Mobile Monty’s: 3 new food carts we’re excited about

Heather Shouse from Time Out Chicago recently celebrated the release of her new book Food Trucks in Chicago. But Shouse ventured well outside the Windy City for mobile meals, and even included an illustrated map of the food trucks she found at Madison’s Library Mall. Inspired, The A.V. Club headed downtown to pick up a copy of her book and conduct a consanguineous investigation of some of 2011’s new food trucks, now braving volatile April weather.

Monty’s Blue Plate Diner (2089 Atwood Ave. 608-244-8505)
Bagels, coffee, donuts, soup, BLT wraps, and the restaurant’s life-affirming meatloaf sandwiches fill out the menu of this chrome-plated mini-Monty’s. Small versions of Monty’s Blue Plate dishes translate well to the language of truck foods, and its American diner fare juxtaposes itself nicely next to some of the more exotic offerings on the square, especially on days when you’re not feeling too adventurous.

Blowin’ Smoke Barbecue
Barbecue from a truck has deep roots that extend far beyond the current truck food trend. It’s how business was done: Wrap beef brisket, pastrami, or hot ham in a bun, and collect the cash. Blowin’ Smoke spent cold days serving the masses during the Capitol-centric public backlash against Scott Walker, and the restaurant seems to have traction.

Yon Yonson
The grizzly bear/human hybrid manning the truck emblazoned with “My name is Yon Yonson, I come from Wisconsin” seems authentic enough. More importantly, his overstuffed sandwiches are plentiful in volume. The “Big Yon” stacker with grilled ham, tomato, and cheddar is easy on the wallet at $5. Low overhead means cheaper food.

Not new, but noteworthy
Don’t forget these bitchin’ truck food jams. Tex-Mex at Santa Fe Trailer includes an excellent roja sauce ladled over the burritos. Tahini-suffused pita sandwich and salads from Mediterranean Cafe’s (625 State St., 608-251-8510) truck are at turns decadent and healthy. At Buraka’s (543 State St., 608-255-3646) truck, chicken peanut stew, injera, and the lentil soup are all super-satisfying, but it’s the doro wot—a stew of dense consistency—that has kept Buraka in business all these years.