Spotlight On - Points South Latin Kitchen

Not sure if anyone knows, but I've been writing a restaurant column for the City Walker App Blog. The purpose of the app itself is to give visitors a local's-eye-view of a city, so they are able to experience it in the same way residents do--on foot. (Not that anyone actually walks anywhere anymore.) The blog offers a bit more detail; I have endeavored to take users on a stroll through the city while pointing out restaurants along the way. In addition to the walking posts, I have been writing others that put certain favorite restaurants of mine in a spotlight. I thought I could share those here with you.
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Bryson Keens and Rey Eugenio were once managing partner and chef partner at Roy’s Hawaiian Fusion at Harbor East some years ago. This was back in the days before there were so many restaurants to choose from in the area, and Roy’s was the place to go. The menu, featuring dishes served in all Roy’s nationwide plus some local twists, was uniformly delicious. However, it was during the restaurant’s special wine dinners that Chef Eugenio’s cuisine really shone. Coupled with the amiable Mr Keen’s turn as emcee, plus wine, those dinners were a guaranteed good time. (Except perhaps for the husband who managed to talk his wife into leaving the kids with a sitter that night, only to find the dinner featured course after course of cute animals like Mary’s little lamb, Bambi, and Donald Duck, which the wife refused to eat. Fun fun sitting across from them!) Man, I loved those dinners. All good things must come to an end, of course: Rey eventually left Roy’s to work at a new Greek restaurant that quickly topped Baltimore’s Best Restaurant list. Bryson left a few years later to open his own place: Points South Latin Kitchen, in Fells Point. Chef Eugenio was brought on as a consultant, and now he’s running the kitchen. The food, predictably, is fan-fecking-tastic.

Points South is one of those places where making a simple decision about dinner can be quite difficult because everything sounds so tempting. Last time I was there with my family, we ordered what seemed like everything on the menu. We started out with the yuca croquettes, shrimp ceviche, lamb ribs, and grilled octopus, then went on to the beef short ribs and duck prepared two ways. A dish of chicharrónes, too, because every meal needs to have a side dish comprised entirely of slabs of fried pork belly. Every meal. Each dish was better than the last. Smothered in a honey chipotle barbeque sauce and complimented with garlic chips, scallions, and creamy mojo, the lamb ribs were a huge hit. Even my Dad, who has had a lifelong aversion to lamb, said they were so good, he would have eaten the bones if he could. The fork-tender beef short ribs, too, were excellent, infused with the spicy flavor of bittersweet chocolate sauce. We could easily have polished off a second order. But there was also that duck dish, a special that night: a large confit leg with luscious meat and crispy skin plus medium-rare duck breast, served with mashed potatoes and roasted root vegetables.

We were too stuffed to get dessert, and would’ve had trouble deciding between the flourless marble cake of Venezuelan dark chocolate, dulce de leche, and cafe au lait whipped cream, and the pastel de maiz, a corn cake with chile-lime macerated berries, candied lime zest, and coconut whipped cream. The flan with orange liqueur caramel sounds yummy, too.

Points South also serves brunch and lunch. The “platos pequenos” (small plates) are similar among the three meals, but entrees are replaced by a selection of pupusas, a Salvadoran dish of thick corn tortillas stuffed with cheese and/or other items like beans or meat. There are egg dishes at brunch as well. Cocktails ranging from the Latin American classics mojitos, caipirinhas, and pisco sours to house signatures like the tequila-based Cucumber Fresco are available with every meal (as are those chicharrónes).

This summer, Points South will be hosting the Mason Dixon Master Chef Tournament. If you’re lucky enough to be in Baltimore from June into early August, you can attend one of the battles, which are held on Mondays and Tuesday evenings. The Tournament pits two local area chefs against each other in a themed three-course battle, not unlike the televised Iron Chef competition that originated in Japan and continued on the Food Network for many years (and is poised to make a comeback). Please see http://www.masondixonmasterchef.com/ for information and to purchase tickets.

Points South Latin Kitchen
1640 Thames Street
Baltimore, MD 21231
443-563-2018



Posted on Minxeats.com.

Flashback Friday - Sticky Rice

This post originally appeared on Minxeats.com on April 15, 2013.
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The last couple of times Mr Minx and I went out for sushi, I was disappointed. While both meals featured very fresh fish, they seemed bland overall. Mr Minx says we probably just ordered badly, but I think I was just ready for something completely different. So on a recent excursion to Fells Point, I decided Sticky Rice would be the ideal place for lunch.

