It’s with open arms that we, here at SOB, welcome ¡Lomo¡!Lomo! food truck onto the scene. Until recently its been a while since a whole lot has happened in food truck world around here. Luckily Sam Geyer and Matt Pauszek, co-owner/operators of the new truck were cooking something up all along and we had no idea.
The truck features flavors and dishes that we haven’t seen offered much in WNY restaurants or trucks consistently over the past few years. “Our food is inspired by the cuisines of South America and Asia,” Sam explained. The pair will be serving food with their own personal creative angle factored in. “(Customers can expect) lots of bold, unique, in your face flavors. As Michael Scott would say, ‘it’s gonna be zoppity!’”
Both Sam and Matt have worked in the industry since they were teenagers. Sam’s past includes Betty’s, The Lodge, Marble + Rye, and Black Market Food Truck. Matt’s worked at the hot bar at the Lexington Co-op for the past 7 years and as an adjunct professor at ECC North teaching culinary classes as well as nutrition for about 3 years. Sam is originally from Perrysburg and Matt from Dunkirk. The two moved to Buffalo years ago.
“We’re really into the idea of a food truck because we have the ability to go reach out to our customers and find people who might not have otherwise looked for us. As friends it was just something we’ve always talked about doing, and we realized if we didn’t do it now we’d never do it. We found an old hot dog truck on Craigslist and that got our booties in gear.” Friends and family had a lot to do with the build out and progress of the project. “Sam’s cousin Taylor helped us build out the truck, Matt’s brother, Tim did all the artwork. Our girls made sure all the food tasted awesome. The amount of support from our friends and family has been incredible.”
The menu is drool-worthy to say the least. Pretty much everything on the opening menu last week made me weak at the knees. We’re talking Cracked Potatoes with curry aioli and fresh herbs, Bangarang Charbread with tempura sweet potato, pineapple slaw, thai ginger sauce, and crema, Pig Chaufa (AKA fried rice) with ancient grains, black bean hash, chorizo spice, and chimichurri, and a Kalbi Bomber with korean bbq brisket, cucumber kimchi, mayo. I tried everything. It was all fantastic. Each bite better and super different from the last. The flavors are in fact bold and in your face and I loved every second of it. My favorite had to be the Bangarang Charbread.
We’ve discussed the food, the cuisine, the story behind the story. All that’s left is the story of their name, which is a good one.
“The word lomo is taken from the name of a popular South American dish called Lomo Saltado, which we will be offering at some point,” Matt explained. “But the story of Lomo is something else. Lomo’s the name of the dragon on our truck. He used to light the forges at Bethlehem Steel…now he’s helping us deliver bold, fierce flavors to the streets of Buffalo. The chickens don’t like him very much.”
And there you have it. It sounds to me like Lomo and Lloyd would probably make good friends.
Lomo plans to hit the street during lunch, dinner, late night, brunch, and whatever else they can get their hands on this summer. “We’re super passionate about the food we cook and want to expose it to as many people as possible.”
You’ll be able to find Lomo at Roswell Park every Friday during lunch from 11:30am – 1:30 pm, plus they’ll be parked at Flying Bison Brewery during Food Truck Tuesdays all summer long. Find the rest of their schedule at lomofoodtruck.com.
“We want to bring the flavors we love and the experiences we’ve had with this style of food to our customers.”
You might also like…