Nosh Hound Eatery is the newest entry to the Stamford Food Truck scene.When I saw the post by my buddy over at Hey Stamford, I was curious. When I read his praise and a menu that really intrigued me, it had potential, and I decided to drive to Stamford and give it a shot.
Nosh Hound is the brainchild of owners Sam Ralbovsky and Maycie Maringer. After graduating from the Culinary program at Johnson & Wales University and a three-month cross country food inspired road trip, they returned to Sam’s hometown of Stamford, CT. The two young cooks became enamored by the diverse cooking styles they encuntered on their cross country adventure and wanted to show their passion with a menu of “global cuisine experienced through the medium of sandwiches, snacks, and small bites.”
The menu is full of incredibly creative combinations. I smiled when I saw the heading “The Usuals,” which laid out combinations from Hamburguesa Americana (chorizo spiced beef, onions, Jalapeños, white American cheese and a chipotle “secret sauce”) to a VLT (smoked wild mushrooms, fried green tomatoes, arugula, sun-dried tomato aioli on rye toast). Nothing was “usual” about the menu. They start with foods that we all grew up with and then transform them with addition flavors and textures, inspired by various regions of the world, a Philly Cheesesteak with a Korean twist, a hot dog inspired by eastern Europe or a chicken sandwich with Latin flair.
The truck is new to the streets of Stamford, a mere three weeks, and they are still getting a feel for locations. The Facebook page states that they are parked on Summer Street across from the Ridgeway Shopping Mall on Tuesdays and Thursdays, but as I waited for my food I was told you might also find them parked in front of Dairy Queen and over at Landmark Square, or late at night in SoNo in the circle in front of Harlan Publick.
On my first visit I ordered two sandwiches, the Southern Sammy and the Korean Cheesesteak.
My clear favorite of the two was the Southern Sammy. It was outstanding. It included several pieces of buttermilk fried chicken, topped with slaw, house sweet pickles, Cajun aioli, and served on a brioche bun. With a few of the chicken pieces jutting from the bun I first tasted the fried chicken. It was perfectly fried, but I yearned for a little more seasoning on the coating. That desire for more seasoning was more than satisfied as I worked my way through the combination. The slaw was delicious, adding more crunch to the sandwich and the Cajun aioli was nicely spiced. The sweet pickles were sweet-spicy and the Brioche was a great complement to the ingredients. The sandwich was a great balance of spicy, sweet, crunchy, creamy and buttery. I highly recommend the Southern Sammy.
The Korean Cheesesteak was served on a traditional long roll and included Bulgogi, caramelized onions, melted white American cheese and Sriracha mayo. It was served open-faced and my initial thought was that if the taste was as bold as the visual appeal, it would be a great sandwich. Care needs to be taken to slowly close the roll prior to the first bite. It also offered an enormous boldness of flavors. Unfortunately, the beef marinade was a little overwhelming, much too much sauce, and then the spiciness of the Sriracha mayo kicked in. As much as the melted American cheese tried to balance the spicy-teriyaki, it could not. Likewise, the slivers of scallion that topped the sandwich added more pungency. I kept looking for the caramelized onions for some sweetness, but they were not present in my sandwich, a little growing pains mis-cue during assembly. Adjustment to the marinade could drastically improve this sandwich’s balance.
After my visit I reached out to Sam and Maycie and they were excited about the chicken and disappointed in the cheesesteak and asked me to return. There was great flavor coming out of that truck and on my second visit I enjoyed two new items from the menu plus a cheesesteak 2.0.
The Bangkok Fish Tacos included beer battered Mahi Mahi, coconut, peanut slaw, pickled Thai chile, and a red curry aioli. The thick pieces of fish were lightly coated to give just a hint of crunch while maintaining a juicy and soft interior. The flavors were enhanced by the red curry aioli, which added a little heat and the coconut and peanut slaw added some texture. The pickled Thai chilies added even more complementing flavors and left a nice amount of heat behind with each bite. It was a fabulous taco in both flavor and balance.
