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Best Food Trucks For Drinks

Best Food Trucks For Drinks


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For the first time in American history the term “food truck” has positive connotations. All across the country cities are writing permits for trucks selling sushi, tacos, and locally sourced, organic fare. You name it, and your city probably has it. But just eight years ago, food trucks were synonymous with low-end, greasy hot dogs pulled from questionable looking tanks by folks who decidedly probably did not attend culinary school.

Best Food Trucks For Drinks (Slideshow)

So what gives? Well, Roy Choi, for starters. His truck, Kogi, is credited with beginning the American food truck renaissance in 2008 when he put a gourmet spin on the traditional taco truck by offering tacos with meat more often found in upscale LA eateries than by the side of the road for double the price diners would normally pay at a taco cart. Soon, other chefs were latching onto the trend and following suit as, across the nation, diners began to realize that fine dining wasn’t the only option for good food.

The advent of social media also had something to do with the rise of the American food truck. Most Americans have some way of reaching out to their favorite local business online, be it the company website, Facebook, or Twitter. Food trucks are able to remain mobile, yet connected, keeping their customers updated about their whereabouts via their online presence. Before the late ‘oughts, that simply wasn’t the case.

Food truck tacos, burgers, gyros, and even sushi are pretty much the standard these days, so what’s the next frontier in mobile dining? Drinks, of course! Most food trucks simply offer standard can of soda option, but some go above and beyond to make sure adventurous foodies are drinking their fill as well as eating it. We’ve complied a list of the best food truck drink offerings from around the country whether you’re just looking for a cup of Joe or dying to try an avocado popsicle, there’s a food truck out there just for you.

Brewtruck, San Francisco

The “world’s first mobile taproom and beer lounge” serves up 6 varieties of artisanal craft beer to up to 20 guests. Patrons can lounge at the beautiful walnut and copper bar or on soft leather bench seats. This is a far cry from the city bus.

Coolhaus, New York, LA, and Austin

These trucks are known for their ice cream sandwiches, but you shouldn’t miss the snohetta, which is a scoop of gourmet ice cream over house made hot chocolate.


The Best Recipes and Drinks for Hunting Camp

Ralph Smith

One thing about hunting camp: Even if the hunting is terrible, at least you can rely on some good eating. Whether it’s a pot of venison chili, the greatest, perfectly-cooked backstrap recipe, or a warm meal that’s been bubbling in the slow-cooker all day, hunting camp is a place for great meals. Here, our editors share their favorite tips and recipes for all four meals of the day—breakfast, lunch, happy hour, and dinner.


The Best Food Truck Cities Where You Can Drink In Public

Some things need a proper pairing to really shine. Popcorn and movies, for example, or wine and charcuterie. One of the finest examples, though, is the pairing of food trucks and cities that allow open containers.

It’s the unicorn of the food and beverage pairing world — a city must have both a vibrant food truck scene and open container laws, which isn’t an easy match. Thanks to food regulations that restrict gourmet food on wheels in some cities, and the more ubiquitous laws that keep people from cracking a cold one in public, there are limited opportunities to match food truck delights with curbside drinks.

Let the pairing drought end now. Here are the top food-truck cities that allow open containers, and the best drinks that to along with them.

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Savannah, Georgia

Photo via Divine Eatery / Facebook

If you’ve ever spent a summer in the South, you know why being able to open a beer in the middle of the day is a necessity. A number of quality food trucks make the open container law just as important the rest of the year. Try Divine Eatery’s chicken and waffle sandwich with a chocolate Porter or a strong coffee stout. Or go with the fish and chips from Molly Macpherson’s Food Truck, which pairs nicely with a pale ale or an American macro lager like Pabst Blue Ribbon. For something more in line with Southern sea food, head to Mr Deviled Crab Man and drink a pilsner or a gose.

Las Vegas, Nevada

Photo via Stripchezze / Facebook

Las Vegas may be most known for the Strip, but the City of Sin has a burgeoning food truck scene that fits in just fine with Clark County’s lack of an open container law. Hit up Fukuburger and buy a Tiger Beer to go with the wasabi mayo and Japanese barbecue sauce-laced Asian burger. For something more esoteric, go to Stripchezze and get mac-and-cheese egg rolls with kimchi sauce paired with a saison, or a Pair-O-Dice Pizza (above) paired with a hoppy pilsner. If you want something a little more familiar, grab a New England American lager (like Narragansett) and a lobster roll from Cousins Maine Lobster.

