Let’s face it. Vegetables aren’t usually a part of the trailer experience. So I was pleasantly surprised to find grilled veggies on the menu at Trey’s Cuisine, the newest trailer next to Odd Duck and Gourdough’s, on South Lamar.
Despite the truck’s unfortunate and puzzling Celtic logo, Trey’s Cuisine serves up some fine meat and vegetable kebabs (it used to be called Pick Up Stix but changed its name after a messy legal entanglement). My favorite was the flavorful blackened pork, served with a skewer of red bell pepper, mushrooms, pineapple, and sliced onions. Each kebab comes with a thick slice of buttered wheat bread and your choice of sauce from four categories of worldly dips, from Asian and Mediterranean to Spanish and “Cowden Weird” (thirteen sauces total). I ordered my skewer with the intriguing (and recommended) honey mustard ancho, but instead I was presented with an overly sweet sauce that I think was actually the sesame glaze.
I wish that the lamb had lived up to the pork’s high standards. But the meat was tough, and the mint-and-sweet-soy marinade was sticky and saccharine, without a trace of mint. I had been reassured that it would mesh well with the chimichurri, but even a good garlicky chimichurri couldn’t save the lamb. The vegetables, on the other hand, disappeared quickly.
Now, now, don’t get too worried: There is plenty of creative junk food on the menu too. Take the Steak Mac croquette slider. Just in case mac and cheese with New York strip wasn’t enough for you, the trailer fries it up into a delicious crispy patty and serves it on two thick slices of toasted white bread. Drunk food paradise, my friends.
The Greek Chick croquette slider, on the other hand, not so much. I was expecting an oregano-and-thyme-marinated chicken croquette sandwich, dripping with feta and tzatziki sauce. Instead, it was a bland fried round of rice and cream cheese, with a few chunks of overcooked chicken thrown in. The white bread might have been the best part.
The trailer claims to be mostly Mediterranean, and I can see the influence in some places. But though there wasn’t much opa! in his pierogis, they were delicious: a blend of creamy mashed potato and cheese with prosciutto, hand-rolled in homemade pasta and deep-fried. The sour cream dipping sauce was hard to resist.
So perhaps I should retract my earlier statement about vegetables. Sure, they made a rare appearance at Trey’s Cuisine. But it’s near impossible to beat a deep-fried mac-and-cheese sandwich.
1219 South Lamar Blvd (512-234-2103). Open Tue–Sat 11–3 & 5–10. Closed Sun & Mon.
Posted by Megan Giller. To read more from Megan Giller, visit her website at www.megangiller.com.
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