1100 3rd Street, NE

This could be cool – from a liquor license posted at 3rd and L Street, NE:

Union Kitchen

New outdoor Tavern with Food Trucks serving a variety of fare with a seating capacity for 50 patrons and total occupancy load of 200. Entertainment Endorsement featuring live and acoustic music.

Sunday 10:00 am – 5:00 pm, Monday – Wednesday 4:00 pm – 12:00 am, Thursday & Friday 12:00 pm – 2:00 am, Saturday 8:00am – 2:00 am

Photo courtesy of Peruvian Brothers

From a press release:

This Spring, the Peruvian Brothers, Giuseppe and Mario Lanzone, are bringing the authentic, unique tastes of “Comida Criolla” to the streets of Washington D.C. in a food truck owned and operated by the brothers themselves.

As a two time Olympic athlete in competitive rowing, Giuseppe Lanzone is the driving force on the business side to match his brother’s prowess in the kitchen. The brothers were born and raised off the coast of Lima, Peru, in a close-knit community of “La Punta” where family and the ocean reigned. The flavors that dominated their childhood are the tastes they crave the most, inspiring the Lanzone brothers to team up to represent the tastiest part of their Peruvian heritage.

The history behind the Peruvian Comida Criolla cuisine is as appealing and complex as the unique combinations of flavor. With roots in Andean-Spanish-Afro-Peruvian and Asian influences, Comida Criolla boasts powerful flavors that are sorely missing from the streets of D.C. Recipes passed down in the Lanzone family as well as Mario’s own original spins on traditional Peruvian favorites give the menu an authentic taste with a unique twist.

Peruvian Brothers will specialize in sandwiches and empanadas featuring chicharron (pork tenderloin), asado (beef), chicken and butifarra (pork loin) as well as vegetarian options all served with traditional Salsa Criolla, thinly sliced julienne onions marinated in lime juice with chopped Peruvian chilies. On the sweet side, Peruvian Brothers offers tasty rice pudding and traditional alfajores, which are soft, delicate cookies with dulce de leche filling. Mario’s famous homemade Lucuma and Maracuya ice cream highlights the authentic flavors of the subtropical fruit native to the Andean valleys of Peru. As budding entrepreneurs, Giuseppe and Mario are certainly no strangers to hard work. Mario is a full time bartender at Napoleon Bistro & Lounge and spends his summers captaining yachts in the Mediterranean.

Giuseppe competed in the 2008 Beijing Olympics and 2012 London Olympics for the United States rowing team and currently coaches rowing at Georgetown University. He looks to apply the same Olympic intensity and drive towards this new venture. In fact, the duo spent two full months hunting down the perfect bread that most accurately inspired their Peruvian taste buds which is now a custom “Peruvian Brothers” recipe on the menu at The French Bread factory in Sterling, Virginia. To sample their authentic Peruvian fare, follow the Peruvian Brothers truck via @PeruBrothers on Twitter and Facebook.

Yesterday we learned Rocklands BBQ would be expanding their Glover Park location. They’ve also some plans to add beer sales to their food truck when they are at to 1st and N Streets, SE while the Nats are in town. From a liquor license application:

“New Tavern, Food Truck. JBS is planning to serve barbeque and related food products from its food truck on private property at Ball Park Square (at the corner of 1st and N Streets, SE) on days of Washington Nationals home games. JBS is seeking an ABRA license to serve beer at the property on those days in conjunction with its food sales.”

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Photo by PoPville flickr user jacquesofalltrades

From a Restaurant Association Metropolitan Washington press release:

In one week the D.C. Council will convene a public roundtable in advance of an up or down vote on the fourth version of the proposed vending regulations. RAMW is in favor of the proposed regulations, which provide the necessary framework to make smart decisions about mobile vending in the District of Columbia.

Our hope for the passage of these regulations does not stem from a plan to thwart the competitive power of the new kids on the block. Indeed, it would be foolish to enter the foodservice industry without a desire to compete and differentiate. As representatives of Metropolitan Washington area dining establishments, we fully realize the high costs associated with starting a restaurant and we commend our friends in food trucks who have economized their operations and elevated the dining experience for those living and working in Washington, D.C.

