The truck is usually parked at Barrier Brewing Co., 3001 New St., Oceanside. It’s also available for public and private events.
Open Wednesday to Friday, 4 to 9 p.m.; Saturday, 1 to 9 p.m.; Sunday, 1 to 5 p.m.
Contact 516-242-1522; firstname.lastname@example.org
On the menu Grilled cheese, mac and cheese, Philly cheesesteak, quesadillas
American cheese. Swiss cheese. Pepper jack and Gruyere. These are just a few types of cheeses used to create the comfort food here.
Peter Robideau opened his food truck in 2016. After getting his start at festivals, he is now mainly stationed in the Barrier Brewing parking lot, where he works in conjunction with the brewery: He serves the food; it serves the drinks.
Robideau, who has worked in the computer business for more than 30 years, blames the Food Network’s “The Great Food Truck Race” for luring him into the truck business. “It’s exhausting,” he says of the 80 hours a week he puts into the truck. “It will be the death of me, but I will die with a smile on my face.”
All menu items are prepared and cooked by Robideau on the truck. He offers a variety of cheesy goods, from the popular El Cubano (smoked ham, roast pork, Swiss cheese, pickles with Dijon mustard on grilled sourdough bread), $8, to the Classic GAC (grilled American cheese), $5, Grilled Mac & Cheese (grilled cheese stuffed with mac and cheese) $8, quesadillas, $6.50 to $8, Pretzel Pillows (soft pretzel bites) with homemade beer cheese, $5.50, and Buffalo tots, $7.25.
To keep it fresh, Cheezy Pete’s changes its menu seasonally. During warmer months, you’ll find lighter fare, such as fish tacos, and when the weather turns, heartier dishes, such as mac and cheese with chili.
Robideau also keeps things eco-friendly, using biodegradable cups, utensils and straws.