Tags Posts tagged with "Austin"


In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this past weekend from Charlottesville, Austin and Providence.

OTW LogoNovember 29

Charlottesville’s Carpe Donuts Heading to Whole Foods – CHARLOTTESVILLE, NC – You probably recognize their bright red truck. And if you’ve been around Charlottesville, anywhere from in their shop to weddings or events at the Pavilion, then you’ve probably tasted one of their donuts.

Carpe Donut started their family business back in 2007 with a simple idea: organic comfort food.

They have steadily grown ever since.

But what started as a little Charlottesville food truck has grown into a major business.

Now, the company has just signed a deal with Whole Foods.

Find the entire article <here>

November 30

Austin food trucks have safe health record overall – AUSTIN, TX – A Statesman and KVUE review of all mobile food vendor health inspections in the last two years shows that, despite their higher failure rate, food trucks in Austin have a relatively healthy safety record.

Find the entire article <here>

December 1

Foot traffic and culinary culture draw food trucks to Thayer Street – PROVIDENCE, RI – On Thayer Street at dinner time, a veritable United Nations of aromas wafts through the air as Korean spices from Mama Kim’s mix with the savory aura of Plouf Plouf’s truffle frites. Behind the mobile walls of the trucks offering this variety of cuisines lie back stories as unique as the food served.

Find the entire article <here>

austin_scoot_innAUSTIN, TX – ATX Brands honcho Doug Guller is looking for just the right chef to operate a food trailer in the backyard of his newest property, the legendary Scoot Inn. He’s challenging aspiring food truck owners with the desire to be Austin’s next Bryce Gilmore or Paul Qui to create a successful food truck concept for him. Got what it takes?

Guller is the mastermind behind the Bikini’s Sports Bar franchise who has also acquired and restored some of Austin’s favorite bars and restaurants, such as Pelons Tex-Mex (formerly Jaime’s Spanish Village), 508: Tequila Bar, 609 Trinity, the Parish, Chicago House, and most recently, the Scoot Inn. He’s refurbished the venerable old East side honky-tonk and looking for someone to operate a food truck to serve the backyard area.

He’s even got the Zorro trailer, designed for the courtyard at the 508, but now on it’s way across town. All he needs is a motivated trailer food chef to take the wheel. “Austin has been home to some of the best food trailers in America, ” Guller says. “We want to contribute to that tradition and offer an aspiring chef an opportunity to put another great trailer in the mix.”

In order to enter, contestants must be 18 years old or older. Submit a short biography and a concept proposal which should include an original concept, a menu, and a business plan via email to TrailerTruckOff@GiantNoise.com by Tuesday, April 30th. Doug Guller will review all the proposals and then choose finalists. Those folks will be invited to present a menu and prepare a signature dish to Guller and a panel of celebrity judges in the Scoot’s backyard on Saturday, May 4th.

The winner gets a contract to run the Zorro trailer and will be responsible for the day-to-day operations; receiving an 80% financial stake in the trailer for the term of the contract and paying 20% of the gross revenue to ATX Brands monthly. All recipes, names, and branding used in the competition or during the terms of the contract will be property of ATX Brands.

Find the original article by Virginia B. Wood at the Austin Chronical <here>

DALLAS, TX – Omni Hotels & Resorts are bringing street food indoors with their new Simply Street Food Menu, which is being served at many of the hotel chain’s bars and lounges this month. Locations serving the street food menu include Omni hotels in Atlanta, Austin, Boston, Chicago, Los Angeles, and Orlando, Fla.

omni-hotelsMore than 100 chefs from Omni hotels worldwide competed to create street food from their hometowns. Six of those creations, from Boston to Brazil to Abu Dhabi, made the cut, including chef Andy Oh of Pan Pacific Orchard’s Famous Peddler’s Char Kway Teow, a stir-fried flat rice noodle dish with shrimp, sausage, and egg sold on the streets of Indonesia, Malaysia, and Singapore.

Other street foods that made the menu include a short rib and Vermont Cheddar sandwich on brioche by chef Gerard Tice of Omni Parker House in Boston, and a citrus ancho braised lamb tostado by chef Scott Mole at the Omni Bedford Springs in Bedford, Pa.

