With all the exotic food trucks around, it’s been a while since we had that staple of the American lunch diet, a tuna melt. And with a $5 tuna melt, we had room in our wallet for $4 onion rings.
What’s the first rule of street food? Long lines = fresh food.
The most recent food truck to hit the street is Toum, which is described on the side of the truck as authentic Lebanese cuisine. We can’t vouch for their authenticity, but we can tell you about the menu, the food we tried, and whether we liked it or not.
We tried 3 different breakfasts last week featuring 3 totally different cuisines: Jamaican, Japanese and Mexican – and they were all within 10 blocks of each other in Midtown.
One of the newer food trucks in the city is Okadaman. If you’re not acquainted with them, Chef Okada, who’s visage graces the side of the truck, has created delicious recipes for okonomiyaki, Japanese fried chicken and takoyaki.
You constantly hear about the new breed of Korean food trucks, who mix Korean and Mexican influences. What you don’t hear about as often are the old-school Korean street food carts, such as Bapcha.
Uncle Gussy’s, a food cart that has been on the corner of Park Ave & 51st St since 1971 (and upgraded to a truck last year) serves delicious homemade Greek food.
The beef was tasty, with the sweet mirin-type marinade very apparent. There was also a nice grilled flavor to the meat.
The thukpa came in a quart-size container filled with noodles, veggies, soup/stew and momos. I say soup/stew because you could describe thukpa as either. The menu says stew, but I consider this to be more of a thick soup.
The wrap was pretty substantial, stuffed with all sorts of goodies. In addition to the lentils and quinoa named in the dish title, there was avocado, carrot, tomato, spinach and cucumber.
The sandwich was served on 7-grain bread, but I’ll have to take their word for it. I didn’t actually count the grains. It toasted up real nice, and was strong enough to hold chunky veggies without a problem.
New Yorkers may not be familiar with Chicago Dogs, so let’s walk through one. An all-beef hot dog shares the bun with mustard, relish, onions, a pickle spear, tomato wedges, sport peppers, and a dash of celery salt.
One thing I like about Bistro Truck is you can get a fancy meal such as chicken tajine or lump crab cakes with couscous, but you can also get a great sandwich.
The menu had about 10 different varieties of stuffed baked potatoes such as broccoli & cheese, spinach & cheese, sour cream & chives, bacon bits & cheese, and even a spinach & low-fat cottage cheese for dieters.
The Fort Greene sandwich is made with sourdough bread, fontinella cheese, avocado slices, pieces of slab bacon, and a cilantro spread. This was an excellent combination of ingredients that played off each other well.