What I'm Eating: Scratch Truck - Modern Comfort Food

The food truck revolution has FINALLY arrived in Indianapolis.  Last Indy 500, we were introduced to the flavor explosion that is West Coast Tacos.  The LA-inspired Korean/Mexican fusion proved that Hoosiers are eager and waiting for thoughtful and tasteful travelling street food.  So it was inevitable that others would follow.  A year later, more and more food trucks are popping up around the city and just in time for Summer. 

[I had actually looked into what it would take to start my own food truck; the costs, the overhead, the truck and maintenance.  I had a bare bones concept thought out.  So far, no one has come up with a similar idea so it is still something I'd love to explore in the future.]

Anyways, as I had mentioned before, I am hosting The Bride's joint bachelor/bachelorette party at the end of July.  Trying to think outside the box, a little, I contacted a few food trucks to see if anyone would be willing to cater my event.  To my luck, Matt Kornmeyer, owner and proprietor of Scratch Truck answered the call.  They are totally new to the scene and just had their launch yesterday (Friday, May 27th) in front of Flat 12 Bierwerks.  I had been wanting to check out Flat 12 for weeks now so this was an amazing opportunity to kill 2 birds with 1 stone.  I had to use my GPS to find the location which was surprisingly not far from my house.  It is located at 414 N Dorman St. between Vermont and Michigan nestled in a small residential and industrial area just a couple blocks east of College Ave.  I got there a little after 5 and already people were arriving.  The smells emanating from the truck instantly teased my nostrils.  I had seen the logo-ed Scratch Truck while out walking downtown the other week.  It looks amazing.  I love the bright red with graphics and text.  They did an amazing job.  We are a visual society so the crisp, clean, professionalism and attention to detail is important. 

The menu had me licking my chops from the jump.  I had previewed the website and menu prior to getting there so I already had an idea of what I wanted to try.  They had a nice, small variety to choose from and covered entrees, beverages and even dessert. 

I came starving, even a bit ravenous, so I ordered 2 meals: the Spicy Chicken Cone with french fries and the Hoity-Toity BLT with the Muffaletta Salad (for $1 more).  I looked like a little piggy since I ventured over by myself.  Matt greeted me and introduced himself from inside the truck when I gave them my name for the order and I would've liked to have taken a moment to talk to him more but he was pretty busy, DUH!  No worries! I didn't want to mess up their flow.  A couple people behind me in line ordered the Watermelon Jalapeno Lemonade and I decided I had to give it a try.  I'm so glad I did.  It was the perfect Summer (nonalcoholic) cocktail.  For $2, I sipped on a refreshingly light, not overly sweet, crazy pairing of flavors.  Don't worry, there is absolutely no heat, just an essence of the jalapeno which melds so well into the sweet flavor of the watermelon.  It reminded me of the jalapeno and pineapple infused tequila I often consumed in Atlanta.  Also, who doesn't love take-home cups?!

So refreshing!

On to the food!...Both meals were individually packaged in cardboard to-go boxes.  The interior was lined with some festive black and white checkered paper totally fitting for the race weekend.  I nibbled on a fry while trying to figure out where I was going to chow down.  Flat 12 agreed to let people come in a eat their food.  After showing some ID, I was handed 5 drink tickets to sample their beer.  I was super excited but definitely needed to eat first.  There were a couple tables inside and outside and small benches placed along the wall.  I found a spot on a bench and had to make do with that.  I really love the concept of bringing beer enthusiasts together with the likes of food trucks so hopefully as the interest increases, there will be better seating. 

Byrnes Pizza was also on site and if I hadn't already bought 2 meals from Scratch, I would've definitely grabbed a slice or bread stick.  Next time! 

I can't believe I've eaten 2 meals in a 7 day span with Hoity-Toity in the name (see my previous Creation Cafe post).  I swear I'm not a hoity-toity person but I guess I enjoy good food, cooked well and with love.  The Hoity Toity BLT was better than I could've expected.  I usually never order BLTs when dining out but this sandwich was made with pancetta (nuff said) and a pesto mayo (creamy, yummy, fresh goodness).  The bread was brushed with butter and perfectly toasted and crunchy.  The pancetta was the epitome of salty, porkiness sliced perfectly for the sandwich.  The arugula gave the sandwich some bitterness that was equaled out by the tomatoes.   This was one uppity BLT but I loved it!  The Muffaletta Salad is not your mama's average pasta salad.  This one was on steroids; a combination of shell pasta, mixed olives with chunks of ham, salami, Mortadella and provolone cheese in a light vinaigrette. 

Hello Race Fans!

Next, the Spicy Chicken Cones.  This came with 2 breaded and sauced chicken tender strips in flour tortillas and topped with a fantastic jalapeno-mango slaw.  The ancho chile aioli was dynamite; sweet with a hint of heat. 

Mouth-watering glaze on the chicken strips

They placed each in a dixie cup cone which really helped with the eatability.  I still managed to look like a sloppy eater.  The french fries were fresh and hand cut with a great amount of seasoning.  There were some that were a bit undercooked but I'm sure that's a kink that Matt will work out as time goes by.  No harm, no foul.  I ate half of both meals and brought the rest home to D who inhaled it quickly.

Once my belly was filled, I moved on to the beer samples.  I am not going to pretend that I'm a beer connoisseur, because I'm not.  I've tried several types of beer since I turned 21 (wink, wink!) and I know what I like and what I don't.  I am a fan of locally crafted beer but can easily sit on my back porch enjoying a Miller Lt. with no shame.  So I just randomly selected samples based on the laminated description on the tables.  Each shot-sized sample was 1 drink ticket.  I went with the F12 Amber, the Tangerine Porter, the Irish Amber, the American Wit and the Upside Down Blonde.  My faves were the Irish (hints of aged whiskey flavor)  and F12 (warm and rich) Amber.  I enjoyed the dark, bold notes of the Tangerine Porter but probably couldn't drink a full pint.  The Upside Down Blonde tasted the most mainstream and had nice body.  The American Wit was a bit sharp and bitter for my liking.  If I wasn't so stuffed from the food and samples, I would've bought a pint of something.  I can't wait to bring D back there and maybe take a growler home and to give Byrnes Pizza a try.  There was a spinach flat crust pizza calling my name.

Getting to experience Scratch Truck's food was very encouraging.  You can taste the passion in their flavors and the enthusiasm in their work.  I can't wait to see what Matt whips up for the B/B party.  I assume they will make rounds downtown and in Broad Ripple.  I hope they come near the IUPUI campus which is where I work.  I know that they are on the road to success and I wish them the best of luck.  Thanks for a great meal!

Since they are in their infantcy, they don't have established routes so...

Check Scratch Truck out on Twitter @scratchtruck or the Scratch Truck website for location and menu information.

Also, to learn more about Flat 12 Bierwerks, click here. 

Flat 12 Bierwerks
414 N Dorman
Indianapolis, IN 46202
(317) 635-2337