Chef Michael Rideau helms the mobile stoves of the Nomo Farm Truck. The rotating repertoire of sustainable gourmet fare is fairly ambitious for a kitchen on wheels. On a recent night outside Zanzibar, the menu featured the likes of mesquite-grilled free-range chicken with pomegranate vinaigrette, a pork belly sandwich with grapefruit marmalade, roasted root vegetables, and mac ’n’ cheese. The prices aren’t outrageous ($10 for chicken and veggies), but in this instance it seemed like the club crowd wasn’t up for springing for anything more than, say, a $2 taco. It may feel counterintuitive to pay brick-and-mortar prices for street fare, but in this case you’re paying for the ingredients and the gas, and the trade-off doesn’t seem so terrible. At one point, Nomo Truck would consistently spend its Wednesday nights at the corner of Palms and Beethoven. That’s been discontinued for the moment, but the truck can still be found at festivals and events. Find schedules at www.nomofarmtruck.com.
Keep truckin': Nomo Farms
Bring on gourmet for the club set
July 7, 2008
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