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Get Your Winter Food Truck On, Delivered!
By: Stephanie March | Posted: 08/03/2012
This Fresh Forkin' Friday seems a bit unsettled. I don't know, maybe it's the advent of August and the knowledge that summer is heading for the door. Maybe it's the crazy Chick-fil-A brouhaha, the hashing of words between local food gurus, the fact that the elections are coming up, or the impending arrival of the Mayan Death Star ... or maybe it's just the humidity. Well it seems there's also a little bit of rumbling in the food truck world with regards to the Minneapolis "parking hot spots". It seems like centrally located Marquette has became the de-facto hot spot (truly, it's nice to have them all in one area so you can weigh your options, or double snack if so inclined). But of course space is limited, and what with all the new trucks on the scene it seems that there may be some jostling for spots. Some of the veteran trucks are claiming that the newbies are arriving before the official 9 a.m. start time, just to hold space. What's the etiquette? We've seen nothing but support for each other from most trucks, but will this change people's tunes? It has forced some of them to find alternate gathering spots, which can be hard in this crazy town. But on a personal note I'm happy to say there are more trucks directly outside of my building of late, which makes me and my high-heel-sporting colleagues happy. So I'll just keep beaming into the universe, with pasties in hand, and hope to balance the mood.
Foxy Falafel is open in her sassy new Raymond Avenue spot. Get your beet or curry falafel on without having to wait for a market or truck. Shazzam!
Bon Vie has moved in with its sister, A Piece of Cake Bakery, and is now open again for lovely breakfasts. Let's hope they don't get too sassy and have to pull a tape line down the middle of the room because Bon Vie keeps using Piece of Cake's hairbrush.
Doug Flicker is taking on the Lake Nokomis concession stand. His Sandcastle operation will include hush puppies, ceviche, and The Dog Flicker: a beef frank with kimchee, cilantro, and fried egg. So, get open already.
Chef Ben Pichler is cooking his last weekend at Grand Cafe. He's been snatched up by the Crave kids and will report to duty next week.
This week, two of the restaurant scene's old guard passed away. Bill Kozlak who's family created Jax Cafe and Kozlak's and Pat Murray, the man behind Murray's and it's award winning Silver Butter Knife steak. Our eating landscape would not be the same without them.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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