The latest high-end New York street food trend is sweets. At the DessertTruck, co-run by a former Le Cirque pastry chef, the specialties include bomboloni (crea-filled, deep-fried brioche dusted with cinnamon sugar) and chocolate bread pudding.
At this shiny cart, manned by the affable Kevin Sandri, you'll find Sicilian and northwestern Italian specialties, including mozzarella-stuffed arancini, potato fritters called cazzilli, and chicken alla diavola. Most are made from organic, locally sourced ingredients.
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