Sample Menu. Our menu rolls with the seasons.
The Permanent Collection never leaves the board. Everything under Now Showing comes and goes with the market, the weather and the season. When it's gone, it's gone.
Always on
The five we would not dare remove.
On the truck todayAndouille, russet potatoes, cream, cheddar, a cayenne kick.
A potato soup with a Cajun passport. The andouille browns first and means it, the cream arrives late to keep order, and the cayenne has the final word. I finished the bowl and considered ordering a thermos.
On the truck today14 hour cherrywood smoke, peppery bark, house pickles, white bread.
Fourteen hours of cherrywood produced a bark of uncommon conviction. The smoke ring is the colour of a Boise sunset. The pickles are, frankly, cheeky.
On the truck todayTender chicken and broccoli under sherry Mornay with a crisp Gruyère crust.
A sherry Mornay beneath a Gruyère lid, bubbling like a small and entirely agreeable volcano. I dabbed the corner of my mouth with a paper napkin of considerable dignity.
On the truck todayCornmeal crusted, salted hot, with comeback sauce.
The okra arrives golden, audibly crisp, and entirely without apology. The inspector requested a second boat and did not share.
On the truck todayThree cheeses from Idaho and the South, pepper jelly, pickled okra, crackers, honeycomb.
Three cheeses, an Idaho honeycomb, and a pepper jelly that knows exactly what it is. I ate standing up, beside a parking meter, and felt nothing but luxury.
On the truck todayRipe mango, coconut sticky rice, toasted sesame, sea salt flake.
The coconut rice is warm while the mango is cool, a small engineering feat performed at a truck window. I finished it before the parking meter ran out.
This week only
Rotating plates, swapped in as the kitchen gets ideas.
On the truck todayPenne in a furious tomato sauce, chili flakes, garlic, pecorino.
Arrabbiata means angry, and the sauce earns the name. Chili heat arrives early and stays late, the pecorino calms nobody down. I ate the whole bowl and would do it again.
When it's gone, it's gone.
On the truck todayGolden hushpuppies folded with pimento cheese.
These hushpuppies contain an unreasonable amount of cheese and I have decided that is precisely the point. Salt, crust, and no apology.
When it's gone, it's gone.
On the truck todayA Boise original. Cajun ranch for dipping.
The local delicacy, handled with the seriousness it deserves. Shatteringly crisp, the Cajun ranch an inspired heresy. Idaho should be proud and slightly nervous.
When it's gone, it's gone.
On the truck todayMalted chocolate cake, marshmallow fluff fur, a very good boy.
A cupcake groomed into a small white dog. The malt cake is serious, the fluff is ridiculous, and I ate it with the solemnity the breed deserves.
When it's gone, it's gone.
On the truck todayItalian sausage, potatoes, greens and a parmesan finish.
A Tuscan soup on a Cajun truck, and somehow nobody in line objected. The sausage is bold, the potatoes give it real weight, and the parmesan finishes it with unusual grace.
When it's gone, it's gone.
Huckleberry glaze, smoked until sticky.
Sticky, lacquered, and dangerously easy to finish while standing. The huckleberry glaze is a Boise flourish I intend to describe as essential.
When it's gone, it's gone.
The Munchie Stars
Our own guide. Nothing to do with anyone else's.
1 Star
Worth pulling over.
2 Stars
Worth a detour across town.
3 Stars
Worth chasing the truck.
Private events & catering
Office lunches, weddings, brewery takeovers, birthdays that require brisket. Tell us the date and the headcount and we'll build the menu around it.
We answer within two business days
