Over the past few years, Hapa Food Truck and chef/owner Chris Gonzalez have gained quite the following. I’m guilty of following up a few weightlifting sessions at Crunch Gym with a Hapa Burger or tacos when Gonzalez parked his trucked at the Priceline building. So, yes, I’m a fan just as much as all of you are. But every winter, Hapa goes into hibernation, leaving many of us yearning for warmer weather and his Filipino-Hawaiian inspired food.
Well, friends, you don’t have to wait for spring and tracking Hapa down just got a whole lot easier. Gonzalez now has a physical Hapa location in Mamaroneck’s new microbrewery, Decadent Ales inside of the popular craft beer store, Half Time.
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1of5Over the past few years, Hapa Food Truck and chef/owner Chris Gonzalez have gained quite the following. Gonzalez now has a physical Hapa location in Mamaroneck’s new microbrewery, Decadent Ales inside of the popular craft beer store, Half Time.ctbitesShow MoreShow Less2of5Devotees of the food truck can find the trucks staples. However, Gonzalez is also serving up new dishes inspired by what he grew up eating.ctbitesShow MoreShow Less3of5The Bulalo Burger is a version of the classic beef shank and bone marrow soup. The Hapa spin on it is a grass-fed beef burger with fish sauce, caramelized onions, and calamansi aioli.ctbitesShow MoreShow Less4of5The Sisig is a traditional Filipino dish, typically made with meat from the pig’s head, chicken livers, onions, and peppers. In his version, Gonzalez uses charred Berkshire pork with a poached egg in the center, homemade chicharrónes, and a tableside deglazing with a Decadent Ales brew.ctbitesShow MoreShow Less5of5Holiday French Toast tastes like battered, spiced, griddled, maple syrupy French toast. Pecan Pie IPA is definitely an IPA, but the toasted nuttiness of the pecan is present.ctbitesShow MoreShow Less
At Hapa, fanboys and fangirls can expect some of the truck’s staples. “I started the menu here with zero stuff from the truck,” Gonzalez said. “This is some of the stuff I ate as a kid, so, I wanted to introduce it and represent my culture.” At the brewery, Gonzalez is introducing the stuff he grew up eating, even if some of it is a riff on a classic or slightly fancier.
