Clawing Their Way to the Top: Q&A with Up and Comers, Cousins Maine Lobster

Clawing Their Way to the Top: Q&A with Up and Comers, Cousins Maine Lobster

Cousins Maine Lobster is not your typical lobster offering. You won’t find them serving hot, buttered lobster over a white tablecloth with champagne and caviar. Instead, you’ll find them slinging out traditional, buttered and toasted split-top rolls filled with chilled Maine lobster meat from their 19 food trucks, the way owners (and cousins) Jim Tselikis and Sabin Lomac say it should be.

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Detroit Working on Food Truck Regulations

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Will the food truck scene in Detroit be a bumpy road or a smooth ride?

The Detroit City Council is working to streamline regulations for the portable restaurant industry. Food trucks have been making their home across downtown Detroit, lines of customers and rows of trucks creating a vibrant community atmosphere of happy eating. 

Seeing how well they are received is pushing the council to construct a more cohesive, regulatory framework for the industry, with the goal to ease entry into the market, not close it off. Food truck operators must have two licenses to function: a food license that allows them to make their own meals, as well as a temporary business license from the city. However, there is no present business license specifically designed for food trucks, which makes the process confusing for entrepreneurs looking to join the playing field.

To make licensing more straightforward, the council is pushing to make requirements more uniform and aiming to construct a draft by the end of this year. Online licensing and posting information on the city website are other options being laid on the table.

Downtown Detroit Partnership's chief public spaces officer, Robert Gregory, said Cadillac Square will rent out space to more than 25 food trucks and small vendors this summer. He estimates that there are more than 50 food trucks in the metro and the number will keep growing. Read More

Potential Food Truck Park Idea for Nashville

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We were always told not to play with our food, but here's some food for thought to toy with: a Nashville development company wants to bring a temporary food truck park to the Wedgewood-Houston area.

Core Development and landscape architect Hawkins Partners are leading the project, although many details have been kept mum because it's still in its planning stages. However, they did toss some scraps for us to chew on. 

The site would have vehicle and bike parking, according to the application filed with the Metro's planning department. Food trucks could also occupy the spaces from 11 a.m. to 10 p.m., showing spots for about 16 food trucks at the park.

It's  no surprise that Nashville is paying homage to the food truck industry, considering it is thriving in the area. The Nashville Food Truck Association has more than 40 vendors, and those numbers have grown steadily since 2010. Read More

Exploring Nashville's Food Scene -- What Not to Miss

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Line dancing in a weathered pair of cowboy boots along to the familiar twang of country songs and hoots of laughter isn't the only picture that defines the charm of this capital. There is another side to the city, one that feeds the soul of Nashville -- literally. The Nashville food scene, increasingly energetic and potent, is bringing life back into its historic roots by drawing in international clientele and chefs from bigger cities. 

Interested in exploring what the Music City has to offer? The Nashville food scene will be music to your ears -- and your stomach. Grab your silverware, tuck a napkin into your shirt and get a taste of these dining do's. 

The Bar at Husk

Thirsting for a light drink and snack? Take a seat at this bourbon-centric bar. Their cocktails and Rappahannock oysters with green garlic butter, bottarga and preserved lemon will warm up your palate almost as much as the deep, acoustic vibes filling the space, which was built in 1892.

Rolf and Daughters

Southern charm takes a step back to bring in Manhattan brick-house-glamour at Rolf and Daughters. This New York-inspired restaurant caters sophisticated "modern peasant food," such as beets with cashew butter and aleppo pepper, as well as light squid-ink pasta with shrimp and pancetta. 

I Dream of Weenie

Fine dining doesn't have to be indoors. Have a little adventure on the East side of Nashville and you'll discover a district slowly transforming in these sleepy, residential pockets. Savvy and scrumptious operations are everywhere. I Dream of Weenie, an old Volkswagen bus transformed into a hot-dog stand, serves imaginative eats for less than five bucks. 

Still craving some appetizing Nashville hotspots? Read More

 

Food Truck Operators Testifying at City Hall

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By Mae Velasco, Assistant Editor

Food truck operators rode off into City Hall last Wednesday to give Philadelphia City Council members a taste of what could help progress the food truck scene locals are loving. Current zoning and permit regulations categorizes the food trucks as street vendors, limiting them to set up camp around 33rd and Arch Streets, The Porch at 30th Street, Love Park and the Navy Yard.

In an effort to expand the industry, food truck operators are championing bills that will allow them to bring their businesses onto private properties such as universities or churches when invited. These rolling restaurants are ringing the Liberty Bell signaling that good eats are ready, and Philly needs to move with them to keep up with the impact they're making.

Rob Mitchell, owner of The Cow and The Curd food truck, noted that Philadelphia is watching the birth of a grass-roots movement.

"It is the quintessential American dream of small business," he said.

What does the future hold for the food truck industry? Read More