Review: Stix (Grilled/Stacked Food on a Stick)

Food Truck Name: Stix
twitter handle: @eatstix
website: http://www.eatstixnow.com/
(only problem I had with the site is that the prices listed under their menu section were not updated to reflect the actual prices listed on their truck)

cost: (cash only)
menu items: (available today in bold)
steak stix - $5
(i.e. dijon tarragon beef, zesty tequila lime, spicy sweet bbq, or rosemary dijon)
chicken stix - $4
(i.e. beer brined bbq, tangy moroccan grape, or jacked up jerk)
shrimp stix - $6
veggie stix - $3
(i.e. seasonal veggies like zucchini & red peppers, caprese, or summer salad)
stix pax - $11 (for beef), $12 (for shrimp)
(one meat and two veggie)
"surf and turf" - $11
(one beef and one shrimp)
fruit stix - $4
(i.e. pineapple strawberry, basil grape, grilled pineapple, grilled pear, or grilled apple)
sweet stix - $2
(i.e. chocolate, lemon, red velvet) 

wait time: The hot day made the line short and the wait even shorter, but with certain items almost seeming to be grilled beforehand, the whole process was sped up considerably from the lengthy wait when they first launched over a month ago.

"stax pax"

"stax pax" unwrapped

I have to say eating at Stix is kind of like eating under the Weight Watchers program.  You're told what a single serving size is and after you're finished, even if the whole thing is delicious, you're still strangely hungry.  Stix, unfortunately, cannot rely on to the filling rice, beans or other similar type of sides that other trucks offer to fill you up.  So, although you might get as much or even more fresh vegetables and meat than what you get from other trucks, you still end up feeling like you're getting the short end of the stick.  I feel it is a problem of price versus portion.  Maybe if they offered more of the vegetable sides, either on the stick or through another stick, then the problem of this perception might be alleviated.

The "stax pax" (see above picture) consisted of a skewer of dijon tarragon beef, some roasted red peppers and zucchini, and roasted potatoes with aoili sauce.  The beef, probably a skirt steak or flank steak cut, was properly sliced to be thin enough to be bite size, but seemed to be almost overcooked and dry.  This was disappointing in that there was a good char on the meat and the seasoning was good with notes of lemon that brightened and mild pepper on the finish.  The roasted vegetables were more of a success with an enjoyable texture and taste that only comes from caramelization.  The roasted potatoes and aoili perfectly compliments each other, though maybe a little sea salt could have been added.

I also tried one of the sweet stix or cake on a stick (see below picture).  The red velvet cake didn't really hold well on the stick and one bite was enough to displace it.  Also, this dessert was about one to two bites, which made it hard to either enjoy or properly critique.  It was very sweet and the cake itself moist to almost to a fault.  Here, the problem of size surfaces again.  It seems like there is a good idea here, but the execution seems to be lacking.

"red velvet cake sweet stix"

Final Verdict: I think Stix offers a healthy and tasty light lunch or snack, but as for a satisfying lunch, it falls short.  If either the price or portions are adjusted in the future, then maybe Stix can properly execute this pretty good idea.  Until then, I can only hope that they get my point and improve for the better.

Review: Basil Thyme (Fresh Pasta) - PART 1

Food Truck Name: Basil Thyme
twitter handle: @BasilThymeDC
website: http://basilthyme.com/
(The menu section is a little too small to read, the "about us" section can be fleshed out a little more and the blog is non-existent.  I've seen many other places review this truck like the Washington City Paper and Washingtonian's Best Bites Blog, so they should link those stories.  For a former IT guy, I have to say the website is a little bit of a disappointment, but he's probably too busy making pasta, so maybe I should give him a pass.)

