You can't exactly serve farm-to-table food when there's no table involved, so the new Flatiron Truck, which joined the masses of L.A. food trucks on March 5th, has dubbed their cuisine “farm-to-street.”

The latest endeavor from Chef Timothy Mark Abell, who's worked at Hungry Cat, Joe's, Water Grill and Wilshire, the Flatiron Truck uses a rotating menu based on what's fresh from the farmer's market.

Specials change daily — some they've featured so far include roasted asparagus, wild boar bacon and local duck eggs — but there are permanent menu items as well including Tuna Collar on Toast, the Pork Burger with bacon tomato jam, the Flatiron Steak with roasted crispy potatoes, and the Farmer's Market Salad, which incorporates local farmer's market greens, sustainable seafood and fresh meats. We're most intrigued by the Donut Holes with spiced crème fraiche.

Dishes run between $3-$12, and Abell credits his ability to keep those prices low to the relationships he's developed with local farmers. (Not sure if he's roping the $12 items into that group of cheap eats, but we'll go with it.)

As for specials up this week, look for grilled chorizo with peas and carrots, oxtail “Banh Mi,” challah French toast with maple bacon butter and for St. Patrick's Day, corned beef, cabbage and hash “burrito.”

Follow the truck on Twitter @Flatirontruck.

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