File photo by Janet Adams | Business First
Brian Reed, who owns the Mojo Tago food truck, says parking spaces on the street are nice, but reservations would be nicer.

The city is launching a pilot program, set to run from June 1 through the end of the year, aimed at promoting the growing food truck and food cart movement by designating specific parking spaces around town for mobile food vendors. The spaces will be marked with silver stars (download the locations here).

Food truck operators have been clamoring for the chance to sell from the street because regulations do not permit street sales, forcing them to make arrangements with private businesses and lots for parking space.

There is a catch, however, in the eyes of the Central Ohio Food Truck Association. The proposed spaces are first-come, first-served and open to not just food trucks, but push carts, trailers, ice cream trucks and the general public. That means a spot approved for a food truck could easily be occupied by someone’s car.

“For us to hope we get a space is no way to do business,” Association President Brian Reed told me. “I’m not sure how many of us would leave an established route. That’s just not that enticing for us to roll the dice on.”

The city is hosting a public meeting at 5 p.m. Wednesday night at Columbus City Hall to discuss the program and a one-day workshop May 18 for vendors to get licensed at its fleet management building at 4211 Groves Road.

Reed, who operates Mojo TaGo, said he can see some benefit for new vendors who may not have many relationships or locations, but doubted many established trucks would participate in the program. Key to the business is the ability to tell customers where the truck will park. Not having a reserved space makes trying to get them a gamble.

“We can’t say we’re going to be there, then not get the space,” he said. “We can’t say if we’re not there, here’s plan B, or if we’re not there here’s plan C. We can’t drive around the block.”

He said a reservation system is something he thinks vendors would be willing to pay for and could be a future revenue stream for the city.

Councilwoman Michelle Mills stressed this is a pilot program.

“This will give us real data and experiences,” she said. “We want the business to grow.”

The goal is to run the program through the end of the year, gather feedback from the mobile vendors, other businesses and the public and then figure out permanent legislation.

The initial list of parking spaces has 19 locations downtown, in the Short North and around Park Street and the Arena District, with more to be added in Harrison West, Clintonville, near Ohio State University and on the Near East side. A full list is expected by May 18.

The program is the result of discussion between the city, vendors and others. To participate, trucks and vendors must obtain a Temporary Mobile Food Vendor License from the city.

Reed said the association appreciates the city’s work and willingness to address the mobile food community’s needs, despite some disagreements.

“I think the city has done a very good job putting this together in a short period of time,” he said. “Overall we’re really encouraged.”

http://www.bizjournals.com/columbus/blog/2013/05/food-trucks-getting-on-street-parking.html

Seventh Son Brewery continues to find new ways to delight. Not only is the Italian Village bar now tapping its own fantastic brews (my favorite is the Spring Sheep, a chocolatey session stout), they’re also now offering brunch on Saturdays via That Food Truck. And if you’re not ready to start drinking beers that early, they’ll even make you a spicy Bloody Mary. Awesome.

But more on that brunch. I ordered two things because I couldn’t decide and tried a few bites of a third, and every bite made me swoon. Pictured here is French toast made with focaccia baked by Matt Swint, whose name you may recognize from Perzoot food truck. He’s joined forces with the That Food Truck team, and his breads just make an already strong street food lineup even stronger.

On the savory side, I highly recommend the out-of-the-box Smoked Brisket Benedict, topped with a nice scratchmade mole sauce rather than the traditional Hollandaise. It’s a beauty, too, and the only reason I didn’t include a picture is one of the eggs cracked prematurely. I also really liked my Chorizo Scramble, incorporating house-made chorizo, house-made queso fresco and a yummy tomato jam.

This Saturday was one of those perfect spring days with sunshine and low temps–ideal for fully appreciating Seventh Son’s airy indoor/outdoor setup. Can’t wait to go back this week!

http://www.columbuscrave.com/content/stories/2013/04/seventh-son-that-food-truck-brunch.html

Now that food trucks are a crucial part of Columbus social dining, opportunities to showcase them are being created every day. Last year featured the inaugural Food Truck and Cart Hop, and this year, it’s back. On Sunday, April 28th, the 2013 installation of the Hop begins at Hal & Al’s, located at the Southwest Corner of Parsons and Gates in Merion Village, 1297 Parsons Avenue.

