Archive for the 'Meals on Wheels' Category

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Waffles de Liege – Los Angeles

Waffles de Liege - Los Angeles

It seems like just yesterday that the gourmet food truck trend exploded here in Los Angeles. Truth is, it’s been nearly four years since Kogi first hit the streets, tweeted its location, and wooed diners all over town. While the movement was rooted in providing late night grub for inebriated club-goers, it has matured over the years into something that appeals to the masses.

While attending the Santa Anita food truck festival a few weekends ago, The Astronomer and I were taken aback by the public’s still ravenous appetite for the trend. With demand exhausting supply, lines snaked on forever and food came out at a snail’s pace. One of the most popular trucks this afternoon was Waffles de Liege, Southern California’s first waffle truck.

Waffles de Liege - Los Angeles

Founded by George Wu and Lawrence Tai, Waffles de Liege specializes in Liege-style waffles that are wonderfully dense, flaky, and studded with pearl sugar. The dough employed on the truck is made from scratch daily using a recipe that the boys created after countless trials.

Waffles can be ordered plain, slathered with Nutella or Speculoos, or the most popular option, a la mode with ice cream from Fosselman’s in Alhambra. I ordered mine without bells or whistles in order to feel the crunch of the sugar in between my teeth.

Waffles de Liege - Los Angeles

After chilling by the truck for a solid 30 minutes, my waffle was finally ready for pick up. An upside to the truck being so darn popular is that each waffle is made to order, assuring that the product is impeccably fresh.

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Wafels & Dinges – New York City

Wafels & Dinges - New York City

As The Astronomer and I strolled from ChikaLicious back to the hotel, we stumbled upon the Wafels & Dinges truck at Astor Place. Even though I had just consumed a hefty Italian dinner followed by a three-course tour de sweets, I couldn’t resist stopping for a taste. I live a gloriously gluttonous existence while on vacation. Plus, I didn’t know if I’d run into the truck again.

Wafels & Dinges - New York City

Belgium native Thomas DeGeest launched Wafels & Dinges in 2007. Since then, it’s grown into a mini waffle empire complete with one roaming truck, two roving carts, and two permanently parked carts in Central Park. The truck even has a hotline for waffle seekers to keep track of all the action.

I’ll admit it, I was so intent on trying this truck that I programmed the number into my phone before leaving town. I am a waffle lover through and through.

Wafels & Dinges - New York City

The truck offers three different kinds of waffles: Brussels, Liège, and mini “wafelini.” There are also a plethora of “dinges” including fresh fruit, butter, maple syrup, and whipped cream.

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Jogasaki Sushi Burrito – Los Angeles

Jogasaki Burrito - Los Angeles

After feasting on fried chicken at the Ludo Truck and swinging by the Manila Machine for a beef tapa slider and ube cupcake, The Astronomer and I stalked down the Jogasaki Sushi Burrito truck for our final bite of the night. Launched in late January, Jogasaki specializes in jumbo sushi rolls, stuffed with a hodgepodge of fixings and wrapped tightly in either a flour tortilla or soy paper.

Far from subtle or refined, Jogasaki’s sushi burrito lies somewhere on the sushi spectrum between Trader Joe’s prefabbed rolls and Mori’s pristine nigiri. We’re not dealing with the finest fishes on the block, but it’s passable, affordable, and hits the spot.

Jogasaki Burrito - Los Angeles

Messily scrawled onto a dry erase easel, Jogasaki’s bill of fare included various permutations of spicy tuna, crab meat, eel, shrimp tempura, avocado, cucumber, and lobster. The only non-sushi burrito offering was the “Spicy Tuna Nachos” ($5), which was comprised of Dorritos topped with spicy tuna, avocado, and eel sauce. Yow!

Jogasaki Burrito - Los Angeles

I settled on the #3, which included spicy tuna, shrimp tempura, avocado, and cucumber ($8). I’m glad that I asked for the eel sauce on the side, because its sticky sweetness would’ve wrecked my burrito.

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Ludo Truck – Los Angeles

Ludo Truck - Los Angeles

Chef Ludo Lefebvre of Ludo Bites fame (II, III, IV, V, VI) is currently traveling across America starring in a reality show about pop-up restaurants for the Sundance Channel. As a big fan of the chef, I am extremely proud that he’s been given this opportunity to share his inventive and delightful food with eaters outside L.A. The good folks of North Carolina, Alabama, New Mexico, Baltimore, Colorado, and Texas are in for a real treat!

As happy as I am for Chef Ludo, a small part of me (mostly my stomach) wishes that he would ditch his commitments, hurry back to the town that adores him most, and pop-up with something delicious for us to eat. It’s been a long couple of Ludo Bites-less months.

Ludo Truck - Los Angeles

Until Chef Ludo returns home and orchestrates the next installment of Ludo Bites, the second best option is dining aboard the Ludo Truck. Chef Ludo launched the Ludo Truck following the tremendous success of his fried chicken balls at the inaugural LA Street Food Fest.

The Astronomer and I chased down the truck last month at downtown’s Art Walk. The line for the chef’s famous fried chicken was the longest in the lot. Thankfully, service was quick and efficient, and we had our food in less than fifteen minutes.

Ludo Truck - Los Angeles

We ordered a two-piece serving of the Provencal Pepitte ($6). The first batch that we received was over-browned, so we exchanged it for a less overdone set of balls. The chicken was served with homemade barbecue sauce and “Ludo Slaw.”

It takes three whole days to prepare Chef Ludo’s rosemary- and Herbes de Provence-infused fried chicken. Each ball is comprised of juicy, boneless dark meat magically bound together by a crisp and golden batter. Both the meat and batter are so flavorful and well-seasoned that sauces aren’t really necessary. The “Ludo Slaw,” a mix of savoy cabbage, celery, red onion, chives, and Italian parsley, offered a hit of freshness in a sea of deep-fried goodness.

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