Food Truck of the Month: rocket

Their truck is an understated white rig with black lettering on the side that reads “fine street food.” And indeed, that is what owners Patricia Natter and Joe Meneguzzo provide at rocket, one of several food trucks in the greater Providence area that is turning food from a truck into a genuine culinary experience.

Natter and Meneguzzo operate their business year-round, which is how I found myself on a sunny January afternoon enjoying a burger named the Parisienne on a bench in Kennedy Plaza. Made from 100% natural black angus beef, the Parisienne features caramelized onions, gruyere cheese and roasted garlic aioli. It was perfectly cooked and very juicy, evidenced by the small puddle left in my heavy-duty foil packet. In terms of flavor, the entire combination of ingredients makes the Parisienne a stand-out item, but the roasted garlic aioli makes it special and different from other burgers. Although the line at the truck grew quickly with passers-by, there was nothing pedestrian about my lunch. Along with my burger, I ordered a side of mac ‘n cheese, made from Vermont sharp cheddar, butter and whole milk. It was so good that after I devoured my first portion, I went back to the truck for another, only to find that they had sold out. I felt a genuine pang of disappointment, which I washed down with a sip of root beer.

Rocket is well-known for its burgers, and now that I’ve had one, I know why. One look at the menu would entice just about anyone. Add-ons include sweet relish, rocket sauce, dill pickles, jalapeno relish, coffee barbeque sauce, and, of course, the roasted garlic aioli. When I interviewed Natter, I found out that these are rocket’s own homemade recipes invented by Meneguzzo. But there are other items on the menu as well, including all-beef, locally made hot dogs, which are named after Star Wars characters. The Han Solo features grilled sauerkraut and spicy mustard, while the Princess Leia boasts rocket-made jalapeno relish, spicy mustard and raw onion. There are also a number of sandwiches, two vegetarian burgers and a dessert named Deep Space Chocolate Pudding. All of this awesome food comes out of a truck. Not a gourmet kitchen in an overpriced fancy restaurant, but an unobtrusive little truck manned by two people. Rocket is small business ownership at its best.

I asked Natter about the rewards and challenges of food-truck ownership. Given that Natter and Meneguzzo are clearly passionate about their business and that they are “not in business to squeeze out every dollar” but rather “to bring something great to people,” I wasn’t surprised when she told me that one of the greatest rewards is relationship-building. “The way of the future is a more local economy,” Natter told me with the calm certainty of someone who knows what she’s taking about. “We know our soda guy [from Yacht Club Sodas] and the farmer who supplies our meats.” In fact, rocket’s ingredients are “locally sourced whenever possible.” She also reminded me that a meal at a food truck consists of a one-on-one experience between the person serving the food and the customer, and that this is one of the parts she especially enjoys. In fact, the customer service is excellent. The line moves fast, and Natter greets you with a welcoming smile that makes you understand that your business is appreciated. Regarding the challenges of food truck ownership, Natter said that not only must the kitchen equipment be in excellent working order, but also — duh! —  the truck has to be in tip-top shape. Breaking down on the side of the road somewhere would be a catastrophe of epic proportion when your business is a kitchen on wheels. Therefore, maintaining equipment – both culinary and mechanical – is essential to rocket’s daily operation.

Rocket has been in business since 2010. Natter and Meneguzzo started out in Connecticut but moved to Providence in 2012 because it was “the one city that seemed to have promise for food trucks” thanks to its unique culinary vibe. Five-and-a-half years later, Natter and Meneguzzo are still going strong. Personally, I think their secret ingredients are passion and dedication. The food is delicious, and the owners have spent time on the details: My lunch came in a strong paper bag with a sturdy fork for the mac ‘n cheese (not one of those cheap wimpy things that break in half on the first bite) and ample napkins. The burger was expertly wrapped in foil that kept its delicious juices from leaking all over the place. Natter and Meneguzzo’s goal is to provide their customers with healthy food at a reasonable cost. I think they’re doing just that – with a commendable combination of grit and style.

To learn more about rocket, visit rocketstreetfood.com. To see the current locations of rocket and other local food trucks, visit motifri.com/food-truck-locator, brought to you by FoodTrucksIn!