This is more for me to keep track of all the trucks and carts in NY, Maryland, LA, Bay Area, Portland and Seattle. Hopefully it’ll be useful to somebody too. I have a lot of work to do in LA. Please let me know if I left out any and any trucks I should know about from other cities. So here goes…

New York
El Diablo Tacos Eat to Blog review, Twitter
La Cense Beef Burger Truck Twitter
The Treats Truck Eat to Blog review, Twitter
The Big Gay Ice Cream Truck My reviews here & here, Season End Party, Vendy, Twitter
Street Sweets Eat to Blog review, Twitter
Schnitzel & Things My review, Vendy, Twitter
Cupcake Stop Eat to Blog review, Vendy, Twitter
NYC Cravings Vendy, Twitter
Calexico Twitter
Le Gamin Truck Twitter
Bistro Truck My review, Twitter
Papa Perrone Twitter
Frites’n'Meats Twitter
Hearts Challenger Ice Cream Truck (NYC & LA) Twitter
King of Falafel Vendy
Biryani Cart Vendy
Jamaican Dutchy Vendy
Wafels & Dinges Eat to Blog review, My review, Howard review, Twitter
Red Hook Ball Field Our reviews here, here, here, here, here, and here

Click to see food trucks/carts from Los Angeles, Portland & Seattle

Well sorta back. They’re back in answer form. Last time I saw these guys was at their season end party. If you’re following them on Twitter, I’m sure you know what they have been up to. But I was curious as to what they thought about their first time on the road and maybe get some spoilers for 2010! Argh I can’t wait till Spring comes. Thanks Doug and Bryan for answering my questions!

So now that the season is over, what did you think of the whole experience? Was it everything you wished for?
We had no expectations. We hoped to get through the summer and maybe have a few laughs or stories along the way.

Did you ever think this would become so popular? So popular that you ended up at the Vendy Awards.
Not in the least! Full disclosure – we’d never heard of the Vendy Awards until July!
Click to continue

Few weeks ago, The Big Gay Ice Cream truck had their big season end party over at the East Village. They were accompanied by NYC Cravings and Cupcake Stop. After work I went down to check all the trucks out. As I was walking over to Destination Bar, where the ice cream truck had parked in front of, I had this incredible idea. What if I combined a cupcake from Cupcake Stop with ice cream from the Big Gay Ice Cream? And top it off with something savory from Cravings?!

I had my heart set on getting the salty pimp from Doug and Bryan but then I realized that they had to turn the ice cream upside down and dip it into the chocolate. Didn’t think it would’ve been possible to do that if the ice cream was inside a cup. So……I ended up getting a triple chocolate cupcake and got the gobbler sundae over it! Bryan was super nice about it. The line for Cravings was super long so I didn’t bother lining up but they were serving onion pancake, they could’ve worked with the gobbler triple chocolate.

What can I say? It was crazily good.

You can check out some more photos of that night here!

- The Big Gay Ice Cream Truck on Twitter
- Cupcake Stop on Twitter
- NYC Cravings on Twitter

-We have reached the last of the Questions to Answers with the LA food trucks. I would like to thank all of the food trucks that took part in this and their time for answering all the questions.

1) Please state your name, name your food truck, the type of food you serve, and how long have your food truck been in operation?
Takeshi Kimura
Fishlips Sushi To go & Catering
Selling and Catering sushi
We started the Middle of June 2009.

2) When and how did you come up with the idea of serving food in a truck and how did you decide on your menu?
Long time ago sushi is more like fast-food style food. Sushi bar restaurant came out less than 100yrs ago. We are trying to sell sushi more easy to eat, with reasonable price. Our menu line-up is the same as any sushi restaurant. We put popular rolls on the menu but ANY KIND OF SUSHI are available upon request. (Please feel free to order your original sushi.)
Click to continue the interview

1) Please state your name, name your food truck, the type of food you serve, and how long have your food truck been in operation?
Marked5 – David Ly is the founder of Marked5, who traveled extensively in Asia and decided to come up with this burger concept with a spin on our Asian American heritage and started his own Burger Revolution. The truck has been in operation for roughly 4 and a half months.

2) When and how did you come up with the idea of serving food in a truck and how did you decide on your menu?
Marked5 is a gourmet food truck with the mission of creating high quality burger/sandwiches with innovation and care. By focusing on three very important key points, quality, innovation, and convenience, we strive to provide the best experience for all of our patrons. The name Marked5 actually is a literally description when a person is experiencing our burger, the rice patty imprints all five fingers as the patron making his or her own mark/claim on the burger!!
Click to continue the interview

Photos provided by Mandoline Grill

1) Please state your name, name your food truck, the type of food you will be serving and when are you planning to officially roll out your truck??
My name is Mong Skillman. My truck is Mandoline Grill and I will be serving traditional and vegan Vietnamese fare, including banh mi, bun (vermicelli noodles), curry, cha gio (fried spring rolls), and goi cuon (fresh summer rolls). I am hoping to get the truck rolling and out by mid November 2009. (Fingers crossed…)

2) When and how did you come up with the idea of serving food in a truck and how did you decide on your menu?
Ever since I moved to Los Angeles 9 years ago from Hawaii, I’ve been trying to convince my mom to move to LA to open up a Vietnamese restaurant. The idea to serve Vietnamese food in a truck came about when Kogi started rolling around LA late last year – it seemed like an easier and less expensive route to take rather than to start immediately with a brick and mortar. My menu consists of my favorite family recipes from my mom’s restaurant, Song Huong, located in Chinatown, Honolulu, HI.
Click to continue the interview

1) Please state your name, name your food truck, and the type of food you will be serving?
Gigi Pascual from Buttermilk Truck serving homemade Buttermilk breakfast favorites.

2) When and how did you come up with the idea of serving food in a truck and how did you decide on your menu if there is a menu already?
I always wanted to own my own bakery or breakfast joint but the start up costs were beyond my means. The truck was a feasible and affordable way to that. Breakfast is my favorite meal of the day and it is often skipped by so many due to time constraints in the mornings. Late at night breakfast options are limited to your standard 24 hour joints. I wanted to fill that breakfast void :) The menu was recently finalized consisting of housemade assorted pastries like breakfast cupcakes, scones, and turnovers. Buttermilk pancakes, donuts are a must. Breakfast sandwiches on our housemade buttermilk biscuits with applewood smoked bacon or chicken apple sausage with a fried egg and sharp cheddar cheese. We also will have a vegetarian option using our housemade corn bread with sauteed mushrooms and spinach with Jack cheese. Late night options will replace pastries with our chicken and waffles and the Buttermilk Brick …a stick to your ribs favorite :)
Continue with the interview