Over the past nine months, I’ve cooked (or at least made an effort to cook) a total of 20 different dishes, all with the help of 16 of the finest chefs in town. I’d learned the proper way to handle a knife and how not to crack an egg.
Since the restaurant is known for both its sweet and savory menu—and, really, no one should ever be forced to choose—Chef Israel “Izzy” Romero and I went ahead and cooked one of each: fried chicken and waffle Benedict and red velvet pancakes.
I’ve always been curious how food truck vendors do what they do. And with the third annual Vendy Awards—the ultimate cook-off between the city’s best sidewalk chefs—happening this Saturday, now seemed like the perfect opportunity to find out.
Technically, the soup is 100 percent vegan, but because it’s simply a base, you’re free to build upon it however you choose. The ingredient combinations are endless. Personally, I recommend getting some crackers or Italian bread and calling it a day.
The classic English brown ale is stylistically unremarkable, so Rogue adds a healthy dose of hazelnut flavoring, giving the brew a rich nutty taste that feels unexpectedly natural.
Blackened snapper found its counterpoint in a creamy vin blanc sauce; perhaps a hair sweeter than I’d prefer, but the jalapeño corn spoon bread and jalapeño corn tartar sauce provided a moderately spicy juxtaposition.
The meatballs, ridiculously tender and oozing from their center with fontina cheese, may as well be religious idols, worthy of worship.
The name is dubious, but the food is mighty good.