The restaurant looks like a dive bar on the outside, and like a dive bar on the inside, albeit one with a beautiful wooden bar and bar back and a gussied-up gold-painted traditional pressed tin ceiling. The classic rock blaring in the background and basketball on the TV belies the menu of traditional and not-so-traditional sushi items.

We vacillated between an appetizer cheekily called "sticky balls" and its vegetarian cousin, "garden balls," before choosing the former. Made with a thin skin of tofu with a pocket cut into it, the balls are stuffed with tuna, crab, and rice flavored with Sriracha before being deep-fried until crisp and topped with scallions, wasabi dressing, eel sauce, and tobiko. They are unlike any inarizushi we've ever had in the past, and I must say - a vast improvement. (Inari skins are typically soaked in a sweet soy syrup before being stuffed with plain rice; I find them to be far too sweet.) We liked the delicate crispness of the tofu, and the balance between the spicy rice and the two sauces.

We also had two rolls. One was a special, the Scorpion roll, stuffed with fried soft shell crab, plus avocado and cucumber. The other was called "Drawn-N-Buttered," an inside-out roll with tempura shrimp, lump crab, cucumbers and scallions. Sounds fairly normal, but it was served with a garlic butter dip. Who knew that garlic butter was such a fine accompaniment to sushi? We found ourselves dipping both rolls into it. Our only quibble is that the butter might have been tastier if it were hot, or at least warm.

A nice touch: the carrots and greens on the platter were not merely a garnish but an actual salad topped with a bit of the usual tangy orange sushi restaurant dressing. It was a nice acid counterpoint to the richness of the butter sauce.

Sticky Rice proved a welcome respite from our sushi doldrums.

Sticky Rice
1634 Aliceanna Street
Baltimore, MD 21231



Posted on Minxeats.com.

Mason Dixon Master Chef Tournament 2017

It's that time again - time for the Mason Dixon Master Chef Tournament!

This season brings a new venue that we're pretty excited about - Points South Latin Kitchen in Fells Point. It's one of our favorite restaurants, so we know that not only will the competition be exciting but the food available for purchase during the matches will be top notch.

The chefs competing this time around come from all over the area:
James Patton, Admiral Fell Inn
Jacob Nelson, Black Eyed Suzie’s
Jonathan Hicks, Cosima
Joel Young, Hudson Coastal
Brigitte Bledsoe, Miss Shirley’s Café
Kitty Ashi, Monsoon Siam
Francois Giovanni Merle, Personal Chef, 2016 Mason Dixon Master Chef Champion
Niko Negas, Roasthouse Pub
Shamarie James, Roland Park Place
Darius Jones, Simply Exquisite
Lanydrek Christ Pandzou, SoBe Restaurant
Damon Hersh, The Inn at Brookville Farms
Terence Tomlin, Upscale Dining Experience
Greg Mason, White Oak Tavern

To see their initial match-ups,. check out www.MDMasterchef.com.

The competition starts this coming Monday June 5th and runs Mondays and Tuesdays for the next 8 weeks.

Tickets for most matches are $45 per person and include a wine tasting by Boordy Vineyards, passed hors d'oeuvres, the competition, dessert, and coffee. Plus, this year, ALL tickets are "Judging Experience" tickets, meaning that all guests can taste each dish produced by the chefs and be part of the voting to decide the winner.

A portion of the proceeds goes to the very worthy Meals on Wheels of Central Maryland.

So what are you waiting for? Get yourself some tickets and hope to see you there!



Posted on Minxeats.com.

Ekiben

Ekiben has been on the lips and Instagram accounts of Baltimoreans ever since it opened its doors in Fells Point last March. Before the brick and mortar shop opened, owners Nikhil Yesupriya, Ephrem Abebe, and Steve Chu sold their pan-Asian wares at the Fells Point Farmers' Market. I love the fact that the three partners are from completely different ethnic backgrounds (South Indian, Ethiopian, Taiwanese), and that they met at UMBC. That's what college is for, right? Not only to get an education, but also to branch out from one's potentially insular upbringing and see the world. In the case of Yesupriya, Abebe, and Chu, it was the world of food. While the dishes they serve at Ekiben (itself a Japanese word referring to a specific style of bento box served at railway stations) have a strong Taiwanese bent, the partners season their dishes with flavors from each of their heritages.

