive additions of chips and that bigger fried breadstick on some, but the quality and actual size of those sliders (and unsatisfying bread) makes the lower price of THOSE understandable.
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Speed: 8

Overall, most of the ordered items didn’t take too long to get out; desserts and arancini just needed quick fry, meatball and pork sandwiches cut and scooped into some at-the-moment sliced ciabatta, and breadsticks deep fried. It was only that which needed cooking, like the chicken slider, that took a while… though it did seem quite a while. A bit disappointing considering how much time and opportunity they had to also put the buns on there (no, I am NOT going to stop bitching about those). Can imagine pastas, which are always cooked to order, will be a while. No idea on the sausage sandwich, though I expect it to be similar to the meatball situation. Overall it differs highly, so pick wisely.

The TOE: 7

                  When I first finally got to visit them, saw their menu, and tried the desserts, I was really excited. You know that feeling you have when you go to, or at least think of, one of those old, corner family-run Italian diners/restaurants? Walk in, look at the menu, and you can practically feel some old matriarch or patriarch in the back, just kneading masses of pasta dough by hand, stirring big pots of meat and sauce, following the same recipes and movements that generations of family members did before them. Reading the menu, getting served by the obviously wizened owner behind the window, I FELT that, even before eating the food.

And then I went back and had those sandwiches… and I lost that. Really I shouldn’t technically be having the food quality affect this score too much, but it just makes such a dent in the experience. Not to mention, I never thought I’d say this, but the generator was exceptionally loud on the second visit, seemed like a rather older model, which actually affected the experience a bit. That said, make sure to follow my Final Notes, pick the right menu items, and this hopefully shouldn’t affect you. Fingers crossed.

Oh, a last thought, something I’m really not able to say often anymore, but of the few items I DID really like I found what may indeed be the emergence of a Toe Ring. Those deep fried Chocolate Raviolis certainly hit that unique-yet-familiar note, sinfully delicious aspect, not how I expected but almost complete success. Big props for that.

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Tally: 38.5/50

Final Thoughts

Given my experience with the sliders, it’s plain to see that this is not a truck I would suggest for your everyday lunch needs, especially with other options available. However, parked in a food truck fair/rally setting, or on those days when those like me enjoy popping from truck to truck in gathering a ‘meal’ from separate little bites while keeping an easy hand on the wallet, Sal’s Place has a few items that excel.

The Arancini fit the same categorical need as Gogi’s Kimchi Rice Balls, only better, crispier and with that added element of gooey cheese. After getting that as a snack, finish off your day with the Fried Chocolate Ravioli or Zeppoli; it’s very hard for me to choose between the two, but if I really had to I’d probably pick the latter just for perfection’s sake. These guys definitely make a ‘food truck meal/day’ complete.

If still one wants to come by with the absolute intention for a sandwich or otherwise fuller meal from Sal’s, I cannot provide a 100% solid solution. That said, I do still hold some higher expectations for the Sausage and Pepper Sub; like the meatball it IS handmade, bigger, and there’s a chance the bun used might hold up better than those ciabatta sliders; plus, more portable. But if there’s any entrée they should do well with, it’s their Pasta, whatever seasonal thing they have on that day (Ziti, Mostaccioli, et). They make the egg pasta themselves, not to mention their tasty sauces, so it should offer a proper menu highlight. But those are the only two.

A Peace of Cake

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http://www.apeaceofcakemn.com/home.html
https://twitter.com/APeaceofCakeMN
Main Location: St Paul

As we wander the streets in search of food truck meals, sooner or later we’re hit with that familiar urge… the need for sweet. Sometimes just having a taco or sandwich won’t do it, but instead that need to finish a period of eating properly with some crave-ending dessert becomes all that’s important. But what options for this in the Twin Cities do we have? There are those Cupcake Trucks that are sometimes out, a few select purveyors of Frozen Treats, even a new Crepe vendor that’s hit our streets. Yet we’ve already seen these, the same old kinds of food we’re used to, with none of that true ‘edge’ which I myself always seek out from my ideal food trucks. If we’re lucky a savory truck might offer an intriguing little twist on some kind of dessert, but who knows which one and when they’ll decide to do it?

