Before this weekend, driving to Rochester simply to eat never really crossed my mind. I’ve yet to try Dinosaur BBQ or Nick Tahoe’s, but those were the only restaurants that I thought were worth a special drive. Then we got a tweet from a Rochester follower (big thanks Evan) who lead us in the direction of Brick-N-Motor Food Truck (amazing name). I checked out their daily menu and was excited/shocked to see items like Schezuan Duck Tacos, Gnocchi and Moroccan Lamb Shank Ragoot. It’s pretty obvious that we are proud of our local food truck scene here in Buffalo, but Brick-N-Motor are doing things that you can’t even find in most restaurants.
So Alli and I drove up to Rochester last weekend to try Brick-N-Motor and possibly a couple other recommendations. We reached out to the truck via their twitter account and found out they’d be serving with a couple other trucks on a Saturday afternoon, so it worked out perfectly. When we arrived to South Wedge (a cool Elmwood-type area in downtown Rochester) we quickly found the Brick-N-Motor truck, Le Petit Poutine, Hello Arepa and Chowder Up lining the street.
After meeting Brick-N-Motor co-owner/chef Paul Vronman and the rest of the staff on the truck, we decided to order some Crack Cookies, Korean BBQ pork belly tacos (pictured top) and their pigtail ‘secret’ special. Alli got a smell of the tacos and was immediately in love; the sweet and spicy Korean BBQ sauce with the fatty, juicy pork belly was absolutely delicious. I barely got one bite before Alli finished them off. She seriously considered going for seconds but decided to save some room in her stomach for food from the other trucks.
When I heard that pigtail (pictured above) was their secret special, I was incredibly excited (pigtail from a food truck!? c’mon, that’s amazing). After a couple bites of crispy skin and fatty pork meat, I was in heaven. The fat itself absolutely melted away when I started eating, and the tender pieces of pork inside were delicious. It was a little bit of work to get all the good parts, but well worth it. I didn’t eat much of the salad underneath, but I appreciated the cauliflower and grapefruit on the couple bites that I did have. The Crack Cookies lived up to their name and Alli and I almost had a fight over the second cookie. Baked really thin and crispy (which I love), they had a really great chewiness from the marshmallow and other goodies baked inside. I was initially thinking they would be some take on the classic momofuku Milk Bar ‘crack pie’ but was glad to see something different. I understand why those cookies have such a cult following. Overall, Brick-N-Motor Food Truck is definitely worth going an hour out of your way for, Alli and I are plotting our next trip very soon.
Le Petit Poutine showed up just as we were finishing our stupidly good lunch from Brick-N-Motor and needed some time to warm up their oil, so we killed about an hour checking out other parts of Rochester. We knew we had to come back to order some of their poutine because they were highly recommended by the guys at Brick-N-Motor (and Alli refused to leave the city without getting some). They only have two menu options, a ‘regular’ poutine and a vegetarian/gluten free option. We chose the regular (pictured above) and devoured the entire carton within minutes. The fries were delicious and cooked perfectly, the cheese curds a great combination of melt-y but still with a good chew and the gravy had a really nice flavor. They sprinkle some thyme on top as well to give the dish a little extra something. It was some of the best poutine we’ve ever had. If any potential food truck owners are reading this, I’m begging you to open up a poutine truck in Buffalo. Seriously, please.
Our food truck experience in Rochester was really eye opening, we had no idea that Rochester had such an impressive array of food truck cuisines. We will shortly have an interview on the site with Brick-N-Motor co-owner/chef Paul Vronman to talk about his background as well as the messed up legislation and legal issues that they are dealing with (they are actually worse than what Buffalo food trucks deal with). I strongly encourage all Buffalo foodies to make the ~60 minute drive to Rochester to check out these trucks on a weekend. The trucks out there are really doing great things and offering unique food that you can’t get at many restaurants. We didn’t get a chance to try the other two trucks that we say that day (Hello Arepa, Chowder Up) but I’m always in the mood for a lobster roll or a scrambled egg arepa.