Mobile vendors Toasty Melts, Liba Falafel, and a few more as yet unconfirmed will roll up to Mission High Saturday to sell good-for-you bites incorporating seasonal produce, a fundraiser for the school's Eat UR Veggies nutrition education program.
The An family, owners of Crustacean and Thanh Long, rolled out a truck of their own at last week's Off the Grid Upper Haight
"It's available for anybody demo-ing an idea," Cohen says, "maybe chefs who are thinking about opening a restaurant, or who are interested in trying out some street-food ideas."
Aviva Shen files a thought-provoking story about why food trucks are drawing so many career-changers. They're are all about branding, she argues, not about the food:
Thomas Thong, who's cooked at the Slanted Door and worked briefly as sous chef at Heaven's Dog, is teaming up with Alembic bartender Danny Louie to launch TomKat, an Asian food truck.
185 Berry has been hosting daily food-truck minipods (JapaCurry, Senor Sisig, Little Green Cyclo, Brass Knuckle, and more) since Specialty's departed. They'll disappear once Focaccia starts selling, says Richard Hayes, vice president of leasing for McCarthy Cook, the company that manages China Basin.