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Enter A Peace of Cake, already a dependably consistent St Paul native truck rolled out just over a month ago, offering something quite unique… well, actually, quite classic to the streets, but served in a way we’re definitely not used to (try to find another place that’s publicly known for doing this, I dare you). Despite the name’s assumption, Mini Donuts are the name of the game as a result of the owner absolutely abhorring the idea of throwing away food at the end of the day (I feel ya sister, much pain there), so instead they went for a medium that they could stop making whenever they wanted/needed and didn’t have to worry about produce, fruit, batter, or other things spoiling over a slower week.

Looking to recreate herself, owner Dana decided, like many food truck owners do at one point or another, that she wanted to work for herself. Thus the truck was started, along with their message (which can be clearly seen in the triple-logo) of Anarchy, Peace, and Mini Donuts, for “In Society, how can we be all upset if we find a little bit of peace and a little bit of happiness with some sugar on top.”

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Gotten in the classic little white paper to-go bag, these fried pastries can be dusted in Sugar, Cinnamon, Cardamom, or other Seasonal flavors. Or, in one of their “Boats/Barges” (really it’s just a basket, but let’s not rescind their right to amusing labels). Though it’s not that they’re served in these containers… but that, when in here, they are then completely doused in a variety of sweet (and sometimes savory) sauces and toppings of choice, like a big pile of deep-fried, O-shaped, buttery pancakes eaten in only the most sinful ways (screw berries, chocolate and caramel and nuts all the way!).

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The offerings themselves come in a variety of pre-made combos utilizing some form of Chocolate, Caramel, or ‘Vanilla’ sauce (though one can just get a basket drizzled with one of those), often along with other toppings like nuts, sprinkles, candy, etc. The Peanut Buster, containing chocolate+caramel+peanuts, is popular, as is the Oreo with the classic cookie and vanilla. Though there are also options like “Hot Cakes” w/ maple and powdered sugar, a Sriacha-Honey number, even a Strawberry-Coconut thing (among others, even Nerds), all depending on what’s on for the day one gets there.

And no need to fret the difficulty of hard decisions, as they offer the amazing option to split baskets in half with two options of one’s choice. Eaten with an environmentall-friendly, degradable ‘wooden’ fork, and this can certainly combine into a match made in sweet tooth heaven. Let’s see if it actually does.

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Food: 7

We have to start at the heart of things; the donuts. First off, let me just say how refreshing it is to finally be able to have a mini donut that doesn’t have every bit of it covered in sugar or something. I never knew how much I was missing out on this crispy, perfectly fried dough outside, encasing the buttery soft interior perfectly. It’s a good thing I didn’t have a bucket of these, otherwise I would be deadest on getting them all shoved into my or stranger’s stomachs before turning cold. They’re like the donut version of Sweet Martha’s Cookies.

So you could say it’s a good thing that they were covered in those sauces… because they did not make me want to eat more of it. As excited as I was, as delightfully sinful as it looks, and as much as I love dessert and sweet things… there was just too much sugar here. Seriously. I know I know, hey, I’ve watched plenty of food competition shows and yelled at the judges for bitching that “oh this dessert is sweet, and I don’t like sweet desserts,” because you know that if anything it’s just a tad more sweet focused than having that sweet+savory+whatever-the-hell-else balance that doesn’t even taste like a true dessert anyway. But I know there are also times when something really is just TOO sweet, I’ve experienced it many times, like those cheap cakes that are just filled with frosting that just feels like sugar turned into paste and rubbed across the teeth. There really is such a thing as too much, usually that point when the expression ‘tooth numbing’ comes into our head.

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And that’s what some of the main sauces tend to do here. Taking advantage of the duo basket to try the two most appealing things on the menu and in pictures, I went for the Oreo and Peanut Buster flavorings. To keep it short (maybe), the ‘vanilla’ sauce used in the oreo is nothing more than royal icing, the purest form of sugary frosting ever, closest to what’s normally used to frost donuts, but that’s in a thin layer. This is poured on in a thick glob of white, accompanied by the classic chocolate cookies, the flavor of which sadly doesn’t even stand out much. I was hoping to get that amazing ‘cookies and cream’ experience, but all I got was sugar and some cocoa-crunchy stuff.

