Foodie: Matt Kornmeyer of Scratch Truck

The food-truck operator’s dandified comfort food has plenty of curb appeal.

Former salesman and New Jersey expat Matt Kornmeyer exchanged his briefcase for a griddle in 2009, when he opened his elevated comfort–focused Scratch Truck. A self-proclaimed workaholic, Kornmeyer spends a minimum of 70 hours a week experimenting with creative ways to rework the expected American classics, peddling more than 27,000 orders around town (you can track the boxy vehicle’s whereabouts on social media, and then go online to pre-order). The grilled cheese, on buttery toasted honey-white bread, is layered with Munster and Colby-Jack cheeses and then spiked with juicy red wine–braised short ribs, caramelized onions, and peppery arugula. “And although I’m from the planet of New Jersey,” says Kornmeyer, “we also do really well with Asian.”

That excellence can be seen in his flavor-packed pork shoulder braised in red curry paste; pork-meatball banh mi sandwiches; and spicy, chili-laced dandan noodles. That’s not all Kornmeyer excels in: He’s scored shelf space at six local specialty stores for his jars of bacon marmalade. What’s next? A brick-and-mortar spot—we hope with tables and chairs.



(1) 5-Hour Energy: “A must when we go from 6 a.m. to 11 p.m. three days a week.”

(2) Portable butane stoves: “One of the best investments I ever made.”

(3) Local beer: “Almost like wine, I swish it around.” 

(4) Social media: “It’s like breathing right now. It has to be done.”


Photos by Tony Valainis

This article appeared in the July 2013 issue.