by Tracy Schuhmacher | May 31, 2016 | Democrat & Chronicle
When the food truck movement started, the buzz was about chefs making restaurant-quality food at surprisingly reasonable prices. Their limited menus allowed them to take care with their dishes, and lower overhead costs enabled them to charge less.
Since the Democrat and Chronicle moved to its new building at 245 East Main Street, I’ve been able to taste a variety of fare from the steady rotation of food trucks that visit Elm Street, directly behind our building. I’ve also attended three food truck rodeos.
While I haven’t covered every truck, my general impression is that the idea of the low-price tag has completely gone out the window. I can’t recall a time I’ve thought, “boy, that was a great deal” after visiting a food truck. I can live with paying a bit more for high-quality food made from scratch, but many trucks do not meet that standard. To save you from paying too much for average food, here are some best bets from the food truck fare I’ve tried this season:
. . .
2. Marty’s Meats: The Frisket
This food truck, which also owns Marty’s on Park, an eatery at 703 Park Ave., cooks brisket to tender perfection. The flavorful beef is topped with barbecue sauce and tangy pickles and served on a soft roll. It’s a simple concept, but TLC given to every element is what makes this sandwich sing.