By Byron Kerman | St. Louis
Southerner
The former owners of Roxane serve up Southern comfort food, including shrimp and grits with andouille, mac and cheese with smoked brisket, and chicken and waffles on a stick.
Rise Coffee Truck
A couple connected to Rise Coffee House creates gourmet coffee drinks, with Sump Coffee–roasted beans and desserts from Whisk: A Sustainable Bakeshop.
Totally Toasted
This mobile panini kitchen from the owner of Restituo will serve wraps, soups, and iced coffee. Look for such paninis as the Triple Threat, a three-cheese affair, complete with Parmesan-encrusted bread.
Ices Plain & Fancy
“Agnes,” a 1962 milk truck brought back from the grave, will embark on a second life as a dispenser of delicious dairy products. We’re talking about Ices Plain & Fancy’s decadent “nitro ice cream” in flavors such as cherry cordial and salted dulce de leche custard, made to order with liquid nitrogen used as coolant.
Athlete Eats
The Cherokee Street restaurant (and meal-delivery kitchen) specializing in paleo-friendly and gluten-free lunches will add a mobile unit this spring. Look for dishes featuring Athlete Eats’ favorite ingredients: eggs, avocados, sweet potatoes, and meat, meat, meat.
http://www.stlmag.com/dining/what’s-news-firing-up-the-food-trucks/
