Mobile food trucks are becoming a fixture in the caloric landscape around town.
Sylvia Rector of the Detroit Free Press reports that four years ago Anthony Curis, after cutting through a lot of red tape, got a license for Detroit's first modern-day food truck, El Guapo. She writes that his truck was big news back then, as were some others that started rolling out in the suburbs shortly after.
Today, new food trucks barely merit a mention — not because they're passé but because they've become such a regular part of the food landscape. More than three dozen trucks, serving everything from vegan drinks and pulled pork sliders to beignets and burgers, now operate in metro Detroit, and new ones open regularly.
Even well-known restaurant companies are launching trucks — a sure sign that food-industry pros think trucks are more than just a fad. The Andiamo Restaurant Group unveiled its first truck this spring. "It's great marketing," said Dominic Vicari, the company's operations director. "I think it was a great move."
