The Staff Meal truck has been on my radar for almost two years now but I didn't try the food until recently. I would always see the truck at the worst times, like right after I had lunch or something, and if I looked up their location, it never seemed to be in my general area. Then I read "cider doughnut bread pudding" on their twitter feed one day and I decided that convenience no longer mattered and sought out the truck that day.
Staff Meal caters to the adventurous meat eater with creative dishes like beef tongue or pork neck chili, korean marinated beef tendon burrito (appropriately dubbed 'Kim Jong Super Ill"). If the dish isn't centered around meat, it always shows up somewhere, like the chicken fat whipped cream served with the cider doughnut bread pudding, for example.
Chorizo tacos are Staff Meal menu staple. The mix of bright and spicy flavors with crunchy textures strikes a nice balance. The menu is soon changing, so make sure to get these soon!
This is not what I was expecting when I ordered cider doughnut bread pudding. Instead of including the cider doughnut in the bread pudding, Staff Meal decided to make the cider doughnut the bread pudding by infusing a custard glaze into the doughnut using a vacuum seal. It's the perfect portable, seasonal dessert. And the chicken fat whipped cream is surprisingly awesome.
Staff Meal is definitely worth seeking out. I'm excited to see what the new menu has in store.
The author is solely responsible for the content.
About the authors
Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.