A Taste of the Southwest and the Feel of a Bygone Era at TRUCK in Bedford, NY

Nancy Allen Roper’s farm-to-table restaurant combines the flavors of New Mexico with the heart of a truck stop

TRUCK

391 Old Post Rd., Bedford, NY • 914.234.8900 • TruckRestaurant.com

Lunch: Tuesday-Friday 11:30 a.m. to 3:30 p.m. Dinner: Tuesday-Thursday 5:30 to 9:30 p.m., Friday & Saturday 5:30 to 10:30 p.m., Sunday 11:30 a.m. to 8 p.m.

TruckTRUCK is a delightful new restaurant in Bedford, New York, that brings a touch of the Southwest to the Northeast with its farm-to-table New Mexican fare. TRUCK’s atmosphere is casual and vintage, featuring old shiplap siding, reclaimed pecan floors and original antique wallpaper complementing mint green Formica tabletops and robin’s egg blue chairs. Part barn and part old-fashioned truck stop, this eatery romanticizes a look and feel reminiscent of simpler times. It takes its name, in part, from the restaurant’s location, which has been a rest stop for generations of travelers and truckers along busy Route 22.

TRUCK’s menu is inspired by the down-home cooking traditions of northern New Mexico, where the food is influenced by cowboy, Native American and Mexican cultures. This fare is near and dear to the heart of chef/owner Nancy Allen Roper, who grew up in New Mexico and began sharing her love for the Southwest nearly 20 years ago at her restaurant in Greenwich, Connecticut. TRUCK’s menu features tacos (try the “Macho Tacos” plate for a good sampling), enchiladas and signature salads, made with grass-fed beef, sustainably raised pork and organic vegetables straight from local farms whenever possible. The house margarita packs a punch and it’s no wonder they’ve named it “The Power Wagon.”

Natural Awakenings publisher Dana Boulanger calls TRUCK, “the perfect spot for an afternoon lunch or causal dinner out with friends and family.” Boulanger recommends the Posolo soup, featuring a savory blend of fresh vegetables, chicken, Monterey jack cheese and sliced avocado. “I was tempted to order a margarita after noticing the afternoon’s production of fresh squeezed limes and lemons for their signature margaritas, but that’s for another time,” Boulanger reports. “The fresh fish tacos also caught my eye, as did many other dishes, and I already have a plan to return next month for a birthday lunch.”