Yellow Belly is Dallas’ newest meal on wheels

by Terry Eddington of Food Truck Connection

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Yellow Belly features several manifestations of the yellow tomato.

DALLAS — Some ideas take longer to mature than others. Chef Jason Tolleson, Cordon Bleu grad and Four Seasons Resort/Austin vet, created a yellow tomato salsa to enter in a competition 10 years ago. The idea to create an entire menu based on a line of sauces made from yellow tomatoes stayed with him. Thanks to a partnership with friends Nathan Short and Matt Saunders, the Yellow Belly Food Truck was born.

Dallas Food Truckies, get ready for a totally new experience. The descriptions may sound familiar, but the look and taste is like nothing you’ve ever experienced before. I was the lucky and proud Customer #1 at the soft opening Sunday night, October 21, 2012, behind the Granada Theater. Kept the receipt to prove it.

The menu offers up a couple of sandwiches: The Yellow Submarine – meatballs with yellow marinara, smoked provolone & goat cheese on a toasted bolillo roll. The yellow marinara is slightly sweet and the goat cheese adds a touch of tangy that is surprising and entertaining. The Smoked Provolone melts to a gooey goodness. After this, you’ll never order a meatball marinara anywhere else.

The BLYT (Bacon, Lettuce, Yellow Tomato), is Yellow Belly’s version of a BLT: sourdough stuffed with fried yellow tomatoes, leaf lettuce and candied bacon. No personal testimonials or photos (yet) but the comments I heard from others is that it’s great.

If you prefer your meal without bread, go for the yellow-sauced pork wings called Flying Swine or the Beef Brisket Link topped with yellow belly barbeque sauce, pear/jalapeno slaw, and dried cranberries. We opted for the Flying Swine. Ooooohhh, roll your eyes back in your head tender, succulent pork on a short bone nesting in a bed of mixed greens. This is what a chicken wing wants to be when it grows up!

The menu is so intriguing, we lost control. Janice ordered the Yellow Belly Salad. As healthy as it sounds, Chef Jason combines mixed greens, goat cheese, almonds, and (of course) yellow tomatoes drizzled with a Yellow Tomato Vinaigrette and dried cranberries for a light and refreshing meal that comes with a little kick.

The sweet potato fries are unlike any I’ve ever had anywhere, anytime. Sliced thin and wide, they are tossed in lime zest, fresh garlic, herbs, and sea salt. The savory seasonings are a perfect complement to the sweetness of the fry. They’re served with Yellow Belly’s signature ketchup, which is yellow, of course. Yellow tomatoes are naturally sweeter than red tomatoes and just a hint of sweetness comes through along with something (I’m not the chef, I just like to eat) with a tiny little bite to it.

I’m rarely tempted by any drink offerings, preferring cold water or beer, but we had to try the YB Mocktails. The YB Iced Tea is fresh brewed and served with frozen tea ice cubes to keep it from getting watered down. There’s sweetened lemon syrup offered if you prefer your tea sweet. It was good, but the winner is the Cucumber Fojito. This is a carbonated, non-alcoholic Cucumber Mojito that is sensational. And, you can drink ‘em all night and never worry about a cop pulling you over.

Pricing ranges from $7 to $9.25 for entrees and $4.50 for sides but this food is truly gourmet. Top quality ingredients, unique recipes, and perfect preparation make it a good value.

[Disclaimer: These were the soft opening prices. Pricing is subject to change.]

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