One of St. Louis’ newest food trucks is taking farm-to-table fare on the road. The aptly named Farmtruk comes from longtime Annie Gunn’s sous chef Samantha Mitchell. Farmtruk draws on a few ideas from the venerable restaurant in Chesterfield, Missouri, including local, seasonal sourcing and snoot-to-tail butchery. Standouts include the Griddle Burger, with Piedmontese beef, house-cured Swabian Hall bacon from Such and Such Farm, Baetje Farms goat cheese and crispy onions, and the lamb burger, made with a local lamb patty and topped with local honey, cucumbers, tzatziki sauce, homegrown tomatoes and greens on a brioche bun.
Along with burgers and sandwiches, Farmtruk also offers seasonal sides like its “fresh” fried rice, with sautéed summer vegetables, Buttonwood Farm chicken confit and a sunny-side-up egg with pea shoots, or the roasted jalapeño mac ‘n’ cheese topped with brisket. In addition to whole-hog offerings, Farmtruk always has at least one vegan option on the menu, such as tacos with local MOFU tofu, cabbage slaw, pickled onion, jalapeño, cilantro and avocado cream, and at least one dessert, like the seasonal blueberry gooey butter cake. You can also catch the truck most Saturday mornings at the Tower Grove Farmers’ Market with breakfast items including a Baetje goat cheese pancake with elderberry syrup and bourbon barrel-aged maple syrup or the B.L.E. sandwich with local bacon, a sunny-side-up egg, tomato, mixed greens and mustard aïoli on sourdough.
Written by Heather Riske. Photography by Jacklyn Meyer. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.
Farmtruk, 636.373.1115, farmtrukstl.com