Food Truck Friday: Rolls and Buns

Since the Kogi BBQ Taco Truck paved the way for the gourmet food truck, there has been an influx in the industry. With a new food truck popping up every other week, it can be hard to keep up. When you’re confronted with a whole lot of them, it can be hard to choose just one, let alone the right one. Oh yes, there is a right and a wrong choice when it comes to food trucks. Some charge too much for their portion, some are inconsistent, and honestly, some just don’t have good food. This is where I come in. I have been eating at food trucks, Kogi specifically, since the beginning, and I haven’t stopped. I will highlight some of my favorites in my Food Truck Friday posts, so keep a look out. For today, I am going to talk about two food trucks that I’m obsessed with right now.

If you love lobster, The Lobsta Truck is for you. Years ago, the founders took a trip to Maine and went on a lobster roll trek. After enjoying countless New England Lobster rolls they knew that they couldn’t come back to California without sharing their experience. They compared the lobster roll stands in Maine to the taco stands here in Los Angeles. They knew if they could nail the flavor, Angelenos would eat it up. They get their bread and lobster fresh from New England, which is an amazing fact. They truly brought the Maine lobster experience to California. Pricey, but not pricier than competing restaurant offerings, they stuff the roll with lobster meat. Stuff to the brim. You can choose between butter or mayonnaise, but I always stick with butter. In addition to the lobster rolls, the truck also serves Crab Rolls and New England Clam Chowder. I have had it all, but the Lobster Roll is the best. Out of towners might look at you funny when you tell them your favorite lobster roll comes from a truck, but it’s their loss if they don’t believe you.
For more information on the truck or their LA and SF schedules, see

Last week was the first time I saw the Steamed Bun Munchies truck. They rolled out earlier this year and will soon be expanding their menu, but for now their offerings speak for themselves. When you get to the truck, there are a couple of different combination options. I chose the 3 bun and 1 drink combo. I opted to try one of each bun, instead of doubling up. I had the Fried Chicken Bun, the Short Rib Bun, and the Pork Belly Bun. The Fried Chicken Bun is topped with carrots, cilantro, slaw, and a togarashi vinaigrette. The Short Rib Bun is topped with caramelized onions, cilantro, gocujang vinaigrette, and roasted peppers. The Pork Belly Bun is topped with cilantro, cucumbers, salt and vinegar. My favorite was the Short Rib Bun. The caramelized onions with the roasted peppers provided a nice bite and complimented the short rib. I didn’t know what to expect from the fried chicken because I’m pretty picky when it comes to the common comfort food, but it held up and was the perfect size and crunch for the small bun. A close second to my favorite, the Pork Belly Bun was delicious! The pork belly was cooked perfectly and the cucumber provided a nice crunch and crisp flavor to the bun. I’m excited to see what this food truck has up its sleeve in the future.
For more information on the truck or their menu, see

Grand Central Market Favorites – Part I

I have vague memories of visiting Grand Central Market as a young girl. My most recent visits couldn’t have been more different. Now, it has become a marketplace of old and new, which I hope they stick with because I would hate nothing more than to see some of my childhood favorites leave. Since there are way too many places to try at GCM, I wanted to share my current favorites!

First and foremost, any day that begins with G&B Coffee’s Iced Almond-Macadamia Milk Latte, is a good day. I have had many caffeinated beverages from here, but had never tried the coveted Iced Latte until The New York Times named it The Best Iced Latte in America. Obviously, with that title, it had a lot to live up to. I have been coffee obsessed for a few years now, but I have only recently begun to appreciate the craftsmanship behind my morning cup of joe. From the roasting process to the milk options, there is so much that goes into crafting the perfect latte, espresso, mocha, cappuccino, or whatever elixir you prefer for your daily pick-me-up. For someone that doesn’t care for almonds or macadamia nuts, I loved this latte. It was almost too sweet for my liking (key word being almost). It was extremely refreshing and the most drinkable caffeinated beverage I have had in awhile. This is my current favorite at G&B, but I feel like the more I try there, the harder it will be to choose one of their menu items as my favorite.
I can’t wait to try their Espresso Milkshake, especially since it is made with McConnell’s ice cream, a recent addition to Grand Central Market that I have yet to taste.

