Gus Gonzalez and Gabe Garman have a simple approach to serving food: Start with good ingredients and don't mess them up.

It's a philosophy that serves them well as they produce five-course meals with considerable aplomb, combining flavors, tastes and textures with a fresh approach that never feels forced.

This is all the more incredible considering the great flavors come from their food truck, G&G Mobile Bistro.

It's an outstanding example of how a little creativity, ingenuity and resourcefulness can strip the experience of fine dining down to the essential aspect of great food.

Sure, gourmet trucks have become a staple in cities such Portland, Ore., Los Angeles and Austin, but they're just starting to pop up here.

Until a few weeks ago, G&G had built a loyal following at its home just west of the Pearl Brewery. It recently moved to the South Side and now sits behind Boneshakers, a bar along the San Antonio River that caters to bicyclists of all levels of enthusiasm.

Grab a seat at one of the handful of picnic tables that sit behind the truck and put in an order. The items are available a la carte, but the five-course menu is the way to go.

The multicourse menus cost around $15, depending on the various dishes.

For the quality, it's a bargain. Granted, sometimes it's worth paying for nice china, well-dressed servers, tasteful music and stylish interior design, but at the heart of the dining experience is, well, the dining itself.

That essence came through during a recent dinner.

A second course offered a thin slice of brie with slightly caramelized onions and thin slices of Pink Lady apples with a light drizzle of olive oil and salt. The crispness of the apple contrasted with the creaminess of the cheese and the savory flavor of the onions.

Another course, pork loin skewers topped with a little chimichurri, along with wedges of Campari tomatoes and roasted green beans, all topped with coarsely chopped pistachio, also deftly balanced flavors and textures.

The only stumble came during a first course — a gazpacho that had too much salt, which overwhelmed the balance of flavors.

Next to the trailer, a bar stand features several options of beers, mostly microbrews, and wines.

Put this food on fancy plates and serve it in a restaurant, and it could easily fetch two or three times the price; instead, we all get a chance to enjoy upscale flavors at accessible prices.