The Joint Food Truck recently launched as a collaboration between five-year-old Odyssey Gastropub and year-and-a-half-old The Bench. Charlie Wofford, business development manager for the eateries, says the truck offers an avenue for testing out new menu items and allowing a little experimentation while getting out into the community more. Executive Chef Doug Pitts designed the menu and sometimes mans the truck along with owners Tyler and Jenny Sherman — all have ample brick-and-mortar experience but cooking on a truck’s new to everyone.
Pitts has placed spins on popular items found at the eateries, like a hand-held chicken and waffle cone with guajillo butter and smoked syrup that plays off the plated version. The Joint-exclusive items include South Dakota-inspired Chislic Cheesesteak Fries, topped with fried sirloin pieces, caramelized onions, bell peppers and queso.
Wofford says the truck eventually plans to be on the road four days a week or so, but for these initial months, it’s mainly hitting events like the upcoming Festival of Lights Parade, plus school events like football games and some brewery engagements. They’ve already tested a brunch menu as well with items like a biscuit waffle breakfast sandwich and Fistfull-O-Vegfast Burrito made with tofu scramble.