belle | WNY Food Trucks https://wnyfoodtrucks.com Wed, 18 Jun 2025 17:38:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wnyfoodtrucks.com/wp-content/uploads/2016/12/cropped-WNYfoodtruckslogo_green-32x32.png belle | WNY Food Trucks https://wnyfoodtrucks.com 32 32 Red Hook Lobster Pound https://wnyfoodtrucks.com/red-hook-lobster-pound/ Wed, 18 Jun 2025 17:38:56 +0000 https://wnyfoodtrucks.com/?p=8958 Contact: Call View Menu View Location About

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Red Hook Lobster Pound

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About Red Hook Lobster Pound

Red Hook Lobster Pound was born at a kitchen table in Red Hook, Brooklyn during the 2008 recession, the brainchild of Ralph Gorham and Susan Povich. The idea struck as they sat enjoying fresh lobsters they had just brought back from a friend in Portland, Maine. In the midst of their lobster-induced bliss, Ralph turned to Susan with a wild suggestion: “Let’s open a Lobster Pound!”

Red Hook was a fitting choice for their venture. Not only did the couple already own an empty storefront on Van Brunt Street, but the neighborhood itself echoed the coastal charm of Maine’s lobstering towns. Perched on the waterfront and home to a tight-knit community of fiercely independent, do-it-yourself locals, Red Hook had a spirit of resilience and self-reliance—shaped in part by its geographic isolation from the rest of Brooklyn, thanks to the BQE.

The post Red Hook Lobster Pound first appeared on WNY Food Trucks.]]> Birria Landia https://wnyfoodtrucks.com/birria-landia/ Wed, 18 Jun 2025 16:39:37 +0000 https://wnyfoodtrucks.com/?p=8948 Contact: Call View Menu View Location About

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Birria Landia

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About Birria Landia

Birria-Landia Food Truck first rolled onto the streets in the fall of 2019, making its debut in the lively neighborhood of Jackson Heights, Queens. Founded by brothers José and Jesús Moreno, natives of the small town of Coatzingo in Puebla, Mexico, the truck is a testament to their deep-rooted culinary passion and expertise. With backgrounds in American and Italian cuisine—shaped by years of experience in esteemed New York kitchens like Lupa, Parm, and Del Posto—the Morenos bring a distinctive flair to their menu. In 2013, José helped launch Eataly in Chicago and later led its expansion to Los Angeles. It was in L.A. that he fell in love with Tijuana-style birria de res, a rich, slow-cooked beef dish marinated in a complex adobo. At Birria-Landia, this mouthwatering birria—made from brisket, shank, and top round—is cooked for five hours daily to achieve its tender, flavorful perfection. Each taco is meant to be dipped into the savory birria broth, or consomé, adding an irresistible depth to every bite.

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