see: http://www.washingtoncitypaper.com/blogs/youngandhungry/2011/06/14/pasta-su-ruote-d-c-s-latest-food-truck-gets-noodling/
http://www.washingtonian.com/blogarticles/restaurants/bestbites/19865.html

cost: (cash only)
menu items:
From Scratch Pastas of the day - $8 (i.e. tomato fettuccine, pesto ravioli, spaghetti)
[served w/ your choice of marinara, meat (beef, no pork), vodka or pesto sauces]
Lasagna - $8
(meat, vegetarian, or daily special)
Combo special - $10
[any pasta/entree w/ side salad, dessert & drink]

chocolate dipped cannoli w/ house-made ricotta - $3
tiramisu - $3

wait time: Farragut Friday skews the time since lines get a little crazy, so I'll reserve judgment for now

[I recognize that it is a bit unfair to judge Basil Thyme with only two weeks under its feet, but the allure of fresh pasta made it hard to resist even in a crazy sea of food trucks that is Farragut Friday.  I had seen the articles written about the truck, so I thought I would put in my two cents.  Sadly, today I will only put in one cent and reserve one for a later date because I feel that this review will be incomplete.  That's my disclaimer, so take everything below with a grain of salt.]

"meat lasagna combo"

The lunch combo of entree, salad and dessert is a "no brainer" and I chose the meat lasagna (see above picture).  As you can see, the packaging as a whole was very nice and visually appealing.  The side salad is not one of those throw away salads that comes with your kabob platter, which turn out to be nothing more than a few iceberg lettuce leaves with a tomato, maybe some onion.  Instead, you get a nice mixture of spring greens with roasted red peppers, kalamata olives, and shaved parmenan with the usual tomatoes and cucumber all dressed with a subtle balsamic vinaigrette.  A nice little bruschetta like cheese crisp accompanies it.  The meat lasagna, sadly, doesn't live up to its side dish.  The meat sauce is made with beef and what I think is salami.  What is there not to love, right?  Well, it suffered from a saltiness that could have been from the salami, but permeated everything and distracted from the noodles that should have been the star.  The delicate noodles were completely lost, not even the house-made ricotta or the freshly chopped basil (which is always a nice touch) could save it.

Then there was the problem of the "tiramisu" (see picture below).  The traditional tiramisu consists of ladyfingers dipped in coffee, layed with a whipped mixture of mascarpone and egg yolks, and flavored with liquor and cocoa.  At first glance, it seems like all the ingredients are present, but after the first taste, this dessert fails to live up to expectations.  It's too sweet, there's no coffee taste, and the mixture is more a pudding or custard.  If this dessert was called a "tiramisu" inspired trifle, then I wouldn't have as many problems with it.

"tiramisu"

Final Verdict: I haven't tried the fresh pasta with sauce or the cannoli yet, so I feel like I can't give a complete review yet, hence the "Part 1" in the title.  Many of the problems I ran into could be expected for a food truck still working out the kinks.  Maybe the meat sauce got over salted or the use of salami, though inspired, was possibly misguided.  Maybe the whipped mixture in the "tiramisu" wasn't completely whipped to make it more airy.  Still, the flavors are there and I have high hopes for this truck in the future.  I hope that Basil Thyme will gets its legs underneath it, but until then maybe you should stick with the vegetarian lasagna instead.

Review: Red Hook Lobster Pound (Lobster/Shrimp Rolls)

Food Truck Name: Red Hook Lobster Pound (aka "The Lobster Truck")
twitter name: @lobstertruckDC
website: http://www.redhooklobsterdc.com/

cost: (cash, debit or credit)
menu items:
lobster roll - $15
(mayo-based Maine-style & butter-drizzled Connecticut-style)
lobster roll meal - $18
(includes Cape Cod chips and Maine Root soda)
shrimp roll - $8
shrimp roll meal - $11
whoopie pies - $3.50
Maine Root soda - $2
Homemade lemonade - $2
Cape Cod chips - $2

wait time: depends on the line, but most of the wait is in placing your order and paying (it's a surprisingly speedy few minutes wait to get your food)
[I really like the efficiency of the Lobster Truck with its two window system, one window to order and pay and one window to get your food.  It speeds up the entire process and makes the line (and general area around the truck) more orderly than the usual chaos around other trucks.  Their chip system where you receive a numbered chip that corresponds with your order is brilliant and should be emulated because it reduces the mix-up of orders.]