The globetrotting menu also includes chef Josemar Passos’ take on Brazilian coxinha, Acarajé de Orixá, an onion and black-eyed pea fritter topped with smoked shrimp, and chef Moh’d Alla Alaham of Emirates Palace Abu Dhabi’s take on musakhan, a traditional Palestinian dish of chicken, onions, and sumac folded inside flatbread.

The Omni chefs who competed to create the menu spanned the globe from Singapore’s chef Oh to San Antonio’s chef Gene Moss of Omni La Mansion, who fused Latin American, Asian, and French flavors to create a savory duck empanada with smoked tomato mayonnaise.

Find the original article by Lauren Mack at The Daily Meal <here>



In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this weekend from Huntington Beach, Austin, San Diego and Norwalk.

OTW Logo

January 4 2013

Man’s Food Truck Stolen But Thieves Can’t Keep Him From Feeding Homeless – HUNTINGTON BEACH (CBSLA.com) — John Grooman’s Chevy Silverado was stolen from the driveway of his home last Friday.

Normally the theft of a 2006 car wouldn’t make news, but the 65-year-old Grooman used that silver truck every week to help feed more than 1,000 homeless and needy people.

Find the entire article with video <here>

Watch Paul Qui Fancily Plate His Food Truck Food – AUSTIN, TX – What happens when food truck food is plated in the manner of upscale dining?Paul Qui breaks it down in this new video, presenting his East Side Kingdishes the way he might have done when he was in the kitchen at Uchiko.

January 5, 2013

Food trucks forcing action – SAN DIEGO, CA – The national food truck craze invaded North County last year, forcing many of the region’s cities to hastily revise regulations in response to complaints and threats of litigation.

But instead of operating in lockstep, cities have taken widely varying approaches to food truck rules and policies.

Find the entire article <here>

January 6, 2013

City bill gets steeper for food trucks – NORWALK CT – Andres Vazquez, owner of El Placerito Tacos, was among the street food vendors to learn recently that he’ll need another license from the city to operate his business.

“What are we going to do? We need it to work,” said Vazquez, standing inside his food truck alongside Wilson Avenue on Friday.

In the past, such street vendors were allowed to operate with an annual license — currently $250 — from the Norwalk Health Department.

Find the entire article <here>


the heartstopper club

Today is National Roasted Suckling Pig Day, and in honor we are sharing this tasty pork sandwich from The Pig Vicious Truck from Austin, TX.

The Heartstopper Club

Prep Time: 15 minutes | Cook Time: 5 minutes | Yield: 1 sandwich


  • 3 slices sourdough French bread
  • Sriracha sauce
  • 1 cup cooked pulled pork, still warm
  • 1 egg
  • 1 slice Cheddar
  • 5 jalapeno slices
  • Aioli or your favorite sandwich spread
  • 3 slices cooked thick-cut bacon, still warm
  • 3 flaps red leaf lettuce
  • 2 slices juicy red tomato
  • A sprinkling chopped fresh basil andoregano
  • 1 sweet petite pickle


This sandwich can be made using a grill, griddle or frying pan.

Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.

Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.

Fry an egg up, leaving it a little runny. Place the egg on the sandwich.

Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.

Spread the second slice of toasted bread with aioli and add it to the sandwich.

Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.

Pig Vicious

Twitter: @pigviciousbacon

We serve BACON! We drink BEER! If that sounds like FUN, getcher ass DOWN HERE!!!

Austin, TX · http://www.wix.com/pigviciousbacon/atx


You may have missed it, but the mobile food industry is growing faster than anyone would have guessed two years ago. It can be difficult to keep up with the new trucks and carts as they pop up throughout the country. Because of this, Mobile Cuisine assists our readers weekly by posting the names and information about these trucks, so if they happen to be in your area, you can begin to follow them, or at least keep any eye out for them on the roads and cart pods.


This week’s new entries are:

Akron, OH

The Orange Truk

Twitter: @TheOrangeTruk

The Orange Truk, Akron’s newest gourmet food truck.


Austin, TX


Twitter: @PTFAWG

Thai Inspired Food Truck! 3 Culinary Grads with a passion for food and making people full and happy! Opening 1/13 at Moontower Saloon, Austin, TX!

Chattanooga, TN

Rusty’s Nutz

Twitter: @RustysNutz

I love Boiled Peanuts. You can only find boiled peanuts at a roadside stand. I am bringing the roadside stand to you and that joy of sharing boiled peanuts.


