Southern Sandwich Wants You to Leave Fat and Happy

Cost: $25 for an all you can eat, more than you could ever eat, buffet. Drinks not included.
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The Rundown: After rolling into the San Francisco Food Truck Scene almost two years ago, Texas born and Carolina bred brothers Brett and Nathan Niebergall have garnered a loyal following for their 14 hour beef brisket and deep-fried to order new potatoes. They've got catfish soaking in buttermilk overnight as they gear up for their big buffet and first fish fry.

Chef Brett Niebergall says they are excited to move into a bigger kitchen that will give them the space to be creative. "We feel like we've really nailed down our core items so we're looking to broaden the definition of what a Southern sandwich is," says Brett. The brothers deliberately omitted the word barbeque from their name "because they didn't want to limit themselves." As fish makes its debut tomorrow and their mother's recipe for jalapeño cheddar biscuits is on the way, these sandwich chefs are clearly just getting started.

With a goal to one day translate their mobile mission into a brick and mortar location, the brothers are excited to use the Food Lab space as a test run. They are excited to mingle with  customers whom they know by name but don't get to talk to because of the to-go Food Truck format. They are mostly excited to do what they had always done best and haven't gotten to do in a long time: throw a good dinner party. They're gearing up for a good time: "Our family and friends will be there. There will be a lot of wine. We just want people going home fat and happy."

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