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.
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.
By now, food trucks are a mainstream phenomenon, one igniting cravings countrywide. Offering a tasty reason for a themed vacation, some cities take portable vittles to new heights.
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
Game on sister; you’re steppin’ with your gat on safety because here are three mobile food concepts originating from Los Angeles, Portland, and San Francisco that Seattle has covered.
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.
Applications have been available since Aug. 16, but no one has submitted one.
Restaurateurs recognize that the food trucks really are a different market than what they serve
“If I’m going to a food truck, I’m not going to go to a brick-and-mortar restaurant,” Polhill said.