Nom Breakfast and Burgers Kauai
Thomas Fuquay met Mark and Terri Brown on Craig’s List. Thomas was a chef at The Bistro in Kilauea who wanted to do his own thing. The Browns were foodies who lived on the mainland and wanted to move to Kauai. The three bought a food truck with a commercial kitchen and the name was inspired by a friend.
“My friend said ‘You should call your food truck Tom’s Bombs Noms,’” says Thomas. “I thought that was funny and I played with it until I came up with Nom Breakfast & Burgers.”
All burgers are made with local beef and have a crusty exterior from being cooked on a flat top. They’re served on buttered and toasted taro brioche buns, which are made by Passion Bakery in Kapaa.
“We get all of our beef from Mederios Farms in Kalaheo,” says Thomas. “I think the meat has rich, flavorful quality.”
If you’re competitive, try The Challenge. Eat a seven layer burger with fries, and it’s free of charge and comes with a T-shirt. If not, it’ll cost ya $47, but you still get the T-Shirt.
Make sure to order a side of deep-fried tater tots, which evoke a gourmand childhood.
“We were sitting in our boardroom trying to figure out our breakfast menu,” says Thomas, pointing to picnic tables that are under the shade of palm trees and face the ocean.
“We wanted to make potatoes for breakfast and since we’ve decided on deep-fried tater tots, they’ve gone nuts!” Says Terri. Tot flavors have included garlic, white truffle, parsley and parmesan; poutine; cheddar, sour cream and chives; and barbecue sauce, cheddar and bacon.
Chicken & Waffles ($12) are made with buttermilk and a hint of cinnamon, as well as a mixture of whole wheat and all purpose flour, which lends a hearty texture. A buttermilk fried chicken breast is served on top along with chunky pineapple bourbon butter and maple syrup.
“We also make a vegan, gluten-free banana waffle that’s to die for,” says Mark of the the rice-based waffle made with mashed bananas and served with slices of fresh bananas, gluten-free granola and lilikoi syrup. “Every time we make it, the truck smells like freshly made banana bread.”
Every Saturday, Thomas prepares 12 orders of flakey, scratch-made biscuits and tops them with white gravy studded with sausage and bacon.
“I render breakfast sausage and bacon and make a roux from the fat,” explains Thomas. “I add heavy cream, whole milk, a lot of pepper and put all the meat back in. It’s an homage to my grandmother who always made biscuits and gravy every weekend.”