Houston, TX

Muiishi Makirritos

Twitter: @MuiishiTruck

mobile sushi truck serving japanese food with a twist!! MUI BUENO!!

Los Angeles, CA

Sno Panda

Twitter: @snopandainc

At Sno Panda, we strive to make the best gourmet shaved snow desserts for our guests. We also serve refreshing, healthy green/black tea flavored boba drinks.


New Orleans, LA


Twitter: @frencheezetruck

Lover of, Cheese, butter, and bread.


Sydney, Australia

Street Sliders Truck

Twitter: @SlidersSyd

Servin’ up fresh Sliders for the people of Sydney! #enjoythelittlethings#miniflavourbombs


Washington DC

Crêpes Parfait

Twitter: @CrepesParfait

#Washington #DC mobile #crêperie – cooking the BEST traditional#crêpes, #organic and #glutenfree! Sweet, Savory, Authentique!



Twitter: @yumplingdc

DC’s first and finest dumplings coming fresh out of our tricked out truck!


If you are aware of any new rolling bistros, please let us know so that we can add them to our weekly listing of new food trucks as they hit the streets near you. Email us at MFV@mobile-cuisine.com


You may have missed it, but the mobile food industry is growing faster than anyone would have guessed two years ago. It can be difficult to keep up with the new trucks and carts as they pop up throughout the country. Because of this, Mobile Cuisine assists our readers weekly by posting the names and information about these trucks, so if they happen to be in your area, you can begin to follow them, or at least keep any eye out for them on the roads and cart pods.


This week’s new entries are:

Austin, TX

Guac N Roll

Twitter: @Guac_N_Roll

We’re an all-natural, vegetarian/vegan mobile food truck in Austin TX, rocking the world of guacamole, salsa, tamales, horchata and more.


Boston, MA

The Cookie Monstah

Twitter: @MonstahTruck

We are a Boston based food truck serving homemade cookies and ice cream sandwiches made with love and the best ingredients available. We bake cookies throughout


Boynton Beach, FL

Best French Fries

Twitter: @BestFrenchFries

Best French Fries is a food truck that serves homemade french fries in a cone, with a choice of 20+ dipping sauces.


Detroit, MI

Green Zebra Truck

Twitter: @GreenZebraTruck

Mobile Food Truck on the Streets of Metro Detroit serving New American Street Food

Metro Detroit · http://www.eatgreenzebra.com

Denver, CO


Twitter: @Waffleganger

waffle sandwiches for the masses!


Lexington, KY

Cluckin’ Burger

Twitter: @CluckinBurger


Little Rock, AR

Sugar Shack Sweets

Twitter: @SugarShackSwts

We are Little Rock’s newest and only dessert truck!! Look for us around town and at local festivals! Let us bake you happy~


Livermore, CA

Sweet and Mellow

Twitter: @sweetandmellow1


Marquette, MI

Dia de los Tacos

Twitter: @tacosmqt

A Taco Truck. In Marquette, MI


Montreal, Canada

Lucky’s Truck MTL

Twitter: @LuckysTruckMTL

Lucky’s truck cuisine de rue à Montréal / street food truck in Montreal.


Northwich, England

VAN 29

Twitter: @van29mobileeats

A mobile food truck serving truly, madly, tasty treats any time or place in the UK! see website for more details


Orlando, FL

Curbside Chef

Twitter: @curbsidechef

Goat Cheese Ravioli with Basil Oil, Adobo Chicken Taco, to Filipino Adobo, to Falafel, Chinese Pan Fry Dumplings and Steamed Buns, and Vanilla Flan and S’mores

The Pastrami Project

Twitter: @pastramiproject

What Central Florida needs is the perfect Pastrami sandwich! It is my personal goal to create authentic New York sandwiches and bring them to the streets.


San Francisco, CA

The Slider Shack

Twitter: @slidershacksf

We are a mobile food truck that specializes in delicious sliders with an island flair.



If you are aware of any new rolling bistros, please let us know so that we can add them to our weekly listing of new food trucks as they hit the streets near you. Email us at MFV@mobile-cuisine.com


AUSTIN, TX – Space Chimp Media, a leader in creative digital marketing and design, examines the most popular food trucks in Austin with their new infographic titled “What the Truck?”. This vibrant infographic details many of the local food trucks on a street by street basis with information on what they serve, the costs of operating a food truck vs. a standard brick and mortar restaurant, and the overall classification of area food trucks.

