Executive chef Jeremy Bearman designed the menu using the same seasonal, nutrition-focused standards you’re treated to at the restaurant.
Burger options ($6–$8) range from grass-fed buffalo with wild arugula and pickled ramps to a Greek-inspired portobello patty with local tomato and cucumber tzatziki. They’ll be served on freshly baked whole wheat rolls with a side of pickled greenmarket vegetables.
The cart will also stock fresh juices from Rouge Tomate’s juice bar, soups, and the most scrumptious-sounding house-made ice cream sandwiches ($4) we’ve maybe ever heard of: Think semolina lemon shortcake with rhubarb-strawberry yogurt or coconut-blueberry macaroons with coconut lemongrass sorbet. Michelin is going to have to start rating food carts.—Lisa Elaine Held
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