18. The Buttermilk Truck

Oh joy! Today was special in two ways: I finally got my hands on the Buttermilk Truck’s goods, and Dixon was there to join me! It has been some time since I’ve had good ole Dixon with me in fun food land. And it was the perfect truck for us to hit together as breakfast is his most favoritest of meals (and I owed him a birthday treat, so I paid). 

The Buttermilk Truck is all breakfast, all the time. They have two menus: a daytime breakfast menu and a late night breakfast menu. The truck is owned by the former pastry chef at Bin 8945, Gigi Pascual, who uses upscale ingredients and makes all of her pastries and batters fresh daily.

They were Tweeted to be on Cole at Sunset from 12-2pm today. We met right at Noon. The line was occupied by only a handful of folks so we got up to order pretty fast. Dixon ordered the Buttermilk Biscuit Breakfast Sandwich served on house-made buttermilk biscuit with cheese and fried egg (with a choice of applewood smoked bacon, tocino, or chicken apple sausage). He wanted bacon, but they were out (at Noon???), so he decided to be adventurous and try the tocino. He added an order of rosemary, garlic hashbrowns and topped it all off with, what else, a cup of coffee. 

I ordered the Hawaiian Bread Breakfast Sliders with Portuguese sausage, sauteed onions and shoyu scrambled eggs on Hawaiian bread and a bottle of water. The grand total: $11.50 (sweet!). I will say that considering the scant few people about, the wait for the food was a bit much – I’d say a solid 10-15 minutes.
 
While we waited a food truck friend shared with us bites of his House-made Cake Donuts (“fried to golden brown and dusted with powdered sugar and glazed with cinnamon vanilla glaze”). Dixon and I agreed that they were very tasty and reminded us of the state fair. They were crunchy on the outside and warm, soft and billowy on the inside - rich with flavor and oily delicious.
 
Dixon’s food came out first, so he grabbed some napkins and some packets of Tapatio(!!!), and went to his car to set up the tailgate - no curb for us. Dixon can be pretty cool sometimes. I met him moments later when my food was up. 

We both enjoyed our orders. It was an unusually hot day and we were smack under the sun making heavy breakfast and coffee slightly, well, wrong - but whaddaya do? Dixon housed most of his before I reminded him that I wanted to taste everything. The hashbrowns were gone. But he said it was his favorite thing that we ordered and that the rosemary was prominent and well seasoned. His biscuit was good, if dense and not very biscuity looking. Again, I wasn’t able to really get a grasp of the tocino, but it sounded real nice…

My sliders were alright. They were a bit intimidating to look at. I ate two and Dixon had one. They were certainly enhanced by the Tapatio, but were big and bold on their own. I loved the sweet, Hawaiian rolls and the Portuguese sausage. The eggs seemed an afterthought and other than an in color, I sensed little to no shoyu. Caramelized onions? Barely. 

Honestly, I was a little bit underwhelmed with the Buttermilk Truck. Perhaps it's just growing pains, but the wait was too long, they were already out of bacon (a breakfast staple, without a doubt), and they also ran out of biscuits while we were there. And all of this without a mass influx of people ordering them out of inventory. Regardless, Dixon and I agreed that it would be fun to try their late-night breakfast menu after some drinks some time. The Fried Chicken with House-made Cinnamon Waffles with butter and syrup looks amazing.
 
Perhaps we shall meet again, Buttermilk Truck. Perhaps we shall.