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Street Eatin’

Maximus Minimus Pig out on pulled pork.

THANKS TO EASING city restrictions—and, well, August —street carts are where Seattle’s eating right now. Get the day’s location on their websites or via Twitter; then bring cash. The taco bus is so 2008.

First Hill Block Party

The big-deal new chef at the Hunt Club loves him some street food, which he’s doing up every Friday evening from 3 to 8pm out in the balmy Sorrento piazza. Look for little three-buck nibbles of things like carnitas tacos or baby brats. 900 Madison St, First Hill, 206-343-6156; hotelsorrento.com.

Here and There

A tidy mobile grill keeps downtown Edmonds (and Tuesdays, Stevens Hospital) in pastas, salads, soups, and delish hot sandwiches like ham, Brie, and apple on French toast bread. hereandtheregrill.com.

Marination Mobile

Get your Spam on at this crossroads of Korea, Hawaii, Mexico, and various parking lots from West Seattle to Ballard—along with your fried egg–topped spicy kimchi fried rice, your kalua pork sliders, your kalbi beef tacos (yum!), and more. marinationmobile.com.

Maximus Minimus

It’s the pig-shaped trailer at the corner of Second and Pike, in which the folks from Beecher’s Handmade Cheese do drippy pulled pork sandwiches, either savory and spicy (maximus) or tangy and sweet (mimimus). Call us maximalists. Napkins, please. maximus-minimus.com.

Skillet

The granddaddy Airstream that started the gustatory reinvention of street eats, Skillet does fat brioche burgers with cambozola cheese and bacon jam, and a fine poutine—not to mention s’mores with ganache and salted caramel. Waits are long and worth it. Locations (visit website) include Mariners Games and South Lake Union. skilletstreetfood.com.

Tako Truk

A laid-back splash of counterculture lights up the sidewalk at Eastlake and Lynn, Thursday through Saturday evenings, with nouveau tacos from lime-marinated octopus to pork belly–mint, with tamales and stews to boot. takotruk.com.

Map out these and other street carts according to their daily locations.

Published in the The Ultimate Guide to Northwest Beaches issue of Seattle Met.











Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.