Our goal then is not to diminish the importance of small businesses which contribute to the vibrancy of city life but to ensure that a more formal system of oversight is established and applied towards a segment of D.C.’s food service industry that has for years operated without having to give much thought to the public space it uses to generate private gains.

We firmly believe that the fourth version of the proposed mobile vending regulations provides the impetus for changes in city regulations which are long overdue and will finally bring the regulations into compliance with the law. The proposed vending regulations will not put food trucks out of business or bring an end to the D.C. food truck scene. They are not a plot concocted to stifle competition, kill jobs or deny consumer choice. Those are merely the contentions of people who apparently are not happy playing by any rules except for the ones they make for themselves. Reading just a portion of the proposed regulations will make this painfully clear.

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822 H St, NE (though actually located on 9th Street)

Back in June 2011 we first learned that the folks from the food truck Chupacabra would be opening a taco shop in the old auto detailing shop behind Stan’s Pants at 822 H St, NE. The entrance is actually on 9th St, NE and this past weekend the signage was getting painted.

On their facebook page they noted on April 19th:

“Chupacabra Latin Kitchen & Taqueria Brick and Mortar passed its health inspection today!”

Chupacabra will join the recently opened Sol Mexican Grill. Stay tuned for a taco taste off…

After the jump check out a bonus sweet city ride out front. (more…)

The following PoP-Ed. was written by Craig Barsi. Craig is Co-Owner of Sweetz Cheesecake and That Cheesecake Truck.

PoP-Ed. posts may be submitted via email to princeofpetworth(at)gmail please include PoP-Ed. in the subject line.

Why My Brick-and-Mortar Bakery Opened a Food Truck

It was 1988, and I was working as an accountant in the District and knew there had to be something more fulfilling than what I was doing. My love has always been food – especially sweets – so I knew this was the direction to go. My wife and I raided our savings accounts, and with the generosity of family, the Sweetz Cheesecake bakery was born.

Those first few years we spent peddling our cakes to Washington area restaurants and hotels. Our business grew, and in 1992 we opened our retail shop in Gaithersburg, Maryland. In 2000 we added a fundraising component to our business and have been steadily helping schools and nonprofits since.

When I started to look to expand or possibly move our bakery to the District, the high-priced rent, steep fees and bureaucracy gave me pause. Taking risks is part of any business, but I had to wonder if in this case it was worth it given that we were happily operating where we were.

However, the idea of a food truck captured my attention. Imagine being able to roam around a city and develop a clientele neighborhood by neighborhood. It wasn’t until 2011 when I brought my son-in-law on as a partner that I had the trusted manpower and energy that I needed! That Cheesecake Truck was born. Today “Big Blue” serves hundreds of cheesecakes across the District every week. That Cheesecake Truck also gives 10 percent of sales to charities we believe in. This is a sacrifice for us, as it would be for any food establishment, but we do it because this city has given me the ability to raise a family and build a business that one day I will pass along to them.

For my business, our food truck provided a way to test the market and build a brand and customer base, and it has convinced me that we could open a successful brick-and-mortar store in the District.

I’m one of a growing number of Food Truck Association of Metropolitan Washington members who started as brick-and-mortar businesses then opened a food truck. Like my colleagues who started as food trucks then grew into brick-and-mortar restaurants, I believe that regulations that stifle entrepreneurship and put at risk hundreds of jobs are not just bad for food trucks, they’re bad for all small businesses.

If Mayor Vincent Gray’s proposed regulations for food trucks are adopted, they would force us into a limited number of lottery-assigned spaces in the most popular areas, ban food trucks from operating within 500 feet of those spaces and prohibit downtown vending where there is less than 10 feet of unobstructed sidewalk.

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Click map to enlarge

From a press release:

Food trucks will become illegal in most of downtown if Mayor Vincent Gray’s proposed new regulations are passed, said the Food Truck Association of Metropolitan of Washington, who today released a map showing the impact of the proposed regulations.

