FollowFriday: @SchnitzelTruck on Twitter
Oh, the humanity. I recall as a young boy visiting Austria and having a brief, torrid love affair with schnitzel while on a ski trip. The pounded, breaded and lightly fried deliciousness has since existed only in spirit in the vacant hole in my stomach where true, schnitzely love once resided.
Rewind about seven months to my week-long vacation to Los Angeles, where I was introduced on several nights to the late night magnificence that is the Kogi Taco Truck — OK, it was actually one of the knock off Korean barbecue trucks, but it was still amazing. Peking duck tacos equals heaven at 1 a.m.
I’d not yet strayed into the world of high end New York food trucks as my employer has a pretty decent (and subsidized) cafeteria and there’s a Chop’t Salad Company right nearby. Pretty darn convincing arguments for food service, right there. But a few weeks ago as discussion of the Vendies street food awards was ramping up, I started to take notice.
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One truck, in particular, piqued my interest: Schnitzel and Things. Why? Well lets start with the long-lost love affair of schnitzel and then move on to the fancy truck and the even fancier menu. Last Friday I and my boss ventured out and gave it a try.
Although there was plenty on the menu, I opted for the pork schnitzel with Austrian potato salad and braised sauerkraut. My boss went lighter with a bratwurst accompanied by cucumber salad and roasted beets with feta cheese. All in, it was a very cost-efficient $17 plus a tip to top off to $20.
The schnitzel? Well, it was amazing. Although I called ahead and it was waiting for me (yes, you can call a mobile food cart, this one at 347 772-7341), we were able to get back to the office and it was still hot, in very eater friendly plastic containers. It was every bit the schnitz I recalled fondly (and feared was just going to be a false recollection and yearning for simpler times). The guys at the Truck don’t over fry it. It was very tender and not too greasy or heavy.
The sides were great as well, especially the Austrian potato salad. It was more potato than anything else and was lightly spiced to complement the schnitzel. The braised sauerkraut was a bit heavier, but still quite good. Over the schnitzel I chose to put a bit of the ginger, scallion and garlic relish, but just a small hint that made things fantastic.
My boss proclaimed the excellence of her bratwurst as “hitting the spot” and she noted the freshness of the cucumber salad and roasted beets with feta (though, as a person who enjoys a good feta, I noticed they didn’t use the really good stuff from Astoria… just the crumbled garden variety).
All in all, I don’t doubt that I’m going to become a Schnitzel Truck regular. You should follow them on Twitter to find out exactly where they are. Generally speaking, they are open from 11:30 a.m. to 2 p.m. at:
- Monday – Water Street and Broad Street
- Tuesday – 46th Street between 5th and 6th Avenues
- Wednesday – Park Avenue between 26th and 27th Streets
- Thursday – 52nd Street between 6th and 7th Avenues
- Friday – 52nd Street and Lexington Avenue
Check out other Food Truck reviews here.