Fredericksburg, Texas

Photo via West End on Wheels / Facebook

Fredericksburg has fewer options in the food truck department than it does in the drinks department. In fact, there’s really only one food truck you can count on: West End On Wheels. Don’t leave it out of the equation, though. Grab an IPA to go with the pizza (or if you’re not into IPAs, pair it with a wheat ale).

New Orleans, Louisiana

Photo via Saigon Slim’s

The Big Easy is easily one of the best-known open container cities in the United States. It also has a relatively new, but already thriving, food truck scene. Start with street tacos and avocado fries at Taceaux Loceaux Truck and pair it with a Mexican lager. Another option is to grab a Sapporo or Kirin and a bahn mi at Saigon Slim’s. One option you can’t get on many other food trucks: St. Clair Wood Fired Pizza, which has an actual wood fire on the truck. Try one with goat cheese and pair it with a pilsner or a Kolsch.

Kansas City, Missouri

Photo via Pie Hole / Facebook

Kansas City, Missouri, has one caveat to the whole drinking in public thing: You can only do it in what is known as the Power and Light District. That said, you may have to grab food and take it to the area, but there are food trucks that hang around close by. Try a Cubano from the Plantain District with an American pale ale. For something a little different, get a Choopercabra or Mojo meat pie from Pie Hole and pair it with a Mexican lager for the former, and a red ale for the latter.


The Original “Pop-Up” Neighborhood Restaurant! Catering All Occasions!

We Cover Any Event.

Workplace Catering

Catered Food Truck Lunch Programs, In-Office Meal Programs, Car Dealerships, Business Park Lunches, Employee Appreciation, Client Appreciation, Holiday Parties, Milestone Celebrations, Retail Events.

Professional Events

Conferences, Conventions, Expos

Private Parties

Small intimate dinner parties, Birthdays, Bar Mitzvahs, Holiday, Graduations, Anniversaries, Baby Showers, House Warming

Wedding Catering

Wedding Receptions, Rehearsal Dinners, Late Night Weddings, Late Night Snacks, Day-After Brunches.

Community Events

Street Fairs, Neighborhood Block Parties, Flea Markets, Little League Games, Car Shows, Real Estate Open Houses, Religious Congregations and Ministries, High School Football Games, Concerts in the Park

Food Trucks on Campus

PTA Luncheons, Teacher Appreciation Lunch, Student Organizations, On/Off-Campus Events, Graduation, Prom, School Dances, School Fundraisers, Recruitment Events, Alumni Events.

Production Catering

Movie Set Catering, TV and Film Catering, 24 Hour Production Catering, On Location Catering, Photo Shoots

Large-Scale Events and Multi-City Event Series

Street Fairs, Neighborhood Block Parties, Flea Markets, Little League Games, Car Shows, Real Estate Open Houses, Religious Congregations and Ministries, High School Sporting Events, Concerts in the Park


Feiner Herr Pancake Truck, Berlin, Germany

Not every food truck design have to be spectacular. Good looking is enough. This food truck roams the streets of Berlin and serves modern pancakes. That’s about any type of pancake you can imagine and then some.

A small retro looking truck in one color with just a simple logo on the side. A great example of how you don’t have to scream the loudest to get noticed.


The Best Food Truck in Every State

Who doesn't enjoy a good food truck? Whether it's a hipster coffee shop on wheels or a good old-fashioned hot dog vendor, they're a quick and easy way to get your grub on&mdashand we love 'em all. But with so many options to choose from, it can be challenging to narrow down all the possibilities. Luckily, our friends at Yelp supplied us with a list of the "best" food truck in every state, according to the number of reviews and star ratings each business has. Get your wallets and your appetites ready.

"Hands down, this is the BEST street taco I've had, anywhere! I tried 3 different meats - pork, beef cheeks, lamb - all wonderfully and subtly different, with varying flavors and textures." &ndash Yelp user Zut A.

"They have creative combos, and are always adding new things to the menu. The food is very tasty, and the hot dogs are a good size portion." &ndash Yelp user Daniella A.

"For being a 'healthier' option, it really did not take away from the taste of traditional Korean dishes. The beef was very tender and juicy, the rice blend held flavor just as well as traditional white rice." &ndash Yelp user Tina Z.