“The proposed regulations have one outcome – less choice and competition for District resident’s dollars and less food trucks just where residents want them the most,” said Doug Povich, chairman of the Board of Directors of the Food Truck Association and Co-owner of Red Hook Lobster Pound-DC. “The proposed parking restrictions have little to do with protecting public health and safety, and everything to do with restricting competition and consumer choice.”

Mayor Gray has proposed severe restrictions on where food trucks can serve customers, including:

Restricting food trucks in the most popular locations – with the exception of a limited number of lottery-assigned designated spaces;
Banning food trucks from serving from within 500 feet of lottery-assigned spaces;
Banning food trucks from serving where there is less than 10 feet of unobstructed sidewalk.
A map by the Food Truck Association shows the proposed regulations would make most of the Central Business District off-limits to food trucks – highlighted in red on the map.

“Red means dead.” “Food trucks who do not win a lottery spot will have few places to go,” said Povich. “The bottom line is that, if enacted, the proposed regulations will severely limit consumer choice, force many food trucks out of business, and put many food-truck employees out of work.

“Simply put, these regulations will hurt the city, ” Povich said. “The District will lose hundreds of jobs and millions of dollars in tax revenue. And DC residents and workers will be left with fewer choices and less opportunities for their dollars.”

1830 14th Street, NW

A bit of interesting scuttlebutt this morning – a tipster sends word that an “evening food market and bar” is coming to the former art gallery (in the old Hunted House) space at 1830 14th St, NW. The proposed market will be filled by various food truck-type vendors (some who are apparently quite well known) as well as a beer/wine bar. They expect to open around May. Could be awesome. More info as it becomes available.

221 Upshur Street, NW

The former Fat Daddy’s space at 221 Upshur St, NW will become The House of Falafel. Some may know the House of Falafel food truck which launched in Aug. 2011. I spoke with owner/chef Negra who says the Petworth spot should be open in about 3-4 weeks.

I’m always on the hunt for a good gyro – so I’m wondering what folks think of the DC Greek Food truck? How does it compare to gyros at brick and mortar spots like the Greek Spot or the Greek Deli?

Photo courtesy of Capital Chicken & Waffles

You can find their location on twitter here.

From a Crêpes Parfait press release:

The Food Truck

The Crêpes Parfait mobile crêperie has been designed to resemble an old French countryside
structure, with its white cracked stucco, stained wooden shutters and metallic copper accents.
The large serving window offers a full view of the chef preparing the crêpes from scratch, and
the aromas spreading invitingly for a very memorable customer experience.

Soft Opening: Farragut Square, Saturday, 12/8/12, 12 PM

Crêpes Parfait will conduct a Soft Opening at 12:00 pm on Saturday, December 8, 2012 to
friends, family and members of the media. Crêpes will be sold at a special sale price of $5.00
between 12:00 PM to 1:00 PM to the general public.

Grand Opening: State Dept. Virginia Ave, Monday, 12/10/12, 11 AM

On Monday, December 10, 2012, Crêpes Parfait will reveal the Grand Opening of their beautiful
new food truck to the general public at 11:00 AM!

The Crêpes

Crêpes Parfait brings traditional Old World flavors to Washington that are typically enjoyed in
northern France. The perfect 15-inch crêpes are cooked on old fashioned cast iron griddles
with sweet and savory fillings. After the grand opening, all crêpes will be competitively priced
between $7-$9 with up to a quarter pound of fillings that will satisfy any meal. Specials and
combination meals with soup and a beverage will target a very happy $10-15 price point. For
gluten-sensitive patrons, a gluten-free version of all crêpes are available.

You can see their menu here.

Photo by PoPville flickr user ekelly80

As owners of three DC brick-and-mortar restaurants, we oppose Mayor Gray’s proposals to limit food trucks in the most popular locations in the city. These proposed regulations create vague rules where there is less than 10 feet of “unobstructed” sidewalk and give the Department of Transportation new powers to determine where food trucks can and cannot operate.

