Review: Sauca (Globally Inspired Food)

Food Truck Name: Sauca
twitter handle: @wheresauca
website: http://www.eatsauca.com/

cost: (cash only)
menu items: (served on saffron yellow rice or warm, griddled flatbread)
Mumbai Butter Chicken - $8 (garam masala chicken, saffron rice, spicy roasted cashews)
Beef Shawarma - $8 (beef, scallions, parsley, tomatoes, chimichurri and tahini sauce)
Polpette Marinara - $8 (italian turkey meatballs, marinara sauce, parmesan cheese)
Buffalo Chicken - $8 (creamy chicken, caramelized onions, blue cheese sauce)
Mexicali Fish Taco - $8 (grilled fish, mango pico de gallo, cilantro and hot chili sauce)
SOB Veggie - $7 (black beans, saffron rice, mango pico de gallo, cotija cheese and chimichurri sauce)
The Medi Veggie - $7 (hummus, kalamata olive tapanade, saffron rice, tomatoes and dill yogurt sauce)

soup:
Chicken Mulligatawmy - $4 (chicken, lentils, basmati rice, curry, coconut milk and dill yougurt sauce)

sides:
charred curry potato salad - $4
tropical black bean salad - $4
creamy bacon cole slaw - $4

wait time: Around 5 to 10 minutes, but still seemed longer than most other food trucks even with a shorter line because they tended to handle only one order at a time.

"Buffalo Chicken"

Today, after a long hiatus, I've gone back to one of the older food trucks, with the largest fleet in the area (four trucks with names like Magellan, Marco Polo, Pangea and Saucalito; sadly their fifth truck under the Meathead name, which had served different types of meat subs, no longer operates), Sauca.  I had arrived late-ish and quickly found that a lot of the items on the menu were unavailable such as the Butter Chicken, the Polpette Marinara, and even their saffron yellow rice (which limited the choice to flatbread only and made the vegetarian options non-existent).  Surprisingly, their soup option, Chicken Mulligatawmy had returned to the menu after being pulled during the hot summer months, but not the Momo's chili.  I had been told that the soup options were pulled due to lack of interest, but I'm glad to see that the Chicken Mulligatawmy has been reinstated because it contained a lot of flavor and is one of the few moderately priced items on the menu.  In the past, I have tried the Butter Chicken, the Beef Sharwama, the Mexicali Fish Taco and the SOB Veggie.  I didn't care too much for either the Butter Chicken (didn't taste too authentic) or the Beef Sharwama (a little dry and lacking in flavor), but I enjoyed both the Mexicali Fish Taco (nice blend of fish and spices) and the SOB Veggie (one of the most flavorful and filling veggie options I've ever eaten).

Today, with my options limited I went with the Buffalo Chicken (see pictures).  The taste was spot on for buffalo wings with the tangy, spicy buffalo sauce and creamy blue cheese.  It wasn't too spicy with a slow burn that mainly concentrated around the mouth.  The caramelized onions seemed to be overpowered by the sauce and did little to give any contrast in texture.  Maybe a shredded celery and carrot slaw could have add a needed dimension.  The whole sandwich was almost too simple to a fault.  Still, it was filling and the chicken was moist in the pleasant sauce.

Final Verdict: I really liked Sauca when they first bursted on the scene with their bold flavors and their many globally inspired choices.  Then they quickly expanded and launched a new truck (Meathead) and things started to change.  At first, it was small, subtle changes such as dropping certain menu items and giving slightly smaller portions.  Then their prices slightly increased (like most other trucks) and the service got slower and sloppier, while other times they would run out of certain foods like today.  So, it is sad for me to say that I can't whole heartedly endorse Sauca anymore.  Yes, they have good vegetarian options and that soup is a steal, but there are too many other faults that are quickly pilling up.  I can only hope that they take this review as a kind suggestion for change and not the harsh review it might seem to be.

Review: Royal Chicken and Gyro (Kebab/Gyro)

Food Truck Name: Royal Chicken and Gyro
twitter handle: @asgharboa
website: N/A

cost: (cash only)
menu items:
Chicken over Rice - $7.99
Gyro over Rice - $7.99
Combo over Rice - $7.99
Chicken on Pita - $5.99
Gyro on Pita - $5.99
Combo on Pita - $5.99

wait time: No wait time since the heat made people generally weary of going out and standing in lines.  There were no to little lines at three other food trucks nearby.  The time between order and receiving your food is like most other kebab/gyro trucks, which is short.