Crepes Paulette, Bentonville

"Great selection of sweet and savory crepes. Tried their chicken Thai and was really surprised at the flavors." &ndash Yelp user Nomey D.

"Food and service were both spectacular. Husband and I tried a variety of dishes here including: beef Shawarma pita, falafel pita, hummus, plain falafel, and tabouli salad. All of the flavors were so complex and blended extremely well together." &ndash Yelp user Cathee C.

"Amazing staffs, amazing Vegan/Vegetarian food that is INDEED filling. what more can I ask for?" &ndash Yelp user Riza H. C.

"There are a lot of taco places in Norwalk, but this taco truck has the best ones in town and at the best price. I recommend trying all of their tacos&mdashthey are $2 each (except the shrimp which costs $2.50)." &ndash Yelp user Sebastian C.

Kabob On Wheels, Wilmington Manor

"I love this place! The chicken tikka and the chicken kabob plates are the bomb. Does not take long to make and it's always quality." &ndash Yelp user Alia H.

"We ordered the special bacon, egg, and avocado sandwich and a Cajun frittata. I can't boast enough about the flavors that each had." &ndash Yelp user Emiel B.

"I ordered a cappuccino and small drip coffee with the total equaling just $5 before tip! The cappuccino was delicious and strong and my friend's drip coffee was flavorful and just the caffeine fix she needed." &ndash Yelp user Dave P.

"Porky's is a wonderful little joint in Waimea! With four delicious options, it's hard to go wrong." &ndash Yelp user Elle D.

"Delicious empanadas! The pastry is perfectly flakey and the fillings are generous and well seasoned, great for a snack or a meal." &ndash Yelp user Renee C.

"There were good chunks of lobster in the sammies including whole claws. The meat was cooked perfectly and was quite sweet and succulent." &ndash Yelp user Charisse B.

Nicey Treat, Indianapolis

"I've dabbled in many flavors but the best of them all is the pineapple basil. The strawberry mint is second. The grapefruit lavender is third. All three of these are totally refreshing and delicious. The popsicles are handmade and run about $3 each." &ndash Yelp user Kayla V.

"Island Vybz is throwing down happy beach vybz, Jamaican music vybz, and good food vybz&mdashpretty much everything you want from your favorite food truck!" &ndash Yelp user Rachel L.

Photo: Yelp/Kelly M.

"I can't express my love for this place enough! I had a cheesy beef pocket and my taste buds are still in relapse after the experience." &ndash Yelp user Brandon E.

SnoWhat Snoballs, Louisville

"This isn't your typical snowball experience. SnoWhat offers unique flavors that are delicious, like earl grey lavender, lemonade lavender, vanilla cupcake, and butterbeer. You can also get beer flavors as well! They do have toppings as well." &ndash Yelp user Jessica T.

"We ordered the Chipoltle Pulled Chicken and it was succulent and not dry at all. The Pan Seared Tilapia had a nice seafood smell to it and added some extra sweetness to the overall burrito. I can't decide which I love more!" &ndash Yelp user Lisa Z.

Bite Into Maine, Cape Elizabeth

"If you're searching for the perfect lobster roll, Bite Into Maine is the spot! It's lobster rolls are perfectly proportioned, the buns are slightly toasted, & they are definitely not greedy with their lobster! You have such a perfect amount, that you can actually scrape off a top layer of the roll, and STILL have a perfectly proportioned bun:lobster ratio." &ndash Yelp user Christina H.

"I had the berry waffle with whip cream and it was delicious! First off, for $6 the portion size was huge- the perfect size to share. I really enjoyed the fresh berries, and the fact that the whole waffle wasn't overly sweet." &ndash Yelp user Lavanya G.

"For around $8 you can get the biggest ever gyro with yogurt sauce and hot sauce and it will fill you up for the rest of the day with its protein and veggie-packed deliciousness." &ndash Yelp user Cassie V.

"The best beef brisket in town, in terms of sheer meat quality. Just make sure you arrive early so they don't run out before you get there! The ribs are also top-notch." &ndash Yelp user Chris B.

"The flavors are amazing, the combinations of the ones we had work so well!! Between the two of us, we tried the beef, chorizo, spinach, caprese and malbec empanadas. We loved all of them, especially the caprese, it's delicious. I'd get a dozen of just them, honestly!" &ndash Yelp user Emily P.

