The Westside Local (1663 Summit Street) is taking its act on the road. The restaurant, which will turn five this July, is getting ready to unveil a food truck. Owner Brandon Strick and executive chef Sam Jones are looking to have the mobile kitchen debut on Easter Sunday, April 20.
“We always say we do a lot with a little. We have a little kitchen and a little space, but this just lets us get our food out to more people,” Strick says.
The food truck will have its own menu, although several Westside Local classics will be made on board: the Grilled Cheese, the fries and Summit Burger (a ground rib-eye burger on Farm to Market brioche).
“It would be criminal if we didn’t have those on there,” Strick says.
There may be other clues on the current menu. The Westside Local has recently been experimenting with a daily taco — today was korean pork tacos with a spicy slaw of carrots and cucumbers. Chicken mole and a chili-espresso rubbed steak tacos have also been in the rotation.
The brick-and-mortar restaurant will launch a new spring menu in the next several weeks. That means the Reuben (house corned beef, Emmentaler, house kraut, jalapeno island dressing and kale), the Italian Roast Beef Sammy (house roast beef, giardiniera, fresh mozzarella) and the pork chop (an orange glazed bone-in chop with mushroom wild rice and a pear-poblano chutney available only on the dinner menu) should be considered endangered species and eaten accordingly.
The truck will be staffed by Taylor Copas, who has been in the Westside’s kitchen for four years and also worked as a server at JJ’s Restaurant and The Savoy Grill.
“He’s great in the kitchen, but he also has that experience as a server. I think that he’s excited to have that interaction again, manning the window and the kitchen,” Strick says.
The truck will likely be parked outside on Summit Street or in the parking lot/park across the street (at the intersection of 17th and Summit) that once held Fresher than Fresh Snow Cones — Lindsay Laricks’ Shasta trailer that evolved into the brick-and-mortar Little Freshie. Strick is also hoping to have it travel for catering, First Fridays in the Crossroads and First Saturdays in the West Bottoms. On Mondays, when the restaurant is closed, the food truck will be parked outside and the restaurant’s patio will be open so people can order lunch and sit at the wooden tables.[Image via Facebook: The Westside Local]