A cheesesteak is a crusty roll filled with thin slices of sautéed ribeye and melted cheese. The cheese of choice is Cheez Whiz, but provolone is an acceptable substitution. For the perfect cheesesteak there needs to be a balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, and jalapenos. Cheesesteaks are fast, portable and make for the perfect meal.
In Philly there are two camps on who makes the best sandwich. Pat’s King of Steaksis the actual decedent of the originator of the cheesesteak. Pat Olivieri invented the steak sandwich in 1930. Since then, Pat’s has grown from a little stand at the southern end of South Philly’s Italian Market to one of the most famous cheesesteak shops in the world, albeit still in the same location (and still the only location).
Another Philly favorite, in Philly, is Geno’s. Geno’s has been making its version from the same location for more than forty years and is a super popular choice. Like Pat’s, Geno’s is open 24 hours a day, seven days a week. Continue reading →
For six years, the late Texas artist Bob “Daddy-O” Wade’s beloved “Tango Frogs” — a collection of three 10-foot-tall frog sculptures perched atop Taco Cabana’s former Dallas Greenville location — brought joy to Taco Cabana guests and passerby. Following the location’s closure earlier this year, several members of the Dallas community have begged the question, “what will happen to the frogs?” Today, Taco Cabana has officially announced their new home.
Today, Taco Cabana will donate the “Tango Frogs” to the Truck Yard at 5624 Sears St. off Lowest Greenville Avenue in Dallas where they will take up permanent residence. The “Tango Frogs” will be prominently positioned atop the popular beer garden’s roof facing Sears St., welcoming visitors to the venue.
On Sunday, November 10, all the chili and beer you desire will be available at Truck Yard, so that’s your cue to join in the lunchtime festivities. The occasion is Truck Yard’s Chili Cookoff, the annual event featuring delicious recipes from the Dallas Fire Department—recipes that you’re invited to sample and then judge. Continue reading →
The Truck Yard is introducing two hot cocktails for the winter season. Each comes courtesy of the 86 Co. First up, they’ve got the Bishop Punch made with mulled wine, Cana Brava Rum and Grand Marnier. And then there’s the Ancho Cocoa, made with Abuelita, Tequila Cabeza and Ancho Reyes. The drinks will be available for only six bucks. Continue reading →
This weekend, cancel all your plans. Better yet, make plans to spend your weekend at the Truck Yard. Because all the cool kids will be drinking cocktails from coconuts, and you clearly don’t want to miss out on that. It’s all going down on Friday, August 1 and Saturday, August 2 from 5 p.m. until the coconuts run out, where mixologist extraordinaire Jason Kosmas created a trio of special cocktails served inside actual coconuts. Continue reading →
After a wonderful afternoon with a handful of friends at The Truck Yard last night, I was inspired to rant about a few changes that have taken place. A few hours later I receive a response from the head Truck Yard guru himself, Jason Boso. You may also know Boso as the owner of Twisted Root. My rant included four issues that I have been thinking about after a few recent visits, and don’t get me wrong, I love Truck Yard. Continue reading →