Boston’s best grilled cheese.


Happy Hollandaise, from our family to yours!

December 11th, 2014

We do grilled cheese. We do burgers. We do fries and poutine and beer. But we don’t do brunch. But we’re doing it one time, next Sunday, December 21st. We got this idea a few years ago from Mike Kennedy, a Roxy’s alum, and it’s finally coming to fruition. Join us for a super special holiday brunch! Since it’s our first one, we’re selling tickets. Get em here! happy-hollandaise

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July 12th, 2014

Screen Shot 2014-07-12 at 2.51.35 PMWe’re selling food in Cambridge on Tuesday. At a parking meter. At Hubspot. This hasn’t ever happened before, and I’m really excited about it. In March 2011 we were the first truck to park at a public metered space in Boston (in Cleveland Circle), which led to a full fledged food truck initiative for the city. Maybe the same will happen in Cambridge? Come check us out at Hubspot (25 First Street, Cambridge) on Tuesday from 11-230. If it works out, we’ll keep coming back!

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Roxy's Allston opens TODAY, 5/24

May 24th, 2014

It’s been a long time coming but we are finally open for lunch and dinner at 485 Cambridge St in Allston! Come check out our expanded menu, including some amazing canned beer. We’re psyched to have you in!


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Pimento Melt Re-Do

April 10th, 2014

So we launched a tasty sandwich a few weeks ago with house made spicy pimento cheese, chipotles, jalapeños, Grillo’s Pickles, and two slices of tomato. It was a recipe Corey (truck manager) came up with. Pimento cheese is a southern spread, and Corey grew up in Kentucky and Lousiana, so it seemed like a perfect fit to give him his own sandwich. When we developed the sandwich, we used pickle chips, which was perfect. As soon as it came time to launch the sandwich, we found out Grillo’s was out of chips and only had spears. We thought it would be a good idea to chop the pickles up and add them to the pimento spread, and after a few days we realized it wasn’t the same as the one we settled on during trials.

So we changed it up a bit. We took the jalapeños out of the spread, and added them to the chopped pickles and brine, so the jalapeños pickle a bit overnight. We’re happy with this one. We’re sorry if you got one you didn’t love. If you did, let us know, and we’ll make you the new one.


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Now hiring for Allston!

March 20th, 2014

lineIt’s been a long time in the making, but we’re hiring for Allston as well as the trucks for Spring and Summer! Requirements: must love smiling + be able to commit to at least 3 days a week. We can teach you the rest. Sound like something you’d be into? Send your resume, availability, and a little bit about yourself to

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