For those who haven’t quite caught on to the food truck hype, I’m here to tell you – it’s time. A recent visit to ButterHead Sandwich Co. proved that unique, thoughtful, flavor-packed fare can be served out of a 120-square-foot metal box, and in prime South County locations too, like West Kingston’s Shaidzon tasting room.
Shaidzon is located, as they quote on their wall, “where Proclamation used to be,” a stone’s throw from the Amtrak station. The indoor tasting room offers a small bar with a variety of their brews on tap. We grabbed two Aunt Carrie’s, a light and tasty pale ale named for the beloved seafood eatery and headed to the outside patio area that stretches from the brewery to the train tracks. Visiting with my mom on a foggy Friday afternoon, we claimed a picnic table close to ButterHead’s parked truck.
I’d heard great things about ButterHead from friends who enjoyed them at Whalers, so I was already excited for their fries and aioli. Matthew Brown and Freida Sahady opened up shop (or, truck) last spring with the goal of serving affordable, farm-fresh bites around the state. They’ve since gained followers parking at places like Proclamation Ale Company in Warwick, Tilted Barn Brewery in Exeter, and The Fantastic Umbrella Factory in Charlestown, along with farmers markets and private events.
Two vegetarians walk up to a sandwich truck may sound like the beginning of a bad joke, but Sahady was quick to point us to two great options, including one named after her, the Sahady So Hotty, and their rotating special, the Swiss Chard (hold the meat). Of course, we also went for a round of hand-cut fries with housemade garlic aioli. We were given buzzers to let us know when our food was ready so we could go back to enjoying the brewery while we waited.
It wasn’t long before mom and I were digging into hot sammies. The Swiss Chard special was made with perfectly crunchy sourdough and oozing with gooey cheddar, which nicely
complemented the subtly sweet taste of freshly cooked swiss chard. Typically made with seared chicken thigh and bacon, I imagine the omnivore version is even more elevated.
The Sahady So Hotty was just as its namesake sandwich artist described: “creamy and cheesy in the best way possible.” Served on a sesame bun, it was stuffed with salty yet mild halloumi (a semi-hard cheese with a high melting point, making it ideal for grilling without losing its form), arugula, and pickled red onions. On one bun was a smooth and savory baba ganoush, the other a creamy and tangy whipped feta, all flavored with the herby goodness of chermoula. Not only was it creamy and cheesy, but also messy in the best way possible – the type of sandwich that has you soaking up every drop of sauce with your fries.
As a vegetarian, meatless options often feel like an afterthought – not so at ButterHead. We even ordered a second Sahady So Hotty to go. Before heading out, a friend stopped by our table to rave about her Smash Burger with bacon, which she said had a nice smoky saltiness to the bacon that went great with a cold beer.
Leaving Shaidzon delightfully full, we stopped by to thank Sahady and Brown, who shared they were having a great season so far working alongside many family and friends. ButterHead truly offers the best of both worlds: a restaurant-quality experience and an excuse (as if we needed one) to visit favorite South County breweries.
Follow @butterheadri for their rotating schedule
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