The must-try dish is the tempura fried broccoli, topped with shallots and fresh herbs and seasoned with rice vinegar. For $2 more, non-vegetarians can get thinly sliced Chinese sausage, too.

Back when Harborplace first opened, there was a stall selling deep-fried, batter-coated vegetables. I tried to avoid the broccoli, because invariably the florets were soggy with uncooked batter. That is not the case at Ekiben, where every bite is encased in a thin and crisp coating. The combination of flavors and textures in this dish is terrific.

We also did two of the buns that are available every day - the Neighborhood Bird and the Tofu Brah. The former includes a Taiwanese curry fried chicken thigh of vast proportions topped with spicy sambal mayo, pickles, and fresh herbs. The latter is tofu in spicy peanut sauce, topped with seasonal slaw, and fresh herbs. All their sandwiches are mammoth, served on steamed buns that are positively cloud-like in appearance and texture. They are well-suited for a sturdy filling like the chicken thigh, but not substantial enough for the sloppy tofu and its mountain of toppings. Make sure to equip yourself with lots of napkins if you're going to tackle the tofu sandwich, and lean over your plate (cardboard takeout container) so if you do have a spill, you won't waste it on the floor.

Though a tad difficult to eat, the tofu sandwich was delicious. Next time, we'll try it over rice. Also next time, we'll get the Original bun, which features Thai chicken meatballs in a coconut black peppercorn sauce. We hear the catfish is tasty, too, as is everything else on the menu.

Why couldn't Ekiben have been around when I lived in Fells Point, just three blocks away?

Ekiben
1622 Eastern Ave
Baltimore, MD 21231
410-558-1914
ekibenbaltimore.com



Posted on Minxeats.com.

8Ball Meatball

Spaghetti and meatballs is the dish that had the biggest impact on my life. It was what we had for dinner every Saturday night when I was a kid, and it kicked off my special night of activities. After dinner, my dad would go out and buy the early editions of the Sunday newspapers (we had two major papers back then) so I could plow through the pages and pages of full color comic strips. Then I would stay up and watch Ghost Host or Creature Feature or maybe even an old serial like Flash Gordon or The Crimson Ghost. But it was the spaghetti and meatballs I looked forward to the most: hearty and spicy and soul satisfying. I loved it so much, I asked my mom to teach me how to make it. By the time I was 12, I was the one who made dinner every Saturday.

Over the years, I played around with different styles of and recipes for meatballs. I'd like to think I'm a bit of a meatball connoisseur, so when a new place in Fells Point called 8Ball Meatball opened, I knew I had to try it out. As is usually the case with us, other commitments got in the way, but we were recently asked to attend a media dinner to check out what was going on at the meatball emporium.

We started with cocktails and 8Ball Meatball has some pretty sweet adult beverages to choose from. The Otoño, ordered by a friend who generously let us taste her drink, is a citrussy blend of Suerte tequila, grapefruit juice, lime, and spiced simple syrup; the Minx swears it was her favorite thing of the entire evening and wishes she had stolen more sips than the several she already had.

The drink the Minx ordered for herself was the Pear and Cider Punch while I went for the Cranberry-Ginger Highball, both from the Fall cocktail menu. While both rum-based drinks were unmistakably seasonal in flavor, each was light and refreshing on that particular warm Indian Summer evening.

8Ball Meatball's menu offers a handful of ball-inspired appetizers (plus a few others) to start one's meal. The fried pickles appetizer was especially tasty, lightly battered pickle slices fried to a light golden brown with a Ranch dipping sauce.

Goat cheese balls were served with a "Summer" salad of greens, blueberries, watermelon, and strawberries, all drizzled with a sweet glaze--a light contrast to the crunchy coating of the somewhat hefty balls filled with creamy goat cheese.

We also sampled the quite spicy Buffalo chicken balls with their traditional bleu cheese and celery garnish.

Entree decision-making is both simple and complex at 8Ball Meatball. Simple in that every choice involves meatballs. Complex in that several decisions must be made: select a meatball; select one of six sauces to go with it; and finally, decide how you wish to have it served. Your balls can come in a bowl of four; you can get three balls in a sub roll with cheese; or you can have an individual ball on a slider bun. There's also a variety of starches and salads that can be placed alongside or under your balls. You could also choose to put an egg on anything (why not?)

