An interesting development from our sister publication to the south. A couple of enterprising culinarians are teaming up for a restaurant-food cart hybrid on Portland’s Hawthorne Boulevard. Here’s how it works.
Craft sandwich operation Lardo, of the Good Food Here pod on SE Belmont, is moving into a brick-and-mortar space at 1212 SE Hawthorne Blvd. In the parking lot sweets shack Sugar Cube, an alum of Good Food Here, will set up its trailer. The restaurant will seat 40, while a tented patio, presumably near Cube, will accommodate 100. Culinary incubator ChefStable is driving the (genius, don’t you think?) business model.
Here in Seattle several food trucks have straddled both the restaurant and roving worlds—and with great success —but those are instances of brand building. We have yet to see a collaboration with such moxie, in which curbside and fixed operations partner and share resources. Will we ever? Who knows. Seattle is a bastion of progressive thinking, but given the hesitation with which some restaurateurs approach food trucks, one does wonder.
What do you think? Would something like this work here?