The chocolate sauce they use for other things is quite obviously milk chocolate based, and tastes very much like a Hershey’s bar. It’s definitely a thick, sort of cloying chocolate, decent on the first bite with some caramel and peanut, but making you hate yourself a bit in the not-so-fun/ironic way we usually do with the idealized ‘sinful’ foods. I just… wish they did dark chocolate, not because ‘oooh it’s fancy and I’m grown up so dark chocolate is what I’m supposed to like,’ but because it actually has that proper balance of sweetness, not to mention the AMAZING deeper, chocolate flavor that we really want in these dishes.

If only a couple of these sauces were improved, some sort of marshmallowy-cream thing for the oreo and dark chocolate, probably a better caramel (wasn’t easy to taste, but I imagine it feels just as confected), or at the least feature more of  (or purely focus on) the other unique flavors/toppings their online menu suggests they have from time to time, then it’d be just perfect. Because I really hated the fact that I had to bitch like this here for this truck. Really I did. Luckily the donuts were good enough that, knowing there are other non-sauce options, I can keep the score for them at a decent point.

Holdability: 9

Either you’re getting a bag with the classic carry-around ability of regular mini-donut adventures or a basket covered in sauce, which may seem daunting at first in this line (if you use your fingers, yes it’s messy), but using a fork eliminates EVERY bit of this. I know I normally encourage eating with fingers, especially for something like donuts, but here it just feels proper to use their special forks to very easily lift each bite-size (put it all in your mouth at once, DO IT!!!) topping-covered dough ball at a time. They thus transform into the easiest and cleanest kind of basket food to eat on the street.

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Price: 9.5

Doughnuts really are quite the price-efficient food items, with a basket of 6 coming in at $4, doubling it for a total of $6, the value of which increases even further to the simple fact that you don’t have to buy separate baskets to try a couple different toppings. I’ll admit I didn’t pay attention to what the classic sacs of mini-donuts cost, but I think it’s the same for 10-12 are, but I think it was $4, or also $6 at the most.

Speed: 9.5

They’re not fried purely to order (but as one can tell from previous, that definitely doesn’t affect the quality of what you get), with batches ready and needing only a drizzle, sprinkle, or whatever one has on top for order.

The TOE: 10

Look, I love cupcakes, and crepes, and ice cream, and all that stuff, but we have needed a full-dessert truck like this for the longest time, one with that ‘food truck twist.’ The design is fun, the name is cool, their whole view on things is funky and a little different, which clearly comes through both with their image and the food served. They’ve taken something we’re all familiar with and love and just served it up notably different than what we’re used to, like making a dessert version of chili cheese fries or something; that’s sort of cool right? And the regular sugar/spice sprinkled options can still come in unique flavors if one so desires. This really is exactly what I’ve been looking for in terms of having our own special dessert-focused food truck. In essence, the whole menu is a giant collection of Toe Rings, some of the toppings just need tweaking… well, more than tweaking. But at the end of the day, the whole idea, uniqueness, and fun behind it launches top points for the experience category.

Tally: 45/50

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Final Thoughts

For anyone developing a sweet tooth while walking the streets, this is the truck to take advantage of. But if you’re not sharing a basket with a few friends, make sure to be quite wary which flavoring options one chooses.

Despite my own love of the concept, especially considering the chance to finally experience the raw crispy-butter edges of these donuts without being covered in a layer of sugar/icing, I would imagine the truly best option is going for the Cardamom-dusted donuts in the classic white travel bag for a fun twist on traditional mini-donuts that doesn’t numb our teeth in excess sugar. For the basket options, I would haphazard the Hot Cakes/Breakfast of Maple Syrup and Powdered Sugar would come together rather well; a bit more naturally sweet vs the artificial chocolate and icing. Though the Caramel on its own might work better than my experiences, so perhaps a simple drizzle of that.

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There ARE other menu items that weren’t featured that day-of which I imagine would work amazingly in the mouth. Sriacha-cha (using sriacha honey), Sweet Chili (chili sauce, peanuts, powdered sugar), and Strawberry Shortcake (strawberry sauce and coconut cream, yum) should all form some fantastic oral experiences at much better and more controlled, or at least contrasted, sweetness levels. If you HAVE to have something chocolate, and have a friend or two to share, attack the S’mores (we’re used to that Hershey Bar sweetness for those anyway) or Walnut Walkover (apparently that one has the walnuts mixed INTO the caramel, should highlight it more).

