We’ve all heard the expressions: Big hat, no cattle. All mouth, no trousers. All flash, no substance.
In this case, despite the presence of a souped-up A/V system and other spiffy accoutrement, I am happy to report that the Vizzi Truck does not fall into the category of all sizzle, no steak. To be honest, their steak is actually quite good…
My regular lunch buddy in tow, I met up with the Vizzi boys at my usual stretch of Wilshire Blvd. How anyone avoids trying this truck is hard to imagine. Phat and blingin’, with three (count ‘em) flat screen TV’s, they’re the ADHD Generation’s new best friend and worst stereotype; we who are always distracted by things that are…Oooh – look there! – sparkly!
Sorry – anyway…But if the shine and flash draw attention, the food actually delivers (and I’m not just saying that because it’s made in a truck. Bah dum bum!). John and I ordered the BBQ Wagyu Beef & Broccoli and the Black Skillet Jidori Chicken & Broccoli, between us. While waiting for these bits of healthy deliciousness to be prepared, Zach The Sous Chef brought us a small salad of baby heirloom tomatoes, pickled red onions, olives, queso fresco and a balsamic reduction. Amuse bouche from a food truck?! Yes, please!
Both of our dishes were presented in waxed cardboard boxes of the Whole Foods variety, and served with a side of yakima salt popcorn. Yep – popcorn. Yeah, it’s a little weird. Not as a stand-alone snack, mind you – the mushroom [porcini] smoked spice is delicious. I would trade it over movie popcorn any day of the week. But as a side dish? Probably not so much. The reasoning makes sense: Part of the vision behind the Vizzi Truck is to create healthy meals, which automatically rules out offering delightfully fat-packing french fries (much to my chagrin). I guess the boys felt like rice was a little boring, so – viola! – popcorn. And it’s…fine…with food, but I have to admit, when mixed into a bite of creamy honey-carrot puree, the whole thing gets a little strange.
But the rest of it? Not wacky in the slightest! The BBQ Wagyu Beef & Broccoli is described as: Slow braised beef with caramelized broccoli, local honey-carrot puree and pimento-spiced yakima salt popcorn. Garnished with chimichurri and cilantro-scallion. I described it as: Mmmmmmmm.
The Australian wagyu beef was slow-cooked to satiny, fork-tender deliciousness. Our broccoli delivered just the right amount of snap-crunch, and – even if a bit like baby food – the honey-carrot puree was so dreamy I doubt Gerber can compare. When mixed together, the beef/broccoli/carrot combo was a luscious, sensual mouthful of stringy, soft, creamy with just the slightest satisfying chomp.
The Black Skillet Jidori Chicken is “garlic marinated then skillet seared [chicken], dressed with chimichurri finished with Dave’s hot sauce. [It's] accompanied by caramelized broccoli, local honey-carrot puree, and pimento-spiced yakima salt popcorn.” It’s really, really good. The “green” flavor of the chimichurri shows up much better against the delicate chicken than the richer beef. There is a sexy spice and satisfying crispness not present in the smooth wagyu. But I actually preferred the beef to the chicken. Call me crazy; that’s how I roll.
We finished our meal with the best Maple Burst cookies I’ve ever had in my life. Pecans, maple and toffee chips. Seriously, it’s worth every day I’ll be too embarrassed to wear a swimsuit this summer. And then some. I honestly had half a mind to go Gollum on John, swiping his cookie and ducking behind a building. Sitting on my heels. Rocking back and forth. “My preccccccioooooous.” But I didn’t – just so you know.
The Vizzi boys describe their truck as “Bistro style cuisine out of a truck.” With a sound system. And occasional live DJs. And honey-carrot puree and cookies. Vizzi = Visionary, and I say they are visionary, indeed. You know the expression, “All bark, no bite?” Whoever came up with that saying, clearly hadn’t taken a bite from the Vizzi Truck.