Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/532701
42 LOUISVILLE MAGAZINE 7.15 Pizza Wick's Tony Boombozz Impellizzeri's Bakery Plehn's Nord's Heitzman Bagels Nancy's Bagel Grounds Panera Bruegger's Ice Cream Comfy Cow Graeter's Homemade Ice Cream & Pie Kitchen Food Truck Longshot Lobsta Traveling Kitchen Holy Molé Bar Commonwealth Tap Back Door Play Bourbon Brand Maker's Mark Woodford Reserve Four Roses Beer Brewer BBC Against the Grain Apocalypse Bookstore Carmichael's Barnes & Noble Half Price Books Department Store Macy's Von Maur Kohl's Florist Nanz & Kraft Country Squire Colonial Designs PEOPLE'S CHOICE Photo by Aaron Kingsbury Best Food Truck Longshot Lobsa It's a hot Thursday in late May, and the big red Longshot Lobsta truck, with its anthro- pomorphic lobster logo, sits across from the University of Louisville outpatient center on East Chestnut Street downtown. The sky works like a blanket, keeps the humidity low and choking. Heat flls the cramped truck, but owners Phil Goldsborough and Rick Torres don't complain. The little yellow duck-shaped timer goes off, and Torres (a local restaurant scene veteran) stirs a massive pot of bisque while Goldsborough (who used to own the now- closed Longshot's Tavern in Clifton) takes an order. "What we were smart about is that we kept it simple and fast. We look at some of the other [food trucks], and people are standing and waiting 20 minutes," Torres says, stepping between the big freezer and the stovetop. They mix mayonnaise and celery with the lobster meat, which they buy from Bluefn Seafoods in Butchertown for about $20 a pound. "Like making tuna salad," Torres says. They garnish with green onion and lemon, grab a biscuit and a cup of soup or chowder. Takes seconds. Costs $12. Tuesdays, Longshot Lobsta hits the water- front, near Humana. Wednesdays, the East End. They post up throughout town each Tuesday through Friday and save Sundays for the Highlands. They're off Saturdays, unless they work festivals. Business is good at Forecastle. "In three days, we could make what we do in a month," Goldsborough says. So, why lobster? They got the idea from a food truck at Monmouth Park Racetrack in New Jersey. Goldsborough didn't even know what lobster rolls were, but he liked the process. "All they were doing was just selling one kind of roll," he says. "The only question they had for you was, 'How many?'" — DJ PEOPLE'S CHOICE