And please, PLEASE, until they change the topping, avoid the Oreo and other options using the ‘Vanilla’ sauce. I know it’s attractive and seems like a proper signature, but it’s just pure sugar royal icing that doesn’t contribute anything besides cavities. Look at the other options, I beg you.

Classic Yum

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https://www.facebook.com/classicyum
https://twitter.com/ClassicYum
Main Location: Minneapolis, St Paul, Etc

The second truck on my State Capital lunch visit in May of 2015, Classic Yum Food Truck, mostly appeared on the scene in the same year. I had actually planned to hit them earlier during Harriet Brewery’s Spring Truck Rally, but of course I get the call from work RIGHT as I’m leaving. Grrrrr… damn you daily life, ruining my mobile adventures!

Oh well, at least I could get back to visit this big yellow behemoth (and now I’m thinking about the Magic Schoolbus)! The focus of which seems to be the use of Chinese and Southern Asian flavors and cooking techniques into basic truck food. Specific menu items themselves tend to change and switch around rather often; in fact, every time they park at a brewery they focus almost purely on selling simple snack-based, easy eating pub-style offerings (I sadly don’t know what kind specifically, but you can get an idea based on style they serve).

Items themselves can range from a highly classic and simple Chicken Teriyaki Bowl, over rice and such, to a ‘Chinese’ Pulled Pork Sandwich (I assume the moniker is due to flavors cooked WITH the pork, and not just because it’s served with an ‘Asian Slaw,’ though who knows). Some rather consistent options include Turkey Eggrolls (which I so wanna get), ‘Dragon Fries’ (will explain later), Thai Red Curry Chicken Wrap, and a Vietnamese Fried Fish Sandwich. Many of which come with a bag of chips (Lays, which my boss was happy with. Don’t look at me like that, I had enough food in me that day, I did NOT need those empty calories, no matter how crispy they are).

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Food: 7

                That Fish Sandwich was calling out to me, and was singularly unique compared to most menus I’ve seen, so I just had to feature it. The basic composition was, of course, a white fish filet, given a light batter and fried. This placed between a buttered, toasted bun (nicely toasted bun, yum) with a spread of ‘Shrimp Pate,’ cooked shrimp turned into a paste which offered a refreshingly cool sweet seafood flavor in contrast to the warmth and flaky light richness of the fish. That is then topped with pickled red onions, FRIED onions, and an ‘Asian tartar sauce,’ which all in all come together like a classic fried walleye sandwich with a twist of South-Eastern Asian freshness. The particularly tart pickled onions and flavored sauce stand out nicely with the fish, which isn’t at that perfectly thick and crunchy fried batter that one can expect from, say, a proper fish and chips, but it stood up with everything else just fine, helped out in flavor and texture from the fried onions. That said, I think they had way too many pickled onions on top; I had like half of mine fall out, and it still felt on the edge of just shoving their presence in your face, and I LIKE pickled onions (they’re good too). Just, pull back on them a bit will ya?

The fried Shrimp, on the other hand, didn’t quite thrill me that much. An order of Dragon Fries gets you a basket of shoestring French fries accompanied by 2-3 (okay it’s been a week since I’ve had this, and my picture’s not so clear, so I forgot) shrimp, sliced in half and fried in batter. Fries are typical, nothing exciting or particularly craveable, and though the shrimp has the nice flavor you expect, it was also a touch greasy in flavor, and the batter came out rather thick and soft in spots, almost moist. Basically they’re fried in a typical ‘sweet and sour’ style, flavor being better than the generic restaurants but texture about the same.

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Being of that style, though, it did come with a thing of Homemade Sweet-Sour Sauce, which… was definitely better than the stuff from the packet. Similar flavor points, but smoothed out, not thick, and mellow, a very happy dipper for both my shrimp and the potato strips they came with. I should finish by saying that I overall don’t have any issue with the dish idea, fried shrimp on fried potatoes seems lazy but I can understand its place, but there are some execution points and choices that I wish were improved.