"Gyro on Pita"

Today, I ventured out into the heat of the city and found the lines of the food trucks correlating with the rising temperatures; as the temperatures got hotter, the lines grew shorter.  Finding respite only with the occasional cloud cover and the breezes of warm wind, I decided to try one of the suddenly many kebab/gyro trucks.  The Royal Chicken and Gyro Truck, being one of the newer trucks in this crowded field, made my choice easy with only two types of meat and two types of starch for six easy to remember combinations.  I went with the simply Gyro on Pita (see above picture), while a friend went with the Chicken on Rice (see below picture).

The Gyro on Pita was solid with nicely charred lamb pieces that were also seasoned well.  The pieces of meat with fresh chopped onion, lettuce and tomatoes topped with a pleasant "white sauce"/yogurt blended well with the thick pita that quickly soaked up any excess juices.  The only "fault" of this sandwich was that so much was piled on that it was hard to eat as a handheld sandwich.  Instead, one had to treat it as almost an open-faced sandwich or mediterranean taco.  Maybe the pita could have been bigger, but any suggestion for less meat or salad would be the real "fault".  The Chicken on Rice was okay where the chicken and long grained rice both could have been seasoned a little more aggressively.

"Chicken on Rice"

Final Verdict: I would personally go with the tastier gyro meat than the chicken or a combo of the two.  The pita option though smaller is equally as filling as the rice option and two dollars less to boot.  So, if you want a quick, tasty lunch, then feel free to try the Royal Chicken and Gyro Truck's Gyro on Pita, which I personally think is the best deal.

Review: Yellow Vendor (Korean BBQ)

Food Truck Name: Yellow Vendor
twitter handle: @yellowvendor
website: N/A

cost: (cash only)
menu items: (all items $7, drink combo $8)
vegetarian (fried egg on rice with vegetable side dishes)
regular beef/bulgogi (see http://en.wikipedia.org/wiki/Bulgogi)
spicy beef
regular chicken teriyaki
spicy chicken
regular combo (beef & chicken teriyaki)
spicy combo (spicy beef & spicy chicken)
regular bibimbap w/ fried egg & bulgogi or chicken teriyaki
(see http://en.wikipedia.org/wiki/Bibimbap)
spicy bibambap w/ fried egg & spicy bulgogi or spicy chicken
*all served with optional kimchi (see http://en.wikipedia.org/wiki/Kimchi) and extra hot sauce

wait time: The line does take a little longer than it should since each order is literally made-to-order with half a dozen variations, but if there isn't a long line then it takes less than a few minutes to get your food.

"regular bibimbap w/ bulgogi and kimchi"

Today, after a little hiatus from the food trucks last week, I went to an old favorite of mine, Yellow Vendor.  One of the older food trucks (considering that they started out as a regular food cart), I admit I have a soft spot for them.  They pretty much just serve three things (teriyaki, bulgogi & bibimbap), which they do very well.  I ordered my favorite the regular bibimbap with bulgogi and a side of kimchi (see above picture).  Bibimbap literally means "mixed meal", which is what you get with the combination of salads, fried egg and meat.  Unfortunately, they ran out of the bean sprout salad when I got there, which is a shame because that salad provides a nice watery crunch to the whole dish.  The bulgogi (thinly sliced marinated beef) was seasoned nicely that balances between salty and sweetness that only comes from barbecue.  The fried egg cooked over easy with a wonderful runny yolk that mixed with the hot fluffy rice and bulgogi makes something wonderful, almost comforting.  Something akin to soul food, only Asian.  The subtly sweet carrot salad adds another taste and texture as does the kimchi with its vinegarly hotness and the greens salad's bitter briny crunch.  I was only disappointed with the missing bean sprout salad and the fact that the greens salad seemed a little more bitter today than before.  The kimchi that looks very hot actually isn't, and even those who can't take too much heat should be able to handle it.  Those looking for heat can add-on the extra hot sauce and order the spicier versions.

carrot salad (top left), kimchi (top center), greens salad (top right)

fried egg (center), regular bulgogi (bottom)

Final Verdict: For the amount of food you get, for the amount of money you spend, for the overall food experience you get, I think Yellow Vendor is one of the best food trucks out there.  It's definitely a complete package and something that anyone who wants to broaden their lunch horizons should go out and try.  If the Lobster Truck is the gold standard for food trucks out there, then Yellow Vendor is the quiet, yet solid blue collared standard that food trucks should aspire towards.  But don't just take my word for it, go out there and try it out yourself.

