From ramen to pies, the best Twin Cities food trucks that don't exist yet

Categories: Food Truck
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E. Katie Holm
How do you know you're deep in the throes of food truck season in the Twin Cities? Weekday lunch hours are spent trolling Nicollet Mall for the one truck you've yet to try. Farmers market shopping trips are easily sidetracked by paper boats full of bacon-wrapped tots. You've become an expert at scouting out three inches of curb space so you can enjoy your Indurrito in the sun. The list of season-specific behaviors goes on and on. We're reveling in it while it lasts, but we did notice that this year launched significantly fewer trucks than the previous two springs. What gives? Have we reached that total truck saturation? Or are entrepreneurs just simply out of good ideas? 

If it turns out that the latter is the case, we at the Hot Dish have a whole slew of ideas ripe for the  Kickstarting. These are the trucks we'd most like to see hit the streets next year.

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Joy Summers
Shoyu ramen at Zen Box Izakaya
Roamin' Ramen
One of the loudest complaints we hear about the Twin Cities dining scene is that the ramen craze of the coasts has yet to hit. Sure, there are places we can find this iconic soup -- Moto-i, Zen Box Izakaya, Unideli, to name a few -- but with our shining abundance of pho options, ramen is playing second fiddle. It doesn't have to be that way. We're picturing sloshing vats of tonkotsu and shoyu broth, sliced pork, egg, and veggies mise en place, fresh noodles, and a steady supply of sturdy, recyclable bowls. This ramen truck would run on the cities' hunger for rich, meaty broth and slurpable noodles, and with the way things are trending, maybe lead to a few brick-and-mortar ramen shops as well.

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Charles Haynes
Lentil dosa with ghee
A Dosa King truck
Dosas -- southern India's version of a savory crepe -- are delicious, portable, and almost always gluten-free, which makes them a no-brainer for Twin Cities street food. There's a whole restaurant dedicated to them out in Fridley, so why not put that operation on wheels and get it a little closer to one or both of our downtowns? The batter can be pre-made, stored, and then spread out on a hot griddle and cooked to order. Plus, the possibilities for fillings are limitless: curried peas and potatoes, fried homemade paneer, spicy cauliflower, chutney, and raita for dipping. Boom.

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Courtesy of the Double Decker Diner Facebook page
The Double Decker
We're indulging flights of fancy with this repurposed double decker bus, akin to the Double Decker Diner in Ontario (pictured above). Fill out the first level with a mobile kitchen and take it to the next level with a small seating area that opens up for plein-air dining in the summer. To complete the motif, add a menu of double decker sandwiches -- sammies sandwiched between sammies. We're already drooling over the thought of slow braised pork between two fancy grilled cheeses and a chocolate banana spread separating two jam-filled brioche sandwiches. 


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11 comments
Jeremy Deysach
Jeremy Deysach

I think a meat truck offering animals slaughtered and butchered on site to ensure the peak of freshness and then prepared to the carnivore to eat as mother earth intended.

Mildred Bee
Mildred Bee

A waffle truck, a chinese buffet truck, a burrito truck, an acid truck, an ice cream truck, or one that has all of those things combined.

KennyX
KennyX

Not that it matters, but Dosa King is located in Spring Lake Park, not Fridley.

Matthew Martin
Matthew Martin

Yo dawg! We put your food truck in a food truck.

Eric Shawn Smith
Eric Shawn Smith

I think with a Ramen Truck, the biggest hurdle would be finding a cheap and economical vessel for the hot broth, and of course there is the matter of eating it. Which you clearly can't do standing up or walking, obviously.

Beth Salvatore
Beth Salvatore

Kabobs and Gyros, after bar close. One of my favorite things about Oxford, England.

Jeanne Griffin
Jeanne Griffin

I've been wanting to do a pie food truck for the last three years. I just do not have the money for the initial investment.

jason.dorweiler
jason.dorweiler topcommenter

Yes that is the hurdle. But one could reduce the broth to 1/4 of its original volume, then bring it back by being stationary for a while until you sell out, and repeat this process throughout the day, provided you have enough reduced broth to last. And thats just one way to do it.

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