Latte Art Competition and Live Music @ espresso NEAT in Darien

It’s officially summer in Darien when espresso NEAT opens their beautiful outdoor patio.  So, what better way to kick it off than with some live music and a contest to prove your worth?  We’re talking about Doug Allen live outside of NEAT and a latte art competition.  They’ll begin the signup for competitors on 6/20 at 6 pm and the first pour will happen at 7 pm and go until 9 pm.  Check their FB page and their site because they might be offering an online sign-up for those who can’t make 6.  Each entry costs $5, but that money will be going directly to help the victims of the devastating Oklahoma tornado.

Darien Will Soon Have Balls: Meatball and Co. Opening Soon!

Darien has definitely been shaping up as a culinary destination with the recent additions of Estia’s American and Bodega, as well as the solid Scena Wine Bar & Restaurant.  And, it’s about to become even better sometime near the end of May or the beginning of June when Joe Criscuolo opens up Meatball & Co. at 23 Tokeneke Road.    We’ll get to the food in a sec, but first some background info on Joe.  Joe and Matt own and operate Pizza Post in Greenwich that’s putting out some awesome pies (we had a Clams Casino on Saturday that was killer) and food.  They make their own meatballs and sausage and they are BYOB.  Joe and Matt took over the shop from their father who started Pizza Post  in ’72.  And, now Joe’s giving the reigns over to his brother Matt as he starts his own business which has always been a dream of his.

Okay, that’s enough background…we know, you want the details.

Why Meatballs?

Joe had been thinking of starting his own restaurant for quite a while and always wanted to do something different.  He was particularly inspired after visiting The Meatball Shop in NYC and seeing what they were doing.  ”The area is super-saturated with pizza places, so I wanted my restaurant to be accessible to all and to be different,” Joe told us.  ”I wanted to feature comfort food, and I wanted it to be great.  And, the meatball is such a great vehicle to present with.  You can really do anything with them, from veal piccata, to Asian inspired, to sausage and brocoli rabe, and more.”

Bodega’s Cinco de Mayo Fiesta’s So Big, It’s a Weekend!

Some of your taco options at Bodega Taco Bar in Fairfield

This is the Cinco de Mayo party that’s too big for just one day.  This is the Cinco de Mayo party to end all Cinco de Mayo parties.  Yeah, seriously…Bodega Taco Bar in Darien and Fairfield are doing it right this year with lots of omnom-like things going down.  First off, let’s start with the times:  Saturday (5/4) from noon to midnight and Sunday (5/5) from noon to 8.  Okay, let’s get into the yummy deets:

1. Tequila tastings (worm and Pee Wee Herman not included.)
2. Pig roast prepared in a custom La Caja China Roasting Box (Saturday.)
3. Taco Eating Contest (definitely Saturday, maybe Sunday.  When you get there, you’ll sign up.  We’ll update this for you when we get more info.)
4. Mariachi Band on Sunday afternoon
5. “Guacamole Slapping” demonstration (maybe you slap it because it’s soooo good, but is fattening?  Interested to see.)
6. Drink specials (you know you have to celebrate with some margaritas, right?)
7. Live music and dancing (agitarlo como una foto Polaroid.)

Whose Cake Reigns Supreme at the Darien Library? We’ll Help Decide!

Have your cake and eat it too?  Yeah, we can handle that!  Especially because the Darien Library is having one of the most epic book events that has ever been created.  This is all part of their program, One Book, One Community–bringing Darien together through reading the same book.  The novel this time around is City of Thieves by David Benioff.  Erin Shea, Head of Adult Programming, explains, “Colonel Grechko tells Lev and Kolya that he will give them their freedom if they bring him a dozen eggs for his daughter’s wedding cake.”

A natural extension of this was to create their own kind of challenge…a cake baking competition.  Participants will bring in a homemade cake that will be offered up for judging by OmNomCT and a representative from CTBites.  We’ll be judging the cakes based on taste, appearance, texture, creativity, and the name.  Don’t fret, though.  There’s plenty of cake for everybody to try, too.  Did we mention that the winner will be able to snag $100?

