This food truck has closed.
According to Twitter and Facebook, St. Louis has a booming food truck scene. I wouldn't know since I work in the suburbs, a land in which food trucks dare not venture. One time I saw the Pi Pizza truck in Creve Coeur...4 years ago.
Needless to say, I was surprised when I got an email saying that Zia's, 2Girls4Wheels and Completely Sauced would be coming to my office complex. Happy days! Finally, a lunch that wasn't from Crazy Bowls or Chipotle.
I did my research on the three trucks and quickly came to the conclusion that Completely Sauced's New Orleans inspired dishes were what I was going for. Here's what I got:
I could get used to this kind of lunch. As an amuse bouche, I split the [symple_highlight color="blue"]beignets[/symple_highlight] with two of my colleagues. Beignets are a staple down in New Orleans. Stopping by Cafe Du Monde for beignets and coffee when drunk out of your mind is a must-do activity down there. My mom has made them for special desserts since we were kids, as well. They're essentially plain donuts topped with powdered sugar, meaning that they're unquestionably delicious. Completely Sauced's did not let us down. We inhaled them and were left with fingers and faces that made it look like we'd been partying with Charlie Sheen.
All sandwiches come with Billy Goat chips, which you can upgrade to red beans & rice or jambalaya for a nominal fee. Just hearing the word [symple_highlight color="blue"]jambalaya[/symple_highlight] gets me salivating, so that's what I went with. It was a good decision. This jambalaya was packed with flavor: bell peppers, onions, celery (the Holy Trinity), chicken and some serious andouille. I can't recall having a jambalaya with this much heat before and I'll never go back to the mild stuff, if I can help it. I could eat this all day. Owner Bob Komanetsky puts a lot of love and care into what he puts on the plate and you can taste it.
The main attraction was the [symple_highlight color="blue"]Oxymoron Po' boy[/symple_highlight], a sizable chunk of French bread stuffed with grilled blackened shrimp, coleslaw and remoulade. The shrimp were juicy and had a little zing to them, the slaw was creamy and crispy, and the bread was crusty. Three solid components combined into one very good sandwich. I think the po'boy may be my #2 favorite type of submarine sandwich, just behind the Vietnamese Bahn Mi. Both take their French heritage and elevate it into something much tastier than the French could produce.
If I have one criticism, I could have used some more shrimp on the sandwich, but maybe that's asking too much for the price. Or maybe I'm just a pig.
My first food truck experience was a clearly a tasty one. I cannot emphasize enough how nice it is to eat something freshly made and actually delicious out in the 'burbs (aka chain food central). Having a po'boy, kick ass jambalaya and homemade beignets (naughty naughty!) for lunch without going anywhere was a treat that I hope will be repeated more often.