Evolution Revolution is one meaty enterprise. Photo via Evolution Revolution Facebook.

Patricia Bellafato, owner of the Blue Glass, is the latest restaurateur to get into food trucks. She's partnering with a chef well suited to the peripatetic nature of the business: Singyn Hunter spent years cooking aboard National Geographic vessels.

Last year Hunter settled in Seattle and met Bellafato through mutual friends. He became the chef at her Ballard restaurant; before long they "decided to start a second business to showcase his talents in full." That second business is now taking shape in the form of Evolution Revolution.

"Singyn has a real international background when it comes to food," says Bellafato, and his globetrotting ways mean some intriguing things for the menu. There's a goat cheese and shredded rabbit quesadilla—the first time the meat has appeared among local food trucks (at least to this guy's knowledge). Bellafato is also excited about the porchetta—their take on the porky dish is done in smoked paprika and fennel aioli—as well as the meatloaf sandwich with bacon. Diners will find fresh pastas, gnocchi, and baked goods too (and homemade treats for their dogs). 

Hunter is currently cooking in Anacortes and upon returning hopes to open the third week of April. That should allow him and Bellafato time to iron out any kinks before May 5's Mobile Food Rodeo, the first of several festivals they plan to serve. The truck will also hit breweries and various pods throughout the city.

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