Cart For A Cause: Gourmet Meals-On-Wheels Truck Rolls Out

Nobu Matsuhisa and Alex Becker will kick off the Cart For A Cause launch on March 23.
Nobu Matsuhisa and Alex Becker will kick off the Cart For A Cause launch on March 23.
Cart For A Cause

You may not be able to waltz into a fancy-pants restaurant like Nobu or La Cachette and order a gourmet meal, but soon you'll be able to sample the cooking of some of LA's finest chefs from the pick-up window of a food truck. This Tuesday, March 23rd, St. Vincent Meals on Wheels launches the ultimate gourmet food truck, Cart For A Cause (Twitter: @cartforacause). And it'll let you do a good deed while eating like a king.

Every Tuesday through November (and possibly the end of the year), Cart For A Cause will sell a $10 lunch-and-drink combo created by a different chef, some of whom are developing items specifically for the truck. Confirmed Cart For A Cause chefs include: Alex Becker (Nobu West Hollywood), Susan Feniger (Street), David Myers and Dong Choi (Comme Ça), Vinny Dotolo and Jon Shook (Animal), Josef Centeno (Lazy Ox Canteen), Eric Greenspan (The Foundry), Jean Francois Meteigner (La Cachette Bistro), Nicholas Peter (Little Door) and Sal Marino (Il Grano). $6.50 of every meal goes directly to St. Vincent Meals On Wheels. Incidentally, that's what it costs to the organization to feed one person for a day.

Cart For A Cause: Gourmet Meals-On-Wheels Truck Rolls Out
Cart For A Cause

For the first two weeks (March 23 and 30), Nobu Matsuhisa and executive chef of Nobu West Hollywood, Alex Becker, will serve three different lunch options. In most cases, chefs will prepare the food at their restaurants in the morning, and the truck will pick it up before rolling out. But you may find some chefs working on the truck.

For this Tuesday's launch at UTA, Becker will be manning the counter of the fully equipped Road Stoves truck. From 12:30 p.m. to 2:30 p.m., you'll find the truck behind the UTA building (9650 Wilshire Blvd., Beverly Hills) in the valet turnaround. The following weeks, it'll travel to various locations around Los Angeles.

Be forewarned: It's first come, first served. No à la carte ordering. Bonus: All food is served on eco-friendly serving ware provided by Repurpose Now. More details to come regarding menus and additional chefs.


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