This year, the Hop will feature local mainstays like Tatoheads, Dan’s Deli, and the Green Meanie, as well as introduce a new face: The Grub Gallery, who’ll be there offering their instant classics. The Paddy Wagon, one of Columbus’ first food trucks, will also be debuting their new look at the event, as well as new menu items sure to arrest your taste buds.

Hal & Al’s new patio will be open for the debut, and with the weather promising to be pushing 70 degrees, the chance to grab a cold one (or a few) and enjoy your favorite food truck cuisine (or a few) seems like the best plans you can make for your weekend.

The Food Truck and Cart Hop culminates a week of celebration for Hal & Al’s, who’s officially turned four. Many weren’t sure if the vegan restaurant would survive, but the response to what’s simply and undeniably good food has elevated not only the eatery’s offerings, but their commitment to the community that embraced them as well.

This month’s Hop will benefit Homeport, who will also be on site selling root beer floats. Homeport is an organization dedicated to creating and preserving stable and affordable communities, by developing quality, energy efficient homes, and providing consistent and transformative educational services for residents.

The Food Truck and Cart Hop will continue to be held on the last Sunday of every month, no other special event permitting. The Hop officially runs from 12pm-6pm, but Hal & Al’s will continue to be rocking til midnight. To know exactly which trucks will be at the Hop each month, follow the movement atwww.facebook.com/FoodTruckAndCartHop.

http://www.columbusunderground.com/2013-food-truck-and-cart-hop-begins-aw1

As the food truck culture continues to explode on the Columbus food scene, changes must be made. Evolution is the grandfather of longevity, and to that end, several trucks are getting a makeover this Spring – gussying up, scaling down, and adding stripes – all to cater to the growing numbers who get their daily grub from a mobile restaurant. Here’s a look at some of the most notable augmentations on deck:

That “Other” Food Truck

That Food Truck, recently featured on Nightline, has been serving Columbus savory, finger-licking sandwiches since last summer. Known especially for their Crispy Pork Belly, That Food Truck is one of the most sought-after trucks in the city, with regular gigs at both Dinin’ Hall and Seventh Son Brewery.

Another popular food truck was the Perzoot Food Truck, which, after running into mechanical difficulties last year, closed, much to the chagrin of loyal customers. Owner Matt Swint is still easily one of the most talented bakers in the city, so That Food Truck owners Scott Concilla and Dan Kraus recently created a partnership with him, and That “Other” Food Truck was born.

“Dan and I feel Matt bakes some of the best bread in the city,” Concilla explains. “We hated to see him sidelined for something out of his control, so we figured now or never…we would much rather have him baking with us than for someone else”.

That “Other” Food Truck will focus on serving a locally-sourced, sustainable, diner-style menu to include such items as fresh ground burgers, scratch-made sausages, and nostalgic ice-creams. Average prices will run from $3-$10 per meal. The new truck will also have outside stools so patrons can chat with the staff and chef as they eat.

There are also plans to use the truck to support a new smoker the guys are building.  Both will be regulars at Seventh Son, where they’re getting ready to produce awesome brunches and smoked meats to feature Chef Matt’s “KILLER focaccia and other breads”.

The name is still under works for this trucks, and discussions are being held about holding a Name-the-Truck customer contest, where the winner will receive an awesome food prize. To get in on the action, and to keep track of what comes next, follow them at www.facebook.com/ThatFoodTruck.

Swoop! Food Group & Crepes A La Carte

Chef Matt Heaggans of Swoop! Food Truck, and Rosa Huff of Crèpes a la Carte, find themselves having more and more in common every day. They both own and operate two of the most successful food trucks in the market, they rely on each other for professional advice, and they are both determined business people with serious minds for entrepreneurship. So it was only a matter of time before the two united their collective energies to create an even stronger presence in the mobile food scene.

“This merger is a result of two small businesses realizing that we are able to operate a strong business model by playing to our strengths,” Heaggans expounds. “[I] have spent quite a bit of time working with Crèpes a la Carte to improve the quality of the base product and… Rosa Huff, a seasoned… and serious foodie has been a sharp and sensible adviser for Swoop!”

