Chefs in the Truck

               Taking in a visit to a busy Food Truck Lunchtime, it’s not difficult to see the many people behind the creation of each Trucks. Those based off of restaurants, catering companies, driven by local chefs… our little line-up has formed quite the expression of our growing Culinary scene. Throughout the country, Food Trucks have become a kaleidescope created by the hordes of Chefs and Foodies.


               With the recent surgence of Andrew Zimmern into this fray with the acclaimed AZ Canteen, attention towards the actual people behind individual trucks has seemed to increased, both current and possible. Writing the review for his Truck, I myself have started to wonder about who may come out with the next Mobile Adventure; or, better yet, who would I WANT to…

              That in mind, I thought it would be fun to go over some of the various Restaurants and Chefs I would love to go into this field of Food service; whether realistic or not.

The Bulldog (NE or Lowertown)


                Still my favorite Food Bar in the city, Bulldog slings out some of the best kobe burgers around, with each base offering an extensive list of options that are actually UNIQUE, creative, and crave-worthy. Fries and tator tots have been constantly listed throughout Magazine Top 10 lists, and offer some of the best flavors and fatty aioli dippings (NE’s truffle tots still haunt my dreams). Not to mention the various hot dogs (of which Lowertown often serves seasonal Game Meats for now and then).


               If one were to combine these three focuses, with maybe a club sammich, and a couple of their special beers in bottle, I would not doubt the potential for a fantastic Burger-based menu. Not to mention the fact their dessert menu is entirely cupcake-based. Might have to adjust prices, but so would any Truck in this List.


Marcus Samuelson


                Ethiopian-born, Swedish-raised, Chef Samuelson creates some of the most International food that one can experience. With such a unique culinary background, one can’t help but wonder what kind of food this person could bring to the Street. And with his experience and skill, you know he’d be able to pull it off.


The Devil’s Advocate


               Just had my first lunch here last week, and I am officially hooked. For those unaware, Devil’s Advocate is a Craft Beer and Craft Meatball emporium; 40 highly seasonal beers (as in, when they run out of a keg, they get something else), along a menu focused only on 4 meatballs, sauces, and how many of them you want (and packaging). Besides Saucy Burt’s, we really don’t have any other meatball-focusing Trucks in tow. How fun would it be visit a place where the only questions are “What kind of meatball and how many do you want?”


Katsuyuky Yamamoto and Alex Chase


               The two Executive Chefs of Masu Sushi and Robata, both men show an extreme level of passion for each of their areas in the Japanese culinary tradition. With Yamamoto heading the beautiful portraits of Sushi and Chase reigning over the Noodles and Robata Grill, these men have helped to launch Masu into one of the best Japanese restaurants in the State. If there’s anyone who knows about and can execute True Japanese street food, it’s going to be these two. Sushi may be a no-no, but I could see them dishing out quality tempenyaki and bowls of warm, hand-pulled ramen.


Serious Pie


               The… best… pizza… I have ever had (so far). Based off of the genius mind of Tom Douglas out in Seattle, Serious Pie is jam-packed every single night with people who want their pizza. The wait for their food is at least an hour.


               However, this is mainly due to the fact that they only have a couple dozen seats; it’s a very small restaurant, so it takes a while to flip enough tables for one to get in. Pizzas don’t take long to cook, and they are the most quality-focused, delicious things one can consume. Makes me wonder how much faster one could get served for Lunch when simply lined up in front of a Truck Window. (I’ve actually heard it’s much easier to just order To-Go from the restaurant itself)

              Little G’s has shown us that we can attach a wood-fired Brick Oven to the end of a trailer, so the idea of Serious Pie may certainly not be that far-fetched. Here’s hoping Seattle’s Food Truck movement starts pressuring them.

Jose Andres


              One of the most Contemporary Chefs in the US, Jose Andres is the leading man behind such restaurants as Minibar, Zaytinya, and a few others. Easily one of the main figures in the U.S.-es’ cutting-edge scene of cuisine, Andres is very well known for incorporating what many deam “molecular gastronomy” (-shudders- lot of us culinary people really don’t like that term… would tell you why, but it’d take an hour or two) around his quality-focused food.

            I highly doubt a Food Truck could ever be properly made around the many different things he does, such as Foi Gras cotton candy, but if for some reason a Chef with a style like this was able to do it, Jose Andres would have to be the front-runner. He really just loves having fun with it, and brings that spirit to his food.


            There are so many others I could mention for Food Trucks; in the “molecular gastronomy” (-shudders-) world in particular, could bring up Travail, Moto, Chef Wylee Dufraine (I know I spelled that wrong, I’m sorry…), and Heston Blumenthal. It is such a fun concept to think about, there being so possible people and places throughout the Country that we love to follow. And with the ever-growing trends and movements of people onto the street, who knows? Maybe we’ll see somebody slinging Meatballs, or flipping Kobe Patties, or shoving an Ethiopian Stew into a flatbread sometime in the years to come. But until now, we can only wonder and wait for the next to idea to grace our ever explorative tastebuds.

              I just hope I don’t have to wait too long.


              So what Chefs or Restaurants would YOU like to see open a Food Truck? What kind of specialty cuisine would you like to see that we haven’t yet been able to explore?