The Hungry Monk, the three-year-old neighborhood bar and eatery from ex-Buffalo Wings & Rings franchisee Jim Lolli, now has its own food truck: The Traveling Monk.
Guests can opt to customize their own frank as well, starting with a natural all-beef, Polish sausage, brat, chicken sausage, or veggie dog, wrapped in a brioche or pretzel bun, and with a choice of sauce and toppings.
The Roasted Shallot will offer dishes from seasonal menus that may include an Asian-inspired vegetable stir-fry, Argentinian steak street tacos, and the Ultimate B.L.A.T., a sandwich made with local applewood-smoked bacon, bacon jam, avocado, mixed greens, and tomato on toasted sourdough. For sides, think offerings such as a pickled and fried mix of cauliflower and chickpeas.
Looks like the expansion of the Gilbert Food Truck Food Court to three days per week is on hold until next week.
The Tucson Food Truck Round-up will come to Sahuarita on Tuesday from 5 p.m. to 8 p.m. to help the Walden Grove Grand Night Booster Club raise money for Grad Night 2014.
The food-truck industry in metro Phoenix has captured the attention of Mayor Greg Stanton, who said, “They’re a lot of fun and very creative. They add vibrancy and zest to the community. ... I enjoy their food.”
The 2013 Taste of the Trucks event will be held on Saturday, October 26, and Sunday, October 27, and will be capped at 2,500 people per day.
The good thing about today's food trucks is that you can experience much more variety than was offered in the past, and some of the food truck cooks are highly experienced chefs.
Thanks to a recently secured small business loan, Glendale-based White Eyes Fresh Fry Bread is expanding its food truck fleet and hiring new employees.
2 Fat Guys will offer 12 kinds of grilled cheese sandwiches -- from classics made with ingredients like bacon, tomato, and avocado to more inventive selections, including a Brie, Granny Smith apple, and honey creation (To Brie or Not to Brie) and one called The Toasty Pig made with pepper jack and Havarti cheeses, thin slices of pork, pickles, onions, and barbecue sauce.