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Food trucks sadly aren’t allowed to sell alcohol curbside in the D.C. area. But that’s not stopping the launch of two bars on wheels this year.
East Coast Custom Coaches owners Jason Tipton and Eduardo Bocock, whose company builds food trucks, will debut two so-called “tavern trucks,” which will vend legally on private property and be used mostly for festivals, catering, and private events.
The first truck, Sidecar, will serve cocktails and gourmet sliders. The 10-drink cocktail menu includes a south side (gin, lime, mint, simple syrup), highball (bourbon, ginger beer, lime twist) and, of course, a sidecar (Cognac, Cointreau, lemon juice). Among the slider options is one stuffed with duck confit, orange bourbon and cherry sauce, and daikon-carrot slaw and another with short ribs, red onion confit, and horseradish mayo. The truck is set to debut at the National Restaurant Association’s trade show in Chicago this weekend and then officially launch in D.C. in July or August.
The Copacabana, coming this fall, will serve tacos and Latin-inspired street food. It will also have six taps with rotating local beers.
Because they’re not vending curbside, the vehicles are a little larger than your average food truck. They’re outfitted with an ice marker, speed rails, bar sink, and beer tap. A bar platform slides out and sets on the ground. There’s also a full kitchen inside with a grill, six-burner range, refrigerator, and sandwich prep station. People can pick up food from a service window in the back.
“What we wanted to do is create more of a unique food truck experience for people,” Tipton says. “Our goal is to advance the food truck as a cultural thing and as a way for people to start their restaurant careers.”
Tipton says they have no plans to lobby local governments to serve alcohol curbside.
“I think that’s probably never going to happen in the capital,” he says.