Offroad Eats

Your guide to Houston's food truck party: Haute Wheels rolls in with specialmenus

Haute Wheels Houston is happening this weekend.
Say "woof" to Good Dog Hot Dog.
Photo by Ruthie Johnson Miller
It's hot out, but don't sweat it: Snowdog Ice Cream is solar powered.

This weekend, say "so long" to tracking down tweets and following food mobiles to clandestine locales. The Haute Wheels Food Truck Festival arrives at Houston Community College West Loop Center Saturday and Sunday, bringing with it over 20 fab food trucks.

That long roster can be overwhelming, so keep this guide in hand for every foodie type.

The Carnivore

- Bernie's Burger Bus is miniaturizing almost its entire menu. Think scaled-down renditions of The Substitute, with bleu cheese, thick sliced crispy bacon, burgundy laced mushrooms and tipsy caramelized onions, or The Homeroom, a concoction of applewood bacon, cheddar, tipsy onions, chipotle aioli and a fried egg.

"This way, visitors won't fill up on one giant burger and not be able to try other trucks." owner Justin Turner says.

-The Killer Burger reigns king at Hit N' Run. Order one, and you'll be treated to a 1/3 lb. American beef burger topped with applewood smoked bacon, cheese, "cooked up" onions, shaved fresh jalapeños, tomato and chipotle mayo on a jalapeño cheese bun.

"We just thought, let's do our regular menu because we want people to perceive us as we are out on the street," says Hit N' Run's Kevin Brock.

- Ask for the Ol' Zapata at Good Dog Hot Dog, and you'll receive a beefy confection of caramelized onions, bacon and jalapeño relish. "Our Sunshine Dog is also becoming popular," Daniel Caballero says of girlfriend chef Amalia Pfefer's wizardry. Cream cheese, fresh-made dill relish and pickled red onion are the condiments of choice for Sunshine fans.

The Citizen of the World

- Mini wraps are to be had at It's a Wrap. Just for the festival, one rolled-up wonder is $3.50, and $10 gets a trio of such options as the Chicken Tikka, Jerk Chicken and Thai Beef Lettuce Wrap. Single samosas and fried mac and cheese balls make for a sturdy side.

- Phamily Bites is offering its traditional menu of pork and shrimp egg rolls, vegetarian egg rolls, BBQ pork sandwich, lemongrass tofu sandwich and its premier speciality: A beef sandwich with filet mignon tongue.

- Eatsie Boys is everything eclectic, but its number one draw at the fest will be its Pork Snuggie, doled out in a special $3 sample size. "We take slow cooked local pork belly and top it with homemade pickles, green onion, homemade hoisin and serve it on a steamy, fluffy, pillowy Asian bun," Eastie Boys' Ryan Soroka says of chef Matt Marcus' top selling creation.

The Confederate Foodie

- Southern classics are the name of the game at The Lunch Bag, where you can stock up on sweet potato balls, boudin balls and blackened fish tacos. That Cajun chicken slider sounds pretty tempting, too.

- Fans of Bullbutter Bros. Barbecue will find mini versions of their pulled pork and brisket sandwiches, served up with a side of 'tater salad, vinegar coleslaw or pintos.

"We're looking forward to meeting all the other truck owners," George Beaureguard Bullbutter tells CultureMap. "There's a lot of positivity going into this movement. Possibly some of the old stigmas about food trucks are going away."

The Veg Head

- Oh My Gogi! has gone viral with its new Kimchi Quesadilla, according to owner Eric Nguyen. Otherwise, the truck will be offering its standard Korean-Mexican menu.

- "We may have one or two little surprises," says Matti Merrell of Green Seed Vegan. On the list of standbys are the popular Dirty Berkie veggie burger and portobello mushroom-laden Illy Cheesesteak.

The Pescatarian

- Katfish Kitchen is offering a sample platter for just a few bucks, along with the regular menu. Envision endless combinations of catfish, chicken fingers, fries and hush puppies.

- We know — Sylvia's is famous for their enchiladas smothered in delicious, chocolatey mole. But consider reaching for fresh-made ceviche at their No Borders truck to cool down while you're traipsing about the HCC parking lot. But if you're not into creatures of the deep, indulge in the Texas Torta: a smoked turkey breast sandwich on jalapeño bread, slathered with spicy mayo.

The Sweet Tooth

- It's strawberry season, as evidenced at MMM Cupcake, which incorporates the red gems into both the batter and frosting of its strawberry mini cake.

"Some guys are talking about raising prices, but we're keeping ours the same," says the truck's Will Gonzales.

- Over at the sustainable Snowdog Ice Cream truck, grab a frozen treat on a stick while frolicking in the fields of bubbles.

Admission to the Haute Wheels festival costs $16 (which includes 5 drink samples or one glass of beer or wine). Kids 12 and under get free admission. You can then purchase food from the individual trucks. There will also be live music on a stage.

Everything is cash only on the festival days — Saturday from noon to 7 p.m. and Sunday from noon to 5 p.m.

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Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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