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Each Thursday evening from June – August Mears Park hosts a mini-festival that includes live original music, independent movies from local directors, and of course food from some of the best trucks in city. One of the mainstays at this weekly event is the Gastrotruck, a mobile restaurant serving up Midwestern inspired entrees using locally sourced ingredients.

My wife and I were referred to Gastrotruck by a friend that had praised the turkey wild rice burger a few weeks earlier. The truck updates their menu based on seasonal items available locally so we were happy to discover that the turkey burger was still available.

Entrees at the Gastrotruck run from between $5 and $9 depending on what you order. Sides like kettle chips are available for a couple bucks extra. I went for the brisket sandwich with a horseradish sauce and greens while my wife ordered the turkey wild rice burger that includes kale parmesan pesto and greens. Both sandwiches were served on lightly-toasted Ciabatta rolls.  We also ordered a side of roasted potato and barley salad. Our bill for the meal was $18.

The highlight of the meal had to be the turkey wild rich burger. I’m a huge fan of pesto and this was the exactly the type of one-of-a-kind sandwich I want when dining at a gourmet food truck. The roasted potato and barley salad was also great highlighting ingredients that are available locally and seasonally in Minnesota, including sweet corn, zucchini, and yellow squash. Yum!

Overall, the Gastrotruck delivers. The food was tasty, fresh, and not too filling. Since most of the entrees are sandwiches, it’s also easy to eat on the go or on a park bench. I recommend this truck if you like locally sourced, creative sandwiches with a Midwestern flair.

Gastrotruck – Saint Paul, MN
http://www.gastrotruck.mobi

This food truck review was written by Brett Lindenberg of FoodTruckEmpire.com.

 

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Congratulations to Maximus / Minimus as FoodTruckTalk.com’s Food Truck Of-The-Week!

The pig is back!  We waited until their winter hiatus was over, but we can wait no longer… probably the most unique looking food truck is back on the street in Seattle.  It’s the Maximus / Minimus pig food truck!

Maximus / Minimus is the passion of Kurt Beecher Dammeier who extended his love of making braised pork sandwiches for his staff into an incredibly recognizable food truck.

Kurt named his truck based on the two flavor profiles he serves: Maximus (savory and spicy!) and Minimus (tangy and sweet).  It didn’t hurt that his eldest son’s name is Max aka Maximus!  Designer Colin Reedy worked with Kurt (along with fiberglass and aluminum) to create this enormous roaming pig.

The pig’s specialties are their two version of grilled or pulled pork.  The Maximus is hot and spicy from a mixture of peppers, onions, and fruit juices.  The Minimus is sweet and tangy with tamarind, honey, and molasses.  The flavor of these sandwiches is unique and unlike traditional BBQ pulled pork (the cilantro on top adds a great twist).

As a side dish add Beecher’s Flagship cheese (from another of Kurt’s businesses) or slaw.  Also available are kettle chips and mac/cheese, both great;  freshly made and very tasty!

For non-pork eaters there is also a selection of veggie sandwiches and grilled chicken sandwiches, both served in either a Minimus or Maximus style.

You can’t miss the Maximus / Minimus food truck, and you won’t want to as I think you’ll really enjoy their take on pork.  They take it seriously, why else would their truck have the license plate “SOME PIG.”

Maximus / Minimus – Seattle, WA
http://www.maximus-minimus.com

 

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Happy National Clam Chowder Day!  Yup, it’s today, Friday, February 25th!

You hear a lot of stories these days of food trucks growing up on the streets and becoming traditional sit-down restaurants.  San Francisco’s Sam’s ChowderMobile has achieved success doing the exact opposite.  First they opened the magnificent Sam’s Chowder House Restaurant (225 seats) overlooking the Pacific Ocean in Half Moon Bay, then they launched Sam’s ChowderMobile food truck.

The menu items that have made Sam’s Chowder House famous are available from the Sam’s ChowderMobile food truck that keeps busy all over the San Francisco Bay area.

This time of year the New England Clam Chowder is hard to resist –  little neck clams, yukon gold potatoes, smoked bacon and cream.  Unlike other clam chowders Sam’s broth is light and savory, no flour used as a thickener.

Sam’s Famous Maine Lobster Roll was named one of the top five sandwiches in America by The Today Show.  It’s simplicity makes this a huge achieveement.  It’s just delicious Maine lobster lightly tossed in warmed butter on a delectable toasted bun!  Miles from Maine, but you’d never know it.

Sam’s ChowderMobile food truck also features fish tacos (authentic Baja style), fried calamari, fish and chips, and a weekly salad special like the Shrimp Louie Salad with fuji apples, iceberg lettuce, cucumber, egg, and their secret-recipe house made Louie dressing.

