A long line of students waiting on a footpath outside Building 66 at MIT on a summer day in the mid 1990s.
Building 66, MIT · mid-1990s · shot on film

The line starts in your lobby now

People have lined up for our food since 1989.

Lunch, cooked that morning, delivered to your Houston building lobby.

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Best of Boston 1994 · Boston Food Truck Challenge 2011

The truck

We started in 1989 with one truck, parked at Building 66 at MIT in Cambridge.

We traded as Goosebeary's. Later we traded as MomoGoose. The chalkboard kept saying since 1989.

A lunchtime line of students and staff stretching along the path at MIT on a sunny day, seen from the green, past a bicycle leaning against a lamp post.Customers standing at the serving window of the same truck, with a red and white striped awning, bicycles leaning against trees nearby.
The truck at Building 66, Cambridge. Trading as Goosebeary's. Mid 1990s. Photographed on film.
Goosebeary's was my all time favorite -- Chicken and Vegetables with a heaping scoop of chili-garlic sauce for 3 bucks(!)
Pearl Kim, MIT Class of ’93. Written to us in 2019, thirty years on, to ask how the sauce was made.

Poppa & Goose

By 1994 the kitchen behind the truck had an address of its own: Poppa & Goose, on First Street in Cambridge.

Boston Magazine gave us Best of Boston that year, for Vietnamese food.

Every morning, the truck's food was cooked in that kitchen.

The truck kept going

Under a second name, MomoGoose, the window stayed open.

Featured by Edible Boston. Winner of the 2011 Boston Food Truck Challenge.

A long midday line leading to a red food truck with a striped awning outside MIT's Stata Center, many people in the queue looking at their phones.
The line at the Stata Center, in the truck's Saté era.
Three of the crew in maroon shirts standing with a customer at the lit serving window of the MomoGoose truck at night. A chalkboard beside them reads MomoGoose, since 1989.
Jack Dorsey, co-founder of Twitter and Square, ordered MomoGoose catering for his Square event at MIT. Early 2010s.

San Francisco

From 2015 to 2020 we cooked lunch for office buildings across San Francisco.

Three colleagues filling their plates from sushi platters at an office counter, city windows behind them.A woman serving herself from sushi trays at an office counter, a colleague behind her.Three men holding plates beside a sushi spread in a bright office.Colleagues serving themselves from chafing trays of chicken, noodles and vegetables at a buffet.Sushi rolls and platters garnished with strawberries down a long office table.A man filling his plate at a glass-covered buffet cart.A lunch line of office workers by a wall of windows, plates in hand.A full banquet room at lunch, dozens of people at round tables under red lanterns.A buffet line of chafing dishes in a wood-panelled club room.Sushi trays, sashimi and a garnished roll platter laid across a table.Sushi trays, sashimi and pumpkin-frosted cupcakes across a table.Salmon rolls, a topped roll platter and pumpkin-frosted cupcakes on a table.Pumpkin-frosted cupcakes beside trays of sushi rolls and sashimi.Chafing dishes of noodles, chicken and vegetables along a catering table.
Office lunches across San Francisco, WeWork's buildings among them. 2015 to 2020.

One customer called it flavors with no expiration dates. We have never come up with anything better, so we stopped trying.

What thirty-seven years taught us

The bowl you loved in March is the bowl you get in November.

Nobody should pay a fee to eat lunch.

Lunch is cooked the morning it is eaten, not warmed at noon.

Spring rolls arranged around a peanut dipping sauce, garnished with orchids.A platter of topped crostini canapés with an orchid.Baguette sandwich squares with picks on a platter.Pressed flatbread sandwiches cut into squares.Toasted sandwich squares piled on a patterned platter.Pressed sandwiches with melted cheese, cut and picked.Fried samosas piled on a tray.Hummus with cauliflower, celery, cucumber and olives.A cheese board with dates, strawberries and blueberries.A dressed salad bowl with tongs beside squeeze bottles of dressing.Mixed greens with shredded carrot and sprouts.Chopped salad with feta, olives and pepperoncini.Mixed leaves with carrot and bean sprouts.Green beans, carrots and golden beets.Roasted butternut squash with red onion and cranberries.Penne with peppers, olives and capers.Brussels sprouts with pecans and onion.Sushi rolls and nigiri in a tray with lettuce.Sliced sashimi fanned over lettuce.A poke bowl drizzled with sauce.A poke bowl with tuna, salmon, crab, edamame and cucumber.Seared salmon with green beans and roasted lemon.Grilled chicken skewers over a tomato and cucumber salad.A falafel pita with cucumber, tomato and yogurt sauce.Chicken tacos topped with peppers and crumbled feta.Sliced steak with grilled zucchini and onions.A steak resting in a cast-iron pan with herbs.Spaghetti with clams in their shells.Shrimp and udon noodles in a red broth.Chicken pho with herbs, chilli and lime.
BonCibiHouston, Texas

Six cuisines. One kitchen network. Lunch for your whole building.

A network of professional kitchens cooks six cuisines every morning and delivers to your lobbies on the dot. No fees, no tipping.

Order lunchCatering for your office/event
Years cooking
37
Cuisines
6
Fees & Tips
$0
A steak resting in a cast-iron pan with herbs.
American
Chicken tacos topped with peppers and crumbled feta.
Mexican
A poke bowl with tuna, salmon, crab, edamame and cucumber.
Asian
Spaghetti with clams in their shells.
Italian
A falafel pita with cucumber, tomato and yogurt sauce.
Mediterranean
Fried samosas piled on a tray.
Indian
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