"lobster roll"

I had previously gotten a lobster roll (and if you would indulge me with my metaphor) that was just like having a high school crush (these days it could easily be middle school or even elementry school, which either dates me as old or quaint).  It essentially is a thrill when you first get it, there's a hint of anticipation, but just like that it's quickly gone, leaving behind only faint memories, though they may be fond.  Don't get me wrong here, the lobster roll is spectacular, and like my past relationships, there were no regrets.  Still, in these times, the lobster roll can feel like a splurge, so I went with the cheaper shrimp roll today.

The shrimp roll (see above picture) is tasty in its own right, but sadly cannot compare to its "bigger brother".  The seasoning can be almost too aggressive since the shrimps used are smaller than the meatier clumps of lobster meat, but those who prefer their seafood not to taste like seafood, will enjoy the flavoring.  The ample amount of shrimp is piled high on the nicely buttered bun, but similar to the problem of the seasoning, the smaller shrimp do not stay on the bun like the lobster.  Those these comparisons may be unfair, they are sadly inevitable when you have tried both.

I also tried their whoopie pie (see below picture), which on their website states "from Maine", but when you buy it on the label it clearly states that the dessert was made in Stone Ridge, Virginia. (whoopsiespies.com, twitter: @whoopsiespies)  I'm torn about reviewing them since they are separate from the lobster truck, but here's my quick two cents.  The cookie was like eating a huge fluffy brownie with light, airy almost delicate cream that practically screams for milk.  I haven't had one from Maine, so I can't compare, but all in all, a pretty good dessert or something to give you an afternoon sugar rush.

"whoopie pie"

Final Verdict: If you are going to visit this model food truck only once, then get the lobster roll.  It's something that everyone should experience (just like "puppy love").  Then you'll have something to share when others talk about the lobster truck.  If you are looking for a more affordable lunch option to get more than once, then get the shrimp roll without trying the lobster roll.  Still, this is like telling someone visiting Paris not to visit the Eiffel Tower.  So, maybe we should all just run with the metaphor and "fall" for the Lobster Truck if just for this one time.

FAILED Review: Fry Captain (Fries and Shakes)

Food Truck Name: Fry Captain
twitter handle: @FryCaptain
website: http://www.frycaptaindc.com/

cost: fries - $3.50 (single), $5.00 (double), $1.50
(duck fat), $1.00 (sweet potatoes), $0.50 (additional dipping sauce)
[each order comes w/ one free dipping sauce and seasoning]
types of dipping sauce: (available today*)
roasted garlic aioli
wasabi mayo*
srirachi and sesame mayo*
curry mayo
jamaican jerk spiced mayo
chimichurri mayo
horseradish mayo
teriyaki mayo
mango chutney mayo
feta, lemon oregno yogurt sauce
spicy bleu cheese buffalo sauce
spanish romesco sauce
korean bbq sauce
carolina bbq sauce
tartar sauce
cajun remoulade
truffle ketchup*
chili ketchup
jalepeno ketchup*
honey balsamic ketchup*
sweet and sour mustard
honey mustard
ranch
nutella
marshmallow

seasonings:
sea salt
garlic salt
onion salt
paprika salt
hot pepper
cajun
old bay

shakes - $3.50
types of milkshakes: (available today*)
chocolate*
vanilla*
black and white*
strawberry
peach
coconut
oreo
peanut butter
cinnamon
caramel
pistachio
avocado
honey lavender
coffee hazelnut
sea salt & olive oil
brownie batter*
cake batter*

wait time: didn't even have the chance to wait

I have to admit that I went a little late in my attempt to score some fried goodness, but running out of fries for a food truck that specializes in fries does seem a little odd to me.  I saw several people walk by completely disappointed when they saw the sign declaring that it was out.  Still, I will give Fry Captain the benefit of the doubt and try to review them on another day.

