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Food Truck

NEWS
October 4, 2013
What to eat: Ice pops! Any of them. They're all good. The truck: Bright and striped, the Lil' Pop Shop truck is the mobile arm of Jeanne Chang's brick-and-mortar operations in West and South Philly. The truck's selection of fresh, handcrafted ice pops is seasonal and always changing. The details: We tracked the truck down at the Navy Yard and were particularly impressed by the coconut cherry lime - made with juicy cherries, not the dead, flavorless cherries you'd find in store-bought ice cream, for example.
ENTERTAINMENT
April 12, 2012
What's to eat? Real South Philly Italian sandwiches: Slick Nick ($6.50), breaded chicken cutlet with spinach or broccoli rabe and provolone on a Liscios Bakery roll; the Bella ($6), balsamic chicken with spinach or broccoli rabe and roasted peppers. Plus Italian pork, homemade meatballs, Maglio sausage ($5.50-$7.50). Get the picture? Find it: 8 a.m.-4 p.m. Monday and Friday at LOVE Park, Tuesday at 8th and Poplar, Thursday at Drexel (33rd and Arch). Call: 215-252-1677.
ENTERTAINMENT
February 7, 2013
What is it? Homestyle comfort food, served up by charismatic chef Verna Swerdlow: "We make stuff we have hankerings for, nothing too over the top. " Expect sandwiches, mac n' cheese and other classics straight from mom's kitchen. What to eat: Verna's menu rotates seasonally, and this winter's top dishes are the tender and juicy flank steak sandwich with chipotle mayo, and the pulled-pork grilled cheese. Come summer, the truck will switch to jambalaya and banh mi - the Vietnamese equivalent of hoagies, yo. Not a carnivore?
NEWS
October 18, 2013
UNDRGRND DONUTS What you'll find: Delicious doughnuts. Custom doughnuts, if that's your thang. Michael Ostrofsky, owner and "chief doughnut engineer," is willing to get crazy when it comes to doughnut creations. "The other day, a girl came up with vanilla with mango swirl and coconut," said Ostrofsky, whose truck has a flat-screen TV that was playing reruns of "The Ren & Stimpy Show" when we stopped by. Choose your own dunks, swirls, toppings and dusts to create the doughnut of your dreams.
NEWS
June 25, 1997 | By Macarena Hernandez, INQUIRER STAFF WRITER
The asphalt was so hot yesterday that it burned right through his white sneakers. So hot that Willie Williams was reminded of the days long ago when he used to work the cotton fields in his native Rocky Mount, N.C. Williams, a Center City parking lot attendant, was one of the many people in the city yesterday sweating another day at work. The temperature hovered around 90 degrees, the National Weather Service said, and officials issued warnings about the excessive heat. The sun was bright, even for Williams, 49, who began working in the Carolina fields when he was 6. "You sweat all day long and that takes a lot out of you," he said as he stood in the middle of a sea of cars at 15th and Cherry Streets.
FOOD
February 22, 2013
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
FOOD
February 21, 2013 | Craig LaBan
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
NEWS
March 8, 2014 | By Seth Zweifler, Inquirer Staff Writer
When Bill Hadden sets up his Center City food truck about 6:30 a.m. Friday, the sun will be just starting to rise. When he sets up at the same time Monday, it will be pitch black. All because daylight saving time - that change in our clocks that creates an extra hour of sunlight in the evening - begins at 2 a.m. Sunday. The shifting will not bring an immediate halt to a wicked winter that has walloped the region with snow, ice, and bitter cold, but it does signal the beginning of brighter days.
ENTERTAINMENT
August 23, 2012
What to eat: In a city long underserved by Thai cuisine, Robert Zapata has taken the food truck world by storm with a Thai and Mexican lunch fusion. There may not be a more original dish in Philadelphia than Cucina Zapata's Cap'n Crunch-crusted tilapia burrito. If you aren't a fan of the flaky white fish for its texture, the Cap'n makes it crunch with an unmistakable childhood flavor before it is piled with avocado, a mild pico de gallo and a tangy peanut sauce. Insane value: Two juicy Thai short rib tacos ($6)
NEWS
November 1, 2013
What to eat: Get your deli on at the "best meat on the street" truck. Hot corned beef, pastrami and brisket, grilled chicken, roast beef, turkey, tuna, Reubens, salads, matzo ball soup, knishes, kosher dogs, latkes. We could go on, but we're getting hungry. Suffice it to say, the menu is huge, as long as you're not on a low-carb diet. Details: In a city full of food trucks serving tacos and desserts - and, trust us, we have nothing against tacos and desserts, particularly in that order - Reuben on Rye is a nice change of pace.
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