Hibachi Heaven’s Opening Delayed

(credit: Hibachi Heaven)

Three weeks ago we alerted you to a new food truck that was hitting the NYC streets very soon – Hibachi Heaven. Well, tomorrow is that day. UPDATE: We just found out the opening will be delayed due to truck problems. We will keep you apprised of when Hibachi Heaven will be on the street.

The owner, Nick Russo, emailed us with the big news, and he sent us a menu too.

Click through for details of where they expect to be serving, as well as their menu.

Nick said on their first day, they expect to be in the Financial District, somewhere around Water & William St. They will be hitting different neighborhoods on other days.

The menu is below, with beef, chicken, shrimp & tofu, which range from $7-$9. Add your choice of brown or white rice, veggies, and one of three sauces. You can also double the meat or have a combo for $2 extra.

Nick previously told us he wanted people to be able to walk around with their meal, so they will be offering wraps as well as platters. That will be phased in once the truck is up and running smoothly.

Given the inevitable delays in just about every food truck’s opening, we suggest you can their progress on twitter here or on our Mobile Munchies twitter feed.

3 COMMENTS

  1. I saw a lot of people waiting in line for this truck, so I figured it must be good… which after I got my order, I learned I will never use that reasoning again. First off, I thought ‘hibachi’ implied that the food was being prepared right on the grill (hot) when you order and served to you that way, not ‘pre-cooked’ and spooned out from stainless steel well trays into a small plastic tray(warm). Yuck. Not impressed at all, and I won’t order form this truck again…

  2. They are constantly cooking the food and putting it into the containers fresh. It doesn’t sit in the tins very long before it’s replenished. We have seen this with our own eyes.

    Obviously, if the truck is not that busy, the food sits a little longer, but that hasn’t been our experience.

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