Michael Sultan, Carolyn Nguyen and Alan Krawitz, the culinary team behind 33rd Street Hospitality take the menus for their mobile trucks very seriously.
By Contributor | Philadelphia Weekly
Food truck season is upon us. Not that you can’t get street food when the weather is below zero and there’s a foot of snow on the ground, but it’s obviously nicer to dine on the street in these warmer months. Just in time for the peak season, 33rd Street Hospitality announced new menu additions for summer at their food trucks Taco Mondo, Say Cheese Philly and Street Food Philly.
Dishes like Say Cheese’s new French Onion Grilled Cheese ($7), which includes shallots, leeks and onions cooked in red wine and thyme, plus, of course, the cheese and a roasted garlic spread and Street Food’s Hot Roast Beef Po’ Boy, topped with homemade pickles and Cajun mayo ($8) focus on homestyle favorites with upgraded twists.
Michael Sultan, Carolyn Nguyen and Alan Krawitz, the culinary team behind 33rd Street Hospitality (who of course now boast a brick-and-mortar spot with Revolution Taco) take the menus for their mobile trucks very seriously. “The onions in the French Onion grilled cheese are cooked for hours and then reduced with red wine and thyme. You get that flavor of a French Onion soup but it’s all vegetarian, no beef or chicken stock like you’d normally find in a French Onion soup,” explains Sultan. “We wanted the bread to be nice and thick because it could be a messy sandwich, but we also wanted the bread to kind of be like a crouton. So you have the whole shebang of the soup.” Say Cheese Philly can be found every Friday in June, from 11 am to 2 pm at The Porch at 30th Street Station in University City.
And then there’s The Steakhouse Burger ($10) from Street Food, an incredibly tender locally dry-aged beef with homemade garlic chili, bacon, buttermilk onion rings, white cheddar cheese, chipotle BBQ sauce and garlic mayo. Even non-burger fans might begin to crave this sandwich. “It’s something different because sometimes burgers get overlooked on food truck menus,” added Sultan. “We wanted to elevate it.”
And which is Sultan’s favorite of the new crop? “The Roast Beef Po’ Boy. Something about how the jus hits the mayo and makes this amazing gravy. There’s a little tang and it’s salty and crispy and these homemade pickles are like refreshing. It might not be the most photogenic, but it is so flavorful.”
Not only have the trio locally sourced their ingredients, they’re growing some of their own produce at their 33rd Street Hospitality garden AND making their own spices, seasonings and sauces from scratch. “We wanted to put together a menu that had the customers asking themselves why they would want to go anywhere else,” says Sultan. “You can get a chicken sandwich anywhere, but it’s the homemade touches and small details that really make the experience.”