Review: Basil Thyme (Fresh Pasta) - PART 2

Food Truck Name: Basil Thyme
twitter handle: @BasilThymeDC
website: http://basilthyme.com/
(I have to say that the website is much better now with a nice simple mission statement and twitter feed.  The location tab works nicely via google maps.  I still think the menu font size is too small, but there have been some changes to both menu items and descriptions, both for the better.  Definitely an upgrade from before, but there are kinks to work out.) 

cost: (cash only)
menu items:
From Scratch Pastas of the day - $9
  Maria's Manicotti
  Baked Ziti
Lasagna - $9
  Linda - Like Mama's w/ seasoned beef
  Guissepe - Vegetarian w/ Summer Squash/Zucchini
  Pasquale Italian Meats- salami, Pancetta, pepperoni and Proscuitto
Combo special - $10 (any pasta/entree w/ side salad, dessert & drink)
Dessert - $3
chocolate dipped cannoli w/ house-made ricotta

wait time: impressive turn around time even if there is a line, less than a few minutes from order to receiving your food ("but at what cost?" I wonder, see final verdict)

I returned to Basil Thyme once again to see if this truck, which I had high hopes for, remedied the problems that I had encountered in my previous visit.   I sadly have to report that the results are uneven again.  This time I went with the Baked Ziti that came with a nice side salad (see above picture).  Basil Thyme has changed containers from the sleek plastic to a cheaper styrofoam, but other than environmental impact, this doesn't really change anything.  The salad like the last time was very good with the improvement of pitting the olives.  However, the handmade ziti, which should be the star of the dish was undone by the execution.  The point of fresh pasta is that the inclusion of eggs and water, which dry pasta lacks, makes it more tender.  One could even argue that baking the fresh pasta defeats the whole purpose of using fresh pasta in the first place by masking that texture.  It's a subtle texture feel that completely gets lost in the dried marinara sauce.  The marinara came off more chunky than saucy, and though it had a nice subtle heat to it and not too tangy finish, it strangely lacked any garlic taste.  The fresh basil and shaved pecorino were nice touches, but could not save a dish that desperately needed a splash of olive oil or some creamy ricotta.  Still, there was a good amount and the whole thing was very filling.

Final Verdict: I still believe the combo special (which strangely was not available because Basil Thyme had ran out of cannolis) is the best choice from this truck.  I think a balance between time and quality has not been reached yet.  The shorter wait time from pre-baking than boiling the fresh pasta to order is something I hope that Basil Thyme figures out.  There's a great idea here, but the execution seems lacking.  Maybe, in the future, I'll just wait until they do a simple cooked to order fresh pasta dish in some nice creamy sauce before I come back again.

Review: Feelin' Crabby (Crab sandwich)

Food Truck Name: Feelin' Crabby
twitter handle: @FeelinCrabby
website: http://www.feelincrabby.com/

cost: (cash, debit or credit)
menu items:
Crab Sandwich - $11
(jumbo lump crab, red pepper, lettuce, tomato, kaiser roll)
Crab Salad - $11
(jumbo lump crab, red pepper, lettuce, tomato)
The Best Drinks - $2
(homemade lemonade, homemade ice tea, homemade arnold palmer)
Chips - $1
(crab chips, salt & vinegar, sour cream & onion, bbq, regular)

wait time: depends on the line, but the time between ordering to receiving your order is surprisingly fast

Today, I tried the Crab Sandwich (see picture above) and a Homemade Arnold Palmer.  This wasn't the first time I had gotten this combo since I tried Feelin' Crabby when they first started off a few weeks ago.  I noticed there was a vast improvement between the two experiences.  First, the seasoning of the Crab Sandwich has gotten much better.  They have figured out the right balance of seasonings to make the whole sandwich taste bright without being too heavy.  Second, the mixture of crab used now between local and imported crab is very good.  The amount of crab you get is impressive with nice lumps of crab throughout.  Third, the presentation has also gotten much better with the nice grilled buns adding texture and the chopped parsley and red peppers makes the whole sandwich light and fresh.  Last, the Homemade Arnold Palmer was also better since this time they hadn't run out of ice (which everyone knows is an intregal part of the Arnold Palmer).  Still, if I had to nitpick, I believe the Homemade Tea used in the Arnold Palmer seemed to be a sweet tea, which made it a tad too sweet.  Also, for those of you who are carb counting, they even have a Crab Salad that has been tailored for you.

Final Verdict: All in all, this is a very solid Crab Sandwich but, with the only reservations I have coming from the price.  This is a price that I feel pushes it close to another crustacean offering out there, which I admit can be unfair to compare with.  So, notwithstanding that, I think Feelin' Crabby is definitely something worth a try and maybe even an occasional splurge here or there.

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.

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: 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.