Greetings, GOTG readers! I know it’s been quite some time since I’ve reviewed a truck, but I’m back to blogging and hungrier than ever.
Here’s what you missed while I was away: This summer, I moved to Washington, D.C. to intern with an online advertising company on Capitol Hill. The Hill is a daily hotbed for food trucks of all kinds, so finding food on-the-go hasn’t been as much of a struggle as it was in London. I’ve had a busy few months, but today I finally got around to putting together a D.C. truck review. My first stop? The Hula Girl food truck, parked this afternoon at First and D Street, SE.
Hula Girl was recommended to me by a friend from the area, so I was excited to see the truck pull up across the street from my office today around 11:30 AM. My friend had raved about the Hula Girl’s Teriyaki Tofu Salad, so I set out with a conviction to have it for myself. After waiting in a moderately-long line of federal employees on their lunch hour, I reached the truck’s adorable “Order Here” window and requested my meal.
What impressed me right away about Hula Girl was the truck’s staff. I’m sure many of my readers know the importance I place on customer service (see my post “You Got…Great Customer Service” for proof), and Hula Girl certainly did not disappoint. When I arrived at the “Order Here” window, the staff member asked my name–presumably to track my order–but also used it to personally thank me. When my food was ready for pick-up, a different staff member popped her head out of the window, looked right at me despite the dense crowd of people around the truck, and said “Kelly, here’s your order.” How did she know I was Kelly? These actions showed an attention to detail that really made me feel like a valued customer.
But regardless of how impressed I was with the truck’s service, I plan to revisit Hula Girl for the food alone. My Teriyaki Tofu Salad, pictured above, was a wonderful blend of greens, shredded napa cabbage, cucumber, edamame, green onions, macadamia nuts, pickled carrots and daikon with ginger-soy dressing. Best of all, laying on top was a large piece of well-seasoned tofu. The only downside to the meal was the price–$8.00 for a vegetarian salad? Washington, D.C. prices are steep, and today, I missed the low prices of the Temple University trucks I know so well.