Final Verdict: Inconclusive, next time I'll try to hit them up earlier, though a friendly heads-up tweet in the future updating their food situation would be nice.

Review: CapMac (Macaroni and Cheese)

Food Truck Name: CapMac
twitter handle: @CapMacDC
website: http://www.capmacdc.com/

cost: (cash only)
menu items:
White Gazpacho - $3
(cold blend of blanched almonds, green grapes, cucumbers, olive oil, bread and garlic, topped with chunks of spiced honey dew melon)

Classic CapMac'n Cheese - $6
(cheddar, pimento, cheez-it crumble)
Weiner Mac - $9
(Classic CapMac'n Cheese topped w/ locally made all beef brat and caramelized onions)
Goat Cheese Mac - $8
(spicy sweet corn relish, bacon panko)
Goat Cheese Mac topped w/ sweet and smoky chicken - $10
Pesto Mac - $7
(rigatoni topped w/ spinach and basil pesto tossed with roasted zucchini, crispy fingerling potatoes and green beans; served cold)
Chilled Mac - $8
(greek yogurt and lemon sauce w/ cucumber, pickled onion, olive and spicy grilled chicken; served cold)

wait time: a few minutes to order (depends on the line); hot dishes take around 5 minutes to prepare, cold dishes are ready-made (so you get them right after you pay)

When you first get your order, one of the first things that you might think is that the container is a little "small", but as the familiar adage goes, "looks can be deceiving".  I quickly found this to be true once I opened my piping hot Goat Cheese Mac (see above picture) to reveal a massive mound of bacon panko crumble and corn relish on top of the chicken and pasta.  After a few misguided attempts at eating through the layers, I discovered that by mixing it and adding a little salt to taste.  The whole dish come together nicely.  The creamy goat cheese leaves a nice velvet finish that perfectly compliments the subtle burn in the back of the mouth that comes from the jalapenos in the relish, the sweet paprika on the chicken and the black pepper in the pasta.
I did not find the dish a complete success.  The corn, which I imagine was used to add texture to the dish, tasted more canned than fresh.  This can be easily remedied, but the more troubling problem comes back to its sheer richness of it all, which simply induces a major food coma if the whole portion is consumed.  Though the chicken did its best to cut through it, I wonder if some green vegetable like the previously available and quite inspiring broccoli pesto would have succeed where the corn relish had failed.  I suggest eating only half of it (or two-thirds at most since it still is very delicious), unless you have the luxury of taking an afternoon nap at work.

"Chilled Mac"

Final Verdict: CapMac has managed to take a "side dish" and glorify it into something better and worth a try.  Don't be discouraged by either the prices (the add-ons are both delicious and necessary) or the apparent portions (bigger than you think), but simply practice moderation because sometimes there can be "too much of a good thing".

Review: Pleasant Pops (Mexican Ice Pops/Paletas)

Food Truck Name: Pleasant Pops
twitter handle: @pleasantpops
website: http://www.pleasantpops.com/
(The site matches its name in both usability and aesthetics with everything pleasantly labeled.  Find their seasonal menu under "What's In Season" and their truck's locations under "Farmers' Markets" and "Truck Schedule".)

cost: $2.50 (cash, credit or debit)
types available: dairy based and fruit based
today's choices:
   dairy based -
Chongos (Mexican Sweet Cream and Cinnamon)
Cookies n' Cream
   fruit based -
Chocolate Strawberry Truffle
Strawberry Ginger Lemonade

wait time: usually less than a minute, but depends on the line
customer rewards card: yes (get a punch on card for each pop purchase/double punch when the temperature is below 60ish/when you have acquired 10 punches, your next pop is free)

Of the choices I had to pick from today, I went with "Strawberry Ginger Lemonade" (see above picture).  The local strawberry flavor just pops in the mouth, leaving a wonderful feel of juicy fruit on the tongue.  The subtle hint of ginger elevates the taste without distracting, while the nodes of lemon essentially wrap up everything...quite pleasantly.  The only slight problem of its fast melting action comes from its by-product of being made of natural ingredients (and probably without the gelatin that other more commercial pops have to retain their shape).  It is only a problem such that one cannot savor the pop without it dripping and causing a mad scramble to eat it without causing a brain freeze.

