It was crispy, buttery, chewy, crunchy, tangy, sour and creamy, all at the same time. It was like a blockbuster Broadway musical, dancing in my mouth.
Fishin’ Ships, which opened its window earlier this month, thanks to a Kickstarter campaign, is the city’s only “ocean-to-table” fish and chips food truck. Brown, a Bar Harbor native, and Gorelick, a transplanted Philadelphian, use fish like hake, pollock and redfish, which, unlike cod, have stable populations.
Buns are usually an afterthought to a hamburger with me, but the bun on the Mainah was a work of bakery art. It was big, light, fluffy and perfect for catching and containing the juice from the burger and all the other drippings that melted cheese and mayo can create. I also liked the way my burger was half-wrapped in wax paper and served in a paper basket, like I was at some 1950s drive-in.
Fish tacos, vegan cupcakes, gourmet pizzas, and barbeque ribs, all served from the confines of cramped, idling, and often garishly painted trucks.
Portland, a longtime mobile eats conscientious objector, has finally joined the "food truck revolution," but there are still plenty of regulatory issues that could make it difficult for trucks to succeed in the city, writes Meredith Goad in her Soup to Nuts column in the Press Herald.
It's a bit late to the party, and there remain some wrinkles to be ironed out, but this summer, Portland finally joins the food truck revolution.
The bowls would be a nice option for us to come up with a daily special or utilize the offcuts we can get from local farms and be able to do something a little bit different in a bowl format
Take a good look at this brand new food truck – Gusto’s – because more than likely you will be seeing more of them around Portland as time goes on.
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