Eatsie Boys Evolution – Food Truck to RestaurantPosted: January 13, 2013
I have been following the Eatsie Boys since early 2011. Known for their pork snuggies, this one time food truck has made the transition to Full-blown restaurant. Opening the brick and mortar restaurant just last Monday, after a soft open in December. The Eatsie Boys have done what so many food trucks dream of when starting out.
New Sign, So New it Still Has Tape on it
I love the location in the Montrose area, here in Houston. Located down the street from the University of Saint Thomas and the museum district. I can see a lot of students making their way over after classes. They serve breakfast too, which should also be a great attraction to students. I stopped by after a visit to the children’s museum, just a few miles away.
The interior is very inviting, bright and modern. The kitchen, which is visible from the dining area almost looks like the interior of a food truck. For only being open less than a week the place was packed on Saturday for lunch. At one point there was a line out the door. It shows that the Eatsie Boys have established a name for themselves in the area. While busy, our order was taken promptly and our food delivered quickly to our table. The kitchen seemed experienced, efficiently calling out, cooking and serving orders.
Kate (My wife) ordered Frank-the-Pretzel, chicken poblano sausage, sautéed onions, mustard, on a pretzel bun…. Interesting, right? The mustard had whole mustard seeds in it giving the dish a great texture. The bun made in the sandwich. Crusty and chewy on the outside, just like a pretzel and soft on the inside like a traditional hotdog bun. Frank’s my new friend, our favorite of the bunch… Lunch.
I ordered the Maestro sandwich and pork snuggies, I had to try them since hearing so much about them. (Back in 2011 at the food truck festival they were unavailable due to the Eatsieboys generator not working).
When it comes to bread, I am very picky. Growing up in the Boston area I always had access to great bread. The opposite is true here in the south, it’s hard to find good bread. It’s always dry, tasteless and has no chewiness. Bread is the foundation of any good sandwich, so it has to be great. The bread used for both Frank the pretzel and the Maestro were delicious. Definitely some of the best bread I’ve had a sandwich on in all my years in Houston. Good job Eatsie Boys for choosing a premier bakery to provide such an essential ingredient.
The Maestro was made with perfectly cooked roast beef, that was just a little bit rare and very tender. Sitting on a slice of cheddar cheese and topped with horseradish aioli and caramelized onions. The horseradish aoli was nice and spicy. The sandwich was accompanied by a side salad, some mixed greens and a little dressing. The salad was nothing spectacular. Seemed more like an afterthought. The sandwich was very tasty, but I thought it was a little overpriced at $12.
The pork snuggies were good and creative. Pork belly, topped with a cucumber (they call it a quick pickle), green onions, hoisin sauce on a steamed bao bun (typicaly found in Chinese cuisine). I would have liked the pork to be a little more crispy and less chewy, but good overall. A salty snack with the cucumber and green onion adding freshness.
Eatsie boys Cafe is a nice spot to grab a bite to eat for lunch. The food is fun, creative and very fresh. Way better than what you would expect to find at a chain restaurant. It’s exciting to see a group of young guys start a food truck locally here in Houston and turn it into a brick-and-mortar restaurant. I wish these guys the best of luck and look forward to returning to Eatsie Boys to try their breakfast. In case you are wondering, the food truck still lives on. So if food trucks are more your thing, you can take your pick.