You know you have lived in Houston a decent amount of time when 1) you have at least two hurricanes under your belt (Ike & Harvey) 2) you visited the very first location of a now very popular string of restaurants in its very early days.
With regards to #2, I'm referring to Local Foods, which now has outlets in Downtown, Tanglewood, Upper Kirby, and Rice Village. I remember popping into their debut site in Rice Village after working out one morning to pick up what I thought would be a 'light' lunch. This assumption was derived from the fact that this genius misread their light-up wall sign "Local Foods" as "Lo Cal Foods." Yes, I am just that with it.
On the menu that day, and to this day, as it is a crowd favorite, was the truffled egg salad, served as a sandwich on a pretzel bun. Obviously, I knew from the name that truffle oil was involved; what I didn't know was what a profound impact it would have on this all-too-familiar dish that is typically already rich given its egg yolk and mayonnaise components.
I know Gordon Ramsay has a good argument about the use of white truffle oil in cooking, but whatever the team at Local Foods is using is fine by me. Its addition provides the egg salad with an unctuous vegetal dimension that beautifully complements the fatty ova and salty, malty pretzel roll. Some tomato slices and mixed greens then intervene lest the savoriness get too cray-cray.
The sandwich is usually my favorite vehicle for enjoying the truffled egg salad, though on lazier days I get it by the pint and eat it with a spoon. Or Cool Ranch Doritos.
