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Roux? Matt's Truck

Anyone been? I've got mixed feelings since the Buckaroo was 86'd from this space.

Also, I had a disappointing experience with Matt's truck at Chuck's Hop Shop on Friday--preps were quite small, pre-dished, and cold. And pricey, considering all of the above.

Aloha,
Kaleo

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  1. Predished and cold? Was it a different menu? Were you expected to take the shrimp and grits (or whatever) home and microwave it?

    2 Replies
    1. re: christy319

      Hi, Christy:

      I had the jambalaya, Wahine had the gumbo. Both dishes were INSTANTLY handed over in undersized plastic tubs--there wasn't even enough time to spoon the preps into the tubs. We took them inside Chuck's to eat--total elapsed time from order to first bite, maybe 90 seconds.

      The food wasn't refrigerator cold, but it was cold enough that we skipped eating it there; we took it home after drinking a couple pints. Microwaved it later, but it was just OK.

      After all the buzz about this truck, we were sorely disappointed. Especially since we went hungry to Chuck's, expecting to have something to eat.

      Aloha,
      Kaleo

      1. re: kaleokahu

        That's a shame. Let's hope it was an anomoly and there was a good reason for it. I've always had to wait for my food (shrimp and grits or po'boy) and it was definitely made to order.

    2. I have had extremely good food from Matt's truck....and less good, especially as of more recently.

      I went to the soft opening of Roux, so take it with a grain of salt. I found the Mac n' Cheese and the pig ears to be of instant classic level. The fried gizzards and shrimp and grits (quite different than the version on the truck), and brussels were decent, and one only hopes they pulled the terrible gnocchi dish prior to officially opening.

      Overall, it serves good renditions of food you can't otherwise find around here and a few really great dishes. I will definitely be back--the drinks were also terrific. Mikey (the chef) is a smart guy, and my guess is the subpar dishes will be weeded out quickly.

      1. I visit the truck for lunch on Tuesday's at the SBUX HQ and I have never had a "cold" dish there (temperature and spice-wise). Just today I had their $5 portion of shrimp and grits - which was divine. The heat level in the sauce is up there, but not overwhelming; and the grits are the creamiest I've ever tasted. I've also had both the shrimp and oyster po'boys, which at $10 each are a bit pricey, but well constructed and worth it. (After all this is Seattle, home of the $12 sandwich. Anyone been to Homegrown lately?). Their beignets are also wonderful, if you don't mind wearing a coat of confectioners sugar as you greedily wolf them down (as I do).

        I've been less impressed with other menu items, such as the muffuletta (so-so) and the pecan pie (bland).

        The truck used to offer Saturday lunch service in the Interbay area, but it looks like they have discontinued that in lieu of the new restaurant. If you are able to scout them out for lunch, I recommend you give them another try. Definitely order the shrimp and grits as that item is not available at the restaurant.

        (In reference to my user name, I am not related to or paid to professionally endorse this establishment).

        12 Replies
        1. re: LemonyRoux

          They had shrimp and grits at Roux when I was there. It was a slightly different version, and frankly, I think I liked the truck version better.

          1. re: LemonyRoux

            Hi, LR:

            Oh, I'll try them again. And on your rec, it'll be the shrimp and grits. But this was a bush-league error that bespeaks of laziness or apathy.

            So far IME/O, Toulouse Petite rules NOLA cuisine here. If Matt's beignets are as good as TP's, I'll be back for those, too.

            Aloha,
            Kaleo

            1. re: kaleokahu

              What do you think of Jemil's truck? I've only tried their poboys, but i found them pretty spot-on.

              As far as non-fried stuff goes, I eventually started cooking it myself, figuring I could do a better job at home. I'd put my etouffee up against anyone in Seattle at this point. All it really takes is a willingness to make stock with your crawfish or shrimp shells. Once you cross that bridge, you're most of the way home.

              1. re: terrier

                Hi, terrier:

                I haven't tried Jemil's yet. What do *you* think?

                Aloha,
                Kaleo

                1. re: kaleokahu

                  I like Jemil's fried okra a lot.

                  1. re: kaleokahu

                    Based on the fried shrimp poboy I had there, I'd call it worth a try. (Unfortunately, I no longer live in Seattle so it'll be a while before I get back to try anything else.)

                    Compared to Matt's, it's much more like the poboys I grew up with on the gulf coast - iceberg and tomato, pickles if you like 'em and sauce, each added separately to a fairly airy roll. Matt by contrast uses a denser, crustier roll and fancier dressing (by which I mean the salad not the sauce) that's pre-tossed to coat then added to the roll.

                    I don't mean to say I don't like Matt's poboys (I do, and I did enjoy his gumbo the last time I tried it - maybe a year ago), but Jemil's gets the nod on the poboys for familiarity to my tastes.

                    1. re: terrier

                      Where did you move to, terrier? I knew I hadn't seen around as much...

                      1. re: firecracker

                        I'm in the Netherlands, which unfortunately gets lumped into the "Europe" catch-all board here and doesn't have much of an active community.

                        I've had some fabulous Surinamese and Indonesian cooking so far but in general I'll take Seattle's restaurant scene any day.

                        1. re: terrier

                          Next time back seek Perche No "Indonesian Night" when Lily invades David's kitchen and goes hog wild Indonesian. Fun.

                          1. re: mrnelso

                            I like Matt's concept but prefer Jemil's food, especially when it comes to the non-po'boy items.

                            Terrier: have you tried the stroopwaffels? I've loved those when visiting the Netherlands.

                            Mr.nelso: when is Indo Night at Perce No? I'm intrigued.

                2. re: kaleokahu

                  Kaleo:

                  Have you tried these guys:

                  http://www.lebontonroule.com/

                  ...?

                  We have been there several times (although some time has passed since my last visit) and we think they knock out some very respectable renditions of Louisiana fare. I would likely be a regular if I lived close to Ballard.

                  1. re: Gizmo56

                    Hi, Gizmo:

                    Yes, I have, thanks. They are pretty good. They pipe in local NOLA radio, too.

                    Aloha,
                    Kaleo

              2. Ate dinner there last week. Day 8 since their opening. Still some stumbles. But food (jambalaya, raddbit appetizer & apple salad) were very good. Bar was great. Owner checked in with us twice. Very promising, overall!

                1. I had dinner there last night. It was packed and we ended up eating at the bar, rather than waiting for a table or booth. There were three of us and we shared the pig ears, the gizzards, a crepinette which was a substitute for the tete de cochon (they were out of it), the rabbit saddle, the flat iron steak, the gator and pork bolognese, the brussels sprouts and the collard greens. For dessert we had the salted caramel soft ice cream. All were good but the standouts were the gizzards, the pig ears and the ice cream.