Soursop, St. Elmo Brewing Company’s lauded resident food truck, is flying east. On January 25, Soursop owner Teddy Bricker and chef Dillon Misonznick debuted Spicy Boys at Zilker Brewing Company at 1701 E. Sixth St.
Using the original’s popular sambal wings and Hot Gai sandwich as a springboard, the truck expands on Soursop’s poultry menu with sandwiches, fried chicken, and boneless wings.
Crispy thigh wings (or cauliflower for vegetarians) are the centerpiece of the operation. According to a release, customers can order them with a choice of seven sauces, ranging from mild flavors like Thai red curry barbecue and citrus-miso to incendiary options like a numbing lemon-Sichuan dry rub and the signature Spicy Boys sauce, which comes with a warning that one should only “order with caution.”
Other items include a fried leg quarter, available alone or as a combo, and three sandwiches: The OG, a chicken or tempeh sandwich with sweet chili-honey and green papaya relish; the V Spicy Gai with a chili toasted bun, spicy marinated cucumber, and Thai chili ranch; and the Hot Gai with massaman curry mayo, Thai basil, pickles, and Swiss cheese product.
If the latter ingredient seems out of place in Austin’s often snobbish restaurant scene, it’s just part of the team’s irreverent approach to food. Soursop notably displays a photo of another cheesy culinary figure, Guy Fieri.
Sides start with another everyman staple — tater tots. The tots are seasoned with the fried chicken spice that can be dressed with any of the sauces or curries. Som tam (traditional Thai green papaya salad); Napa cabbage slaw; fish sauce-marinated cucumbers; and collard greens braised in bacon, dashi, molasses, and bonito round off the eclectic offerings.
For dessert, Spicy Boys serves Thai tea and Oreo cheesecake and a dessert roti with bananas, Nutella, condensed milk, and peanut. The Malaysian-style flatbread is also available savory with either yellow or vegetarian Panang curry.
Currently, the food truck is in a soft opening period before celebrating its official grand opening on February 17. Preliminary hours are Tuesday through Thursday, 4-10 pm; Friday and Saturday, noon-midnight; and Sunday, noon-8 pm.