Brighton Twp. The indigenous folks’s meals truck powered by pickles is inflicting a stir
Pittsburghers love pickles.
Just ask the two guys who run the Bridge City Brinery Seared Pickles and “sammiches” Food Truck, whose gentle opening last Sunday has proven to be hard work.
A trial run for “friends and family” caught the attention of pedestrians strolling through Lawrenceville. Ten minutes after the Bridge City Brinery black and gold food truck first opened its customer window, a sizable crowd packed the sidewalk and lined up down the street to sample a menu that focused on pickles.
“We love these two guys. Their pickles are delicious,” said John Chamberlin, co-host of the popular Ya Jagoff podcast, as he and podcast partner Rachael Rennebeck checked the truck’s soft mouth. “And there is an authenticity. They are still working on their regular jobs.
“What we love,” added Rennebeck. “We heard that they are already booked three days a week until October. Kudos to them, because hard work pays off.”
Mark Mammone from Brighton Township runs the food truck with Joe Bardakos. It’s a spin-off of their Bridge City Brinery pickle business that started with a bang last year.
The two founders of Bridge City Brinery, employees of upscale Picolo Forno restaurant in Lawrenceville, where Mammone is sous chef, were featured in a New York Times article last December about small business startups finding their way out during the pandemic have to unfold.
Their secret lies in the fresh taste of their cucumbers, which are fermented in a homemade brine solution, a hobby Mammone took up five years ago as a tribute to the sauerkraut his grandmother, an immigrant from Croatia, made the old-fashioned way.
Bridge City Brinery’s almost instant mail order sales success made a food truck worth a fuss.
Customers can now drive up to the truck and receive an order of fried pickles (either Smithfield Sour or Smoky Hot Metal) for $ 7, wrapped in thick, delicious breadcrumbs and served with a fried dill mayo dip sauce.
Sides include Onion Tots – a game changer – for $ 6 including a honey-mustard dip and freshly cut fries for $ 4.
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Made with homemade bread, Bridge City Brinery’s food truck sandwiches are gourmet sandwiches, including The Graceland, a fried chicken leg with chilli peanut icing, banana ketchup, Napa cabbage, and a Bridge City Brinery pickle.
Pit beef and pork belly are featured in some of their six sandwiches – see bridgecitybrinery.com for the full menu.
Other so-called “Sammiches” are the Seoul from Pittsburgh with bulgogi (“fire meat”), kimchi mayo, Korean fries and bok choy slaw; and the vegan Le’Burgh Jardin with roasted mushrooms, spring onion mayonnaise and garlic and cashew crumble.
Everyone is asking: where can I get some of it?
Upcoming performances include:
May 22: Trace Brewing, 4312 Main St., Pittsburgh, (Bloomfield) 3pm to 8pm
May 24th: Robinsons Farmers Market, 5718 Steubenville Pike, Robinson Township, 3pm to 7pm
25. May: The Hitchhiker’s Guide to Brewing, 1500 S Canal St., Sharpsburg, 4 p.m. to 8 p.m.
May 26: Brighton Township, 129 Timothy Trail, on Tuscarawas Road, 5 p.m. to 7 p.m. (returns August 31)
28th of May: Black Dog Winery, 7425 Steubenville Pike, Oakdale, 4:30 p.m. to 9:00 p.m.
“We want people to know that everything but the bread is scratched. All of our mayos and everything. We only want to make food that we believe in. We are so passionate about it and we can give people our food from the bread.” give.” Truck is exactly what we love.
“It’s really nice to be able to interact directly with our customers. The joy of seeing the positive response from people is the reason we want to do this in the first place,” he continued.
“Our goal has always been to have a restaurant, and now we can drive our restaurant straight to some of the coolest places in Pittsburgh and interact directly with the city. We want to feed people like they come home and we are eat with them. “
Scott Tady is the local entertainment reporter for The Beaver County Times and Ellwood City Ledger. He can be easily reached at email@example.com. Follow him on Twitter at @scotttady