The Food Truckin’ continues. Today I thought I’d take a look back (aka repost an article) to last summer when Chef Point on Wheels adopted the Food Truck concept and brought its down-home goodness to Fort Worth. Chef Point still goes mobile every Wednesday and they’ve updated their menu. I had originally planned a post on my visit to The Cheesy Food Truck but sadly they have closed their business.
Chef Point Cafe, the gourmet restaurant inside a gas station in Watagua, brings its nationally recognized food to the streets of Fort Worth. Literally to the streets, as they have gone mobile with their Chef Point on Wheels concept.
Whether this is a nod to the food truck trend or just a way to help spread the word about their downright good, down home cuisine, it’s worth the trip to the Medical District to check them out.
Every Wednesday you can find Chef Point on Wheels at 1220 Pennsylvania Avenue from 11 a.m. – 3 p.m. (across the street from Harris Hospital and in the parking lot of Gordon Boswell Flowers). My husband and I went last Wednesday to try out Chef Point on Wheels. We were pleasantly surprised that by 11 a.m. people were already placing their orders. Even though the sun was out and in full swelter mode that didn’t stop folks that work at Harris from checking out this novel lunch spot. Several had heard about Chef Point on Wheels through Facebook.
The menu is an abbreviated version of their gas station menu and looks to be focused on their “greatest hits.” We placed our orders of the “Sexy Chicken” and Creamy Pasta Primavera. The Bread Pudding looked tempting and a lot of people were ordering it. If you’re looking to eat on the cheap, the burgers fit the bill at $5. The prices go on up from there.
Once our order was ready we took our food to our car and dug in. There was no place to sit outside, not that we would want to in the heat of the midday sun. Let me just say that it was one of the best car meals ever. The “Sexy Chicken” which was proclaimed to be “better than sex” on the side of the truck had a perfect crust and the most tender chicken inside. The fried chicken was beyond perfect. As if it couldn’t get any better the mashed potato with gravy proved to be a worthy accompaniment to the fried chicken.
The Pasta Primavera was equally sublime with nice chunks of summer squash and zucchini bathed in a beautifully rich asiago cream sauce. The portions were fairly large and we ended up with leftovers. Next time I will bring my own drink because I would have loved some sweet iced tea instead of the canned and bottled drinks they offered.
All in all a fantastic meal and a great example of “gourmet to go”.