No Reservation, No Problem. We’ve got your Valentine’s Weekend Covered Woodstock!

Valentine’s & President’s Day Weekend at Truck & Tap Woodstock

DominVDay

Valentine’s Weekend Food Truck
Saturday 2/13 Tasting Maine
Sunday 2/14 Dominic’s NY Pizza
Monday 2/15 The Pickle

Dominic’s NY Pizza for Valentine’s Day

No reservation, no problem!  Dominic and family have got you covered! Heart shaped pizzas, wood fired chicken parmesan, & his famous cannolis!

We’ll also be pouring some limited release beers for your meal or dessert including:

  • Second Self Bleeding Heart – Red Velvet Cake Amber Ale
  • Ommegang Rosetta Kriek – Sour Cherry Ale
  • Founders Rübæus NITRO – Raspberry Ale
  • Red Hare Saison Rouge – Cranberry Saison

New Truck Profile: The Pickle

Pickle

MONDAY – join us in welcoming the latest truck in the T&T stable: The Pickle! Don’t let the name fool you, this isn’t a gourmet pickle truck, this is Atlanta’s original gourmet food truck!

The Pickle serves up a delicious mix of tex-mex, southern and bayou specialties. Chicken & Green Chile Quesadillas, Fish Tacos and Etouffée are all crowd favorites.

Check out the full menu here!

South of the Border

  • Grilled Chicken & Green Chile Quesadilla
  • Sauteed Spinach & Black Bean Quesadilla
    served with lettuce, sour cream & smoked tomato salsa
  • Crispy Fish Taco
    beer battered cod, lettuce, cheddar & smoked tomato salsa

On the Bayou

  • Cajun Chicken Eggrolls
  • Crawfish, Chicken & Andouille Sausage Etouffee over Rice
  • Black Beans & White Rice
  • Black Beans, Rice & Sausage

Sandwiches

  • Crab Cake Sandwich
    lettuce, sliced tomato & smoked tomato remoulade
  • BBQ Pork Sandwich with sweet pickles

On the Bayou

  • Chocolate Chip Cookie
  • Walnut Fudge Brownie

Food Truck Feature: Field Dog Kitchen

Field Dog Kitchen

This Monday we’re launching Field Dog Kitchen, a brand new food truck stationed out of our partner culinary facility PREP.

Field Dog Kitchen is the latest project from acclaimed southern chef Kent Graham. A Chef, a farmer, a huntsman; Kent introduces diversity to classic southern offerings. With a heavy concentration on locally sourced and crafted foods, he uses naturally raised or grown ingredients to highlight the cornerstone of his culinary philosophy – “Keep it local; Keep it fresh; Keep it simple.”

Check out the menu he’s prepared for us for us for his debut this Monday January 18th.

Our mouths are watering over sweet tea brined fried chicken and shrimp & grits. Plus we hear his burger and fries will blow your mind.

Field Dog Kitchen