On top of this sexy food truck, they serve absolutely gorgeous burger. The pulled pork burger was made on point. Tasted abit like smokey pulled pork and would definitely go back if I ever visited brick lane again.

Caboose - Aldgate East, London. At the crossroads between being counted as a fixture at the Brick Lane Markets, the middle of the trendy Shoreditch area and on Liverpool street, Caboose is quite the place to eat. Within a fixture not much bigger than a railway carriage you would see in the old-style Westerns it works interdependently as a combination of a cafe, a barbeque restaurant, a food truck and a club (plus a disco if hearsay on their website is anything to go by). Look closely and all the care is there to make something that is characteristic, knows its aspirations, has high quality and, as a result of the accumulation of the aforementioned, is well focused and shall not go unnoticed by any eye with discernment. Heck, for the coffee that was on his mind my brother-in-law sure made a beeline for this place.

The menu of plenty of American-style slow-roasted meats looked really appetizing. They go beyond what it looks like they could provide, by being prolific caterers and allowing for all sorts of reservations with bookings. It makes for what would definitely be down home-style comfort food with the primary aim to please. It helps that they care deeply for how their food is that everyone could possibly be satisfied. Bypassing it was like finding something amazing. My brother-in-law and I had only just found this after having lunch already at a stall way back at the marketplace, therefore there was not a lot of room in either stomach to justify ordering anything (even so much as splitting one meal between two). However, a coffee and something sweet was on his mind and this place fulfilled that first aspect.

In defense, it was only after ordering the coffees that the menu took any eyes and that was perusing during the waiting. There is a special blend used here for the coffees with 2/3 Brazil Santos and 1/3 Costa Rica Hacienda Aquares which makes for a beautiful combination of flavours. Not only that, the barista knew exactly what he was doing and the methods for making espresso-based coffee. The final product I sampled came out as a creamy cappuccino, served at the right temperature for drinking. It was hard to know where the froth ended and the milk began as it was all combined so well. This is amongst the best coffee that I have had within the respective hemisphere.

It is rare for me to discuss a place that had such a bold option extensively, and to rate a place highly on just having a coffee. This might be because of being away for nearly a month in an area that was not overtly familiar with the art of extracting espresso. Sometimes what you have not had for a while tastes way better than you can remember it due to the lack of taste memory; it was probably just like that then. Any chance that I can have to try out the menu here will surely be taken up with enthusiasm. It will double as returning for their coffee as well.