I chose the bowl of meatballs served over pasta. Normally, you can choose up to two different meatballs, but in the interest of journalism, I talked them into serving me four different balls so I could write about each one. The veggie ball is a dense composition of beans, soy, nuts, and tempeh making for a hearty, firm, bite. The classic is a traditional, tender meatball made of beef, pork, and veal. Although the tender pork ball is labeled as spicy, I found it to be pleasantly mild and probably my favorite of the four. That night's special meatball was Italian sausage with onions and peppers and it tasted exactly like you would imagine. I could've enjoyed an entire bowl of those!

My one strategic error was choosing the spicy pork sauce. Although it tasted fine, I'm afraid it made it difficult to discern the flavors of each ball. I would probably opt for the classic or pesto sauce next time.

The Minx ordered two pork and two chicken balls with a Parmesan cream sauce over the risotto del giorno, which happened to be butternut squash. The pork balls were her favorite as well.

Despite the preponderance of spherical proteins at 8Ball Meatball, they'd like everyone to know that they are more than just meatballs. Those tasty drinks, for one thing, which are enough to have us coming back for more. Additionally, they are open for brunch on Saturdays and Sundays. But if you find yourself roaming around Fells Point any day of the week and are looking for a place to have a drink and a nosh, the food is fun and the prices are beyond reasonable.

8Ball Meatball
814 S. Broadway
Baltimore, MD 21231
info@8ballmeatball.com
443-759-5315



Posted on Minxeats.com.

Points South Latin Kitchen

When we went to Points South Latin Kitchen last winter for a media tasting, we didn't get any decent pictures to post. We've been looking for an opportunity to go back, order a large meal, and get plenty of nice photos, so we figured the Dining Out for Life event might be the best time to do it. Points South was donating 25% of that evening's receipts to Moveable Feast, a charity that delivers meals to people living with AIDS/HIV, cancer, or other life-threatening illnesses. We brought along Minxbro and Minxdad to help us drive up the bill as high as possible for a good cause.

Since the weather was mild, we took an outside table and enjoyed the hustle bustle on Thames Street while we shared a pitcher of red sangria. Since so many of the small plate items sounded intriguing, we decided to try five, the first being the shrimp ceviche. Bright and refreshing, the shrimp were dressed with salad spread across a bed of avocado.

We had eaten the carimanolas, or yucca croquettes, at the media tasting and wanted to have them again. Lightly crisp on the outside and creamy smooth on the inside, the croquettes have the added bonus of a beef filling. It's almost like a mini shepherd's pie with the yucca standing in for potatoes, but yucca has its own flavor and texture. An avocado crema is provided for dipping, adding a nice touch of tang and richness.

Since we tend to order calamari everywhere we go, we thought we'd shake things up a bit and get the grilled octopus. The octopus was amazingly tender and the accompaniment of romesco, olives, and chili-dusted jicama made for a pleasant salad dressed in smoky achiote oil.

The pork belly had a crackling crust on the fat layer and unctuously tender meat, exactly the way pork belly should be served. In this case, I don't recall having any pork belly that was quite this good.

Minxdad has long insisted that he does not like lamb, but since the rest of us do, we decided to order the Denver lamb ribs while he was distracted with people watching. Smothered in a honey chipotle barbeque sauce and complimented with garlic chips, scallions, and creamy mojo, Minxdad gobbled down every bite of his rib and declared that he would've eaten the bone if he could. Only then did we reveal to him the true nature of the protein. He offered a sheepish shrug.

Duck confit was the special that day and, given how much we all love duck, we ordered it. The confit leg was meltingly soft, with a crisp skin, exactly as it should be. It was accompanied by a bit of medium rare duck breast, which was also tender and flavorful.The creamy potatoes and roasted root vegetables and squash made for a filling entree that hinted of the coming fall season.

We finished with the beef short ribs braised in bittersweet chocolate sauce. Fork tender and infused with the spicy chocolate flavor, the ribs were my favorite dish of the evening. I could've devoured the whole dish on my own, but I'm sure I would've had a fight on my hands had I tried.

As the late summer sun disappeared behind the buildings, we felt quite full and satisfied. Not only did we have a great meal, but we were supporting a great cause. We have to make sure we don't wait another nine months to return.

