Grub on the Go
By MELENA RYZIK New York Times
Wednesday, September 23, 2009
CURBSIDE SERVICE The Picnick Smoked truck sets up tables and chairs.
Now that you don’t have to broil — or get soggy — standing in line, it’s the perfect time to sidle up to the latest in food trucks. Among the best of the new crop, reports Oliver Strand, is Schnitzel & Things, which is “as serious as any restaurant with chairs” and “a master of the art of deep-frying.” Order the flaky cod or the pork cutlet and find a place to scarf. Prefer to sit? Picnick Smoked, a stationary cart near a Wall Street park, serves barbecue and country-fair-winner desserts by Will Goldfarb, “one of New York’s most exacting pastry chefs.” Otherwise, the NYC Cravings truck has your number: Taiwanese-style fried chicken. With a squeeze of sriracha, “the dish becomes a balance of sweet and tart, spicy and salty, crispy and tender,” Mr. Strand writes, “gustatory harmony in a take-out container.”
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While I have not tried these – I liked the snippet from the New York Times today so I wanted to pass it along. I do have a very good and reliable source that said the BBQ truck was not up to snuff. So we shall see. Let us know if you have tried any of these and how they were….
Eat Well
Aaron
By MELENA RYZIK New York Times
Wednesday, September 23, 2009
CURBSIDE SERVICE The Picnick Smoked truck sets up tables and chairs.
Now that you don’t have to broil — or get soggy — standing in line, it’s the perfect time to sidle up to the latest in food trucks. Among the best of the new crop, reports Oliver Strand, is Schnitzel & Things, which is “as serious as any restaurant with chairs” and “a master of the art of deep-frying.” Order the flaky cod or the pork cutlet and find a place to scarf. Prefer to sit? Picnick Smoked, a stationary cart near a Wall Street park, serves barbecue and country-fair-winner desserts by Will Goldfarb, “one of New York’s most exacting pastry chefs.” Otherwise, the NYC Cravings truck has your number: Taiwanese-style fried chicken. With a squeeze of sriracha, “the dish becomes a balance of sweet and tart, spicy and salty, crispy and tender,” Mr. Strand writes, “gustatory harmony in a take-out container.”
*********
While I have not tried these – I liked the snippet from the New York Times today so I wanted to pass it along. I do have a very good and reliable source that said the BBQ truck was not up to snuff. So we shall see. Let us know if you have tried any of these and how they were….
Eat Well
Aaron
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