This infographic follows the 6th street infographic release and is a part of our ongoing series of Austin themed infographics by Space Chimp Media. The goal of this marketing program and those that follow is to share many of the great and interesting things to do in Austin with those who are unfamiliar with the city or want to get to know it better, through viral images called infographics.

What The Truck?

by spacechimpmedia.


This ice cream truck is unlike any other cruising the streets. The converted postal truck is serving nouveau ice-cream sandwiches such as the Ginger Molasses, Potato Chip & Butterscotch and Root Beer.

Freya Estreller and Natasha Case, the two founders of Coolhaus

Natasha and Freya, the founders and co-owners of Coolhaus, started baking and making ice cream in 2008. From there, they had the idea to start an ice cream sandwich truck and it launched in April 2009.

According to their website Coolhaus is a triple entendre – a play on three of the owner’s favorites:

  • Bauhaus, an influential modernist design movement of the 1920’s and 30’s.
  • Rem Koolhaas, the famous Dutch Architect and Theorist who challenged the mantra “Form follows Function.”
  • “Cool house,” isn’t that what you’re eating – an ice cream sandwich deconstructed into a cookie roof and floor slab with ice cream walls?

Coolhaus has a well-developed concept that allows its customers to customize each and every one of their orders.

Step 1: Choose a cookie (among flavors such as chocolate chip, snikerdoodle, oatmeal, peanut butter, red velvet, ginger molasses, maple waffle and white chocolate)

Step 2: Choose an ice cream to create an ice cream sandwich.

Over the years, there have been over 60 ice cream flavors on the Coolhaus menu, and about 15 cookie choices. Today, if the truck carried all the cookies and ice cream flavors at once, you could eat a new sandwich every day for about a year and a half.

There has been a lot of thought put into their products, even the wrappers are edible. They are all-natural and calorie-free in case you prefer to eat the packaging instead of throwing it away.

The Coolhaus ice cream truck has come a long way since its inception three years ago: founders Natasha Case and Freya Estreller now command a fleet of nine trucks in four cities (Austin, Dallas, Miami and New York), as well as a Los Angeles storefront and a cart stationed on Central Park West across from the American Museum of Natural History.

Other upcoming developments for Coolhaus include the launch of their own chocolate bar line, as well as a brick-and-mortar presence in in Old Town Pasadena, they hope to open before the holidays and one in New York City. Coolhaus’ ice cream sandwiches are already in stores at Southern California Whole Foods Markets, and Natasha and Freya are looking to explore similar strategic partnerships to grow the brand.

The Coolhaus truck can be found roaming the streets of Austin, Dallas, Los Angeles, Miami and New York.

You can follow the Coolhaus truck on twitter and on facebook, where they are making “architecture [digitally] digestible.”

Our recommendation:

The traditional chocolate chip cookie with their mango saffron sorbet. Get ready for something you’ve never experienced with an ice cream sandwich.

What their fans have said:

The ice cream was truly one of, if not the most delicious ice cream I’ve ever had. The cookies were also top notch. The salted caramel hot chocolate was incredible as well. This truck is a must try…over and over again. Dan C – Las Vegas, NV

Coolhaus (food truck) on Urbanspoon


In a recent interview with The Houston Press Anthony Bourdain shared his thoughts on Austin’s food truck scene as well as what he feels makes for a good food truck culture there.


On his Austin-based episode of No Reservations and what keeps him coming back to the Texas capital:

I love Austin. We picked Austin to do a show because I’ve been so many times on book tours and speaking tours. I love the town. It’s just so quirky and has always been a welcoming place to be. There are good bars, good music, a good food truck culture — and the best kind of food truck culture. There’s a lot of good, authentic Mexican food, a dining public at every income level who are open to and interested in new, different, authentic and tasty — it’s a good environment for people who like to cook and eat — and I always get a good pair of boots there.

On what makes a good food truck culture:

Really creative people who can’t afford to start up restaurants. Food trucks are a hospitable and cost-effective way to get your foot in the door. The menus are getting quirkier and more creative.

Find the entire interview <here>


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