About a month ago, I headed over to a fairly new food truck lot in El Segundo (you can follow them on Twitter ElSegundoDDaGG) and ate at SlapFish truck. I talked to one of the owners, Chef Andrew Gruel, and he told me that he was primarily an Orange County truck. He’s got a cafe in Huntington Beach, hence, he’s able to get very good quality seafood and keep his costs down on the truck. I also found out that Andrew attended one of the finest culinary schools in the country, Johnson & Wales (shout out to my tiny little hometown of Providence, Rhode Island!). Yet another reason for me to like Andrew and his truck.
More importantly, though, is the food that Andrew serves up. He only uses sustainable seafood and if you don’t know that what means, you can read up by clicking here. One of his more cheeky menu items is the title of this post – a lobsticle. It’s a portable piece of lobster, more specifically a half of a pan-grilled lobster tail topped with chipotle aioli, vinaigrette and fresh chives, served on a skewer. It’s served on top of their Virgin Slaw, which has just the right amount of spice to it, and pickled vegetables.
They also serve up fresh local oysters from Carlsbad, Hake and sea bream, as well as constantly offering mouth-watering specials such as Smoked Salmon on brioche topped with an egg or Shrimp & Lobster quesadilla.
Here’s the best news of all – Andrew now has a truck just for Los Angeles peeps! So keep your eyes out for his truck and follow him on Twitter to find out where they’ll be next. Fresh, sustainable seafood at an extremely reasonable price? I’m in!
