Craving a gourmet meal on the fly? Food trucks plying American streets are delivering increasingly varied and sophisticated fare to the urban palate. Mobile kitchens offer hamburgers made from grass-fed cows, artisan breads, ethnic blends like Korean tacos and gourmet dishes that stand up next to fine fare from the brick-and-mortar sector.
The explosion contributes color and variety to cities, arguably invigorating urban spaces in a tough economy. But the popular trucks also present new problems — traffic and sanitation issues and resistance from traditional restaurants. So, while some cities are loosening restrictions on food trucks, others are revising and updating legislation to control the growth.
In Seattle, as part of a campaign to revitalize public spaces, the City Council recently passed legislation it hopes will encourage the food truck business — allowing them to operate along curbside in the city. Previously, food trucks could only operate on private property in Seattle, such as grocery store parking lots.