From the fiery embrace of Nashville hot chicken to the comforting allure of savory grilled cheese and the soul-shining goodness of a southern-cooked meal, Baton Rouge has witnessed a myriad of food truck favorites offering diverse, innovative dishes on wheels.
However, for some food truck owners, the dream extends beyond the mobile kitchen to a permanent, brick-and-mortar establishment. While this transition presents opportunities for growth and stability, it can also present a roadblock to the true passion of cooking.
Sameer Abudyak, one of the owners and founders of Chicky Sandos, is one such example of a food truck owner who has successfully transitioned to a permanent restaurant. Around five years ago, Abudyak began trying Nashville hot chicken in different states nationwide and fell in love with the style, wanting to bring the taste sensation to Louisiana.
“No one was really doing it in Louisiana at the time,” Abudyak said.
Upon returning to Louisiana, Abudyak along with some friends launched Chicky Sandos, a food truck dedicated to serving chicken sandwiches infused with Nashville heat.
After opening in late 2020, Chicky Sandos quietly transitioned to a permanent restaurant on Jefferson Highway in May, where Kolache Kitchen used to be. Abudyak says he is now focused on improving Chicky Sandos’ customer experience by making the hours more accessible for those who work.
“Right now, we have limited interactions with our customers; they take it and eat it … but now we get to have more customer interactions, which I personally like,” Abudyak said.
The new location boasts several enhancements, including a drive-thru and a kid’s menu. Looking ahead, Chicky Sandos is open to future expansion but remains focused on maintaining the quality and consistency of its flagship location before pursuing further growth.
The Big Cheezy, the popular food truck renowned for its grilled cheese sandwiches, has also undergone a significant transformation. This Baton Rouge eatery has moved from its home in Tigerland to a permanent brick-and-mortar establishment since May.
The decision to establish a permanent location marks a significant milestone for Big Cheezy and its owner, Blaize Romancik. What began as a small food truck venture serving food to hungry students in Tigerland has blossomed into a cult culinary sensation, drawing in fans with its cheesy creations.
“We had been told by more and more people that we needed to open up a physical place, so we finally did,” Romancik said.
Recognizing the growing demand from customers, particularly LSU students, Romancik decided to pursue opening a permanent location. Situated at 1444 West Chimes St., adjacent to Insomnia Cookies, the chosen location reflects Big Cheezy’s desire to remain close to LSU’s campus.
At the new location, Big Cheezy has extended its operating hours until 3 a.m. on weekends to capitalize on its customer base of students looking for a meal late at night. Additionally, the restaurant aims to attract customers through creative promotional strategies, including giveaways and collaborations with local athletes and influencers.
“In the past, I have not spent money on advertising, usually just using word of mouth, a kind of grassroots type of way of spreading our name but now that will probably change,” Romancik said.
Although Abduyak and Romancik’s stories may provide hope to others looking to transition to a permanent establishment, cautionary tales like that of Soulshine remind other owners that a food truck may be the best vehicle for their restaurant dreams. Today, Soulshine is back to its food truck roots after owner and chef Danny Wilson made the tough decision to return to the medium in 2023.
Wilson carefully considered the decision to close his permanent location, where Big Cheezy is now. However, he wanted to return to a less restrictive way of operating and liked being able to focus more on his cooking rather than the restaurant’s day-to-day operations.
“I love being a chef above all else. Closing the restaurant was a way for me to get back to the kitchen,” Wilson said.
Wilson has been in the culinary world for more than 30 years and has even appeared on the Food Network’s Superchef Grudge Match. Soulshine’s food is inspired by his southern roots and features seemingly routine items like burgers, wings and nachos with Wilson’s own soul-satisfying twist known to elevate the food beyond what it may seem.
“I think carefully about every dish that I serve. I change the menu up pretty regularly, but the same ideas are always present,” Wilson said.
However, Wilson has not given up on the permanent restaurant business and since July has been the head chef of Var’s Pizza, located off Perkins Road underneath the overpass. This location features Wilson’s creative twist, but this time with pizzas. Soulshine still operates and can usually be found in front of Pelican to Mars on Government Street.
