Chilltown Lunch: Louisiana Spice Truck Offshoot Tapped for Whitney Biennial

Editor’s note: We’re pleased to bring Adam Robb’s Chilltown Lunch blog into the fold this week with exciting news about one of our favorite Jersey City food trucks. Enjoy.

If you don’t see Grove Street PATH stop staple Louisiana Spice Truck on the sidewalk next week it’s not because chef Jessie Dardar’s been driven away by another ticket blitz. After months rehearsing desserts like bacon creme brulee, Valrhona brownies and rose and lychee macarons, the Roanne and Paris trained chef has been invited to debut his dessert truck, La Petite Temptation, at next week’s opening of the Whitney Biennial.

While Danny Meyer’s unveiling his pop-up Sandwiched shop Thursday to coincide with the exhibition’s public opening, museum members, art world VIPs (and hungry passersby) will have the two nights prior to experience La Petite Temptation’s full menu of ten $5 desserts. Dardar will be putting his best up against the Treats Truck next Tuesday and Wednesday from 7 to 11 pm. The Treats Truck was invited back following its 2008 Biennial showdown with the Dessert Truck, since reopened in a Lower East Side storefront.

For his part, Dardar is too occupied right now to think about settling at a permanent address. Not only is the chef expanding to Hoboken in the coming weeks, he’s now commuting weekly to cater the set of Law & Order and readying to supply desserts for the Hamilton Inn, which is set to open in the former Hamilton Ale House space on Jersey Avenue this April.

Here are some of Dardar’s latest offerings:

A new take on the ice cream sandwich, the Tonkawich mixes chocolate ganache and sable vennois (that’s shortbread) with a Tonka bean parfait under a chocolate shell.

La Petite Temptation’s Lemon Honey Tart piles layers of bruleed Italian meringue, honey mousse and lemon curd cream over a biscuit.

Most familiar to Louisiana Spice Truck customers, Dardar’s Praline Mousse is spread between layers of milk chocolate ganache and praline biscuits.

The Choc-fee-boise hides a raspberry sherry vinegar jelly between layers of Valrhona chocolate coffee mousse under a crunchy brioche crisp.

Adam Robb

a frequent contributor to the Jersey Journal and He is a freelance writer living in Jersey City, whose work has appeared in publications including Philadelphia Weekly, Atlantic City Weekly, and Time Out New York. His own blog, The Life Vicarious, has appeared on CBS Sunday Morning, and has been featured in The New York Times and on the New York Post's Page Six.