THE DINING CAR
Now in our ninth year of serving delicious food, such as our Mediterranean Slow Roasted Lamb Sandwich, Peruvian Pollo a la Brasa, and Mama’s Meatball Sub, The Dining Car has become a part of the Boston communities that we serve. We make our sandwiches on artisan breads from Iggy’s in Cambridge, and we even bake our own focaccia when tomatoes are in season. Our menu features meats and seasonal produce that represent our local agricultural community, with dishes inspired by cuisines from all over the world.
How did Naomi and David meet?
Years before The Dining Car began, David, through a friend, had loaned Naomi his new commercial ice cream maker. Though they had never met, that same friend later suggested that David and Naomi pair their culinary talents together to start a food truck. The Dining Car was born! Luckily for them, their hard work and shared dream has grown over the years into a deep and wonderful friendship and a wildly popular full-service food truck and catering business.
What did Naomi & David do before starting The Dining Car?
David is a skilled and passionate chef who loves teaching people how to make great food. His past endeavors include software and sales, to overseeing the catering business at L'espalier, as well as his own catering company. He brings years of experience, culinary expertise, and a love of gastronomy. He will happily explain to you the science of various methods of cooking, and how to make almost anything.
Naomi's first job in 1990 was scooping ice cream at the local ice cream parlor, and she has never strayed far from front-of-the-house jobs in the restaurant industry, even while teaching pre-school and working with at-risk youth. In 2004 she decided to change course and enrolled in the Natural Gourmet Institute - a culinary school encompassing health and wellness, with a focus on vegetarian cooking.
David’s classic culinary training and Naomi's vegetarian repertoire bring balance to their menu. David's years of recruiting experience help them to find opportunities and be leaders in their industry. Naomi's former career working with children and teaching makes her the perfect fit for engaging employees and choosing the right music to cook to.
How did you come up with your name, The Dining Car?
We had a very tough time coming up with a name. There were many names proposed that neither of us really felt good about. Some were puns, some were austere and sophisticated, others were downright silly. It was exasperating. Then, one day, Naomi turned to her five year old son, Isaac, who was crazy about trains, and said, “Isaac, what should we call our food
truck?” He said, “The Dining Car” and that was it!
What was The Dining Car’s first Menu?
Handmade mozzarella, vine-ripe tomato, and basil pesto served on house-made garlic and herb focaccia bread.
New England Pulled Pork
Cider brined, applewood smoked pork with our house-made barbecue sauce on an artisan brioche bun.
We knew we wanted a side dish from the fryer, and we knew a lot of people would have French Fries. We came up with a crisp, nutty coating for cauliflower, and our Crispy Cauliflower was born. At the time, we offered it with several sauces, but the curry aioli was our favorite.
House-Made Focaccia Bread
We came to our sites with trays of focaccia dough that were in the midst of proofing. It was a mad dash on those hot days of
summer to get those trays into the oven before they over-proofed and started flowing over the edge of the pans. Our bread was made from love and sacrifice, but it wasn’t practical for everyday service on a food truck. That was one of the many things we had to learn. Though, we still make it in the kitchen for our Caprese Sandwich when tomatoes are in season.
Join Our Team!
Work hard, eat well, and have some fun – you’ll learn about food, cooking, business, customer service, branding, marketing, scheduling, logistics, and diesel engines.
The Dining Car is a mobile food truck and catering company – a kitchen on wheels, serving freshly prepared meals on the streets of Boston. Our sandwiches are made on great breads, and our focaccia is baked right on the truck, continuously throughout the day. Our ever-changing menu features meats and seasonal produce that represent our local agricultural community, with selections inspired by cuisines from all over the world.