For the most part, customers should notice little difference with the merger. Other than some minor rebranding and a slight change in culinary direction, high standards of operation should remain. Promised though is even more creative offerings and better consistency. Swoop! is currently out of commission, but Crèpes a la Carte can habitually be found at Dinin’ Hall and the new Hills Market Downtown.

Both Chef Heaggans and Huff are passionate about Columbus and the exciting future of the food scene, of which they are an integral part. To find a schedule of locations, and to follow the progress of the new Swoop! Food Group, visit www.swoopfood.com or www.facebook.com/Crepes-A-La-Carte.

Sophie’s Pierogi Food Carts

When Sophie’s Pierogi opened in late 2011, they were the first pierogi food truck in Columbus, introducing a whole new generation to the Polish comfort food already loved by so many. Sophie’s quickly became a go-to, offering not only classic pierogis, like the Vintage with sour cream and potatoes, but innovative twists on the old-world dish that utilized local and seasonal ingredients.

Now, Sophie’s is curtailing – not in flavor, but in size. Instead of the food truck we’re used to seeing, Sophie’s will continue to feed Central Ohio out of food carts. But this will not in any way diminish the quality of their offerings. In fact, this is a really, really good thing if you’re a fan of the pierogi.

“Sophie’s is scaling down to a few push carts [and] the same homemade pierogi will be in places on the street that food trucks can’t go,” owner Steve Redzinak shared. “I have great respect for the trucks that endure the ups and downs of this growing industry… [but] current laws favor pushcarts over food trucks”.

Sophie’s Food Carts will still offer favorites like the Vintage with several flavored sour creams, the Soph, a crispy pierogi finished with Yuengling-braised pork belly and grain mustard, and outrageous Stuffed Cabbage Rolls. Creative offerings and new items will also make appearances on the menu from time to time. In addition, because of the reduced overhead, Sophie’s will increase their pierogi servings from three to four at the same price.

Look for these new food carts at special events, craft beer venues, and local retail markets. Their ultimate goal is to have the brick-and-mortar building where everyone can come in and sit as if they were at their grandmothers’ dining room tables, but until then, follow the cart at  www.facebook.com/sophiesgourmet

Paddy Wagon

Since 2010, the Paddy Wagon has been serving up culinary justice to the good people of Columbus – and we’ve loved them for it. Owner Zach James’ original design of the truck didn’t really reflect the sense of humor the menu would hold though, so last summer, with the contribution of several local artists, the Paddy Wagon got a new look that featured a demented-looking Wendy on the back, cartoons along the bottom of the truck that portrayed different levels of sick indulgence, and the now infamous “Naked Tattooed Sheriff”, who, for a while, became synonymous with the whimsy of the truck and its owner.

Now, the Paddy Wagon has undergone a transformation yet again. The entire truck has been rewrapped and remodeled in vivid hues that can be seen in the distance. One of Columbus’ first mobile restaurants, the Paddy Wagon is stepping it up in an effort to remain on radar in the ever-expanding food truck scene.

“The new look is nothing short of breathtaking,” James excitedly illustrates. “My personal favorite, and the main feature of the skin, is the skyline of Columbus along the bottom of the truck. It’s long overdue, and I am very excited to be out and about this season”.

In addition to the new look, Paddy Wagon also has new menu items. The Portabella Pineapple Sandwich is a vegetarian offering of a whole seasoned portabella cap topped with grilled pineapple, cheese, caramelized onions, lettuce, and Paddy Wagon’s signature BBQ and 5-OH sauces. Already a big seller, the 15-to-life BBQ Angus Brisket Sandwich is anchored by a 15-hour, slow-roasted Angus beef brisket which is pulled to order, topped with red slaw enforcement, and served on a butter-toasted hoagie.

You can catch the new-and-improved Paddy Wagon at Dinin’ Hall and other locations around downtown Columbus. They will be holding a hard re-launch this April at the Columbus Commons’ Earth Day celebration and the first Food Truck Hop of the year at Hal & Al’s, 1297 Parsons Avenue, on the 27th and 28th respectively. If you’re ready to serve time at the Paddy Wagon, find them at www.facebook.com/paddywagonfood.

