Last week, we hit up a new food truck and I found it excellent enough that I feel the need to share–for a few specific reasons.

1. The food… of course, this is usually the reason we recommend places.
2. The sourcing… Local, almost all of it!
3. The bravery… both owners left jobs in established industries to take a chance on a dream. As a fellow career-changer, I wanna support these gents.

It’s called That Food Truck and here’s what we tried:

And now, for a deep dive of what we loved about each item…

Squash Fritters – 2-3″ moist spheres of almost creamy garden goodness surrounded by a super crunchy Panko breading.  They reminded me of an upgraded version of zucchini fritters that grandma used to make–and that’s a good thing.  They came out on a bed of Spicy Carrot Chips sprinkled with salt and red pepper flakes.  These devilish rust-colored veggie coins had the perfect blend of sweet and spicy that I constantly crave and their mild crunch kept things interesting.  Oh, and the sauce–the woooonderful Pablano harissa sauce! It came with everything we ordered and I still wanted more.  Bottle that stuff, gents!

Chicken Schnitz – 3 moist pieces of white chicken meat surrounded by the same ultra crunchy Panko breading. Nothing fancy, nothing out of the ordinary. Just good pieces of fried chicken accompanied by the same carrot chips & choice of sauce. We chose harissa not knowing it’d come with everything else too. We were not sad about this.

Big Bad Wolf – Braised pork that was crisped on the griddle, bacon and “house ham”, which tasted a lot more like a thin slice of pork loin. It was served on a bun w/ the harissa sauce and sauteed onions. We got the cilantro on the side since I have the outdated gene.  My husband absolutely loved the sandwich–so much that I pretty much only got one bite. S’okay, we’ll be back.

The Tomahawk Chop – Just your typical (yeah right!) crazy moist, tender pork chop w/ a 9″ rib handle cooked to a perfect medium.   The harissa sauce held its own as an accompaniment.  Wish I’d gotten a photograph of this Flinstone-esque hunk o’ meat!  By the time we were through, we were both almost uncomfortably full.  We could’ve merely stuck with the two apps & the chop, but I’d venture to say the sandwich was worth it, too.

In chatting with Steve, one of the owners, we learned that the veggies and herbs come mostly from the owners’ gardens and all of the meat/poultry comes from a local farm.  It’s great to see a truck sourcing most of their ingredients locally–and having another downtown option is a bonus.  Only con I see thus far is not much in the way of a vegetarian meal option, but I’m guessing that might be coming down the road.  In the mean time, check them out!