These proposals do little to satisfy the administration’s desire to manage public space and threaten to push out food trucks from large areas of downtown. Mayor Gray’s proposal would stifle entrepreneurship and put at risk the hundreds of jobs food trucks create.

As entrepreneurs, we oppose any policy that threatens the livelihood of small businesses — brick-and-mortar or mobile. But there’s an additional reason why Mayor Gray’s proposal troubles us. We are not only restaurant owners; we are also the owner-operators of three of DC’s first food trucks.

When we first set out to open our restaurants a few short years ago, it was the height of one of the worst recessions in history. Credit and investment money had dried up, and no banks were lending the +$500,000 needed to open a brick-and-mortar restaurant. We cobbled together — from family, friends and savings — enough to open the next best thing: a food truck.

It turned out to be a smart move. Our food trucks enabled us to master the ins and outs of the food service business. We were able to test whether or not we really were up for the 24-7 work life of a small business owner. And when we returned to the banks for restaurant financing lenders counted our food trucks as collateral, tallied our Twitter followers as ready customers and saw successful businesses worth investing in.

Our food trucks are what made our brick-and-mortar restaurants possible.

We shouldn’t be the last food truck owner-operators to open restaurants in DC. When we started our food trucks it was just us on board the trucks; as we grew we hired a handful of employees; now our restaurants employ dozens of District residents.

However, if Mayor Gray’s proposal was adopted there would certainly be far fewer food truck owner-operators opening restaurants in the District. Or we may find a growing number of us hanging our shingle in the more business friendly communities just outside the District’s borders.

Stephan Boillon, Owner, El Floridano food truck and Mothership restaurant

Roger Horotwitz and Brian Sykora, Owners, Pleasant Pops food truck and Pleasant Pops Farmhouse Market & Café

Trent Allen and Josh Saltzman, Owners, PORC food truck and Kangaroo Boxing Club restaurant

After the jump read more details from the Food Truck Association: (more…)

From their Facebook page:

“José Andrés’ food truck

Serving Spanish flauta sandwiches, soup, and virgin cocktails.”

I’ve been noticing the Pepe food truck in Columbia Heights – anyone try them out yet? How does the food compare to the food from his restaurants?

Photo courtesy of TaKorean

From a press release:

Just a little over two years after the TaKorean food truck took the DC lunch scene by storm, TaKorean will open a new, permanent outpost at the new Union Market. TaKorean started its operation out of a 1985 Ford Step-Van in August of 2010 and has remained one of the most popular DC food trucks through the explosion of mobile vending in the District. Union Market, located at 1309 5th St, NE, is a newly opened artisanal food market dedicated to offering the DC metro area a culinary experience that is unmatched. TaKorean Owner/Operator, Mike Lenard says, “TaKorean is thrilled to be involved in Union Market along with several other industry leaders and top artisanal vendors.“

TaKorean’s recipes continue to be made from scratch using the freshest ingredients available. In addition to delicious Korean style meats, TaKorean serves vegetarian and vegan options, along with occasional specials. TaKorean will be open from 11AM-8PM Friday, Saturday, and Sunday to start. In mid-November, the market is expected to expand hours to Tuesday through Sunday and will remain open year-round as a permanent establishment. The TaKorean food truck will continue to operate daily for lunch service downtown and additionally for events and catering requests.

Owner Mike Lenard has created a variety of Asian inspired taco combinations and menu items to “consistently provide customers with fresh, interesting, healthy, and delicious tasting food that gives them something to smile about.” A native of Washington D.C., Lenard is determined to provide healthy, well-balanced meals at a reasonable price ($3.50-$9 for food) to his fellow Washingtonians while also giving back to the community and local environmental causes. TaKorean is continuing to pledge 1% of gross sales from both locations to local environmental and youth based non-profit organizations.

At TaKorean in Union Market, one can enjoy a choice of Korean-style Bulgogi beef, tangy chicken, or caramelized tofu tacos topped with fresh spicy or mild slaw, cool lime crèma, Sriracha chili sauce, fresh cilantro and sesame seeds on top of warm corn tortillas.

Photo courtesy of TaKorean