For Food-Day Trip to Seattle, we decided to check out the Street Food Festival, consisting of some 40+ food trucks, and another 25+ tents lined up along Ninth Avenue near Denny Park.
I spotted Delfino’s Chicago Pizza truck. I’ve not sampled a “real” deep dish pizza. I vaguely recall going to a greek restaurant in Vancouver during my college days, that served what they called a deep dish pizza, but was not a “chicago” deep dish pizza. Defino’s menu consisted of a small selection of pies, including a spicy “Chicago Firehouse, a spinach pizza, a CBR (chicken, bacon and ranch), and the Delfinos Special.
So I ordered a “Delphino’s Special”. I placed my order, and it was ready in less than 10 minutes.
So deep dish pizza is basically a casserole using a thick pizza crust instead of a ceramic/glass casserole dish. This pizza is filled with fennel sausage, sliced button mushrooms, diced green peppers, mozzarella cheese and topped with a thick zesty tomato sauce and grated parmesan cheese.
It’s a decent pizza. Difficult for me to compare or contrast, since I have no other frame of reference, but I can say that I did enjoy this pizza. It’s a thick lightly crunchy crust, with a dense, almost biscuit-like crumb (as opposed to a chewy bread like crumb). The toppings are a bit wet and sticky (as might be expected with so much of it) but savory and zesty.
I enjoyed it enough that I would be inclined to try it again if the opportunity arose, but since there are so few deep dish pizza parlors at home, I don’t see it happening any time soon.
We also happened across a New Orleans Food Truck called “Where Ya At”.
The menu consists of po’boys (basically a baguette roll sandwich), as well as jambalaya, beans & rice, gumbo, and shrimp & grits. We went with the fried oyster po’boy.
This is a split baguette, filled with shredded lettuce, tomatoes, pickles, and fresh oysters that have been dipped in a corn meal batter, and deep-fried to a light crunch. This was a good sandwich. The oysters were fresh, savory and briny, and the cornmeal batter was crunchy and lightly salty. The bread was a bit dense, and would have been nicer if it had been toasted.
And continuing the southern theme, we decided to sample Neema’s Comfort Food Truck
The menu consists of a selection of classic southern dishes like barbeque ribs, smoked brisket, corn bread, mac & cheese, succotash, baked beans, and collard greens.
We went with the “soul in a bowl” combo.
This is any combination of three sides (we chose collard greens, succotash, corn bread) and one of ribs, pulled pork, or brisket (we chose the brisket).
There’s alot going on in this tray, so we’ll take it one at a time.
The collard greens have been simmered with smoked turkey. The turkey is shredded and mixed in with the greens. This was okay. I’m not a huge fan of collards, so it’s hard to give a qualified critique.
The succotash is a medley of stewed okra, corn and tomatoes, served over rice. I really liked this dish. The sweetness of the corn combined well with the acidity of the stewed tomatoes. Okra has a very mild flavor of it’s own and gets rather lost in the other flavors of the succotash.
The corn bread was just okay. It was sweet but heavy and crumbly.