Check out Bodega, Scena, Estia’s American and More at 2013 Darien Restaurant Week

Here we go…restaurant weeks are starting to pop up again.  Don’t you love how they seem to show up just at the right time, when things seem the bleakest?  While the Darien one doesn’t run for exactly a week, it still goes from Sunday, 2/24 until Friday, 3/1.  That’s still some good quality time to get on down to Darien and check out some restaurants for a nice price.  You know the spiel:  pay a set amount of $, get a prix fixe 3 course meal.  Always a nice deal.  We have all the restaurants involved for you with our ratings if we’ve eaten there, but we don’t have the costs yet.  We should be getting those soon, so when we do, we’ll update this.

Which restaurant(s) do you plan to check out?

Anthony’s Coal Fired Pizza:  ( 3.5 Noms)

Bodega Taco Bar: (4.25 Noms for the Fairfield location)

Chuck’s Steak House: 

Coromandel:  (3.75 Noms for Stamford location)

A Cheeseaphobe Dips into The Melting Pot – Darien, CT

So, don’t hate…I have an aversion to most cheeses and because of that never tried fondue.  So you could understand my apprehension, then, when we were invited to try out the seasonal menu called Big Night Out America at The Melting Pot.  Melted cheese…in a pot…dipping stuff in it.  I didn’t know how I’d deal, but part of being half of OmNomCT means pushing the boundaries of comfort and the usual.  So, I went into the meal, brave, head held high, and ready to conquer the meal.  Kristien tried to convince me that fondue wasn’t just about cheese, so imagine my relief when I found out she was actually telling the truth and wasn’t just trying to trick me so she could have all the cheese to herself.

We were seated in a nice and cozy booth with a hot plate mechanized robot thing installed right in the table. Our sever Josh told us all about the menu and how the meal works.  As we waited, James Layfield, co-owner with his parents Will and Carol, came by and greeted us.  We had seen James briefly at the Rodizio pre-opening (co-owner there also). It seemed that the second he left, we saw our server come by with dishes of cheese and mix-ins.

First Course:  Cheese Fondue ala Boston

The first part of the tasting menu was fun, but obviously scared me.  Although we could have gone with any cheese combination on their menu, we decided to stick with the Sam Adams Boston Lager cheddar cheese, emmenthaler cheese, and onions.  It was a nice and mild fondue with the beer flavor really showing through.  The dijon and bacon didn’t come through at first, but when you stirred things up the flavor rose up.  We tossed in lots of Tabasco sauce to kick things up, too.  That being said, I enjoyed it, actually.  Kristien, though, thought it was okay…going back she’d go with some stronger cheese combos and decided she doesn’t like beer in her cheese.  We dipped nearly anything that you could imagine:  carrots, cauliflower, brocolli, apples, and bread.  We liked most of the dip-ins, but the bread was a bit disappointing because it was dry.  So, look, I survived and actually enjoyed the dipping.  Chalk one up to me.  Mommy, are you proud of your Danny?

Second Course:  Salads

We have to say that we were really happy with the salads that came out for us.  Kristien had a fresh salad that came with lots of pears, gorgonzola, and pecans.  The dressing was light, not too sweet, and had just the right amount of raspberry taste to set off the ingredients.  I had the Spinach Mushroom Salad with fresh spinach, wonderfully smoky and chunky bacon, nicely chopped tomatoes, and a dressing that you get to pour on yourself.  That Burgundy Shallot Vinaigrette dressing  is killer.  It was a nice palate cleanser, getting you ready for the next portion of the meal.

Third Course:  Coq au Vin and Meats

We were able to pick what variety of meat and accoutrements we wanted and what we wanted our meats cooked in–either Coq au Vin (wine), Court Bouillon (broth), Bourguignonne (canola oil), or Mojo (Carribbean bouillon).   We decided to go with the Coq au Vin because it seemed like a heartier option.  For the meats we went with the lobster, buffalo chicken, steak, pork, dumplings, and veggies package.  We were told that you can’t really overcook the food in the broth, but we love our steak mediumish, so we took those out a bit earlier than the others.  When you’ve cooked your meat, you then need to pick which incredibly flavorful and tasty sauces to dip them in!  Here are some suggestions from us to you:

Green Goddess, sour cream and chives:  buffalo chicken and potato

Gorgonzola and cream sauce:  steak

Melted butter:  lobster, mushroom, potato

Curry sauce:  pork

Sweet and sour:  dumpling

Plum sauce: steak

Cocktail sauce:  shrimp

Dessert

This course, too, was interactive because you’re able to pick your favorite kind of chocolate to dip a helluva lot of stuff in such as your choice of chocolate, Bananas Foster, Flaming Turtle, or Chocolate S’mores.  We went with the Big Night Out special (Chocolate Wildberry Crunch Fondue) and began to salivate, thinking of what awaited us.  Our arsenal for the final course?  Oreo coated marshmallows, graham cracker coated marshmallows, bananas, strawberries, brownies, poundcake, cheesecake, and Rice Krispie treats.  Staring off, we both loved the chocolate because it had such complex flavors.  You first got the hit of smooth chocolate, then a tart berry burst, then finally the creamy, nutty peanut butter started to peak through.  Some of our faves:

Banana:  it was like a banana split in one dip!