"We couldn't wait for the spring opening. We make special trips here and always stop if in the area. A must try and goes right well with warm and hot weather!" &ndash Yelp user Goldie M.

"I love how their menu is always changing too! It's nice to know that I can order something that is out of my comfort zone." &ndash Yelp user Jacqueline T.

"Fantastic example of what killer, non-regional BBQ should be. A perfect blend of the best regional styles under one roof." &ndash Yelp user Dave M.

"I had the roasted pork burrito. It was incredible. So juicy and delicious and bursting with flavor. I loved the added bits of french fried potatoes in there, too." &ndash Yelp user Jim L.

"Probably the best Eastern European food I've ever had in Las Vegas! The sausage was supreme, with the perfect amount of kraut and carmalized onions, all on an amazing pretzel bun. The pierogi is juicy and tastes great, you seriously can't miss out on it." &ndash Yelp user Maxwell W.

B's Tacos, Londonderry

"B's Tacos are the best thing since sliced bread. My husband as well as many of my co-works have loved the burritos. I would highly recommend the taco sampler which includes 1 chicken, 1 beef, and 1 steak taco. The ingredients are fresh and tacos and burritos are made to order." &ndash Yelp user Nicole K.


13 Wedding Invitations to Feed Your Spring Fever

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

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For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Best Of :: Food & Drink

Jeremiah Bullfrog ain't no Mister Softee. He ain't no Dairy Queen either. Yet his GastroPod foodmobile, a shiny silver converted '62 Airstream trailer, attracts streams of enthusiastic followers wherever it goes &mdash as if he's the Pied Piper of foodies or something. He ain't that either, but the Miami native is a damn seriously talented chef locals still talk about his celebrated Bullfrog Eatz in Wynwood. But now you can relish his outrageously tasty fare at single-digit prices. To wit: The "old dirty dog" &mdash a smoked short-rib hot dog plunked into a potato bun and topped with sweet/spicy slaw &mdash costs five bucks. The bánh mì taco &mdash with oxtail, trotters, country pâté, and pickled radishes &mdash is $3. A sloppy José with brisket and "curry in a hurry" (vegan curry with rice) are the high-end items at $7 and $8 apiece. Heck, the GastroPod even has an immersion circulator for sous vide cooking. The silver bullet has been known to park around Biscayne Boulevard and 18th Street, but your best bet is to tune in to Twitter to find out where this roving gourmet kitchen will strike next.

Each season yields a fresh crop of new restaurants. Sometimes they are highly anticipated due to a big-name chef. Other times they are preceded by a sizzling sister eatery in New York or L.A. Or maybe they boast a distinctive dining concept. Sugarcane brought none of those attributes to the table yet took this town by storm in a way few dining establishments have. The draw here is a grand, breezy, and urban-chic décor an electrically charged bar scene pouring distinctive cocktails to a comely clientele and a diverse menu of fresh, tasty New American cuisine at unexpectedly affordable prices (just about everything is $12 or less). The fare, orchestrated by chef Timon Baloo, is triumvirated into raw bar selections (oysters, crudos, sushi) foods cooked in a robata grill (chicken yakitori, squid, Japanese eggplant) and globally influenced small plates such as pork buns, lobster rolls, crisp sweetbreads, and goat cheese croquettes with membrillo marmalade. We didn't see Sugarcane coming, but we're sure glad it arrived.

Chef Michael Psilakis has put together the lightest, brightest, most brilliant hotel menu in town. Chef de cuisine Jason Hall executes the cooking impeccably: Lobster-and-sea-urchin risotto brings a bowl of yogurt, caviar, fried herbs, and a barely poached egg, and then the lobster and risotto get mixed in. Smoked octopus is shockingly good with diced pineapple, sopressata sticks, and paper-thin ringlets of fennel. Greek "paella" is jammed with clams, mussels, Merguez sausage, and jumbo head-on prawns in a saffron-spiced sauce spiked with Espelette pepper. Restaurateur Donatella Arpaia has trained the waitstaff to be one of Miami's finest, the room is gorgeous, and the outdoor terrace of the 15th-floor restaurant affords breathtaking views. Yet Eos charges noticeably less for its superior dining experience than every other top-tier hotel in town: Most plates, including that paella, run $10 to $16, and a dessert of two tropical fruit cannoli shells made from dried pineapple and filled with papaya, mango, passion fruit foam, and baby basil sprouts on coconut-vanilla tapioca goes for $6. Then comes the complimentary plate of petite sweet treats. Psilakis has already won a James Beard Award, and Eos was a Beard semifinalist for Best New Restaurant this year. Did we mention $5 valet parking?