Change is the stuff of life; it’s the reward for introspection, observation, and diligence. As the palates of Columbus’ hungriest continue to mature, so will the mobile restaurants we now cannot live without. These owners and chefs are ardent about their food, their city, and the people they serve. As they continue to show us the love, let’s do the same for them. Get out and eat!

http://www.columbusunderground.com/older-food-trucks-update-with-new-outlooks-for-2013-aw1

It’s finally here. Its murmurings are faint, but if you stand completely still, and are completely quiet, you’ll feel its presence – Spring. Flower buds are pushing through the cracks in the pavements, birds are again chirping loudly at inappropriate hours of the morning, and food trucks are all gussied up and ready to serve hungry hibernators. This year, there’s no shortage of mobile restaurants each with its own individual spin on the food we all crave. Here’s a look at some of the newer ones you can enjoy while you soak up Spring’s stingy rays:

Dr. Mom’s Tasty Bites

When Ousra El Gamal came back to Columbus with her husband to be nearer to her family, the OSU graduate with a degree in Nutrition needed something to do to occupy her time and challenge her creativity. The family had already experienced success running a food cart, and when Ousra – Dr. Mom to her children, and now to everyone, because of her dietary knowledge and natural maternal instinct – wanted to become a part of the business, they upgraded to the food truck now known as Dr. Mom’s Tasty Bites. A permanent fixture at 868 W. Lane Avenue, Dr. Mom’s offers tasty and healthy paninis, burgers, and sides all with a Mediterranean flair. Determined to provide customers with “good food prepared in a healthy way”, the Veggie Panini, a large sandwich comprised of nut-free pesto, grilled onions, eggplant, zucchini, roasted red peppers and mozzarella cheese, is indicative of what Dr. Mom stands for. She is dedicated to serving food low in sodium, fat, and general badness, so her ingredients are fresh and local, and she takes her time to make every component every day. There’s a delicious Baba Ghanoush plated aplenty per serving, a Philly Cheesesteak loaded with grilled peppers and onions, and Hawawshi, seasoned ground beef served in a perfectly toasted pita with pickles and tahini sauce. Originally a soup and salad venture, Dr.Mom’s will feature a seasonal menu that promises to be light but satisfying. To check out the evolving menu, visitwww.facebook.com/DrMomsTastyBites.

Street food is here to stay, further evidenced by the emergence of these new mobile restaurants. Whether you’re into grandma’s comfort food, international cuisine, or good ole fashioned American grub, there’s a truck with your name on it. So get out there and eat – Spring demands it!

http://www.columbusunderground.com/new-food-trucks-dr-moms-tasty-bites-aw1

It’s finally here. Its murmurings are faint, but if you stand completely still, and are completely quiet, you’ll feel its presence – Spring. Flower buds are pushing through the cracks in the pavements, birds are again chirping loudly at inappropriate hours of the morning, and food trucks are all gussied up and ready to serve hungry hibernators. This year, there’s no shortage of mobile restaurants each with its own individual spin on the food we all crave. Here’s a look at some of the newer ones you can enjoy while you soak up Spring’s stingy rays:

The Grub Gallery

Food, like art, is subjective. Everyone has an opinion about what constitutes “good” bred out of a combination of upbringing and aesthetic. To test your current taste standard of both, check out the debut of  The Grub Gallery truck at Dinin’ Hall, 400 W. Rich Street, this April. Owner Kelsey Skeen’s new brainchild highlights great food and locally-made art, which is sold, and can even be made, on-site. Their menu features such illustrious combinations like the BBQ Pork & Mac ‘n’ Cheese Panini, a decadent amalgamation of two comfort classics, and the Mediterranean Hummus Panini, which partners traditional hummus with artichoke hearts, feta cheese, and the mysterious and addictive Grown-Up Sauce, all served between two griddled slices of Garlic Bread. If you can’t get to the Franklinton spot, The Grub Gallery regularly man the kitchen at Tommy O’Bryan’s  Pub located at 8270 Sancus Blvd in Westerville, and hopes to be at the Columbus Commons and the OSU Medical Center in the near future. Their motto, “Eat, Create, Be Happy”, drives Skeen and her team and they eventually hope to take their concept to the suburbs of Columbus, sponsor community events and feature new visual artists weekly. For more on The Grub Gallery’s adventures around Central Ohio, follow them at www.facebook.com/TheGrubGallery.

