Green Truck Pub
Finally, someone remodeled this former fast food joint into what feels like a real restaurant and bar – not just some dude cooking food in, well, an old fast food joint.
There are comfortable tables, easily accessible tables with chairs and a massive, concrete bar hta’s home to an exceptional beer list – and a conservative and enjoyable wine list.
The menu is casual – salads, sandwiches and soups – and the emphasis is on wholesome and homemade. Grassfed beef comes from Hunter cattle Co. and organic chicken from Springer Mountain Farm. Everything appears homemade, right down to the crisp pickles and tomato catsup.
I started with an appetizer of pimento cheese. Nothing would challenge an upstart like making pimento cheese from scratch – especially since my benchmark version is made by grandma.
Sorry grandma, you lose.
This pimento cheese has perfect texture, just the right amount of mayo and was perfect accompanied by crispy baguette slices and a pair of pickle spears.
A foreign–born friend of mine stopped in and admitted she didn’t really understand pimento cheese, but took a bite anyway. Now she gets it.
We both ordered classic burgers with simple lettuce, tomato, onion and pickle dressing. Big Kaiser rolls were the perfect choice for our tender, juicy grass–fed beef patties. Hand cut French fries were hot and tender – and really let the homemade taste of Green Truck’s tomato catsup come through.
A housemade veggie patty is an option on every sandwich, as is organic chicken.
It looks like Josh and Whitney Yates have hit on a winning combination, combined with solid restaurant experience, to turn this location into a neighborhood winner.
2430 Habersham St./ 234–5885
The more the merrier
Also recently opened and on the review list is Sammy Greens, 1710 Abercorn St. (The former Whimsical Cup location between 33rd and 34th streets). It’s another casual menu of salads, sandwiches and gourmet tacos. Check out the menu online at sammygreens.com.
A few blocks away, you’ll find Butter Head Greens Cafe at the corner of Bull and Brady streets. Chef Seth Musler has built a solid fine dining repertoire and goes into his first solo gig with a build–your–own salad and sandwich joint. It’s bright, airy and fresh.
