Sfoodie recently sampled some of the menu offerings making the leap to truckdom. For his "schnitzelwich" ($9), Hockert fries a thin chicken cutlet to a faint crunch before adding a brush of earthy chopped liver, a small spoonful of green garlic slaw, and a trickle of honey. The flavors are clean and light, the polar opposite of the local fried chicken gut-bombs currently in vogue. Even lighter, almost miraculously so, is Hockert's spring vegetable knish ($5) in which a delicate buttery pastry gives way to a puff of mashed potatoes blended with carrots, peas, and leeks, all purchased from farmer's market vendors earlier that day. It's more Tartine than Yonah Schimmel.
New for the truck will be Hungarian-influenced fries topped with smoked paprika or fresh horseradish and dill, as well as custom-made drinks from SodaCraft. Hockert vows to continue his weekly dinners at La Victoria with a special focus on Jewish holiday meals, including next weekend's Passover feast, featuring "lamb two ways" with the roasted leg rubbed with middle eastern spices and the shanks stewed with dried fruits.
Follow Alex Hochman at @urbanstomach. Follow us on Twitter at @sfoodie, and like us on Facebook.
