Last Tuesday, it was either a Los Angeles traffic miracle (or divine intervention) that allowed me to reach the Pacific Design Center in time to snag the very last fried chicken sandwich from Cart For A Cause. The charitable truck parks for two precious hours each Tuesday, allowing high-profile chefs to help raise money for St. Vincent Meals on Wheels, which feeds an astonishing 4700 homebound Angelenos per day, on average. During my visit, it was Animal chef-owners Jon Shook and Vinny Dotolo who generously donated their time and food.
The recent subjects of Dana Goodyear’s New Yorker profile prepared Fried Chicken Sandwiches ($10), seasoning boneless breasts with buttermilk and Cayenne, to name just two flavor boosters. A coating of egg-washed breadcrumbs and submersion in scalding peanut oil led to a crisp crust and locked in the bird’s juices. Up top, they piled on sweet, tangy and crunchy bread & butter pickle slaw. With a soft burger bun and a spicy kick from Red Rooster aioli (which I’m guessing means Sriracha), this was a great sandwich. As always, Shook and Dotolo allowed no modifications, not that anybody was asking for any. The bargain plate lunch also included sweet salt-dusted corn, a complimentary soft drink (in my case, POM pomegranate white tea). They even included a bagged cookie, but I was too distracted by the fried chicken sandwich to grab one.
Before the fall, look for chefs Eric Greenspan (The Foundry on Melrose), Josef Centeno (Lazy Ox Canteen), Sal Marino (Il Grano) and several other TBD chefs on the Cart For A Cause truck. To track the truck, FOLLOW THE CAUSE ON TWITTER.