Graham cracker marshmallow:  s’mores on steroids.

Oreo marshmallow:  great.  Let it sit for about a minute in the chocolate, turning it.  It’ll turn gooey and will invite you in.

Cheesecake:  so creamy, so awesome, love it.

Beer/Wine Pairings

You can order beer or wine here at pretty affordable prices or you can do the pairing.  When in doubt, always do the pairing.  Someone thought long and hard about what beer and wine goes best with each course, so go with their advice.   We were glad that we got the pairings because they did match up quite well and ended up bringing the flavors out from the cheese, the salad, and the Coq au Vin.  James also told us later that they have had Magic Hat dinners in the past and will be having more.  He also tries to add more beer variety to the menu pretty often, so you can always find some new choices when you return.

Overall Verdict

The Melting Pot in Darien is a great place to take a date, friends, have a party, and just chill out.  You’ll have lots of fun with the interactive elements.  Prices are similar to eating out at a semi-expensive restaurant, but you’ll get good food and you’ll know exactly how the meal is cooked.  No surprises here, you do it yourself.  Service here is also excellent.  Josh was very knowledgeable and made the night fun.  You can also see James Layfield, circulating table to table, asking how things are, and even helping deliver food.  He’s one of the most hands-on owners (that’s a good thing) that we’ve seen at a restaurant.  Another great thing to know is they are gluten-free friendly and are also sensitive about other food allergies.  Just let them know when you sit down.  So, food, price, selection, drinks, and service taken into account, we will definitely return to The Melting Pot.

The Melting Pot

Noms: 3.5

Cost: $$$

Address:  14 Grove Street
Darien, CT 06820

Phone:  (203) 656-4774 

Monday-Thursday: 5 p.m. – 10 p.m.

Friday:  11:30 a.m. – 2:30 p.m.

Friday:  5 p.m. – 11 p.m.

Saturday:  11:30 a.m. – 2:30 p.m.

Saturday:  4 p.m. – 11 p.m.

Sunday:  4 p.m. – 10 p.m.

Facebook - http://www.facebook.com/TheMeltingPotDarien

Twitter - http://twitter.com/#!/MPMetroNYWWD

Site:  http://www.meltingpot.com/darien/welcome

Breakfast from the farm to our hungry bellies at Estia’s American in Darien, CT

The local farms and shops that Estia’s American works with

A few weeks ago we told you about Colin Ambrose and Carissa Waechter starting up Estia’s American in Darien, an offshoot of Estia’s Little Kitchen in Sag Harbor, NY.  One of the best parts about Estia’s American is their focus on fresh, local food from farms.  You notice this almost immediately when you walk in and see a chalkboard listing where they get some of their food.  Expect this to change with the season and especially as they make more connections with local farms, butchers, and shops. Very exciting!

We came during lunch time, but we had that “we need breakfast food badly” kind of feeling going on.  The kitchen staff was able to work with us, so we could to satisfy our bellies with breakfast.  Coming in, Kristien already knew what she wanted:  The Red Flannel Hash.  I struggled with my choice because everything looked so good, especially on the lunch menu.  I decided, though, to stick with Robbie’s Gringo Hash.

The Drinks

We had two coffees that our waitress filled up whenever we were close to empty.  Don’t you love that?  I don’t think our coffee was ever empty.  That’s how breakfast should be!   Kristien also ordered a nice raspberry and mango cup of wake-you-up-fresh-goodness from the juice bar.  They have daily specials in addition to the standard choices and you can even make your own combos.

