Summer is the optimal season for food trucks, yes, but permitting and vehicular woes have meant later starts for some of the more anticipated mobile outfits. Here are seven new and coming-soon four wheelers worth checking out no matter the weather.
Husband-wife duo Cathy and Romano Basilio made a splash at the recent Mobile Food Rodeo with their menu mashing Filipino and Vietnamese cuisines. The fusion happens in banh mi, tortillas, or vermicelli bowls laden with the sweet sausage longanisa, sardines, beef steak, tofu, and lemongrass pork or chicken. Other items could include adobo-style buffalo wings, adobo chicken fried rice, and Vietnamese pancakes. Status: The Basilios are making more cameos before going full steam ahead next month.
Seattle Biscuit Company
Hoo boy, are people jazzed about this one. Sam Thompson and David Hanson churn out cheesy grits and biscuit sandwiches—very big biscuit sandwiches—using obsessively sourced ingredients such as Pleasant Valley pickles, Carlton Farms pork, and Ballard Bee Company honey. Bourbon bread pudding may be happening one of these days. Status: Open.
From the James Beard, Food and Wine–studded Danielle Custer comes an outfit devoted to that most awesome of foods: cheese—and cheese of all stripes, no less. On the docket are several melts ("grilled, griddled, or open-face"), mac and cheese (fancy to classic), poutine, fried curds, two soups, and eventually some sweets. Status: Look for it in early October.
Meat pies, ubiquitous noshes Down Under, often to varying effect, here are handmade and come in nearly a dozen varieties. They range from the traditional (steak and onion) to the newfangled (seafood chowder; prosciutto mac and cheese). Trained chef Casey Cooper spent months and months perfecting the five-inch stuffed butter crusts, so that's promising. Status: Imminent.
How Pickle Got Out of a Jam
Canning enthusiast Venessa Goldberg has been going gangbusters prepping preserves and pickles for the truck she's launching with friend James Kennicott. The various jams and relishes will grace hearty salads, fish and potato cakes, and any number of pastries (Goldberg is a trained pastry chef). Sandwiches? They're leaving those to fellow four wheelers. Focus is on the local and sustainable, so expect offerings to rotate often. Status: The goal is to roll out within the next couple months, but Goldberg and Kennicott are hosting preview pop-ups in the meantime.
Both Voracious and Thrillist have scoped out this newcomer. The duo in the driver's seat (they churn out some rather punny prose, it must be said) join Monte Cristo in the cult of the curd and deliver all sorts of cheese-heavy sandwiches—one of them on a pretzel roll. A handful of sauces, including curry ketchup and pesto aioli, are available on the side for free. Status: Open.
Outside the Box
One for the paleo people, Outside the Box eschews grains, dairy, sugar, and processed foodstuffs. Finely shredded cauliflower replaces rice, for example, and is topped with curry or coconut milk. "We’ve taken a lot of recipes"—chili, carnitas, shrimp with pesto zucchini noodles—"and simplified them. It’s about tasting the food in its natural form," says Marizel Yuen, one of three owners. Status: Yuen, Charles Aguiling, and Donna Denina have been busy catering events and festivals and should be rolling soon.