Vizzi Truck: French Technique with Pacific Flair

French Technique with Pacific Flair

Launched in early 2010, Vizzi Truck's menu was said to have was been "inspired and crafted by taking French cooking techniques… mixing it with coastal flavors from around the globe, and finishing each bite with subtle Pacific flair." Those "coastal flavors" from around the globe show up on chef David Fuñe’s truck menu in the form of bacon-Brie grilled cheese with arugula and caramelized onions, and organic chickpea sliders or maple-braised Wagyu beef with chimichurri crème fraîche on sweet Hawaiian bread. Confused? Relax. Apparently, it doesn’t all have to make sense. Food also isn’t the truck’s only raison d’être — their other goal is to introduce customers to "the sights and sounds of undiscovered talent." The truck is equipped to showcase independent musicians and short film clips from up-and-coming producers and directors — Vizzi’s attempt to "sync adjacent neighborhoods in hopes we can all flourish as one."

Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.

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