Food truck cuisine is known for its outlandish tendencies. An entire truck dedicated to serving things on biscuits? Awesome. A menu of all fried things? Totally acceptable. But every once in a while a truck comes along that doesn’t have a crazy menu, a neon logo, or anything flashy at all.
They just have delicious, down home comfort food. And they do it so well.
That’s Pitchfork Kitchen & Bakery, a food truck I discovered at the Myriad Gardens during their annual Winter Shoppes event.
I stopped by on a coincidence – I made the trip downtown to visit one of my favorite trucks, wood-fired pizza masters The Saucee Sicilian (Read all about them here.) But they had some unexpected truck issues, so they suggested I visit Pitchfork instead.
After spending way too much money at the Shoppes (Thanks, Keep it Local OK for saving me a little cash!) I had worked up an appetite. And after seeing the words “Pot Pie” boldly written on their chalkboard menu, I was in.
Pitchfork is fairly new to the Oklahoma City food truck scene. They’re about six months old, but I have a feeling you’ll be seeing them all around the city for quite a long time. They’re dedicated to serving comfort food with fresh, local ingredients. Their food is something your Grandma would make, if your Grandma wore flannel and drank craft beer. So yeah, it has a little bit of a twist.
I talked with owner Jacob Conger about the beautiful truck that Pitchfork has. Seriously, the thing is stunning. Is that a weird adjective for a food truck? I thought so too, until I saw this one. The story behind the name of the place makes it even more interesting. The logo on the cab of the old-school Ford truck is the logo for the family’s wheat farm, founded in 1893 and still running today. The truck pays homage to their past, and who doesn’t love a place with a good story like that?
Now on to the food.
I tried The Stanley, a housemade buttermilk biscuit topped with Oklahoma favorite Blue & Gold fried chicken strips and smothered in tons of farmer’s gravy. It’s a biscuits and gravy/chicken pot pie hybrid that’s bursting with flavor, veggies, and all around goodness.
My mom tried the Chicken Club, which also had fried chicken strips on it, along with thick cut bacon, and the usual club toppings. This was served with kettle chips and awesome loaded baked potato salad. Needless to say, I’m a fan of the prevalence of bacon in their menu.
They also have fresh baked goods, brittle, and fudge available. I went for the Reese’s pieces fudge. If you want to woo me, here’s a secret. Start with bacon, then add peanut butter and chocolate. It’s like someone told Pitchfork Kitchen the keys to my heart.
The fudge was rich and dense, and so good. The perfect ending to a comforting and filling meal. Best of all, two entrees, dessert, and two drinks came to just $21. Totally reasonable by food truck standards, where you can sometimes blow a ton of cash and still walk away hungry. You’ll be satisfied when you leave Pitchfork Kitchen & Bakery.
Check out their full seasonal menu on their website and follow them on Facebook or Twitter for updated locations of where they’ll be next. Stop in soon and tell them Bacon & Braids sent you. And shoot me a Tweet or post on Instagram (tagged with #baconandbraids of course) with what you try!
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