Photo by PoPville flickr user Mr. T in DC

“Dear PoPville,

With the recent boom in food trucks, I wanted to poll POPville and hash out the rules of the Food Truck Line. Just today I was in a fairly long line at one of these delightful pop-up establishments when a girl two places ahead of me allowed her three friends to join her, effectively bumping the rest of the line back three spots. The woman directly in front of me did not take kindly to this, and politely asked to step ahead of the newly formed group. The group allowed her, but muttered under their breath about it for the remaining 10 minute long wait.

Now, I understand that lunch is a social thing, and not all of your coworkers can get out of the office at the same time. But is it really fair to make others wait for the sake of your party? So few people have the luxury of enjoying a full hour for their lunch, and food trucks should be enjoyed by the masses! It seems to me the rules of the Food Truck Line need to be defined, and maybe even ratified….just like the Metro Escalator Rule.

What do you think?”

Photo by PoPville flickr user ekelly80

It’s been a long time since we’ve spoken about food trucks and I can’t believe how many there are today. I don’t recognize half the names. If you haven’t been keeping up, Food Truck Fiesta has, by far, the most extensive list of trucks (full list after the jump).

So for the Friday Question of the Day – what’s your favorite truck? How often do you eat at trucks (once a week, daily)? How long is the wait generally? How much would you say an average lunch costs? Do you find that they come near where you work or do you have to seek them out?

I’ve only tried a couple – I loved the Lobster truck but I’ll never wait on a line that long again. What’s your favorite?

Full list after the jump. Read More

YES!

From a press release:

When the aroma of smoked corned beef and the distinct crunch of a salty pickle are flooding your senses, rest assured that the Sixth & Rye food truck on the corner ahead is finally more than just a craving-induced mirage. Sixth & I is teaming up with Good Stuff Eatery’s Chef Spike Mendelsohn and personal chef to NBA athletes Chef Malcolm Mitchell to bring DC the old-fashioned Kosher deli cuisine it’s been longing for.

Making stops throughout the downtown DC area, including Chinatown, Farragut Square and Dupont Circle, Sixth & Rye will dish out deliciousness at a different location each week. For a limited time, the truck will be operating exclusively on Fridays, during lunch hours. Find the whereabouts of the mobile deli on Twitter by following @sixthandrye.

Sixth & Rye will launch in front of 600 I (Eye) Street, NW on Friday, May 20. The truck will begin serving the public at 11:30 am.

The truck’s signature hot smoked corned beef sandwich on fresh rye bread will combine the flavors of smoked meat and homemade hot mustard to form an undeniably delicious version of the classic. Several side dishes ranging from an inspired Israeli couscous salad to fresh cut potato chips will complement the signature sandwich. The menu will also feature a grilled vegetable wrap and a “Meal Deal” option. Menu items will range from $2 – $12.

“My name is Mike Lenard and I am the Owner and Operator of TaKorean as well as the Assistant Director of the DC Food Truck Association (DCFTA). I know there has been talk between here and Food Truck Fiesta about some of the events that went down yesterday. I appreciate PoP for giving me the opportunity to explain what happened.

During lunch service yesterday (Tuesday), I was approached by a Metro PD officer who had received a call from someone around to the Metro Center area saying that we were operating without a “site permit.” Currently, food trucks are not required to have site permits under Dept. of Consumer & Regulatory Affairs (DCRA) regulations. The officer was either misled or misinformed about vending regulations and opted to shut me down until he could find an answer to the situation. All of my licenses and paperwork were completely in order and with me the entire time, as they are every time we’re out.

I made a call to the Vending/Special Events coordinator at DCRA, Sam Williams. I contacted him so that he could call the officer’s precinct clarifying the DC regulations concerning food trucks. After that MPD Officer Steinbach, the MPD vending expert, was dispatched to the scene. Once Officer Steinbach arrived, he explained the regulations to the first officer, and we were allowed to re-open without further incident.

Unfortunately, I was not the only truck that experienced this interruption in service yesterday. I later learned that two other food trucks experienced very similar situations in the Farragut Square area. I know that it is frustrating for both the food trucks as well as the law enforcement agencies to see precious resources like time and energy get wasted on these calls.

Both myself and the rest of the DCFTA know this is just one part of a larger, on-going conversation that we’re looking forward to participating in as our industry continues to grow and prosper during the next several months and years.