All comebacks are impressive by dint of courage to change and the grit to make it work. But not all are alike. Chef Allen revived his long-standing landmark restaurant in brilliant fashion last year via refurbishment and a revamped menu concept. Solea first opened its doors around that time, but the highly anticipated venue in the glittering new W Hotel South Beach was greeted with sparse business and sluggish reviews. The jump-start occurred with the hiring from Por Fin of Marc Vidal, who had been named one of the top young chefs of Spain in 2005. Vidal installed a menu of small bites ($6 to $16) such as Iberico ham and fried egg over crisp potatoes, chanterelle mushrooms, and truffle oil rice dishes and paellas served in cast-iron pans ($24 to $28) Mediterranean seafoods ($24 to $34) such as branzino with lentils, smoked sweet paprika vinaigrette, and potato purée and meat dishes ($21 to $34) found nowhere else &mdash like braised veal cheeks with porcini-Idiazabal cheese toast. Critics have loved the changes, and the swank indoor/outdoor space is buzzing. Solea was a James Beard semifinalist for Best New Restaurant this year. That's what you call a comeback.

It's easy to imagine you're lounging on the French Riviera as this two-level beach-club-cum-restaurant pulsates with pretty Europeans and presents peerless panoramas of the ocean (Atlantic, not Med) &mdash as well as of the glimmering pool scene right by Côte's open-air tables. A DJ spins world music, bartenders blend tropical fruit cocktails, palm trees sway in the balmy breeze, and good-looking waiters carry plates of pristine cuisine imbued with the ingredients and flavors of the Mediterranean. The last translates to salad Niçoise (natch) with seared tuna, purple potatoes, and pert sherry vinaigrette custardy tomato-and-Brie quiche raw bar selections jumbo prawns and branzino fish fresh off a sizzling grill homemade pastas and a Kumomoto oyster bloody mary shooter topped with celery foam. Prices are nicer than at Nice, with most plates ranging from $15 to $30. Yet while it is easy to imagine you're on the Riviera, there really is no need to &mdash dining at La Côte, right here on beautiful and sexy Miami Beach, is as good as it gets.

Dear Cheapskate:These are just a few reasons I am leaving you for good:1. A cubic zirconia engagement ring.2. That used copy of the Sticky Fingers LP, without the zipper, that you gave my parents as a gift for their 50th anniversary.3. Your insistence on taking buses to restaurants in order to save on parking fees. Except when we go to Morgans and you get to park free in the spacious lot outside. Come to think of it, taking me to Morgans is the only smart thing you ever did. I remember seeing your eyes light up as you scanned the menu prices. "We can have panko-crusted tofu ($9), grilled rib lamb chops ($22), and coconut cake for dessert ($6)!" you exclaimed with glee. I was excited too, not realizing you meant we would share those three dishes. I can't wait to go out with somebody who will buy me my own meal. Chef Cory Smith's food is always so fresh and homespun, and the wines, as you pointed out more than once, aren't marked up nearly as high as at most other places. In fact, it was the only restaurant where you ever purchased a bottle. God, I used to die inside every time you would ask a sommelier at some fancy establishment for a taste of a certain wine, and then a taste of another, and another, and then refuse to purchase any on the grounds "it wasn't good to mix too many grapes." Morgans' workers are so nice, and the 1930s home atmosphere and wraparound porch are so, well, comforting and even &mdash dare I say &mdash romantic, or at least they will be when I'm finally sitting there with somebody, anybody, but you.

