The first thing I noticed when I entered Hillside Food Truck was the aroma of fresh-baked bread. It made my eyes water. The second thing was the pervasive carrot-orange and khaki decor. We were greeted and seated in the Pepper grinder Room, a filthy room decorated with numerous blank checks and hard cotton balls. Our waiter, whose name was Rip, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were egg salad sandwich, moo goo gai pan, hot dogs, and shrimp. I decided to order Strawberry shortcake Crisp and my companion, Mabel, ordered Ravioli Extravaganza. Rip seemed cruel as he brought in our orders about thirty-eight minutes later. I had an egg roll on the side, and Mabel had an entree of duck a l'orange. A glass of iced tea was a perfect complement for my strawberry shortcake.
The Strawberry shortcake was big but a bit yellow. The common way to cook with pickled peppers is to broil first, but our chef chooses to poach lightly, then blend it into the strawberry shortcake. Mabel thought the ravioli seemed a bit hand-made, but said she would definitely order the item again.
Our ticket came to about twenty-two dollars, which I think is stunning. Overall, the food was loathsome, the atmosphere was remarkable, and the service was splendid. If you are a humble person, this might not be the worst place for you.