By Karen Miltner | March 13, 2013 | Democrat & Chronicle
For anyone hoping this installment of Cheap Eats would make your Irish eyes (and stomach) smile in time for St. Patrick’s Day, an apology. Green just didn’t match my appetite this week.
But at least the lunch I’m going to tell you about was cooked by an Irishman, a very tall former RazorSharks player named Marty O’Sullivan. And even better, the “protein-centric” menu from Marty’s Meats is very beer-friendly.
Depending on the time of day when you find this new food truck will determine whether it’s BYO or not. Marty’s Meats parks at office complexes during the daytime, and outside bars in the evenings.
I caught up with Marty’s at the parking lot of 3750 Monroe Ave. in Pittsford. The blue truck with city skyline graphic on the side waseasy to spot. So, too, were the clump of office workers lined up to get hot sandwiches. Like most mobile vending, calling ahead to order will save you time in line (especially smart when the weather is nasty), but hanging outside in the sunshine is not a bad option either.
It’s a no-brainer to say that this is mainly a carnivore’s carnival. While beef and chicken get ample play on the small, rotating sandwich menu, pork seems to take the spotlight. On my midweek visit, there was an Italian sausage patty option, a pulled pork sandwich called the Carolina, and a PLT, or pork belly, lettuce and tomato, and a grilled cheese with bacon.
Sandwiches are $6 to $8, and come with Marty’s outstanding house-made potato chips, which are on a first-come, first-served basis. Made at Marty’s home-base kitchen each morning before hitting the road, the chips are in limited supply, so line up early.
Vegetarians, you are not entirely out of luck here as Marty’s carries a veggie burger daily (black bean with Provolone on the day of my visit). There is also a daily soup ($3) and salad entrée ($6 to $7), which O’Sullivan tries to keep meat-free. Two small cookies packed in a plastic bag with a pink bow are just $1.
I had the sweet and tangy Carolina, which had some apple-carrot coleslaw as a garnish and was packed in a hoagy roll with a generous amount of potato chips in the sandwich and on the side (how I pity any latecomer who missed out). The chocolate chip cookies were saved for later.
As much as I appreciated the diversity of sandwich options, which included grilled beef tips with giardiniera (Italian-style pickled vegetables) and Provolone, a burger and cheesesteak option, Marty’s late-night and breakfast/market menus suggested on the website offer more interesting stuff, such as tacos, a DIY trash plate (you pick the proteins to be plopped on the macaroni salad and tater tots), chili hot dogs, bacon and cheese waffles and cayenne-coated s’mores.
What I most appreciate about food trucks is how they try to push the envelope of daily eating, including pushing our idea of what we should be eating.