Holdability: 8.5

                 Dragon Fries are like eating a… well, a basket of fries, we can imagine how easy that is, only need to consider dipping. The Fish sandwich fillings did have a habit of sliding around (as I mentioned earlier, quite a bit of the onions fell out), but to be fair I think much of that mess was my own fault for not taking full advantage of that foil wrapping around it. If I actually used that instead of trying to go full-hand, it probably would have kept in tight and clean like wrapped sandwiches do and not been so much tartar and pickle stuff on my fingers. And I expect the other sandwiches and wraps to be as clean, the teriyaki coming with a fork, and everything being able to consume without much extra attention while roaming. Just two hands required.
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Price: 7.5

                  Main sandwiches come out at $10, the Wrap being a buck less, Teriyaki bowl one further at $8. The Dragon Fries settles down to $6, which feels fair and about right for a mound of fries with shrimp, which usually comes in pricier even for just a few, though I do wish the quality was further up to match it. Still very sad to say I didn’t try the egg rolls, so not sure how well they fit their $5 moniker, but if they’re anything like Vellee’s in quality (being turkey based they certainly sound unique enough) and of a decent size or quantity, I’d say it’s a safe bet. As for sandwiches, I agree with price for the Fish (even as-is), but the pulled pork and wrap need to be a bit fantastic to garner that, cuz I don’t think a bag of chips is enough of a side to qualify the extra dollar or two I’m unwittingly paying vs having the truck food on its own. Would rather get those fries or something else (preferably something else).

Speed: 7.5

Took about five minutes, average wait for three things that need frying (shrimp, potatoes, and fish) plus assembly.

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The TOE: 8

                  There’s something about the food and menu that doesn’t quite excite me as the personality of the truck’s name and design does when hearing and seeking it out on social media, or seeing from a distance. I think part of it has to do with the actual sorta tacky food pictures in the window along with the whiteboard menu, which is an annoying juxtaposition as (as a customer/reviewer) I do appreciate being able to see what to expect for each item ahead of time. There’s a feel to it when visiting that reminds me of some typical/generic newer Chinese/Pan-Asian food court or cart (like that Golden Tummy that was hanging around Minneapolis a couple years back), which is unfair to them because I can tell they’re offering some interesting and more unique options and packaging of their food, what with getting turkey in the eggrolls, (hopefully) flavoring a pulled pork sandwich with Chinese spices, and other things I’m sure they’ll come up with. Definitely giving them a few extra points for changing the menu to fit their locations, like when they offer more pub-style/snack-ish foods at breweries. Maybe it’s just me, or maybe a result of the food’s impression on me afterward. Hopefully I can change my mind at a future visit.

Tally: 38.5/50

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Final Thoughts

Classic Yum seeks to fill the need for Chinese and Southern Asian flavors presented in a not-so-typical way, and for the most part they have had a strong start towards success in this, needing only some tweaking and further twisting from a few too simplistic dishes (I’m looking at you Teriyaki and Dragon Fries) to fully achieve something amazing. For now they are definitely the spot to go when seeking Asian flavors packed between two buns, or wrapped in a tortilla. They also offer a decent possibility in the quick-snack option during Truck touring/meals or when visiting a brewery, mainly in the form of Turkey Eggrolls and other changing/seasonal items I have yet to experience.

From what I’ve witnessed in their regular on-the-street lineup, I think the most exciting option for the hungry traveler would be the Red Curry Chicken Wrap, from its high portability to tasty flavors (plenty of places now have proven curried stuff crammed into a burrito is delicious), and at a buck less than the other sandwiches, even more of a deal. That said the Fish Sandwich is quite the experience, especially from trucks; with a lineup that mostly looks to burgers, pulled pork (and other bbq), bacon, fried chicken, grilled/fried shrimp, tofu stuff, and other things meat or vegetarian related, it’s not often you get to actually get to try anything fish related. And they did do it well, I simply suggest taking off half of the pickled onions before digging in. Then you’ll be happy.