Points South Latin Kitchen
1640 Thames St.
Baltimore, MD 21231
Phone: (443) 563-2018



Posted on Minxeats.com.

Points South Latin Kitchen

Last week at a fun VIP party, we got a sneak peek at Bryson Keen's new Fells Point restaurant, Points South Latin Kitchen. One might remember Bryson from his 10 years as the very visible managing partner at Roy's Hawaiian Fusion, where he not only kept the place in tip top running order, but also led the very fun wine dinners that we attended from time to time. Bryson grew up around Latin cuisine; his grandmother owned a Tex-Mex restaurant in Fort Worth. We had high hopes for a fine eating experience at Points South, and our experience so far has been very good.

As we explored the newly revamped space (formerly home to both Meli and Anastasia) we enjoyed white and red sangria and selections from the restaurant's menu. Both kinds of pinchos, beef and shrimp, were among the passed appetizers that also included patacones (fried green plantain chips) topped with dollops of the Yucatecan toasted pumpkin seed dip known as Sikil Pak, and a meatless version of their carimanolas (yucca croquettes). Later, we were treated to a buffet that included grilled steak with Argentinean chimichurri, rice and beans, chicharrones of pork belly, and several salads.

We're hoping to go back sometime soon to have a real sit-down dinner and will keep you posted.



Posted on Minxeats.com.

Woody's Rum Bar & Island Grill

Woody's Rum Bar & Island Grill occupies the top floor and roof deck of a building on the northeast corner of the intersection of Thames and Broadway, making it a perfect spot to soak up both the atmosphere of Fells Point and a few rum-based libations. You want to sit in the sun? Go up on the roof. If you prefer breezy shade, the third floor is the place to be. The place is small, so you won't ever be too far away from the bar.

A recent facelift has added some lively new artwork by Charles Lawrance. The menu of island-inflected dishes has been updated as well, adding new items to a selection of favorites. At a recent VIP tasting celebrating the restaurant's opening weekend, we sampled the entire menu. Ev-ry-thing. Oh, that's the food menu, not the drinks menu (otherwise, we might not be here right now.) We started with rum punches, which were sweet and fruity and oh so easy-to-drink. Thankfully there was plenty of tasty food coming to help absorb some of the alcohol we'd be imbibing that evening.

Rum Punch

You can check out Woody's menu here.

Among our favorites were the spicy Caesar salad. I'm a sucker for grilled romaine, and loved the piquant dressing, which was spicy but not overly so.

Spicy Caesar Salad
grilled Romaine hearts, queso fresco, spicy Caesar dressing, radish, corn strips

We also enjoyed the nachos. Despite looking like merely chips and cheese, the grilled pineapple salsa and chipotle jerk crema added a myriad of smoky, spicy, and sweet flavors.

Woody’s Nachos
corn chips, house made cheese sauce, grilled pineapple salsa,
pico de gallo, scallions, chipotle jerk crema

Mr Minx also really enjoyed the Jamaican hot pepper shrimp, served with a hunk of baguette to dip in the flavorful juices.

Jamaican Hot Pepper Shrimp
spiced scotch bonnet pepper butter, red stripe, baguette

Calamari
corn flour fried, Woody spice, mango chile sauce

Island Wings
spicy pineapple BBQ sauce

Also notable were the calamari and wings.

We also tasted all of the sandwiches on the menu, particularly enjoying the Cubano. Out of the four varieties of tacos available (fish, shrimp, black bean falafel, and jerk chicken) we perhaps enjoyed the fish tacos most of all, although the falafels were pretty delicious as well.

Woody’s World Famous Fish Tacos
marinated mahi, Baja slaw, lime crema, pico de gallo, cheddar jack cheese

If you've got a hankering for the islands but can't afford to leave the mainland, head over to Woody's for Caribbean-inspired food and drinks. Watch the Os, grab a mai tai, and have a good time.





Posted on Minxeats.com.

Waterfront Kitchen

Waterfront Kitchen, the lovely Fells Point restaurant with some of the best harbor views in town, has a new chef. David Hynes may be from hipstery Brooklyn, but his culinary philosophy is very much in keeping with WK's classic vibe. According to chef Hynes, he enjoys making dishes that are familiar, but with his own twist on tradition. He's already collaborating with the restaurant's master gardener, Jo Cosgrove, who will be growing new and exciting ingredients in the garden and BUGS greenhouse down the street. We heard him request kaffir lime that evening, and can't wait to see in which dish he uses that aromatic ingredient.

