Feed Bag

** THIS RESTAURANT IS PERMANENTLY CLOSED **

It’s a simple-looking white food truck by the side of the highway, but most of what the Feed Bag serves is far from simple. Steak tacos, an occasional special, are constructed of chipotle-marinated rib-eye, avocado, pico de gallo, cabbage, and aioli — each element added to the package, one by one. A double-decker club sandwich (on artisan bread) is a tower of applewood-smoked meats, lettuce, tomato, avocado, muenster and gouda cheeses, and mayonnaise. Morning huevos rancheros add chorizo sausage, black beans, feta cheese, avocado, and pico de gallo to a couple of eggs packed into a tortilla.

Just because food is complicated does not mean it’s good, but at the Feed Bag the swirls of flavor in every dish add up to memorable deliciousness. This is no ordinary street food. Everything is a cut above.

Prices are reasonable, but you pay for taste-buds happiness with a good chunk of time. The Feed Bag’s style of service and cookery is painstaking. One man in a small kitchen creates each customer’s meal. He takes the order, then turns around to prepare the food. From scratch. Pieces of chicken get grilled to top a house salad; a fresh avocado is cut up to go into a sandwich, French fries are cooked to order, then seasoned and served piping hot.

If you are in a hurry, the Feed Bag is probably not the place you want to go. When our party of 4 arrived at 12:30, there were two people ahead of us in line. By the time they got their food and we ordered, received, and paid for ours, it was nearly 1 o’clock.

It’s important to know that there is no seating, none at all. Everything is presented in Styrofoam containers to take somewhere else or to the car. You could bring a beach chair, but the rumble of the food truck’s generator, as well as that of passing traffic, precludes a peaceful al fresco meal.

Note: Currently, The Feed Bag is a cash-only operation, but the proprietor says he soon will be able to accept credit cards.