The ChowderMobile uses cholestrerol and trans-fat free vegetable oils in their fryers, they also serve their food in biodegradable and compostable packaging.  They care about the sea and their own envriornment.

The quality and freshness of Sam’s ChowderMobile rivals it’s big brother  Sam’s Chowder House.  Usually the view from the truck is not as dramatic as from the restaurant, but the food is just as great.

Sam’s ChowderMobile – San Francisco, CA
http://www.samschowdermobile.com

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Congratulations to Jogasaki Sushi Burrito as FoodTruckTalk.com’s Food Truck Of-The-Week!

There is little question that the Korean BBQ taco and burrito launched the food truck revolution.  It was quickly followed by other burrito variations that combined cuisines from virtually every nationality. Therefore, it should come to no suprise that the one of the latest burrito entrants combines Japanese sushi ingredients in a burrito!

We recently had the opportunity of sampling Jogasaki Sushi Burrito’s at the recent Downtown LA Art Walk.  We were skeptical, but at first bite we were in love!

We started with the Jogasaki Sushi Burrito #2 which included shredded imatation crab in a mayonnaise sauce, spicy tuna, avocado, cucumber and a dark dipping sauce on a bed of rice.  Burritos at Josasaki are available either wrapped in a traditional flour tortilla or in a soy papper with black sesame seed wrap.  We decided to go traditional and opt for the flour tortilla for our first attempt, and boy was it delicious.  Although the ingredients are those found in traditional sushi the presentation by Jogasaki was more of a “mash-up”, all the flavors combined in a delectable fashion.

Other Jogasaki Sushi Burritos  feature fried salmon skin, shrimp tempura, eel, crabmeat and virtually any other sushi ingredient you can think of.  An optional hot sauce is available, use at your own discretion!

Another popular item are the Spicy Tuna Nachos, doritos piled high with spicy tuna and avocado!  Also, try any of the other unique variety of items tht Jagasaki Sushi Burrito dishes up.  There is no shortage of unique combinations!

It’s great to see someone take the burrito concept to a higher level and in a new and unique fashion.  We recommend Jogasaki Sushi Burrito to anyone looking for a delicious, easy to eat, and unique food truck meal.

Jogasaki is also very active in benefit events for Japan relief.  Check out their web site and Twitter feed for updates.

In Jogasaki Burrito – Los Angeles, CA
http://www.jogasakburrito.com

 

 

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With food trucks serving huge varieties of ethnic foods and gourmet fare it’s not unusual to sometimes overlook local food trucks who have been serving out native food to their local communities for years before the food truck phenomenan hit.

In Cleveland such a food truck is Seti’s Polish Boys. For the last ten years Seti and his wife have been serving up a sandwich invented in Cleveland – The Polish Boy. A Polish Boy is a Kielbasa sausage placed on a bun and covered with french fries, barbecue or hot sauce and cole slaw.

Iron Chef and Clevelander Michael Symon citied the Polish Boy as the “Best Thing I Ever Ate” on the Food Network when he featured the Polish Boy from Seti’s.

Iron Chef Michael Symon getting a bag of Polish Boys to go!

The Seti Polish Boy starts with the sausage being slow grilled. Then once you place your order it is then quickly deep fried before being added to the bun with hand cut french fries, their homemade bbq sauce and cole slaw. Although not totally traditional Seti’s offers chili and cheese as options to your Polish Boy.

Seti’s also serves jumbo beef hot dogs (prepared in the Polish Boy style if desired), Polish Dogs (onions, relish and mustard), BBQ Slaw Dog, Chili Cheese Dog and hand cut fries available with chili, BBQ sauce and cheese, or bbq sauce as toppings.

I wouldn’t be at all suprised if other food truck operators come to Cleveland to try a Seti’s Polish Boy and try to replicate the concept in their city!  Philadelphia Cheesesteaks, Chicago Italian Beefs, and Cleveland Polish Boys – great sandwiches wherever you are!

Seti’s Polish Boys – Cleveland, OH
http://www.setispolishboys.com

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There are a few things concerning the Curbside Truck that grabbed our attention.  First off, everybody loves hamburgers – but not everyone makes a great hamburger, the Curbside Food Truck does.  Secondly, the Curbside Truck has found a way to take a traditional item like the hamburger and localize it.

Meet the KGB Burger.  A thick and gooey mixture featuring Louisiana pralines is poured over a juicy burger covered with thick-cut bacon and topped off with a fried egg!  A powerful wake up to your taste buds.

Each day the Curbside Truck serves the KGB Burger, the Curbside Classic Burger (patriotic American cheeseburger) and the Brian Burger.  I don’t know Brian, but if I did I bet we’d get along great since his namesake burger is topped with sharp cheddar cheese and Curbside’s award winning pork belly preserves!  Brian, you know how to live!

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