Food trucks are a big deal in Seattle — there are hundreds of them in the city, and social media has made it easier than ever for diners to find and follow them. For many up-and-coming chefs and restaurateurs, a mobile eatery is a low-cost way to break into the market and build a fan base ahead of a more permanent restaurant. Others do the reverse, rolling out a food truck spin-off so their restaurant can go where the crowds are and reach a wider audience. And some stick to what they do best: serving exciting food to the masses, with little more than a prep kitchen and a colorful restaurant-on-wheels. Click through to each truck's website to track its route through Seattle.
WHERE YA AT MATT
Serving scores of adoring fans since 2010, Where Ya At Matt dishes up legit Cajun and Creole dishes like jambalaya, po' boys, and beignets. Now that his restaurant Roux has closed, the food truck is the only way to nab chef Matt Lewis's sought-after Cajun and Creole food.
Another member of Seattle's old guard food trucks, Marination launched a highly successful group of restaurants for its owners. Hawaiian-Korean fusion is represented via spam sliders, kimchi fried rice, and kalbi beef tacos.
Cheap and delicious is El Camión, with some of the best Mexican food in Seattle. It's impossible to go wrong with the stuffed mulitas, beef cheek tacos, or a breakfast burrito.
BREAD AND CIRCUSES
A gastropub on wheels, Bread and Circuses cooks an ever-changing menu featuring upscale comfort food like the Circus burger, with a bone marrow bun and house-ground beef, or lamb curry poutine. The company also runs a walk-up window inside Seattle Cider Co. and Two Beers' The Woods tasting room in Sodo.
Phorale, which closed in South Park over a year ago, is coming back as a food truck. Despite a tiny kitchen, Phorale became a cult favorite with dishes including twists on the banh mi sandwich, pho, spicy pork egg rolls, and curly fries smothered in habañero queso, cilantro aioli, and grilled spicy pork or marinated beef — favorites now slung from a mobile kitchen.
WOOD SHOP BBQ
Now with a full-fledged restaurant in the Central District, Wood Shop BBQ hasn’t forgotten its humble origins as a food truck. The mobile version serves a slew of smoked meats, with the standout mac-and-cheese bowls — which layer jalapeno mac and cheese with meat and sauce — a top choice.
Hot, crispy falafel is the mainstay at this truck, which used its mobile success to launch a restaurant in West Seattle, where the company makes virtually every ingredient on-site. The popular fried chickpea patties are complemented by lamb gyro, shawarma, hummus, dolmas, and more.
Skillet gets street cred for the Airstream trailers as well as the satisfying diner-style food, like the original burger with blue cheese and arugula, fried chicken sammy, and poutine fries.
SEATTLE BISCUIT COMPANY
Using Northwest ingredients for gut-busting biscuit sandwiches, Seattle Biscuit Company is always a good bet. Creative combinations involve jams, butters, mustard, and other spreads with generous heaps of meat. There’s a new Frelard shop, too, with fried chicken and whiskey in the mix.
Goofy name aside, Napkin Friends dishes out legit food in the form of sandwiches held together by latkes, fried potato pancakes. They’re naturally gluten-free, with ingredients like pastrami, caramelized onions, and smoked gouda.