The truck has kababs in three different proteins: chicken, steak, or lamb. They also have lamb or chicken curry, butter chicken, and chicken tikka masala. The meat dishes come with two of four featured vegetables, rice, and naan bread.
The truck serves different menus, depending on the venue. At Lieb Cellars and Castello di Borghese vineyards, for example, the selections are based on the modern, fish-centric menu at Noah’s restaurant.
The storefront is modest. There are just a few stools surrounding a chest-high counter, a window for ordering and a station for the homemade barbecue sauces — hot, honey mustard, classic, vinegar and a new Alabama-style sauce, a mix of mayonnaise and Carolina vinegar that Woodel had just whipped up.
Green + The Grain also serves Cloud Top organic signature tart frozen yogurt with an assortment of toppings, including fresh berries, organic granola and several other healthier options.
Callahan's "is more than a hot dog. It's an American feeling, a nostalgic look back
Smoke rises along Bruce B. Downs (BBD) Blvd. in New Tampa from the Paul R. Wharton High parking lot.
hen the City of Montreal ended an almost half-century ban on food trucks, the buzz it created was palpable; finally, one could walk outdoors and buy a bagel or even steak tartar from a vehicle.
In Portland, Ore., immigrants and other restaurant workers open food trucks to build businesses. And residents get the best fast food they've ever had.
For aspiring restaurateurs, food trucks can serve as a marketing tool, a revenue generator, or both
The truck’s taco selection evolves regularly. Fried avocado and smoked pork are examples of the choices recently offered.