You can start with gumbo of the day ($9), followed by pan-seared free-range chicken over Louisiana oyster-spinach bread pudding ($28), and complete the meal with a trio of sorbets made with fresh, local fruit ($5). That's a nice dinner conceptualized by America's most famous chef and brought to consistently fresh fruition by chef de cuisine Brandon Benack. You can enjoy it in the big, easy confines of the elegant dining room, or seated at a food bar that faces the open kitchen, or outdoors overlooking the Atlantic Ocean. But save that experience for when someone else isn't paying. With Mr. or Ms. Generosity footing the bill, why not begin with crisply fried Louisiana oysters, served with pickled vegetables and horseradish-yuzu tartar sauce ($13)? Oysters, as you know, are not especially filling, so how about a hunk of succulent Maine lobster tossed with gnocchi thermidor-style, meaning with wild mushrooms and Parmesan shavings in sherry-Creole mustard cream ($14). You'll have to hold off on the hickory-smoked beef short ribs with Louisiana crawfish coleslaw and sweet potato biscuit ($12.50) for another occasion &mdash guests who order three appetizers are looked upon as being boorish. Yellowtail snapper with Creole tomato glaze, crab-mirleton relish, and citrus butter sauce ($38) will obliterate the perception that Emeril's is just a place for tourists, as will the red onion-smoked bacon marmalade and homemade Worcestershire sauce that elevates a juicy filet mignon ($46). Pile it on with truffled mac and cheese flecked with pancetta ($8.50), and add the pièce de resistance via banana cream pie ($10) or bread pudding three ways &mdash a lavish dessert that involves whiskey sauce, Godiva liqueur, and dulce de leche ($9). At meal's end, you might casually mention that Emeril's also serves a damn good brunch, and hope your host picks up on the hint.


Beyond the Food Truck: Six Ideas for Mobile Food Businesses

Even when you don't have a lot of money or time, you still want a tasty meal, and mobile food businesses are uniquely positioned to provide it. Whether serving crepes from a splashily painted food truck, a bacon-wrapped hotdog from a push cart, or Baskin-Robbins ice cream from a franchised kiosk, food is going where consumers are.

Even though street food is enjoying a resurgence, this is a tried-and-true business model that's fed generations of eaters. Today, there are approximately 3 million food trucks operating in the U.S., more than 5 million food carts, and an unknown number of kiosks.

If you multiply the following six mobile options with the myriad cuisines and foods you can serve, possible locations, and the time of day you are open, your options for a mobile food business are endless.

1. Food kiosks
Food kiosks are temporary booths or stands used to prepare and sell foods like pretzels, ice cream and hot dogs. The low overhead, flexibility and ease by which a kiosk can be opened and closed are among the reasons why they&rsquore so popular. Because they are usually operating indoors, kiosk owners typically sign licensing agreements at malls, stadiums, movie theaters or other locations. Many major food businesses such as Ben & Jerry&rsquos franchise express kiosks.

2. Food carts and concession trailers

This style of mobile food business has been around for decades and is a multibillion-dollar industry. Cart owners prepare food in advance or purchase ready-made food like ice cream bars. Then, the food is heated up or pulled from the freezer. Food carts used to focus on simple fare like ice cream and hot dogs, but have expanded their menus in recent years to include dishes like kebobs, gyros, salads, and fish and chips.

Food carts usually either have room for the vendor to be inside and serve food through a window, or they utilize all the cart space for food storage and cooking equipment. Concession trailers, on the other hand, are often found at fairs, sporting events, or other places where they can be unhitched and sit for awhile. Unlike most carts, trailers allow for cooking and have room for two or three people inside.

Carts are less expensive than food trucks, and are usually pulled by a vehicle or pushed by hand. They're fairly easy to maintain and, in many areas, require less licensing than the full-sized food trucks.

3. Food trucks
Larger than carts, trucks can carry more food and handle more business. However, food trucks need more space to park both when doing business and when off-duty.

A food truck can carry more sophisticated equipment for storing, serving, cooking and preparing foods. Food trucks can serve traditional quick lunch fare, be stocked with food from concessionaires, be run by a chain restaurant like In-n-Out or California Pizza Kitchen, or serve gourmet fare by an up-and-coming chef. They can do big business in corporate parks and places that have limited access to restaurants.

There are two types of food trucks: the mobile food preparation vehicle (MFPV), where food is prepared as customers wait, and the industrial catering vehicle (ICV), which sells only prepackaged foods. An MFPV costs more than an ICV, and both cost more than a food cart. A used hotdog cart may cost under $2,500, while a retro-fitted used food truck typically costs $30,000 or more. A new MFPV could cost upwards of $100,000. Complying with additional health department rules and regulations can also drive up food truck costs.

