I admit it. I am a terrible note-taker. As a result, I like to research the ‘digital footprint’ on the trucks I visit to refresh my memory and to sometimes learn stuff about a truck I didn’t think to ask. After all, it’s really about the food, right? So when I was putting together an update on my list of active food trucks so I could figure out who I needed to track down, I didn’t find much about Top Nosh. So I sent a message to Chef Matt Thomas and told him he needed a bigger digital footprint. Apparently, he listened. Now you can find Top Nosh Truck on Facebook, Twitter and even a website.
I caught up with them at Fort Worth Food Park on a gorgeous day. The menu wasn’t much bigger than their digital footprint but the quality more than makes up for any shortage of options.
I realize it’s almost sacrilegious to live in Texas and not be a fan of BBQ. I have lived in famous BBQ towns like Kansas City and visited ALL of the big BBQ meccas but it took moving to Texas for me to figure out, BBQ is not my favorite way to prepare meat. That said, the Braised Brisket Sliders lived up to their advertising as AWESOME! Tender, juicy, and spicy without being hot are the result of the brisket being perfectly prepared. The bun was fresh and the portions balanced, even the bonus goat cheese that is part of this compelling reason to eat BBQ and to like it …. A lot!
“The” Top Nosh Steak Sammy goes a completely different route that leads to the same smile when you bite into this overstuffed delight that features grilled hangar steak and onions, lemon-thyme mayo, grape tomatoes, Pepper Jack and Feta cheeses and for a little color and flavor splash, flash fried spinach. My partner-in-crime on this culinary adventure told me it was ‘really, really good’ and she loved the flash fried spinach. But then, I knew that from the two little bites I got to try and the fact I only got to try two-little bites!
The Shut-Yo-Mouth Tater Tots go to prove that it’s not what you start with but what you end up with that counts. Ours were fried perfectly and covered in an assortment of cheeses. If you want yours prepared with truffle oil, you can have ‘em your way, too.
The Fruit Boat was as pretty as it was cool and refreshing. The Lemon Marscapone really sets off the citrus in the pineapple but it’s just as great with the strawberries, blueberries, kiwi and banana. What a fabulous way to end the meal.
Afterwards, there was a break in the crowd and we got to spend a few minutes with Chef Matt. It’s clear that he’s passionate about food and creating items that are interesting, fresh and, as it says on the website, “lovingly doted on one order at a time.” And as much as we liked everything we tried, Chef Matt says the Tacos Chinos will become your favorite item no matter how much of a ‘beef’ guy you are!
A couple of things jumped out at me as I ‘researched’ the background on Top Nosh Truck. First, his website is simple but well done; just like his menu and food. And second, unlike a lot of other Facebook Pages I visit, I was amazed by the number of photos that had four, or five, or even six items in the photo. Now I don’t feel so bad about how much I ordered. It wasn’t my fault, Chef Matt made me do it!
If you want to find Top Nosh, check out the now ‘expansive’ digital footprint you can find on Facebook, Twitter and even their website. But if you really want to learn more about Top Nosh Truck and Chef Matt, just go out and eat with Chef Matt and Top Nosh Truck.
And then repeat … repeat … repeat.