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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At the excellent Dane County Farmers' Market on the Square, Ingrid Rockwell puts farm-to-table into practice at her tiny trailer. The menu includes Swedish meatless balls and fried egg sandwiches on cheddar-and-chive- biscuits.
Capitol Square
Take a culinary school graduate, a hopitality veteran and a few Airstream trailers, and you've got the idea behind Skillet Street Food. Have maple-braised Oregon pork belly, a fried egg and a cornmeal waffle for breakfast or a lemongrass pork "Sammy," red cabbage and ginger slaw, and hand-cut fries for lunch.
multiple locations. Mapped location may be an estimate.
Barbecue and tacos aren't the only street foods in town, thanks to Nessa Higgins and Andrea Day Boykin, who flip and fold crepes davory (shredd pork and caramelized onions and Gruyere) and sweet (brownie crumbles topped with dark chocolae sauce and Chantilly cream) inside their avion trailer.
Tagzania
