Our Story
The tablecloth was the only part we didn't need.
Fine dining technique, Southern comfort food, and a service window on a Boise street.
How this started
Two people, one truck, no tablecloths
We spent years cooking Southern food for each other in a home kitchen and talking about the restaurant we would open if we ever got brave. Then we bought a truck instead.
It turned out the tablecloth was the only part we didn't need. Everything else — the slow simmer, the sharp knife work, the plate you would be happy to be handed in a dining room — comes with us.
In the kitchen
From scratch, then some more
The roux gets stirred until it is the colour it needs to be, and not a minute less. The brisket goes on at night and comes off fourteen hours later. The pickles, the comeback sauce and the pepper jelly are ours.
We keep the menu short on purpose. If we cannot make it properly on a truck, it does not go on the board.
At the window
Plated like a judge is watching
A paper boat is not an excuse. The okra sits on the sauce instead of beside it, the green onion goes on last, and the cheese plate gets arranged by someone who cares how it looks from the sidewalk.
The window is the pass. You are the guest, and the whole transaction takes about ninety seconds.
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.
One more thing
The Munchie Stars are ours, and they are not an award.
We rate our own dishes the way a serious critic would, because it is fun and because it keeps us honest. A Three Star plate is one we would chase across town for.
Munchie Stars are our own house rating. Michelin Munchies is not affiliated with, endorsed by, or rated by the Michelin Guide.