I was curious how they would blend a vegetarian option onto the menu with their bold creativity and the VLT quickly answered my question. Served on toasted rye bread, the VLT combined a lightly coated and fried green tomato, with smoked and fried wild mushrooms, arugula and a schmear of sun dried tomato aioli. The lightly coated tomato slice was a great canvas for the other ingredients. The mushrooms offered tremendous flavor, but were just a touch burnt on the edges, and the arugula and sun dried tomato aioli were perfect to brighten the dish and add some spicy notes from the peppery arugula. This is a vegetarian option that even a carnivore like me would order again.
They insisted I try their revised Korean Cheesesteak and I am glad I did. The marinade was complementing the beef, which was now the centerpiece of the sandwich and the inclusion of the two-hour caramelized onions added a wonderful sweetness. In addition, the melted American cheese and the Sriracha aioli were lessened and were in the background to add the Korean spiciness and umami to the sandwich. All of these changes created a superb cheesesteak.
Overall, Stamford has a new, and delicious, option with Nosh Hound. I really liked the fried chicken, it was delicious, the tacos were outstanding, a killer vegetarian sandwich and the revised cheesesteak that combines flavors from around the world. After two visits, Sam and Maycie can definitely combine bold flavors into delicious sandwiches. As they balance the meat and the sauce ratio, this will easily become one of the best trucks in the area and a must go-to. Check their facebook, twitter and website for their locations.
The author was compensated for this review; the meal on the second visit was provided without charge. The opinions contained herein are solely those of the author.
The newest addition to the Springdale-Glenbrook neighborhood is Tavern 489, located at 489 Glenbrook Avenue. A stone’s throw from the Glenbrook train stop, the restaurant sits in the space that originally housed the Moosehead Bar decades ago (thank you “Hey Stamford”) and shares the building with the newly relocated and reopened Tawa (reviewed here). The restaurant is the brainchild of owners Eric Monte and Partner/ Executive Chef Regis Saget. Stamford residents also know Monte as the the owner of The Fez downtown, which brought Moroccan cuisine to center stage.
The first was a Cold Tomato soup. The chunky texture was “gazpacho style” and accentuated the sweetness of tomatoes, offset with just a touch of pungency from some onions and a touch of vinegar. This rendition was delightfully refreshing.
I also enjoyed the Venison Meatballs. They were served in a “bone-canoe” and were firm in texture while maintaining a moist interior. The venison absorbed a good amount of smokiness and were complemented by a thin glaze of a red wine green peppercorn sauce. The meatballs were served with simple fingerling potatoes that complemented the venison with a little earthiness.
The third appetizer was the Taunton bay fried oysters. They were coated in a thick seasoned corn meal and deep fried to a golden brown. They were paired with a lemon tamarind tomato curry sauce to bring a little sweetness to the dish. The crust was a little tick, detracting a bit from the sweet oysters.
The next course was a trio of hamburgers, two beef and the third was bison. The bison was served with lettuce, tomato, shallots, melted Burrata. The bison was rich and expertly prepared to medium-rare. The shallots were a good addition but I was not as fond of the inclusion of the Burrata.
The last burger was the Blackened angus burger, served with lettuce, tomato, and topped with melted Bleu cheese. Similar to the pesto, the Bleu cheese elevated the mildness of the meat. All of the burgers were served with home-made fries that were very good.
The table next shared the Tomahawk Steak, which the menu describes as 36 ounces. The wood platter was covered with the pre-sliced steak was accompanied with bowls of red potatoes, mixed greens, and broccoli rabe, a few grilled shallots, prosciutto wrapped asparagus and three sauces, a porcini, a green pepper and a poutine. The meat was served rare and was simply and properly seasoned. It was very tender and slightly juicy, but did have a fair amount of fat. The sauces were excellent and increased the profile of the steak. My favorite of the sauces was the poutine which added a wonderful level of earthiness to the steak. The potatoes and broccoli rabe were simply prepared and delicious, but the asparagus were a little salty from the prosciutto.
Jfood Eats 