Vintage Frozen Custard
The first frozen custard food truck in Atlanta, Vintage Frozen Custard offers premium vanilla and chocolate frozen custard that can be paired with signature toppings. @tastevintage
This mobile truck has garnered a strong following thanks to an ever-changing menu with items like an Avocado BLT, Smoke-Fried Wings, Peachy Pork, Chicken Shwarma, and more!
Southern Komfort Food
Food trucks seem to be a young man's game, but don't tell that to the founders of Southern Komfort Food. This retired couple is making their own mark by delivering traditional Southern food, prepared in ways that won't make you a premature victim of a heart attack. @sokofood
With 30 years of experience, the people of Beantown Barbecue know how to handle their pigs. From smoked and roasted pork coupled with their unique sauces: Vinegar based Carolina, Sweet & Smokey Memphis, and Spicy Chipotle, Beantown brings a new spin to the barbecue world. @BeantownTruck
Freckled & Blue
Dishing out Southern favorites such as Meatloaf Bites, Freckled & Blue riffs on Southern cuisine with unexpected menu items like the Asian Pork Shoulder Lettuce Bowl. Devoted to giving back to the community, every meal purchased feeds an Atlantan in need. @freckledandblue
This husband and wife duo are serving up pasties, hand-held pot pies, to the people of Atlanta. With a golden brown crust and savory filling, pasties are convenient for those on-the-go looking for a piece of home cooking.
As of Oct. 1, the park will be closed all day Mon.-Tues., and Wednesday lunch. Dinner service will resume on Wednesday nights followed by both lunch and dinner shifts Thurs.-Sat. Finally, the park will only open for lunch on Sundays.
Apparently, park owners hope the move will increase food truck density by reducing the number of shifts.
Once again, the Atlanta Food Truck Park and Market's new fall hours are Lunch: Thurs.-Sun, 11 a.m.-4 p.m.; Dinner: Wed.-Sat., 5-9 p.m.
All but one food truck with a huge line was still serving lunch when we got there at 1 p.m. While there was still ice-cream and popsicles for sale, I was starving for a real lunch. And I'm not going to be taking an early bird lunch at 11 a.m. anytime soon—I rushed just to make it at 1 p.m.
I don't understand what these food carts are thinking. They know they're going to be selling food. In fact, it's their job. So why are food trucks running out of food just two hours into events? Atlanta is trying to make street food a trend—I say "trying" because it hasn't happened yet. For the trend to take off, though, food trucks need to get their act together and come prepared. I have never seen a cart in New York or L.A. close shop because they ran out of ingredients two hours after coming on the street. If Atlanta's food trucks won't come prepared, they might as well save the gas and stay at home.
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