Introducing a new rolling venture that's exactly what it sounds like, yet not at all what it sounds like: The Munch Box, a "farm-to-truck" operation co-run by a Mercury, W, and NOLA kitchen vet, and a corporate type who also once played the tuba at Carnegie Hall, built by the industrialist/pop artist behind the 1890 hit "Method of Modern Steel Production". The truck's following The Mercury's technical-envelope-pushing tradition to provide eats "you could've gotten at a restaurant", namely:
Sous Vide Sammies/Pies: They start by searing chicken and grass-fed Wagyu brisket to give it a roasted flavor, then seal it up sans air and painstakingly cook it in a water bath kept within a tenth of the right degree to maintain perfect flavor/tenderness. The chicken makes its way into pot pies with red potatoes, thyme bechamel, and a butter crust, while the brisket gets Empire Bakery bread with Dijon aioli and onion jam, even tastier than a Space Jam knockoff starring Shrek and Mark Eaton.
Sliders y Mas: Seared pork belly's tossed in daily made steamed buns along with pickle, cucumber, and hoisin sauce. Round your meal/self out by housing French fries made w/ fried chicken skin-infused salt, a ham-laden white bean soup w/ cheddar corn bread, or a TX blueberry-filled, cane sugar-crusted vanilla bean creme brulee -- stuffed as you are, you'll say "I can't go for that", but you'll cave, because man, you are an eater.