I have to admit that I'm a big fan of Pleasant Pops (with one card completely filled, already starting on another).  The seasonal inspired flavors can be hit or miss, but when they get it right, the results are spectacular.  For every incredible flavor like the surprisingly refreshing, yet creamy goodness of the aptly named "guac pop" (avocado lime), there has to be the equally disappointing and almost strangely bland "avocado pop".  It is a thin line between insanity and genius, one that Pleasant Pops happily jumps back and forth like a mad scientist on a sugar high.  The variations of Pleasant Pops' paletas are only limited by their locally sourced fruits and vegetables and their own imagination.  Past flavors have ranged from the familial "chocolate cream" and "good old strawberry" to the more adventurous territories of "cucumber chile" and "pineapple basil".
(see http://en.wikipedia.org/wiki/Paletas for more info)

"Chongos Pop"

Final Verdict: What's not to love about something under $3 that brings you back to the innocent childhood days by the pool?  So, don't be afraid, go grab a customer rewards card and try whatever fits your fancy.  They probably will have at least one flavor that will match your taste.  What do you have to lose?  The way I see it, not much except for the few napkins you'll need to wipe that slightly messy grin off your face.

Review: Pi-on-Wheels (Deep Dish Pizza)

Food Truck Name: Pi-on-Wheels
twitter handle: @PiTruckDC
website: http://www.pi-dc.com/pi-on-wheels/
(One of the most comprehensive and impressive websites put up by any of the DC Food Trucks. Check out their most informative FAQ.)

pizza dimensions: 9" deep dish
cost: $12 (cash, credit or debit)
types available: varies, but generally 4 different pizza topping combinations (2 meat, 2 veggie)
today's choices:
South Side Classico (mozzarella, sausage, mushrooms, green bell peppers, onions)
Western Addition (mozzarella, spinach blended with ricotta and feta, mushrooms, onions, garlic)
Pepperoni (mozzarella, pepperoni)
Cheese (mozzarella, fontina, asiago)
wait time: less than 10 minutes, easy to order from friendly guy in front of truck

At a previous time, I had tried the South Side Classico, so I went with their Western Addition (see above picture).  For those unaware of the intricacies of a deep dish pizza, here is a quick crash course.  A deep dish is like a normal pizza except it has a thick crust (normally made of cornmeal) and built in reverse with the cheese on the bottom, toppings in the middle, and then a layer of tomato sauce on top.
(see http://en.wikipedia.org/wiki/Deep_dish_pizza for more info)
The 9" pizza is cut into six slices that they say can feed two, (which I don't refute) but I think two slices will satisfy most people, so free feel to share the rest with two other friends or co-workers.  If you find yourself with leftovers (don't worry, be happy), it reheats in the microwave or toaster oven quite well.  It also comes with a packet of red pepper flakes and parmesan cheese (though sadly, this time the parmesan was missing).

The Western Addition was very satisfying from the first bite to the last.  The cornmeal crust is the star here.  Its pleasant crunch perfectly complements the toppings and almost copious amount of sauce.  The toppings of spinach and onions work well with the cheeses, though I wonder if the mushrooms are sliced a little too thin, practically disappearing into the rich tomato sauce.  Maybe I would not have desired for a little sausage or pepperoni had the mushrooms been more prominent.  There is also a nice presence of garlic, though it might be slightly too aggressive for some, others like myself will find it a garlic lover's paradise.

Final Verdict: A very very good pizza at a reasonable price for the amount of food you get, friendly and quick service, though next time I might just stick with ordering the more meatier South Side to satisfy my deep dish cravings.

Mission Statement

"To impartially review every DC Food Truck and to provide enough information to the reader to form their own opinion if they do not trust mine."