WALLINGFORD – A food truck with a focus on locally-sourced ingredients and specialty dishes has been stationed weekdays on Route 5 since the spring.
Here are 5 things to know about Curbside Cuisine, based at 1155 S. Broad St., that gives an answer to the question “Did you eat yet?” or commonly phrased by owner and chef Craig Cassella, “dj-eet-yet?”The truck
Curbside Cuisine opened in April in a converted handicap bus. The truck consists of a commercial floor, full stove and hood, oven, refrigerator, counters, sink, and a French fry cutter mounted on the wall.
Cassella, a lifelong Wallingford resident, established the business after previously owning and selling his food truck, a decision he said he regretted.
The former electrician and construction worker said his passion for cooking led him to open Curbside Cuisine. The food
The mobile restaurant serves breakfast, lunch and provides catering. Some of the popular items, according to Cassella, include the homemade fries and variety of dipping sauces.
Nearly all the food is locally sourced from area businesses such as Lupi Marchigiano Bakery and Hummel Brothers of New Haven, as well as Hillandale Farms Connecticut in Lebanon.
“Grandpa’s best sauce” from Meriden-based Mac Brothers Gourmet Food gives a kick to Curbside Cuisine’s popular “the barber” sandwich.
Mac Brothers owner Gary McNeff said “it’s a match made in heaven” when it comes to supplying the food truck with gourmet spices.
“I love his food,” McNeff said of Cassella’s recipes. “He’s become a friend.”The barber
A popular menu item at Curbside Cuisine is the Barber, a special sandwich served on Thursdays. The stuffed grinder consists of thinly sliced pork dipped in au jus, topped with broccoli rabe and extra sharp provolone.
Cassella said the creation came about after his barber told him about a sandwich he had in Philadelphia. He named it the Barber after his barber’s influence on the lunch special. While building the truck, Cassella gave out samples of the sandwich for people to try which ended up being an instant hit.
“It’s the claim to fame,” he said about the Barber.The specials
Besides the Barber on Thursdays, other daily specials include a chicken cutlet and prosciutto dish on Mondays, a featured pasta dish on Wednesdays and “chef’s choice” on Fridays.
The meals are influenced by Cassella’s Italian upbringing, which has also translated into the truck’s catch phrase “dj-eet-yet?”Seasonal cuisine
Currently, the food truck is offering summer treats like lemon Italian ice and, also travels to private parties, community events and other places to serve food on the weekends. Cassella said the truck will remain open and traveling through the fall and winter.
In the fall Cassella is hoping to introduce lemon chicken and turkey piccata onto the menu among other new full-meal items.
“Whatever I feel like cooking,” he said. “I have over 2,000 recipes that I want to try.”
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