The Food

Red Flannel Hash with two beautifully poached eggs

Well, onto the food.  Kristien had been salivating over the Red Flannel Hash ever since we found out about Estia’s American.  It all goes back to a similar dish that changed her world in a little bistro up in the Berkshires.  The dish served here has chorizo, potatoes, sweet potatoes, peppers, onions, corn, and two poached eggs.  Carissa and Colin recommend having your egg poached and you’ll be so glad you followed their advice.  The eggs were cooked perfectly and just oozed out all over the hash.  Ahh, don’t you just love to dip into the yolk?  As for the hash itself, there was lots going on, but it all worked well. Kristien said that perhaps she could’ve done without the sweet potatoes because it took away from the savoriness of the dish, but overall she really liked it. If you’re feeling a bit daring or want to try new combos of tastes, try the Mojo and Rosito sauces with your meal.  The Rosito is a red sauce made with Guajillo pepper and onion and is a bit spicy.  The Mojo is a green sauce with mint, parsley, garlic, jalapeno, and lime juice.  It was bright, yummy, and seemed to have more of a kick than The Rosito.

Robbie’s Gringo Hash with poached eggs and nice chunks of queso fresco

I had a similar hash, though mine had more of a Mexican twist.  Robbie’s Gringo Hash has red beans, rice, spicy chorizo, eggs, two eggs, avocado, and flour tortillas.  Again, I went with the chefs and got my poached eggs.  You can really see and taste the difference between store bought and local eggs.  The eggs at Estia’s American seem brighter and more flavorful.  The star of this dish, to me, was the chorizo.  It was cooked nicely, getting the crispy skin on the outside.  There was a nice gentle heat to it, too.  Take advantage of the tortillas that come with this dish and make up your own little burritos.  Overall, a good dish, but I would have liked a bit more spice and flavor to really make this dish knock it out of the park.

The awesome lemon banana beignet with candied lemon halo

After all of this, we were treated to an awesome dessert of a lemon banana beignet.  The beignet itself was crispy on the outside, while still doughy on the inside.  Oh, but where was the inside?  Carissa had hollowed it out and pumped in an amazing spiced banana puree.  My favorite part of the dessert was actually the candied lemon.  It was so sweet, so bright, and just broke away into bits when I chomped down.  I had no problem eating my slice and the rest of Kristien’s, rind and all.  Really, an awesome way to end the meal.

Overall Thoughts

Although we went for breakfast, we’ll have to return for lunch, and then return for dinner when they begin service sometime around May.  The food was fresh, prepared well, and our waitress worked hard to make sure we had a great breakfast.  We even had a chance to meet the man himself, Colin.  He was very nice and thankful for us coming out.  In fact, he was talking to everybody in the restaurant.  We love the theme of Estia’s American, we love the fun play on Mexican food, and we love the use of local ingredients.  Now you can check out Estia’s American for dinner, too!  Two green thumbs up!

Estia’s American

Noms: We’re going to hold off on giving Estia’s a rating until we try dinner, but so far, we’re thinking maybe 3.75-ish.

Cost: $$$

Address:  1020 Post Road (in the back lot by 1020 Post)

Darien, CT

Phone: (203) 202-7051

Site

Café D’Azur Celebrates One Year in Darien with Killer $25 Dinner Deal

The vegetarian platter at Café D’Azur...not to be missed.

One of our favorite places in Stamford used to be Myrna’s.  We say used to be because they closed down, moved shop to Darien, and opened up under a new name with a new concept.  Café D’Azur is the name, crepes, Mediterranean, and Lebanese is their game.  We’ve been sitting on a post about Café D’Azur for a while now, but we just found out about something too cool not to share.  Expect a review and write up pretty soon.

Here’s the news: to celebrate a year in business, Café D’Azur is offering a $25 cash only dinner menu from April 21-28.  Make sure that you mention that you read about this from OmNomCT and you’ll get a free glass of wine.  Really, we’re serious.  Do it.  They won’t look at you funny, they will give you a glass of wine.  Our strategy going in will be to order four different dishes so Danny and I get a good variety.  When we ate here, we were very happy about the food.  The falafel was the best we ever had, the hummus was fresh, and full of flavor.  The service was great and we even get a tip:  mix some hummus with tahini to get a dip of heaven.  So, behold…the menu:

Starter Choices

Soup du Jour

French Onion Soup

Mediterranean Salad:  romaine, diced tomatoes, cucumber, pepper, and sumac in lemon vinaigrette

Provençal Salad:  beet, fennel, corn, gorgonzola cheese with balsamic vinaigrette

House-made Hummus:  plain or with garlic – chickpea dip with sesame tahini sauce and fresh lemon