Wacky Wing Wagon

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https://www.facebook.com/pages/Wacky-Wing-Wagon/162312700602724?fref=ts
https://twitter.com/wackywingwagon
Main Location: St Paul, Outside Events, Etc

I’ve sadly had yet to get the right day or chance to actually head down to the capital for one of the food truck lunches held there, though hearing about it as a new regular and popular hotspot for it starting last year (if I’m correct it used to be timed for a few rallies/events, and now just any ol’ pretty day). Indicative of that, there was yet another truck that I was becoming quite worried in being able to hit, having found difficulty staying in touch with their social media updates and the fact that most of the ones I DID see were at some of the more random and not-so-familiar places (aka, an event or out-of-area business). Thus I can say I was quite thrilled on one of my now very-open mornings/early afternoons before work, which had some beautifully sunny but mild weather, that I saw there were a few trucks out in front of the big white building. So I took the opportunity to go down and hit not just one but TWO new trucks on my radar (the other review should be coming soon), and here we are!

I will say that the parking and driving situation near the capital was annoying… but that’s not what these posts are about (doesn’t seem to stop my bitching on other things though does it?). We’re talking food trucks, and today I got to hit one of MY most anticipated new businesses on the street, Wacky Wing Wagon.

What else do I need to say that their name already doesn’t? They sell Wings, their design is Wacky, and they’re a Wag… well, okay they’re a Truck, so you can ignore that part, but two out of three is still good right? And I like the truck, it’s interesting… and I’m not just talking about the wrap job done on it, with the whole ‘chicken wings instead of flames’ dealy. Not sure how well you can see, but the window set-up and placement is quite unique, very  ‘non-standard’ compared to practically every other kind of truck/trailer found on the street, what with the glass-covered display window and the little sliding eye-level hatch in the middle for taking and delivering orders. Which I just HAD to ask them about, it get me curious as to whether this used to be a different kind of truck that was re-fitted for food service, or if it was all custom.

20150519_130159Apparently it’s custom, made in Arizona I think he said (or Atlanta), which… apparently requires that all trucks be made with a bullet-proof glass window. So that explains THAT part of it, haha.

But back to the food, WWW specializes in, what else, Fried Chicken Wings (or Boneless, which I always loved as a kid with KFC’s Honey-BBQ. Mmmmm empty calories…), which one can get covered in classic Buffalo Hot Sauce, BBQ, or Jerk (Caribbean flavor mon). Besides these, one also has the option of a Chicken Sandwich, with the same sauce possibilities for flavoring, or Burger with a variety of toppings/styles (like the Pretzel Bun and Bacon Jam, not sure if it’s seasonal or not). There are of course Fries for side options.

And that’s about it. I’ve got nothing else to say and feeling too lazy to try to think up anything deeper, so onto the food and stuff! (I feel like I end a lot of these intro parts similarly, is it getting boring and annoying?)

Food: 8

                As tempting as it was, I REALLY wanted to try that bacon jam, the burgers were skipped, because gosh darnit this is a chicken truck and we need to go for chicken! I don’t understand why so many of them keep adding a burger options (I know, I know, ‘cuz people buy them, which is their own fault). It did look rather decent though, so for repeat customers to WWW who wanna try a burger, go for it. Also, though I didn’t have the chance to try them (if I was only doing one truck that day, I might have), but the fries actually looked very appealing to me. Thicker cut, golden, skins, crispy outside look, those seem to be the nice craveable kind that hits the spot.
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But let’s talk about what I DID have. Since I was able to get the same sauce options for both, I went ahead and grabbed both a Wing basket (bone-in of course, gotta set the standard) and a Chicken Sanwich. Hot from the friar, the wing skin kept that fried crunch we look for, even when thoroughly doused in the sauce of choice. The meat inside was moist and tender, as desired, and what’s best is it wasn’t greasy. Now I can’t really say I’m that great at telling the difference in quality between different fried chickens, either wings or other, so I can’t properly judge. In hindsight, though, I am wondering IF some more seasoning on the wings beforehand would have helped? The sauce could have maybe used some extra (I’ll talk about those in a bit though).

Chicken sandwich… grilled delight. Oh, I still love a good toasted bun, and this one was done nice, with a nice char on the chicken breast (a positive aspect, giving one the option for healthy white meat vs, well, fried skin and some protein), which still contained a juicy and tasty interior. It’s a great option for those who crave the burger flavors but want/need to go a little healthier, with all that nice grill flavor around it. That, the bun, and the sauce contributed the main positive points, as the other generic toppings only added the typical support bases, so don’t look or expect for too much ELSE special about it. As a very simple grilled chicken sandwich, it definitely gets my thumbs up.

