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Contrary to popular belief, brick-and-mortar restaurants and food trucks aren’t always archenemies battling for your humble lunch dollars. DMV Food Truck Association Executive Director Che Ruddell-Tabisola wants the the public and the media to get past that pervasive stereotype.
“We’re so much better when we all just work together. I’ve never believed in this zero-sum game,” Ruddell-Tabisola says.
That’s part of the reason for the format of next week’s Food Truck Week, which will pair food trucks with restaurants for various specials. PhoWheels is teaming up with Toki Underground to prepare a crispy pork belly bowl (see above) and oxtail pho in bone marrow broth as specials at the H Street NE ramen shop on Sept. 9. Then, on Sept. 11, Toki chef/owner Erik Bruner-Yang will prepare a dish for PhoWheels, which will park at the Ballston Metro station for lunch and in Annandale for dinner.
Meanwhile, Brookland’s Finest is collaborating with Sloppy Mama’s Barbeque on a menu at the restaurant from Sept. 7 through 13. Look for a smoked chicken muffuletta panini; pork ribs with bacon mac and cheese, spicy greens, and cole slaw; and a s’mores rice crispy bar with graham cracker ice cream (among other dishes). A slightly altered menu will also be available on the food truck.
Lastly, Taylor Gourmet co-owner Casey Patten has developed a sandwich with citrus-braised pork, candied soppressata, chimichurri, sharp provolone, and spicy peppers that will be available on Dirty South Deli‘s food truck from Sept. 9 through 11.
This will be the second Food Truck Week, but the first to feature collaborations between food trucks and restaurants. “I think we can look forward to them every year and more mash-ups and more creative dishes,” Ruddell-Tabisola says.
UPDATE: Here are two more collaborations between food trucks and restaurants this week:
Astro Doughnuts & Fried Chicken is working with Del Campo chef Victor Albisu to create a Wagyu brisket sandwich with smoked tomato jam, Manchego cheese, slaw, and aioli on a savory doughnut bun. The sandwich will be available aboard the food truck Sept. 8 at Union Station, Sept. 9 at Friendship Heights Metro station, Sept. 10 at L’Enfant Plaza, and Sept. 11 at a yet-to-be-determined location.
The Swizzler food truck is partnering with TaKorean on a beef hot dog with kimchi slaw, lime crema, Sriracha, cilantro, and sesame seeds. It will be available at the Georgetown University farmers market on Sept. 9 and at the USDA farmers market on Independence Ave. and 12th St. SW on Sept. 11.
Photo via PhoWheels