Street food is here to stay, further evidenced by the emergence of these new mobile restaurants. Whether you’re into grandma’s comfort food, international cuisine, or good ole fashioned American grub, there’s a truck with your name on it. So get out there and eat – Spring demands it!

http://www.columbusunderground.com/new-food-trucks-2013-the-grub-gallery-aw1

It’s finally here. Its murmurings are faint, but if you stand completely still, and are completely quiet, you’ll feel its presence – Spring. Flower buds are pushing through the cracks in the pavements, birds are again chirping loudly at inappropriate hours of the morning, and food trucks are all gussied up and ready to serve hungry hibernators. This year, there’s no shortage of mobile restaurants each with its own individual spin on the food we all crave. Here’s a look at some of the newer ones you can enjoy while you soak up Spring’s stingy rays:

Smoke Out BBQ

Smoked meats and warm weather go together, well, like smoked meat and warm weather. Warmth is no guarantee, but Smoke Out BBQ truck will deliver on the finger-licking, grilled goodness promised by the name. Lovers of all things, and all regions, BBQ, owners John Beck and Eric Grant simply want to “share the foods [they] love to prepare”. So their inspiration is drawn from BBQ meccas all across the country, from the Carolinas, to Memphis, to Texas. Their signature Pulled Pork Sandwich with Coleslaw and Award-Winning Homemade Barbecue Sauce is a must-have on any visit to the 4578 N. High Street location. The Junior goes for only $4, and the Big Fred size for the heartier eaters will only set you back $6. Smoke Out also offers Slow-Cooked Beef Brisket and Ribs, Smoked Wings, and Pulled Chicken exclusively cooked with Ohio Fruit Woods, and a plethora of delicious sides to round out your meal including a very meaty Meaty Chili. They serve lunch regularly at the Clintonville spot on Fridays and Saturdays from 11am till they run out, which is usually around 2pm, but as the weather warms, they will expand their hours of operations, so visit www.facebook.com/SmokeOut-BBQ-Catering/ for more on the grub and times of operation.

Street food is here to stay, further evidenced by the emergence of these new mobile restaurants. Whether you’re into grandma’s comfort food, international cuisine, or good ole fashioned American grub, there’s a truck with your name on it. So get out there and eat – Spring demands it!

http://www.columbusunderground.com/new-food-trucks-2013-smoke-out-bbq-aw1

 It’s finally here. Its murmurings are faint, but if you stand completely still, and are completely quiet, you’ll feel its presence – Spring. Flower buds are pushing through the cracks in the pavements, birds are again chirping loudly at inappropriate hours of the morning, and food trucks are all gussied up and ready to serve hungry hibernators. This year, there’s no shortage of mobile restaurants each with its own individual spin on the food we all crave. Here’s a look at some of the newer ones you can enjoy while you soak up Spring’s stingy rays:

Stacey’s 5 Dollar Hollar

Although Stacey’s 5 Dollar Hollar is not technically a “new” food truck, they will be new to a crowd of hungry foodies when they debut at Dinin’ Hall this month. Originally from Marion, Stacey’s combination of Korean and Mexican fare can usually be bought at 868 W. Lane Avenue where the truck regularly sets up in front of  Campus Pitt Stop and U-Haul. They make the move to join the food truck cafeteria  this April, offering customers their own distinctive flair for fusion street food. They’re best known for The Freak, “the kind of sandwich you don’t take home to your Mother”, as it’s a 12-inch behemoth of your choice of steak, chicken, burger patties or lamb topped with french fries, cheese, Asian coleslaw, onions, bacon, more cheese, and thousand-island dressing.  Or you can really get your taste buds dancing with the Korean Burrito, Korean BBQ pulled pork, kimchi, fried rice, more of that Asian coleslaw, homemade cilantro cream sauce, and cheese all wrapped in a 12-inch tortilla. They’re open from 10:30am-8pm Mondays, Wednesdays, and Fridays, 3pm-8pm on Saturdays, and mobile on Tuesdays. To find just where these crazy culinarians will be, follow them at www.facebook.com/Staceys-5-Dollar-Hollar/.