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Finally, the sauces. I got to try the BBQ (on the wings) and the Classic Buffalo (sandwich). Both of which were nice, typically decent, and obviously handmade, having more of those natural flavors vs the highly generic/mass-produced go-tos. But though the sauce overall meets approval for structure and execution, I find little to truly be excited about, nothing ‘special;’ these are really only just a little better than what one normally would think of for BBQ and hot sauce. Maybe if they had more options I would not mind so much, but if it’s just these two plus Jerk I would hope for something fantastic.

Holdability: 6

                 Well it’s chicken wings covered in sauce, you can imagine their factor for this! Overall very walkable, but messy (unless one got plain wings, in which case WHAT’S WRONG WITH YOU!!???), napkins heavily required. Basket-based, the sandwich was an easy one to eat with a free hand, minus maybe a tomato slice falling out (though that may have been a different sandwich I had that day).

Price: 9

                  8-piece wing basket, every one, is only $7, and $6 for any of the burgers and chicken sandwich, overall it’s a rather damn good deal. The food is pretty simple to back this up, and fries come in at an obvious $2 extra (about average, I’ve seen places charge more, especially for ‘special’ kinds), and again they seem rather decent for the upcharge.
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Speed: 6.5

Generally average waiting time for wings to fry and buns/meat to grill on the flattop.

They CURRENTLY only have one friar (or two small ones, can’t remember), which can easily push back wait time once there are multiple orders in the window, having to wait for different batches of wings and fries to finish cooking before another one starts. Wishing them luck on being able to get an extra one soon to help with business!

The TOE: 8.5

                  Distinctive, vibrantly themed with a fun name and, I mean come on those graphics! It’s got those great combination of factors which made me quite excited search them out, then of course sadness at not being able to do so for so long. Though I would say that a distinctive drawback to this occurs upon arriving, likely a combination of that super simple white-board menu and the rather… ‘lacking’ menu. I mean ultimately there’s Burgers, Chicken Sandwich, and the Wings, which is usually more than enough except there are only FOUR types of wings, two of which being Hot Sauce and BBQ (the most generic flavors) and a third just Plain. A big part of me was really hoping to revel in the wings more, have a few more interesting sauce options (you have that Bacon Jam for the burger, why not mix that with something to toss the wings in?) to try for that cult-corner EXPERIENCE of going there? Or something like that… just want that menu to excite me more ya know, get my palette dripping, the first stage of presentation before seeing the actual food. But overall still awesome and fun.

Service: +1.5

                First off, I feel like I want to openly say that I KNOW, I’m aware, that this added bonus or minus section is mostly situational. A lot of the people handling the window are always great, friendly and fantastic, it’s just some situations and people (or seeing repeat business) that it shines more. But I started off with having this section as an official way to reward or critique the trucks who, in my visits, I felt deserved it at that time, and I want to keep honoring that part of myself and this blog.

Which is why I thought it was quite nice that, during the little service lull as our food was being cooked and there was no one else waiting in line, the owner at the window walked out and started chatting, explaining the friar situation and apologizing for it between discussions of weather, food, etc. Even taking the effort to check my sandwich, which had a suspicious string of something which we then realized was just a super-thin onion, haha. It added nicely to the visit for me.

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Tally: 39.5/50

Final Thoughts

Wings may not be the handiest and cleanest of street food, but if you’re looking for a fun and unique joint to check out then Wacky Wing is the place to go, especially when looking for the lower-priced options. Also great options for food-truck-days/coursed meals as an appetizer visit, or a snack to share with friends between other things.

Any first or single visit simply should constitute an excuse to go for the Wings, Bone-in preferably but I will not judge. Other items should be saved for repeat visits, though I will say that IF one is in the mood for Fries (as-is or to accompany some other truck item), and there isn’t another fry-specialty business nearby a-la Neato’s, this seems to be a strong contender to get them from. As for the wings themselves, go for Jerk; I may not have tried it but I can feel, after having the other two, that it’d easily be the most exciting sauce of the lot, get that full experience.