4. Gourmet food trucks
Basically the same as a food truck, the gourmet food truck takes food quality to a higher level. Of the 4,000 food trucks licensed to do business in the Los Angeles area, only about 115 are considered gourmet. They are run by ambitious young chefs who offer cuisine not typically found in food trucks, such as specialty crepes, Korean-Mexican fusion, osso buco or velvet cupcakes. Many gourmet trucks have specialties and themes. In addition, they let their clientele know where they&rsquoll be parked through their websites and social media sites like Twitter. While food trucks need not have kitchens, gourmet trucks are more likely to have food prepared on the spot -- and high-end food at that.

5. Mobile catering businesses
Mobile catering trucks are similar to mobile food trucks, but are hired for specific events. The client chooses food from a catering menu, and the truck then serves the food at the event.

The differences between catering trucks and food trucks are primarily in the manner of doing business. One particular advantage of a mobile catering business is you're not risking as much in inventory because you are cooking and bringing food as ordered for the party. You also have a specific destination, so you need not worry whether your favorite destinations will be busy or not.

6. Bustaurants
As the name implies, a bustaurant is not a truck but a bus, often a double-decker with the lower level for the kitchen and the upper level for customers to sit and eat. This is a new concept and hasn't really been proven yet, especially since the idea tests a rash of licensing issues. They also require more room to park, and are more costly to start because the buses need to be fully refurbished.


Finding Your Gourmet Twist

Before you go out and open a taco trailer because it’s popular there’s one important factor among each of these menu concepts that you need to keep in mind. The most successful food truck (or restaurant) owners are able to put their own unique spin when cooking up menu items. That means you’ll have to use a small amount of creativity to specialize to make your food unique to consumers.
For example even with hot dogs being a very popular concept you wouldn’t want to serve an ordinary hot dog with ketchup and mustard from your truck. You can get that at any 7-11 for $2.00. Instead try serving a bacon wrapped, cheddar cheese dog to differentiate your menu.

Bobo’s BBQ Concession Trailer built by M&R Specialty Trailers and Trucks


Best Of :: Food & Drink

Natascha Hess, who runs the Ginger Pig food truck with her husband, Steve, lived in China for a year while in college her "Chinese mom" taught her the ins and outs of traditional cooking during that time. The result of her immersion is obvious in the food at the Ginger Pig, especially Hess's Chinese fried chicken, a take on a dish called la zi ji that's perfumed with five-spice and given a hint of heat with ringlets of pickled Fresno chiles. The menu offers a tour of other Asian countries, too, with deep-fried spheres of rice called Bangkok Balls topped with Thai red curry, a banh mi bowl that takes the best of the Vietnamese sandwich and serves it over rice, and pork char siu that's spicy-sweet and respectful of the dish's Chinese origins. Catch that pig at Boulder's Rayback Collective or this summer at the Boulder County Farmers' Market.

Readers' Choice: King of Wings

Chef/restaurateur Lon Symensma picked the right person to oversee Cho77 when he opened this mailbox-sized Asian eatery on South Broadway three years ago. Right-hand man Ryan Gorby keeps turning out winners, whether they're dead-on renditions of such classic street food as chicken coconut curry styled after northern Thai khow soi (served in a metal lunchbox), tempting fusion snacks like bacon-cheeseburger shu mai, or one of his house inventions, such as wok-seared duck leg with fragrant jasmine rice. A seat at the bar gives you a view of the kitchen, where the flames roar beneath hot woks, dumplings steam in bamboo baskets, and knives gleam and flash in the dim light. You may be on trendy Broadway surrounded by bars, bistros and bands, but this is as close to a Southeast Asian night market as you'll get without leaving Denver.

With so many wonderful restaurants lining West 32nd Avenue, it could be hard to pick a favorite. But we're particularly high on Spuntino, a charming Italian restaurant in Highland. When they purchased Spuntino from the original owners, employees Elliot Strathmann and Cindhura Reddy gave the place new life, something to be celebrated. and Spuntino's fans do. Tables and seats at the bar fill up quickly with diners enjoying chef Reddy's superb porchetta, expertly made pastas, a seasonal burrata spread or the arancini with Hatch chiles and smoked white cheddar. The wine and cocktail lists sing with elegant and enjoyable options, creating the perfect pairings for a lovely evening. Strathmann also makes his own amaro, which you should definitely sample at the end of a meal here. Whether you're looking for a special night out or just strolling along 32nd, Spuntino is a must-stop.


Watch the video: Αν σου αρέσει ο γύρος, δες πως τον φτιάχνουν (May 2022).