The Chubby Chickpea calls their cuisine, “Sephardic Street Fare,” but the term is more poetic than precise. This is classic Israeli road food: hummus, falafel, babaganoush, and grilled meats wrapped in laffa. My dining companions agree that the chicken is juicy and well-prepared. Our side of falafel is tasty, and the hummus substantial. It’s less a spread than a dish of its own.
The kofta at Bread & Olives is made from ground beef, and it was shaped like a long, thick sausage. It was probably about 9″ long and cylindrical.
The first few bites were mostly hummus, tahini and pita bread. Getting down to the red beet falafel, the first few bites were overpowered by the sauces.
Chicken shish tawouk is described on the menu as grilled cubes of marinated chicken brests (sic). The “shish” was misleading, because it wasn’t grilled chicken shish kebab as we expected. Janah told us after the chicken is cooked, it is dipped in tawouk sauce.
If Austin is the Mecca of food trucks, then Stillwater is probably the Sahara.
On Penn’s campus, it is difficult to resist falling into food cart patterns. When a new truck rolls along, you have to weigh the options: to enjoy the usual, or to sacrifice your perfect order and experiment with something new?
The latest review on New York City food trucks.
The 2011 Vendy Awards on Saturday was a great day, with delicious food served by over 20 different vendors.