Hot Dish “100 Favorites” for 2014-15

It’s a little late in response (though aren’t most of my posts usually nowadays?), but I do always love featuring the Trucks that achieved the graces of making City Page’s “The Hot Dish blog’s top 100 Favorite Dishes for the year. I wanna make it a yearly thing! No promises of course… I am quite fickle… and forget things… SURE I’ll have another shot of Vodka.

What was I saying? Oh yeah, awesome food trucks. Though quite a few of the ones to make the list this year were purely resulting of the Restaurants they generated, but it deserves featuring (and I need SOME kind of material to flesh this post out some… don’t look at me like that! I’m needy…). So, let’s see who made the list this year…

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#77: Taco Cat with “The Larry”

They may not be an actual truck, but their street food soul shines bright, plus I recently did a quasi-review on them and feel they deserve continued honor in that respect. And their tacos are rather awesome, as is evidenced here through City Page’s feature of The Larry, a pile of Chicken, Chorizo, and Cheese stuffed inside three double-wrapped masa tortillas. Of course it’s the one that I didn’t get…

#62: The Curious Goat with Goat Cheese Curds

Their menu is quite frequently changing with whatever local ingredients they can get their hands on, but it’s not often one won’t find at least a few dishes with goat meat and/or cheese on the menu. And they take this latter up to an epitome of experience by lightly frying curds of it and serving with roasted butternut, some spring onions, and a drizzle of honey (my new favorite cheese curd companion forever). Again, something I dearly need to have at some point… here’s hoping for a rally.

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#55: Smack Shack’s Shrimp and Grits

I may still hold strong reservations and annoyances about this truck (don’t ask me why, I’ve probably lost proper reason for it long ago), but one can’t argue their food always gets results in those willing to spend the extra buck to attend their mobile or standing business. Usually getting renown for the lobster, this year highlighted one of the best southern combos to ever grace the table: Shrimp and Grits. I know, the last word strikes terror and disgust into many a heart, but done right than oh my god… I’m still vary happy to have gotten it at Surly myself.

#54: World Street Kitchen and The South Side

Not surprising to see them on this list again, this time for Brunch! The restaurant location serves out a dish composing of a bile of hashbrowns, ‘secret sauce,’ and some big chunks of lamb topped with basted eggs (which, if they’re PROPER basted eggs, are easily the most sinful and delicious way to eat them whole I swear).

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#39: Chef Shack Ranch with the Big Boy Ranch Plate        

I almost probably shouldn’t even be mentioning these gals on the post today, since the restaurant focus has almost NO connection to what the truck turns out, instead serving out bigass servings of classic BBQ. And it’s not a bbq joint without a giant parchment-paper-lined platter dolloped with practically one of everything, like grabbing a charcuterie board at the more hipster-ish locations but with hot, soul-fulfilling smoked meat… and more of it. As it’s apparently some of the best bbq in the Twin Cities, this little selection of pork and beef moved itself rather high up on the list.

#25: Hola Arepa’s Corn Cookie Ice Cream Sandwich

Of course the local famed belter of the stuffed corn-dough sandwich is now turning out a dessert version, stuffing sinfully smooth vanilla ice cream in a sweet cookie dough filled with butterscotch, fritos, and corn flakes. Why didn’t they have THIS at brunch!?

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#7: Hola Arepa and the Beef & Plantain Arepa

That’s right, they got on twice! (And they’re not the only ones, damn Spoon and Stable… making me want to go to you when I don’t have enough moneh) And fitting we end on something that actually could come out of the Truck itself, their classic masa ‘flatbread’ bun stuffed with sweet, soft plantain, rich beef, tasty pickled onions and of course some sauce. It then gets kicked up to 11 when eaten in restaurant and served with those amazingly thick, crunchy Yuca Fries that I just think are perfect. No wonder they’re at the top of the books.

Well, that’s the second year for me done and taken care of, we’ll have to see how the following 2015-16 season goes. Will more trucks move to restaurants and fill the brackets, or will a resurgence in interest for starting mobile operations take precedence? Find out next time (he says in announcers voice as if he was coming back to this in a week and not a whole year)!!