Escargot à la Bourguignonne:  baked in butter aioli and fresh parsley

Entrée Choices

Scallops St. Jacques:  pan-seared over cauliflower purée, in a carrot juice reduction and basil

Fresh Sole Fillet:  pan-seared à la Française over sautéed spinach

Paella:  simmered seafood, chorizo and chicken with rice in a saffron threads-flavored broth

Brochettes d’ Agneau:  charcoal-grilled lamb kebab-style with vegetables over rice

Brochettes de Poulet:  charcoal-grilled chicken kebab-style with vegetables over rice

Vegetarian Crêpe:  grilled mushrooms, tomato, pepper, zucchini, corn, olives, scallions and greens

Cupping: It Only Sounds Dirty Here! Coffee Quality Control w/ Coffeenistas. espresso NEAT–Darien, CT

Rachel pouring out some H2O and setting the brew time

We are straight up coffee/espresso/caffeine addicts so we’ve been dying to hit up espresso NEAT in Darien for quite a while.  So what finally drew us in?  Well, CT Bites plugged a coffee cupping going on Saturday, 4/2/11.  So we figured, hey, it’s coffee, it’s a tasting, it’s free, what other reasons did we need really?

Insert nose and sniff

To begin, we were greeted by Rachel and Kyle’s (true coffeenistas) smiling faces. Rachel then went on to tell us what a cupping is: essentially a process meant to spot defects in coffee.  This immediately brought espresso NEAT up to a higher level of coffee consciousness because you don’t meet baristas too skilled in the art of cupping and with extensive coffee knowledge.  She then went through the order of the cupping:

1)  There were four stations with “shots” of ground coffee inside.  First you take the deepest kind of sniff, almost obnoxiously.  There was a chart on the wall to help us to pick up the “dry aromas” in the coffee as we wrote them down.

2)  Kyle then poured water in the grinds and let it steep for a few minutes.  They didn’t let it steep too long, though, because that would have brought out more acidity in the beans.

3)  We “broke the skin” of the coffee by pushing the grounds down a bit and taking in some huge whiffs.  What kind of “wet aromas” were there?  We jotted more notes.

Broken skin, ready for some sippin' and slurpin'

4)  Last of all, we took a spoon and slurped the hell out of the coffee, one station at a time.  To really get the flavor going, you needed to slosh it around in your mouth.  Not pretty, but you get more of a clear indicator of what the tastes are.  Even prettier?  We spit out the coffee into a cup when we were done so as to not spoil our taste buds.  Well, I did, but Kristien just drank it being the coffee addict she is. We looked for and wrote about the body, acidity, and tasting notes.

Here are the four coffees that were cupped:

Station 1:  Bolivia.  Caramel dry fragrance, with a flowery and caramel wet aroma.  Light body, low acidity, and caramel flavor.  Verdict:  too light for us. :)  This, though, is a great cup for people who aren’t really coffee people, per se.  It’s light, it’s flavorful, but it’s not overpowering at all.

Station 2:  Rwanda.  Susceptible to a “potato” defect that spoils the bean with a pungent potato smell.  Cupping is definitely needed here and sometimes they get rid of beans because they want to serve the best kind of quality coffee.  The dry fragrance had a smoky smell, while the wet aroma was a bit nutty and chocolatey.  This coffee had a light-medium body with low acidity.  There was a smoky taste behind the Rwanda and it had a medium aftertaste.  This was good, but still a bit too light for us.

Station 3:  Peru.  There were dry aromas of nutty and chocolatey flavors, while the wet aromas were herbal and syrupy.  This bad boy had a medium body to it with low-medium acidity.  Hints of a caramel hit our tongues as we tasted this and we enjoyed the strong aftertaste.  This was our favorite coffee bean of the day.  ;)

Station 4: Tanzania.  There was a hazlenutty, nutty, and spicy dry aroma all around while sniffing the Tanzania.  When the water was poured in, we smelt earthy, herbal, and chocolatey scents.  This was the most acidic of all the coffees with just around the same body as the Peru.  Although the aftertaste was light, big flavors of ash and chocolate swept throughout the coffee.

