With the opening of Olio & Aceto Cafe earlier this month in Chapel Hill’s Galleria Shopping Center, the Triangle chalks up yet another food truck whose success has led to a location with a permanent address. For her brick-and-mortar shop, owner/chef Suzie Keenan is partnering with her mother, Glenda Keenan, owner of Blue Sky Oil & Vinegar, a retail shop in the same shopping center.
Assisted by sous chef (and fellow Chicagoan) Megan Olerich, Keenan has expand considerably on the mobile vendor’s sandwich offering. The selection at the counter service restaurant includes the likes of the Hot Southern Club (turkey, maple bacon, provolone, fried green tomato and signature mayo on wheat) and a Fish and Chips sandwich featuring a batter made with Fortnight Brewing’s English Ale, previously available only when the truck parked at the brewery. Fans of the food truck will be happy to know that best-sellers such as the maple-roasted pork loin and the summertime favorite Caprese (fresh mozzarella, tomato, creamy basil pesto and strawberry-balsamic reduction with arugula on a baguette) are still in the offing.
The new menu also includes an assortment of salads and homemade soups, with a changing selection including cheddar ale, French onion, and poblano corn chowder.
Open Monday-Friday from 8 a.m. to 4 p.m. and Saturday-Sunday from 9 a.m to 3 p.m., Olio & Aceto Cafe (400 S. Elliott Road; 919-903-8958; olioandacetofoodtruck.com) also serves breakfast and weekend brunch, with options ranging from corned beef hash with poached eggs and house-made cheddar biscuit to French toast with berry cream cheese icing and house-made granola.
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Keenan plans to add a few pasta dishes and a daily lunch special as soon as the restaurant is up to speed. She’s expects a beer and wine license to be approved soon. As always, fans of the food truck can still follow its location on Twitter.