Denverites don't let a little cold stop them from doing anything, unless it's operating heavy machinery, as directed by their bottle of Robitussin (Denverites are mad responsible). But Denverites definitely don't let winter weather stop them from doing anything, as evidenced by the big-time moves of MaxLunch.
Essentially telling the approaching winter chill to suck it, the much-loved food truck is ingeniously turning itself into a not-food truck by opening a year-round LoDo outpost inside a tiny grab-n-go commissary, and offering an expanded menu. New, noontime sandwiches include a sliced meatball on a 7” baguette from Trompeau Bakery that uses local Polidori meats (and is topped with fresh mozz/ Giardiniera peppers), and a roast beef joint with sharp cheddar/ vine-ripe tomatoes/ horseradish mayo; plus there's a new, morning-time breakfast burrito, but not a new, mourning-time breakfast burrito, because that might seem insensitive. Old faves include a grilled portobello burger with roasted garlic goat cheese, a house salad with roasted turkey/ Black Forest ham/ tomato/ peppercorn ranch, and another with salami/ aged provolone/ Giardiniera peppers called the Italian CHOP-CHOP, which they'd absolutely love for you to order by obnoxiously clapping and shouting "chop chop!". Try it!
There's also liquid goodness in the form of espresso, cappuccino, chai, and spiced cider, or for something more substantial, a jalapeno-heavy, Yucatan-style chicken soup, which Denverites will eat, but definitely not because they're sick.
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