This week's cover story (online tomorrow and in this week's print edition) looks at five exciting new food trucks that have opened in Houston in the past year and at how the local food truck scene is evolving.
|Photo by Troy Fields|
|Good Dog Houston parked the truck and in favor of a restaurant last year.|
Three or four years ago, a new wave of gourmet food trucks were just starting to pop up around town. They didn't necessarily eclipse the classic taco trucks that still dominate areas like Long Point Road and East Downtown, but they did make a big impression on the Bayou City.
Now, several years after the initial influx, it seems a new truck is popping up every week. It's cheaper than starting a restaurant--that's the reasoning provided by most mobile chefs--and it allows the freedom to create something new every day or every few days. At restaurants, where a chef is generally serving a greater number of people and planning further in advance, the menu needs to needs to be more constant. On food trucks, where chefs are serving fewer people (most of the time) and working with less storage space, new specials can be created daily. And when they run out, they're out.
Many chefs will tell you a food truck isn't the ultimate goal, though. They want to open restaurants, and food trucks are merely stepping stones on the way to a full fledged eatery. More »