Food & Drink

Connecticut's Food Trucks: What's Behind The Wheels

They're parked at busy office buildings, farmers' markets, festivals and universities, vending everything from cupcakes to barbecued ribs to lobster rolls. Food-truck culture has come a long way over the past several years, as more and more passionate chefs have brought their talents to the streets.

Throughout this weekly summerlong series, we're taking a look at the stories behind Connecticut's restaurants on wheels and their owners. We've chosen trucks that are newer to the state or that haven't received past coverage, as a way to share new tales of mobile food success. Check back weekly for a new profile.

  • Bowl'd Creations Of Madison: A Healthful Indulgence Comes East

    Bowl'd Creations Of Madison: A Healthful Indulgence Comes East

    The Madison area has San Diego to thank for its newest – and possibly most healthful – food truck. Town native Justin McLaughlin was living and working in the sunny coastal community a few years ago when he noticed people walking around everywhere eating acai bowls – a treat made with a base of...

  • Zuppardi's: Four Generations Of Pizza Tradition Hits The Streets

    Zuppardi's: Four Generations Of Pizza Tradition Hits The Streets

    It's one of the newest mobile restaurants in the New Haven area, but its brand is more than 80 years old. Zuppardi's Apizza, renowned in West Haven since 1934, has hit the streets of the Elm City with its bright-red Zupp's Truck, outfitted to produce the quality brick-oven pizzas that have been...

  • Taco Pacifico: Fresh Mexican Fare With California Flair

    Taco Pacifico: Fresh Mexican Fare With California Flair

    Greg Sharon's knowledge of California's Mexican-food scene happened in a roundabout way. The native New Yorker took his film degree from Boston University to Los Angeles after graduation. "I thought I was going to go to Hollywood," he says, but he found himself disillusioned with Tinseltown after...

  • Lunch Box 23: Diminutive Diversity On A Bun

    Lunch Box 23: Diminutive Diversity On A Bun

    The sandwiches at Lunch Box 23 are deceptively diminutive, but you'd be surprised how much flavor chef Maurice Watson packs between two halves of a miniature sesame-seed bun. Gourmet sliders are the stars at this bright-red truck in its third year of business, which parks regularly in New Haven's...

  • Ricky D's Rib Shack: 'Kansa-Lina' Good Barbecue

    Ricky D's Rib Shack: 'Kansa-Lina' Good Barbecue

    Ricky Evans was born in Cleveland, spent nine years in Memphis, earned his college degree in Virginia and worked in New York before coming to Connecticut. So he's not wedded to just one regional style of barbecue. Instead, his trademarked "Kansa-Lina" sauce reflects a blend of two styles: a sweet,...

  • Mercado: Mobile, Market-Fresh Small Plates

    Mercado: Mobile, Market-Fresh Small Plates

    If a new food trailer's menu features pulled pork poutine with melted local Melville cheese and caramelized onion gravy; spring-pea croquettes with microgreens; and queso frito with truffle honey and fennel pollen, it makes sense when you learn its owner has a fine-dining background — and knows...

  • Fryborg: Gourmet Fries, With A Side Of 'Awesomesauce'

    Fryborg: Gourmet Fries, With A Side Of 'Awesomesauce'

    In some ways, it's no surprise to Jonathan Gibbons that he's ended up with a successful food truck. "I remember my mom asking when I was a kid what I wanted to be when I grew up, and I said, 'A hot dog man.' I suppose it was inevitable that something like this would happen." His childhood vision...

  • Meriano's Cannoli Truck: A Family's Sweet Mission

    Meriano's Cannoli Truck: A Family's Sweet Mission

    Andrea Meriano knew precisely how she wanted her Cannoli Food Truck to look, even borrowing her niece's crayons to sketch the exact design with hot pink and leopard-print trim. The truck's color scheme would also be reflected at her family's brick-and-mortar bakery, which was moving from Guilford...

  • The Meat Truck: A Carnivore's Dream

    The Meat Truck: A Carnivore's Dream

    The mound of thinly shaved steak sizzled invitingly as it hit the flattop grill. Jose Perez added sweet peppers, caramelized onions and four slices of American cheese, mixing the melty mess together before loading it onto a fresh Italian sub roll. "We like to give you a good half-pound of meat...

  • Whey Station: Elevating The Humble Grilled Cheese

    Whey Station: Elevating The Humble Grilled Cheese

    It's no surprise to learn that Jillian and Josh Moskites, the married owners of Whey Station, have extensive culinary backgrounds and experience as cheesemongers. Even the simplest sandwich on the gourmet grilled cheese truck's menu boasts a blend of five cheeses. But that mix will stay a truck...

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