Afterwards we had a killer quinoa salad that made our day so bright and shiny.  So, you not only have great drinks, but also great sandwiches, snacks, bakery items, and chocolate.  Even greater?  Their food supplies come from local places, too.    Also, Kristien had a flavorful iced tea that she adored and I had a great iced coffee, full of lots of depth.  espresso NEAT is the kind of place you should go to, hang out in, and bask in its glory.  If you’re willing, there’s lots to learn about the coffee they serve there if you just ask.  Coffee shop doesn’t seem to do this place justice…coffee emporium, coffee circus, coffee bonanza?  Something like that.

espresso NEAT

Phone: (203) 202-7215

Address: 20 Grove Street

Darien, CT 06820

Hours: Monday-Saturday:  7AM to 6PM

Sunday:  8AM to 4PM

Site: http://espressoneat.com

The Resurgence of Food Trucks in Fairfield County, CT: A Culinary Tour!

UPDATE: We feel bad about all you folks searching for food trucks in our area, then get to this blog post, read the whole thing, only to  find out it’s an April Fool’s joke! So, if you want a good laugh, read on, but these trucks (thankfully), are not real. ; )

Food trucks are hot stuff today, HOT!  You can get authentic ethnic food or even gourmet grub at cheap, cheap prices.  The country sat captivated as they watched The Great Food Truck Race on Food Network and cheered on their favorite chefs and cuisines.  People are following their beloved trucks on Twitter, tracking them down for a quick lunch.  For some it’s almost like a game:  where will my truck be next?  We guess it just goes to show how devoted people can be to a chef and his/her brilliant menus.  Here are some food trucks we’ve spotted and have heard real buzz over.  Begin feasting with your eyes:

Offal Food Trux, Norwalk

Brain, kidney, and tongue are just a few items on the menu here!

The entire stick to your roots, natural foods movement has really taken over Fairfield County.  Nowhere can this be seen better than here with Offal Food Trux.  They like to scamper around SoNo, but have been seen a few other places nearby.  Their signature menu item that must be tried is the Bovine Einstein Taco:  freshly sautéed cow brain in a tangy and chocolatey mole sauce.  Throw in some bone marrow on top and it almost looks like cheese.  There are other items to try like The French Kiss:  buttered goat tongue, served with some pomme frites on the side.

Po’ Po’ Porridge, Danbury

 

How can you have any pudding if you don't eat yer meat?

Po’ Po’ Porridge in Danbury hits all the right spots–literally and metaphorically–in the downtown area.  This is the truck in an oatshell:  oatmeal, your way, with the best possible ingredients.  You might think it’s strange to limit yourself to just oatmeal, but think about how many taco trucks you see.  They just serve tacos, but they do a superb job at it.  Like your oatmeal watery?  They can do that.  Like your oatmeal lumpy?  You know they can handle that.  Want some blueberries in there?  Sure, they’ve got that.  Darryl Ohrt from Humongo told us about his favorite:  ”I know it might sound kinda freaky, but I love the oatmeal here in a cup a bit runny.  I take it with me while I’m on a run and just take a few swigs here and there.  It’s really revolutionized my breakfast routine and my running regimen.  The next time I do the NYC Marathon, you best believe I’m stopping off for some oatmeal before my jaunt.”

Be-rate Burgers, Stamford

 

A be-rating burger experience that you'll never forget!

Last on our list of faves is this slick and punishingly good burger truck that can be seen on Washington, 1, and the Cove area in Stamford.  Be-rate Burgers have the Subway mentality, where you can get to pick all your favorite toppings.  Bacon, pancetta, mayo, mustard, ketchup, relish, onions, tomato, and mushrooms are just a few of the trimmins’ to put on your “Bad Bad Boy” as they call ‘um.  This is where things can get a bit hairy, though.  If they don’t like your order or your flavor combos, they will take out a bullhorn and begin to berate and insult you.  We ordered a medium-rare burger with guacamole, pancetta, and mustard, but Chef Williams didn’t agree.  He stormed out of the kitchen inside the tiny truck, threw open the door, and threw the ingredients at us.  ”This, this.  You call this a burger?  What’s wrong with you?  I won’t serve that kind of crap at my truck.  Get out, get out.  Just go.  Let this serve as a lesson to the rest of you on line.  Don’t order crap.  Think.  No one likes a horrible hipster-foodie-wannabe!”

Here is a short list of some of the other trucks we’ll review shortly:

Kinda Round, Westport

Fat and Greasy, Darien

All Artificial Flavors and Ingredients, Black Rock

April Fool’s Day, I hope you didn’t really

think these were real.  If you actually did,

you’re sick.  Actually, I kind of would go

to these trucks. ;)