Street food is here to stay, further evidenced by the emergence of these new mobile restaurants. Whether you’re into grandma’s comfort food, international cuisine, or good ole fashioned American grub, there’s a truck with your name on it. So get out there and eat – Spring demands it!

http://www.columbusunderground.com/new-food-trucks-2013-staceys-5-dollar-hollar-aw1

Behind Lev’s Pawn Shop in a nondescript-looking parking lot on State Rt. 161 sits a nondescript food truck that serves grub that’s … the opposite of nondescript.

Actually, Aromaku (the friendly chef/owner told me it translates into “my aroma”) is currently the only source of Indonesian cuisine in Columbus. Being the only Indonesian game in town, whether roving or stationary, might be reason enough to check out this four-month-old operation, but Aromaku’s inexpensive fare is so distinct, potent and delicious that I was informed that (and witnessed) Indonesian people come in from all over Ohio — and even that damn state “up north” — to score its gotta-have-’em dishes.

If you understandably have a limited experience with Indonesian cooking, think of it — and this a crude generalization — as sharing elements with Chinese, Thai and Indian food. In Aromaku’s capable hands, this means a tiny menu — helpfully depicted in color photos — of spicy and deeply pleasing, good sit-down restaurant quality preparations that, though sometimes oily, are riotously fun. Here’s a taste of nearly everything available on a recent weekend — and all of it’s recommended.

Rendang with Prata ($7)

Terrific, super-tender and highly aromatic beef chunks in a fiery, coconut milk-bound stew. The tiny but mighty entree was served with three slightly grease-slicked but otherwise excellent, scallion-specked, roti-like flat bread pieces that were crispy, chewy and attractively brown-spotted. Scooping up the rendang, sliced tomato and cucumber garnishes with the prata “tortilla-style” was a zesty rush.

Ayam Goreng ($5)

Two juicy and delicious dark meat chicken quarters (wings can be substituted) of very nice, crackly skinned fried chicken fragrant with a turmeric and galangal-led blend that tasted a bit like curry powder. This one’s easy to love, especially for chili-shy types.

Bakmi Ayam ($7)

A large serving of wispy, still-firm rice noodles with crispy fried onions, sliced scallions and marinated ground chicken in a light, flavorful hoisin-ish broth. The lively noodles — think thin and soupy lo mein — are sided with a nifty little mix of warm greens and bean sprouts plus a sweet and spicy sauce.

Martabak Telor ($5)

Four (again, oily but delicious) crunchy fried pockets that ate like excellent spring rolls in bundle form; they were stuffed with a hard-to-stop-munching, oniony egg and ground beef filling.

Photo by Ryan Young

http://www.columbusalive.com/content/stories/2013/03/28/food-truck-profile-aromakus-wonderfully-delicious-indonesian-creations.html

The idea for Mikey’s was born out of a drunken late-night craving by founder Mikey Sorboro and pals. And cheers to them for helping the stumbling set evolve past “street meat.”

Mikey’s trifecta of wins is extra sweet in a year when the company got national press for standing up to some hateful speech at its Short North location. “No Slut Sauce for you, Mr. Homophobe!”

Those booze-soaking slices of heaven are just three damn bucks — not to mention all the free Slut Sauce you can slather on your slice! Add some tater tots for a couple more bucks — dipped in, you guessed it, more Slut Sauce — and wash it all down with an ice-cold Faygo (not just for Juggalos!). You’ve got a whole meal that beats any fast food.

That’s part of the reason our readers still love one of the city’s original food trucks. Late Night Slice held off the growing forces of Ray Ray’s barbecue-loving army with its roving Pizza Assault Vehicle in the Best Food Truck category. With this war, everyone’s a winner.

Best Cheap Eats runners-up: Nancy’s Home Cooking, Blue Danube

Best Late-Night Eats runners-up: Surly Girl Saloon, Houndog’s Three Degree Pizza

Best Food Truck runners-up: Ray Ray’s Hog Pit, Junior’s Tacos

http://www.columbusalive.com/content/stories/2013/03/28/best-of-columbus/dining/best-cheap-eats-best-food-truck-and-best-late-night-eats-mikeys-late-night-slice.html