Street Eatin'

What’s the Next Seattle Food Truck to Go Brick-and-Mortar?

Some thoughts.

By Christopher Werner October 19, 2011

Is a brick-and-mortar location in the cards for Adria Shimada and Parfait? Crazier things have happened. Photo: Nick Feldman.

The food truck trend is thriving in Seattle—this we know. So thriving, in fact, the movement is spawning all sorts of trendlets. Like the mobile operators who have gone ahead and planted permanent offshoots.

In August Kurt Dammeier, owner of popular porcine rover Maximus Minimus, revealed to Nosh Pit plans to open a restaurant piggybacking (har) off the barbecue operation. The news came after a string of other street food stars—Skillet, Marination Mobile, Miles James of Seattle Sausage Company—went 180 and expanded into brick-and-mortar territory.

Dammeier’s barbecue house is due in several months, but after that, who might put down roots? (Because someone will, Zagat tells us.) And who viably could? Some thoughts.

Seattle’s craving Creole cuisine, and they’re looking to one guy for it: Matthew Lewis. After its debut in August 2010, Lewis’s Where Ya At Matt shot to the very top of the food truck crew—and it’s been there since. You can’t troll Twitter without spotting praise for his beignets and po’boys; they maintain a sort of cult status, and have even gotten him national play. Lewis’s crawfish boils are a hit, and he’s hinted at hosting gospel brunches and wine dinners. Why stop there?

Seasoned eaters have labeled Parfait the best ice cream in Seattle. In February owner Adria Shimada launched a home delivery service to nine neighborhoods—brand building is on the mind. Every (artisanal, inventive) batch is from scratch and made with only organic and local ingredients—Shimada knows what’s up when it comes to winning locals’ favor. And isn’t it time someone took on Seattle’s other ice cream queen?

Like Shimada, Street Treats owner Diane Skwiercz considers her four-wheeler a launching pad for tangential projects: For the past year she’s been building out a wholesale racket. As such she’s stocking coffee shops round town with biscotti, Russian tea cakes, and other sweets (also all from scratch). She’s told Nosh she hasn’t much thought about going brick-and-mortar, but Skwiercz, who also organized the Cap Hill Night Market, is an ambitious one. Plus, she’s got pregnant women rooting for her.

What food truck would you like to see set up shop?

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