Stitch keeps his nose to the ground, constantly sniffing out new leads for us to explore. This week, his fine-tuned olfactory skill takes us to Mark’s the Spot, a retro-style, American diner-esque slow fine food truck in one of California’s most coveted and beautiful cities, the town of Napa. While debates about a monthly mobile food festival in Wine Country still blaze on, Mark Raymond’s, Mark’s the Spot food truck continues to bring its hand-made, organic (mostly), locally sourced fine foods to the hungry citizens of this quiet, little gem of a city that’s earned its pedigree in wine and dining the world over.
Mark Raymond brings his slow food, served fast to Napa, CA in his Mark's the Spot food truck.
Slow Food is a concept, and a lifestyle. Chef / Owner, Mark Raymond's, Mark's the Spot is committed to community and the environment.
In his rendition of a traditional American diner cheeseburger, Mark's the Spot offers a 1/4 lb Cheddar Cheeseburger, made with a Niman Ranch beef patty, grilled and fresh onions, cheddar cheese, a spicy aioli, lettuce and homemade slaw. Mark's Mac 'n' Cheese, made with four cheeses, and topped with breadcrumbs is the perfect accompaniment for an all-American, gourmet lunch that's as good for your soul as it is for your stomach. Niman Ranch grows all natural, humanely raised, antibiotic and hormone-free meats on sustainable U.S. farms and ranches.
The Oooh Girl Chicken Sandwich at Mark's the Spot could stand the test of even the most discerning Southerner's palate, made with buttermilk fried organic chicken thigh, a pepper aioli and slaw on a fresh, slightly toasted brioche bun. Not greasy, the chicken breast is incredibly juicy, yet very crispy on the outside. This chicken sandwich is beyond delicious, and an order of chili fries compliments it perfectly. Ultra mild, the homemade chili is neither overbearing, nor too sweet.
Mark Raymond's Bread Pudding at Mark's the Spot is sweet, moist, and decadent, made with brownie bits, caramel sauce and a soothing vanilla anglaise drizzle. Everything in this meal just comes together with this finish. My only disappointment was that Mark doesn't serve a fine espresso drink or Americano coffee to accompany this dessert. Mark has cooked all over the world in New Zealand, Australia, London, Spain and Sonoma. He also spent five years working in the wine industry, and has done everything from cellar work to national sales.
Bar none, Mark Raymond hits a home run with his Mark’s the Spot fine food truck. With the beautiful, serene surroundings in Wine Country, Mark’s the Spot is a taste of nostalgic, fine American cuisine, fused with modern day, international gourmet twists. I’m looking forward to returning to try some of Mark’s locally famous sliders, organic seasonal soups and salads, or his What the Duck, Salmon Creek’s organic, free-range duck wings, done crispy confit, and smothered in a sweet and spicy plum sauce.
Overall Impression: 4.7 Plates
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