This might seem like an obvious choice, but don’t dismiss it too quickly. Yes, Eggslut is trendy. Yes, Eggslut is popular. Yes, Eggslut is one of the only vendors at GCM that ALWAYS has a line. But yes, Eggslut is delicious. Let’s just focus on the last one, shall we? I love breakfast and I love delicious food, and Eggslut is the perfect marriage of both. Between their burger, egg salad, and The Slut (a coddled egg on top of a smooth potato puree, poached in a glass jar and served with a toast crostini), everything is delicious, but my forever and always obsession is the classic Bacon, Egg, and Cheese. Hardwood Smoked Bacon, a Medium Egg, Cheddar Cheese, and Chipotle Ketchup are all smooshed together in between a Portuguese Bun. A good breakfast sandwich is the key to my heart, and Eggslut is the best.

Last, but certainly not least, I am currently obsessed with the Calamari Tacos from Lupita’s Seafood. The lightly fried calamari served under fresh lettuce, salsa, and crema in a fresh tortilla is pure deliciousness! For around $5, you can fulfill your fish taco needs. The bright green Habanero Sauce on the counter goes really well with the taco, but be warned, it is VERY spicy. VERY spicy.

Remember, this is the first of many posts about Grand Central Market. I promised myself that on my next couple visits to GCM I will try food from vendors I haven’t sampled before, and I can’t wait! I might wait until The Oyster Gourmet officially opens until I go back, but I have a lot of bites on my wish-list including Horse Thief, Olio Pizzeria, Wexler’s Deli, and Tacos Tumbras a Tomas.

Spring 2014 at Fifty Seven: Chef David Nayfeld

Opened in late March, Fifty Seven took over the Heinz ’57 loading dock in the Arts District. Their concept revolves around a rotating roster of chefs that will take over the restaurant for a season to showcase their style and unique menu.
I had the pleasure of dining there last Sunday during Chef David Nayfeld‘s turn as Chef in Residence serving, what Fifty Seven described as, Progressive American cuisine. Once you hand over your car to the valet, the first thing you notice is the unique location and space. The copper and exposed brick throughout the restaurant is aesthetically pleasing and seems like it will transition well as the chefs and cuisine change with the seasons.


My dining companion and I opted for the Prix Fixe menu in which you could choose a Starter, Main, and a Dessert for $48. The first thing you notice is that all of the dishes are beautiful. I felt like I had a work of art in front of me, not food. I will be honest with you, the starters were kind of lost on me. While they were delicious, the separation and presentation of the various vegetables, dressings, and accoutrement were a bit overwhelming.
Next, I enjoyed the Heritage Pork served with Spatzle, mustard, beet, and apple. This main course was wonderful. If I could eat spatzle every day of my life, I would. I had only ever had savory spatzle at Suppenkuche in San Francisco, but this offered an entirely different take. The apple, cinnamon, and brown sugar complimented the pork beautifully.
Lastly, we enjoyed the Chocolate and Meyer Lemon desserts. The Chocolate came with salted caramel, wild rice, and Laphroaig 10 year, a single malt Scotch whisky. The consistency was that of a flourless chocolate cake; every bite was smooth and delicious. The Meyer Lemon offered a completely different take on dessert. The lemon and ricotta cake was extremely tart and served with a distinct basil sauce. Alone, the basil was strong on the palate, but with the cake, it provided a balanced and crisp flavor combination.



I felt honored to experience a menu curated by Chef David Nayfeld. He served as senior sous chef at Eleven Madison Park for 3 years. In his time there, the restaurant received three Michelin stars and six James Beard awards. Up to this point, I have only experienced the elevated New York dining scene by watching food related television shows or movies. Enjoying Chef Nayfeld’s dishes made me feel like I was dining at a dimly lit private table on Madison Avenue.

Chef Nayfeld concluded his time at Fifty Seven on June 4th. Chef Josh Drew will be stepping in as the next Chef in Residence at Fifty Seven starting tonight. This menu is said to focus on local seafood, meat, and produce with the summer season as the underlying tone for the dishes. It will be interesting to see how the decor and staff hold up in the midst of the seasonal shake-ups.

Don’t miss Chef Josh Drew while he is at Fifty Seven. Make your reservations, here.

*photos from Fifty Seven