35 Comment

  • I’m surprised they managed to do this well as a food truck.

  • oh god why…they are so overpriced for such little sandwiches. it wouldn’t be bad if they lived up to the name and actually put a lot of cheese in their sandwiches.

  • This defies logic…

    Lemme guess, the brick and mortar store will feature itty bitty sammich small plates, with artisanal breads and locally sourced gourmet cheeses?!?!?

    • How else are they going to differentiate themselves from a diner grilled cheese, or grilled cheese you can make at home?

      • I, personally, would never go out for a grilled cheese – no matter how fancy. Why? You can make any type of grilled cheese at home so easily. This is almost as nonsensical as the Cereal Bowl, IMHO.

        • I, on the other hand, am a totally lazy cook and would definitely go out for a grilled cheese rather than going through the hassle of getting the supplies and cooking one up myself. (In addition to the laziness, I don’t generally eat toast and cheese very often, so the remaining cheese and slices of bread would likely go to waste.) Probably only a fancy or semi-fancy one, since I’m not a fan of the overly-greasy Velveeta-ish version. All that being said, I probably would only patronize a grilled cheese place a couple of times a year, when the occasional mad craving hit.

          • And I was speaking generally, in the comment above. I’ve never tried the Big Cheese food truck, so I have no idea about the quality. I am, however, tempted to try Ripple’s grilled cheese bar. Again, not as a habit, but maybe a one-time fun/different thing to try.

        • I like the grilled cheese, tomato and bacon sandwich at Irish Times. It’s good cold weather food.

  • Based on the reviews on Yelp: no. way.

  • Yes, there are a lot of negative reviews about the Big Cheese, but most of the complaints, I think, center around a misunderstanding of what they do. Most people complain that it’s overpriced and they don’t use enough cheese. They aren’t using the prepackaged cheese that Kraft makes. They’re using expensive stuff. Stop by Cowgirl creamery to buy the same cheeses if you don’t believe me. I’d say they’re no more overpriced than any other truck in the city. The amount of cheese they use boils down to preference and how thick you can layer certain types of cheeses. I think it’s just the right amount of cheese. As much as I love cheese, there is such a thing as too much.

    It is one of my favorite food trucks. I cannot wait

    • And that is exactly the point. Any of us can make the same food at home in 5 minutes. The end.

      • yeah, but that’s true of many things you get from a restaurant. (salads raised elsewhere in the thread are another good example) People go anyway because either they’re too lazy to make it themselves (me) or because they don’t want to be wasteful because they don’t eat that particular type of food often enough to use all of the ingredients (also me). I cannot wait.

        • It takes quiet a while to prep all the vegetables in a hearty salad. No.

          • Are you seriously saying that it takes too long to make a salad at home? When I’m not being my normal lazy self, I can make an amazing salad in 5-10 minutes. That includes a home made dressing.

          • If you want all the components to be crisp and fresh you need to buy them right before. Otherwise something will inevitably be wilted and it’ll be a sad salad.

          • So you’re making the same freshness argument, then. Both a salad and a grilled cheese are easy to make, but the more ingredients you add to either, the longer it takes to make and the more ingredients you have to buy. If you don’t use them all, you waste them. Some of us care about the impact we make on this world so we try not to do things like that. And others of us are too lazy to go buy all of the ingredients for the one day when the craving hits when we can go buy it from a restaurant. That’s why all of these “overpriced” places like Chop’t and Big Cheese last. Otherwise, they’d all go out of business.

          • No, I’m not arguing about whether you can use the ingredients before they go bad. If you can’t accomplish that, you shouldn’t be making food at home, whether it’s a salad or a grilled cheese. I’m just saying a restaurant salad is infinitely nicer than a salad at home, whereas a grilled cheese is pretty much the same anywhere.

    • Soooooo in other words you’re saying most people dislike the truck but, rather than blaming the truck for offering a crappy product, it’s everyone else who is an idiot. Got it.

      • No, I’m saying that most people who don’t like this truck don’t “get it,” so if you’ve never tried it, don’t skip it based on the yelp reviews. You might be as obsessed with it as I am.

        • It’s grilled cheese. What is there to “get”?

          • Maybe that’s not the right word to use. “Appreciate” may be a better word. A lot of people only like what they grew up on, so they aren’t going to like anything unless it’s just like that. The same thing happens with a lot of comfort and/or regional foods.

  • I can see it doing OK for lunch, but for dinner think they’ll have to diversify their menu a lot to make it work. People pay a premium to buy a lot of foods they could easily make at home (salads being the most obvious example).

    • For some reason there’s something really sad about a homemade salad.

      • Then you’re doing it wrong! You have to zip it up so it’s not just a bag of lettuce and some ranch dressing from a bottle, but it takes like 5 minutes at home to make a salad fancier than the ones you wait for 10+ minutes to get at Chop’t or Sweetgreen.

        • I’ve made fancy salads. It’s not the same. A plain green salad with vinaigrette is fine as a complement to a meal, but when you get into “big salad” territory it just gets depressing. I’ve actually had conversations with people about this same subject so it’s not just me!

      • I often bring a salad to work for lunch, and I top it with leftover home-grilled steak or chicken.

    • It’s hard to imagine this concept work well as a sit-down place because everyone you’re going there with would have to agree that they’re in the mood for grilled cheese (and with all the gluten-free, lactose-intolerant, vegan, and health-conscious folks out there that seems unlikely).

      • I can see it filling the same niche as an empanada or a pizza by the slice kind of place. You’re not going to go there for a sit-down dinner, but can grab lunch or something at odd times when you’re hungry.

  • No whey!

  • Grilled Cheese & Co in Baltimore, anyone?? It’s my go to request every time I’m in the city, and I often wonder why something so successful there wouldn’t be as equally well-loved and successful in DC

  • Does anyone know what is going on with the House of Falafel brick and mortar store in Petworth? The signage has been up for months, I see the truck drive up and down Upshur, but not progress…??

  • justinbc

    Of the close to 100 food trucks I’ve tried across the country this easily ranks in the bottom 10%.
    The point made above about “go to Cowgirl and see what they’re using” would only reveal to you that for many of the cheeses they’re using you could buy half or even a full pound of quality cheese for what they’re charging for barely a slice spread out in some instances. The mark up is baffling, especially when food trucks should be a “value proposition”.
    If you want to try one of the absolute best grilled cheese sandwiches I’ve ever had, go check out the Maison Dixon pop-up tomorrow and order their pimiento grilled cheese, for only $5.

  • anonymouse_dianne

    Well, I think Ripple has had a lot of success with their grilled cheese bar:


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