by tony reverditto
WHEELY GOOD FOOD
The assignment this month was to find some of the best food trucks in Los Angeles, Long Beach and Orange County to recommend—no easy f-eat! There are a boundless number of exceptional vehicles, so I decided to request my facebook friends regarding their four-wheeled culinary choices.
This list is a compilation of friends whose culinary tastebuds I trust:
KOGI I interviewed Chris Crary, the Top Chef Texas
ROLL’N LOBSTER Critics’ choice (that’d be me) is the Roll’n Lob- ster Truck, the love child of Peter Crest. In No- vember of 1975, he moved from a small coastal city south of Boston and discovered the beatific Southern California winters. Even after arriving, he still had Maine lobsters and New England clam chowder shipped from back east to enjoy. In 2008, after both of his children graduated college, he and his lovely wife decided to return to his coastal Massachusetts roots to enjoy their golden years. He shared, “The winters were still very cold and life was a little boring,” they missed their California connections. They returned and with them brought the great east- Maine Rolls, with
ern seafood taste; “We feature only fresh M Lobster—never frozen—in our Lobster R Lobster Sliders and Lobster Louie, along with and
the freshest Crab Cakes, Clam Chowder and Lobster
Lobster Bisque—to say nothing of the L Mac’n’Cheese.”
rollnlobster.com
fan favorite and current executive chef at The Whist Restaurant in the Viceroy Hotel. His favorite food truck; “The original Kogi Truck is always the best! The combination of Korean and Mexican cuisine reigns supreme with great prices. Roy Choi is a flavor genius!” With his Short Rib Tacos; two crispy griddled homemade corn tortillas, double-caramelized Korean barbecue with salsa roja, cilantro-onion-lime relish and a napa romaine slaw tossed in a chili-soy vin- aigrette. The Spicy Pork, the Chicken and Tofu Tacos and Burritos are the bomb! Most recently the Kogi family has opened up its first sit-down restaurant called Chego, on 3300 Overland Avenue in Los Angeles. LA-in-a-rice bowl meets non-alcoholic local dive bar in this mash-up of second generation Angelenos.
kogibbq.com FYI-Chris will be part of the GLAAD event on
Sunday, July 29 and he said laughing, “They are going to be having some Top Chefs participat- ing. Wonder who that could be.”
ROCK CHEF ROLLS Nyesha Arrington, another popular contes-
tant from Top Chef Texas and executive chef at the Wilshire Restaurant, recommends Rock Chef Rolls. This is high voltage grub and Chef Alberto Vazquez has cooked for celebrities, rock stars and professional athletes, while hon- ing his craft in five-star world-class resorts and high-end restaurants all over the country. The ever evolving menu includes starters; “Billy’s Bullets” (tater tots) with homemade ketchup, Kobe Beef Chili with garlic Texas toast points, Crispy Fried Shrimp and Calamari with spicy aioli and jalapeno jelly and Bandito BBQ Pulled Pork Bites. Entrées include Grilled Australian Lamb Chops with mint jalapeno jam, Pulled Pork Sammys, Rib Eye Steak Bites over garlic fries and Chimichuri, Cab’N’Blu Burger (Angus beef patty, creamy bleu cheese, roasted toma- toes, grilled balsamic onions) along with Seared Ahi Tuna Bites, Shrimp Po’Boys and Southern Fried Chicken Sliders.
rockchefrolls.com
THE BEST WEBSITES FOR TRACKING FOOD TRUCK ACTIVITY AND LOCATIONS:
roaminghunger.com/oc/vendors lookingforfoodtrucks.com curbsidebites.com supergourmetfoodtruck.jam.weebly.com (Brad Olsen of Super Gourmet Food Truck Jam, connecting events with America’s favorite gourmet food trucks)
62 RAGE monthly | JULY 2012
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