Mr Minx and I were invited to a media preview of the chef's menu. We started out with passed hors d'oeuvres that included crab hush puppies and Korean pork belly atop crispy rice cakes and three of the cocktails from general manager Nicki Kern's revamped bar program. We tried both the Grapefruit Lush (Art in the Age Rhubarb Tea, St Germain, honey, and grapefruit juice) and Dead Leaves and the Dirty Ground (Espelon blanco tequila, agave nectar, habanero, Granny Smith apples, spices) and enjoyed both, particularly the fruitiness the habanero added to the latter.

For dinner, we had our choice of appetizer and entree. Mr Minx had the roasted cauliflower puree, which was lush and smooth, with distinct butter and lobster flavors in addition to the expected cauliflower.

I had the frisee lardon salad, which had a pleasantly unexpected twist.

The soft boiled egg had been lightly crumbed and fried, but was still lovely and molten inside. Rather than lardons, I received a slab of roasted bacon, and the greens were nicely dressed with a somewhat Caesar-y Roquefort dressing. I loved it.

I also loved my roasted Hudson Valley duck breast, which was cooked to a lovely rosy medium, its crisp skin flavored with a hint of five spice. The vegetables under the duck were called a caponata, but I'm going to be argumentative and say it was actually a ratatouille. No matter, the vegetables were crisp tender and nicely seasoned, and the gastrique of sherry vinegar and orange juice added a light piquancy to the dish.

Mr Minx had the rockfish, or striped bass, as they call it everywhere outside of Maryland. It was served with nicely caramelized brussels sprouts and topped with a raw fennel and apple salad that added a necessary hit of acid.

For dessert, we shared a trio of flourless carrot cake with bruleed cream cheese, raisin bread pudding, and chocolate mousse cake with a passion fruit sauce. The carrot cake was the most intriguing of the three, moist and rich, with ground almonds subbing for the usual flour. I also appreciated the crust on the bread pudding and the fabulously tart passion fruit sauce.

Going by what we were served that evening, chef Haynes is off to an excellent start. Check out his lunch, dinner, and brunch menus on the Waterfront Kitchen Web site and note that brunch is now served on both Saturday and Sunday, with bottomless mimosas or bloody marys. We hear rumors about an upcoming bloody mary cart, too, which would allow diners to customize their brunchtime libations. Personally, we want to wrap our jaws around that shredded duck banh mi, offered both at brunch and weekday lunch....

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Slainte on Wheels

Everybody's favorite Irish pub, Slainte, now has a food truck. Makes sense, as sister restaurant Kooper's has had one (Chowhound Burger Wagon) for years now, and as far as I can tell, it's very popular. Slainte on Wheels offers a completely different selection of foodstuffs from the burger wagon.

There's Slainte's famous gumbo, for one thing. Yes, gumbo on an Irish food truck is weird, but I promise you that it's very very good. It's the same gumbo served at Slainte and all three Kooper's Tavern locations, a spicy, hearty, and very warming combination of seafood and vegetables. I think it's the best gumbo in town.

There's also the Irish bibimbap, which wowed Guy Fieri on an episode of Diners, Drive-Ins, and Dives (Clearly the country has run out of all three, so Guy is going to non-diners, non-drive-ins, and non-dives now.) Rice, stir fried veg, cubes of corned beef, pickled cabbage, and a fried egg drizzled in sriracha make up a decidedly non-Korean version of this tasty Korean rice dish. A sweet element and a bit of sesame oil might take Slainte's version closer to Asia, but it's tasty nonetheless, with a generous amount of protein.

There's more of that good corned beef in a spicy version of a classic Reuben sandwich. And what Irish restaurant worth its salt doesn't feature potatoes? Wedge-shaped "chips" play a role in two dishes billed as "munchies," one topped with curry sauce and another with cottage pie filling and cheddar cheese. They also come as a side to Natty Boh-battered cod, and to Irish bangers (sausages) with onion gravy. An arugula salad and black bean falafel wrap round out the menu so the vegetarians have some choices, too.

It's always good to have another food truck on the street, and one that serves a couple of more unusual items. Like that mighty fine gumbo. Makes me wish it were Friday (the day Slainte on Wheels is in my 'hood) so I can have some of that for lunch today....



Posted on Minxeats.com.