You guys. Seriously. I was SO close to calling this something like “Famous Nater’s: A ChattaHONGRY Love Story.” You have no idea.
The food truck landscape in the Chattanooga area is ever-expanding and it’s exciting to see all of the new things that are happening with it, but when given options of local food trucks, I honestly have a hard time prying myself away from Famous Nater’s. This is my go-to. And I’ll tell you why.
Nathan Flynt is a man after my own heart. He’s also pretty much the top dog of the Chatt food truck scene. He’s the vet. This is the guy other people go to to learn the ropes when they’re starting up a truck. When I eat this man’s food, not only do I enjoy it (duh), but I think.. this must be the type of stuff that, say, an Iron Chef (or some other similarly awesome chef) would make for themselves at home if they just had a random hankering for a sandwich. Nate is like a little culinary mad scientist, putting gourmet (and you won’t see me use that word often because it’s overused/misused to the point that it loses its meaning, so I try to refrain, but it’s totally applicable here) twists on the most common of American fare: the sandwich. Furthermore, you may notice that the truck itself boasts “Truck-Made Everything,” which gives you an idea of the emphasis on making things fresh and using local, natural ingredients.
The tricky thing here is telling you about the food because the menu changes every week. Some things you’ll see a bit more frequently, like the barbecue pork sandwich or the Midnight In Saigon (braised pork, ponzu sauce, and a carrot and cilantro salad on a Niedlov’s bun). This whole concept is awesome because it keeps the selection fresh, so you can eat here a lot without getting bored (which I really appreciate). On the flip side, however, try not to get too attached to a particular sammy because it might be a while before you see it again (unless maybe you just ask Nate nicely or something). One of my all-time favorites was the first one I ever had, which featured pork, cream cheese, and pepper jelly on a Niedlov’s (supplier of all Nate’s breads) bun. Another recent favorite I’d like to see come back around was the Bulls On Parade, a buffalo chicken sandwich with a celery salad and blue cheese foam on a Niedlov’s bun. You can also always add a bag of Dirty All-Natural Potato Chips for a buck and various beverages, such as fruity frescas (watermelon mint was a recent one) or fruit punch (a sweetened combo of lime, lemon, orange, and beet juice). You’ll also usually get a few yummy pickled veggies (mostly cucumbers and/or carrots) on the side.
Check out the Famous Nater’s site for weekly schedules and menus. They are usually up by Tuesday or Wednesday. Lately, you can find Nater’s pretty regularly at Center Park, serving lunch 11-2, Wednesday through Friday, or at the Chattanooga Market on Sundays, 11-4. Also, Nater’s just recently celebrated a two-year anniversary with an awesome little event, offering folks free sandwiches, chips, fruit punch, and beer. Nate has also helped to organize an upcoming event at Center Park (Pickin’ In The Park), which takes place this coming Thursday, 7/18/13, 5-10. I highly recommend stopping in if you can. Good food and good music makes a pretty sweet combo.
Go get yourself an FN scrumptious sandwich, HONGRY babies.