Ever get a craving for some good and wholesome Soul Food? Look no more! Check out Brown Shuga Soul Food on the web. You can visit their food truck at 9275 W. Chinden Blvd. in Garden City near Maple Grove. Or you can pre-order by emailing them at Brown Shuga Soul Food. You can also follow them on Facebook or Twitter. We have known Owner Yvonne Anderson-Thomas for some time now and she is a delightful person. And she makes some awesome food. Here are some of the menu items you can order. Be sure to follow the link above for more details.
1-2 Menu Items/day
Black Eyed Peas
Creamy Cole Slaw
Sweet Potato Pie
Red Velvet Cupcakes
Here is some information on Brown Shuga Soul Food originally posted in the Boise Weekly. Enjoy!
Because of their lack of parking or infrastructure requirements, food carts are perfect for urban areas. It’s strange, then, that some of Boise’s best are located not in its urban core but roadside in dilapidated fly-over neighborhoods.
But for Brown Shuga Soul Food, a longtime favorite at festivals, the truck’s permanent home between a car wash and a Wonderbread/Hostess store on Chinden Boulevard is homage as much as it is home. It’s the same spot where Boise’s late king of soul food, Chef Roland, started out.
Owner Yvonne Anderson-Thomas opted to start a cart to cut down on the start-up costs of opening another sit-down restaurant like A Piece of Cake, the restaurant she ran in Mountain Home before moving to Boise.
“I didn’t want to spend $300,000-$400,000 investing in a restaurant,” said Anderson-Thomas. “I’d already been doing catering. It was an easy transition.”
Underwhelming as the gravel lot may seem from the outside, Brown Shuga’s rotating menu makes up for it.
On a recent visit, the pulled pork expertly walked the fence between tender and soggy. It was piled high on a bun and slathered in a housemade sweet-tangy barbecue sauce flecked with crushed red pepper. Unlike most pulled pork sandwiches, it was served sans slaw, but the volume of the pork made up for it.
The sandwich’s one shortcoming was that the simple white–likely Wonder–bread bun disintegrated from the sauce and the juice. This is a sandwich you’ll want to eat with a fork.
On the side, I ordered a small cup of mac and cheese. Though there are sad souls out there who refer to Kraft macaroni and cheese as “the good stuff,” the real good stuff–the mouth-watering, comfort-giving variety–is baked as a casserole and made with real cheese. It’s barely recognizable as the same dish. Thankfully, Brown Shuga’s mac and cheese is thick and hearty, like a tomato-less lasagna.
Anderson-Thomas decided on a soul-food menu not only because the market on collard greens was wide open, but because it’s what she grew up with.
“This kind of comfort food was what we always had for Sunday dinner,” she said.
Though Anderson-Thomas started out just serving lunch, demand has been great enough that she’s extended her hours into the evening and plans to stay open through the winter.
“This is my full-time thing,” said Anderson-Thomas. “I’m in it 100 percent now. I’m going to be here every day.”
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