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April 3, 2013 at 5:52 am #607004
PDieterParticipantApril 3, 2013 at 6:24 am #787315
JiggersMemberSeattle really lacks in this. Don’t know what the reasons are, but I don’t think climate is one because New York and Chicago have great street food and they are way colder. I’d love to see more food trucks and street carts in downtown. It gives you more options than going to have to sit in a restaurant when you don’t want to.
April 3, 2013 at 6:34 am #787316
datamuseParticipantTaqueria La Fondita taco truck in White Center. Yummy and open late!
April 3, 2013 at 5:00 pm #787317
FranciParticipantIts not WS, but I really like the shrimp and grits at Where Ya at Matt! I know they are in SLU on Wednesdays.
April 3, 2013 at 6:24 pm #787318
JiggersMemberI was thinking parts of Alki Beach would be a great location to see a number of mobile food carts and food trucks selling varieties of cuisine.
April 3, 2013 at 10:20 pm #787319
anonymeParticipantJiggers, you’re right: Alki would be a killer location for food carts & trucks.
I like La Fondita (the people are great) and Mee Sum Bakery in Pike Place Market. Not actually a cart, but an open air take-out counter – kinda the same thing. Love their chicken mushroom hum bow.
April 4, 2013 at 4:06 am #787320
PDieterParticipantThere are a lot of regulations on carts/trucks and they are changing rapidly but I also think we need to be fair to the brick and mortars in places like alki beach who have to pay rent year round instead of just pulling up on sunny days when business is booming. I don’t want to see chain carts like monster dogs or a falafel chain trailer every 60 yards along the beach like they are in Manhattan. Maybe a couple spaces on a rotating lottery basis would be fair in months when there’s business enough for all
But Cream Cheese Bagel Dogs are yummy
April 4, 2013 at 4:28 am #787321
christopherboffoliParticipantYou may be interested to see this coverage of a Seattle food truck upstart from 2011:
The road to a street-food debut: Damiana’s Blue Truck Special
It includes a bit of the history of the resistance to food trucks in Seattle, the challenges entrepreneurs face in getting food trucks up and running, and how things are slowly changing.
April 6, 2013 at 5:22 am #787322
PDieterParticipantI just had crawdads and grits from matt last night….ooolala
and Mee Sum should qualify and also should be considered a City Treasure, they rock the humbow like no one else.
Can’t go wrong with wood-fired pizza from Veraci
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