}); Goodbye, G-Spot — The Food Truck That Hit The Spot Better Than Bae Ever Did - Propa Eats

Goodbye, G-Spot — The Food Truck That Hit The Spot Better Than Bae Ever Did

[vc_row][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_column_text]With a culinary scene abundant in mom-and-pop Chinese restaurants and Italian fare, it’s always refreshing when a new kid comes to the block, hell bent on shaking things up—especially when it’s got a name as evocative as the “G Spot.”

When the unsuspecting food truck first opened its text-laden black and white doors on Maraval Road a balmy February morning in 2016, few expected it to make such a lasting impact on the local food landscape; least of all, its co-founder Chef Brigette Joseph.

“To be very honest, I didn’t even tell my friends that we were opened that day! But of course, it’s Trinidad and, so someone posted it on Instagram and some other people saw it… Let’s just say they were pretty mad,” she recalls between laughs. “But, my partner Kirk and I saw this big gap in the market for healthy food that didn’t compromise on taste and we decided to take a chance.”

Goodbye, G-Spot.

Goodbye, ridiculously cheesy macaroni. Goodbye, finger-licking wings. Goodbye, creative tacos. Goodbye, VIBES. Goodbye, G Spot Food Truck TT. Don't miss your last chance to experience 'Cheat Night' this Friday. (And make sure to go early before everything sells out!)

Posted by Propa Eats on Wednesday, March 14, 2018

Billed as a healthy, gourmet option on wheels, the truck’s regular menu of conscious, locally-sourced grain bowls, crepes, and salads soon gave way to their crowning jewel: ‘Cheat Nights’.

Initially a monthly affair, Cheat Nights began as a way for Joseph to express her eccentric take on local food. Think succulent geera chicken stuffed into grilled cheese sandwiches, crispy fried shark sandwiched in a soft-shell taco and cumin-turmeric spiced chicken wings and you’ve hit the spot (ah ha!).

Held on Friday nights, the afterwork lime-cum-gourmet experience culminated in the tiny four-person manned truck doling out over 100 entrees per hour, and up to 300 servings a night.

“It was insane. People used to line up about half and hour to an hour before we opened and the orders just flowed! The demand was so popular that we decided we had to do it twice a month,” she added.

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_column_text]Their budding popularity made its way onto social media, where they built up an engaged following of adventurous foodies, apprehensive neophobes and curious passersby.

It was a rare edible social experience in a city quite devoid of them. Families and friends coming together, sharing stories and vibes as drinks gave way to some hearty eats in a tiny, cosy nook dwarfed by the neighbouring Tatil building.

So when halfway through January they announced they were shutting down for good, the news came as a surprise to their 11,000 strong social following.

“It was around June last year that we realised business slowing down. Prices shot up as the shortage in Forex became even more pronounced,” she said. “It’s easy to think that having a food truck means you have more flexibility than a brick-and-mortar restaurant. But it isn’t. You have the same staff to pay, the same space to rent, the same overheads and bill, with less at your disposal. Less storage space, less seating space. In a restaurant, if you run out of something, you find extras in your pantry or freezer. Here, it has to be ordered fresh. And you don’t see a hundred hungry people coming in at the same time as we do every Cheat Night.”

[/vc_column_text][vc_gallery interval=”3″ images=”1057,1055,1056,1058,1059,1060″][vc_column_text]

Eager to ease their customers into the transition and go out with a bang, they escalated their Cheat Nights—eight held over seven weeks (excluding Carnival)—in possibly the most fitting swan song to an experiment in good food that truly hit the spot.

“The idea ultimately with G Spot was to make a positive change in the culinary landscape and I think we succeeded in doing that,” Joseph said. “Trinis can be pretty set in their ways, especially when it comes to food, but we’re so glad to see so many people embrace our way of seeing food in the past two years. We had a chance to prove that healthy food can be tasteful and sexy…It’s heartwarming to see that support from the community and we hope it continues.”

As the shutters go down on one of our favourite eclectic culinary hotspots, we can’t help but hope for another breed of food rebels and disruptors in the league of Brigette Joseph and the G Spot.

But for now, we’ll settle for a final taste of their heavenly lamb-tamarind-and-onion-bhaji burgers and maybe some brûléed brownies to finish.


G Spot officially closes its doors on Saturday March 17th. If you’re hoping to catch a bite, you’re in luck. The food truck will host their final cheat night on Friday, March 16. It’s a great excuse to—in Brigette’s words—‘stop by, satisfy [your] hunger, connect with old friends, say hi, and raise a glass to the good times.’

——-[/vc_column_text][vc_gmaps link=”#E-8_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”][/vc_column][vc_column width=”1/6″][/vc_column][vc_column][/vc_column][vc_column][/vc_column][vc_column][/vc_column][vc_column][/vc_column][/vc_row]

1 Comment

Leave a Reply

Your email address will not be published.