Growing Gastros: The purveyor of fine sausages gets a food truck

With the Atlantic Ocean right on our doorstep and seasonal produce always ready for the picking, Rhode Island is famous the world over for its culinary chops and imagination in the kitchen. But even within that singular landscape, Lil Rhody has developed a tantalizing subculture based around food trucks. One of the latest to hit the food truck scene is Gastros, even if their name is not new, having established their presence as a pop-up vendor of fine prepared meats and sausages almost five years ago. We caught-up with co-founder Owen Doyle, to get the latest on the only USDA certified mobile food company specializing in homemade charcuterie.

Amadeus Finlay (Motif): First, congratulations on the upgrade! What exciting new menu items and/or features can we expect?

Owen Doyle: Our heritage, quarter-pound hot dogs served in our gourmet brioche buns, are still the main event, but we have added some menu twists. First we have a fryer and do hand cut fries, chili cheese fries and breakfast fries with our chorizo, and a sunny-side-up egg. We do sides of Wagyu beef chili and a killer mac and cheese, and a vegan option: our three bean salad. We have a Richmond Ripper, which is a bacon-wrapped deep-fried hot dog with lettuce, tomatoes and herb mayo.

AF: Not to date the interview… but making a transition during a pandemic can’t have been easy. When was the decision made to upgrade, and how has COVID-19 affected that?

OD: We bought the trailer before COVID and was just going to add another unit to our company, but had to eliminate events and catered events until further notice.

AF: Let’s look into your ethos as a lover of food. What drives your passion, and how is that reflected in Gastros?

OD: We strive to have the best quality products. We believe that you should be eating high quality food, and we bring a unique twist to fill your belly and soul!

AF: For those who aren’t familiar, do you cater to people with food allergies? Celiac etc?

OD: Gastros can accommodate any allergies, dietary restrictions, and preferences. Just let us know!

AF: And finally… why sausages?

OD: My passion for charcuterie, same as my partners, Ben Ezickson and Travis Gervasio, started at an early age. We just put it into reality and haven’t lifted our heads since.