It's the food version of crowdsourcing: Stand in line at a food truck, debate out loud about what to eat, and something like group hysteria swells through the line. And if you're at the Great Balls on Tires truck, a pun-filled, ball-o-riffic madness starts to roll off tongues faster than you can say “Meat me at the ball.”
With a menu loaded with Ballafel (chick pea croquettes), the IncrediBall (Kobe beef with smoked bacon) and Ciao Balla (veal and pork meatballs in pancetta marinara on brioche), the pun potential grows exponentially.
'They need to have a Samp-baller menu–a tasting menu,” says Sawyer Hartman, an actor and G-BOT patron as he dishes with lunch partner, Chris Wayne, a photographer. “You could have a crab cake ball, dude,” says Hartman. “Or how about a mac'n'cheese ball?”
“Dessert ball! A chocolate souffle ball, a cheesecake ball, a tiramisu ball. Kim Kardashian balls — with two, really thick buns. I tell you, I could come up with new balls for days. I'm going to get a business card that says 'Ball Development.' ”
The ball theme is starting to look like a stroke of marketing genius; it may be the next skewer, the next spoon-size serving, the next cupcake. Already, the G-BOT team welcomes “guest ballers” who contribute, includiing the latest, The Gorbals chef Ilan Hall, who offered his bacon-wrapped matzoh ball (not so ball-o-riffic, actually).
Truck co-owner Clint Peralta and chef Michael David are busy experimenting, especially with themed balls that they tend to develop for special events and collaborations. Next up? You may see G-BOT making Balligator and BoarBalls, contributing their meatballs to a pizzeria, sponsoring a dodge-ball team, or taking the day off to celebrate Balloween. These guys are, um, really having a ball.