We’re excited to be a part of such a vibrant metropolitan area, and I can assure you that you’ll be hearing more from those of us at the DC Food Truck Association soon. On behalf of myself and the other food truck vendors that make up the DCFTA, we thank you for your overwhelming support, and appreciate Prince of Petworth for giving me the opportunity to clarify yesterday’s situation at Metro Center.”

“Dear PoP,

I went out to go try Takorean today for lunch. After waiting in a long line, I was about 3 people away from the front of line when a cop car pulls up (lights blazing) and asks for his food licenses and papers. He orders the truck to shut down and says that while he has the correct licenses to do business, he doesn’t have the license “to do business here”.

The cop told me that someone had called in to him saying that the Takorean truck didn’t have the correct licenses. The truck owner said that he did, and was getting someone from Takorean HQ to bring them out.

I have a feeling that an angry restaurant owner nearby was mad about losing business, so phoned in this “tip”. What’s up with this? What kind of certification do food trucks need to operate?”

Anytime food is handled/served/sold I believe DCRA papers are required. I’d be surprised if a big truck like Takorean didn’t have them, though it is odd that they apparently weren’t in the truck. Anyone else witness this scene?

Who do you think will win this apparent battle – food trucks or brick and mortar restaurants?

Photo of by Flickr user photocredit.sfitzstephens

Whoa, this has huge potential. According to The Feast:

Named ‘6th & Rye,’ the truck will serve traditional Jewish items like corned beef sandwiches and knishes.

The truck will be a Friday-only lunchtime affair, parked outside 6th & I, a former synagogue that has experienced a rebirth as a Jewish center and secular concert venue. Micheline says the plan is to roll out toward the end of April.

I imagine if done well this truck could have lobster roll like lines…

Spike Mendelsohn is, of course, of Good Stuff and We the Pizza fame on Capitol Hill.

Food Truck Fiesta reports:

“Austin Grill just contacted me to let everyone know that they are launching a DC food truck, expected to start serving by March 1, 2011! Austin Grill is the 2nd brick and mortar restaurant to announce plans to open up a food truck, with District of Pi being the first.”

Austin Grill’s DC location is located in Penn Quarter at 750 E Street, NW.

Do you think it makes sense for brick and mortar restaurants to launch food trucks?  At what point, if any, do you think the food truck scene will be over-saturated?

Photo by PoPville flickr user Mr. T in DC

Back in August we learned that there were some forces who were opposed to the emergence of the DC food truck scene. It looks like even more forces are at work and gaining momentum. And now I’m hearing the emerging food truck scene could be in big big trouble.

From a number sources I’ve been hearing that emergency legislation is being discussed to put a moratorium on food trucks. I spoke to Ward 4 Council Member Muriel Bowser who confirmed that this is a possibility. She also said she opposed the idea of a moratorium. Though she did say in an email that the sales tax situation did need to be worked out. The reason why a moratorium could be a problem, beyond the obvious, is that it is very difficult to overturn. If we are looking for a compromise, perhaps, putting a cap on the number of trucks could be a much smarter move than putting a blanket moratorium on them. Currently there are around 20 food trucks with a few more in the works. If a cap were placed on the number of food trucks in DC what do you think would be a fair number (if any)?

If you don’t want to see a moratorium on food trucks be sure to let your council members know – they can be contacted here. If you live in Ward 4 – Council Member Bowser already opposes the moratorium so be sure to let your at large members know how you feel.

Sounds like a great addition to the food truck scene. You can follow them on twitter @CapMacDC to monitor the exact launch date. From a press release:

Exciting young chef, Brian Arnoff, strikes out on his own to bring gourmet pasta to Washington D.C. Since attending Apicius – The Culinary Institute of Florence, Chef Arnoff, has worked under James Beard Award winning chef Barbara Lynch and most recently has been working at Michael Mina’s Bourbon Steak at the Four Season’s D.C. under Executive Chef David Varley and Executive Sous-Chef William Morris. He has decided to take his high level of training out on the road to give the Nation’s Capital a taste of gourmet food on the go.

The specially outfitted food truck will bring a taste of Florence to Washington workers and tourists. Items on the menu will include: soul satisfying soups, salads and pastas including CapMac™ n’ Cheese, Chicken Parmagiano Reggiano Meatball with a secret provolone béchamel sauce, and the Florentine specialty Venti –20 layer lasagna.

Chef Arnoff got the idea for a pasta food truck from the macaroni stands that lined the streets of lower Manhattan’s Little Italy in the early part of the 20th century. The bright yellow and orange truck will be patrolling the streets of Washington D.C. offering gourmet pasta dishes beginning in early November with free tastings of the eponymous CapMac n’ Cheese.