Cops and crooks, politicians and babysitters, office workers and tourists. Not really a regular, but Anthony Bourdain declared himself a fan of the jowint.
Here’s the 100-word-or-less version: Our commissary is six blocks from our spot so at 9:30a.m., we stock and load, head to our street corner and get set up by starting the first pan of onions. Usually around 10:45 to 11:00a.m. we start burning dogs for people. It gets busy for a few hours – we hang for
another hour or two, depending on weather and business. (I keep mentioning weather because we’ve had an unusually cold winter so far.) Head back to the shop, clean, count, restock, and ready up for another day.
Repossessing cars for the last, well, way too long.
What makes your food so special?
Can anything else like it be found in the city? Not on the streets. There are a few restaurants that specialize in wild game but they are quite a bit pricier and you are usually enjoy-
ing steaks, not tube steaks
How woud you define ‘Street Food’?
I think the two words speak for themselves. You could add two more to make it ‘Food on the Street.’ I’m pretty sure street food is starting to come into its own. It’s becoming quite the next trend – watch out comfort food!
Probably New York but I’ve heard Portland is killing it right now. The number of trucks and carts and the variety of food there sounds fantastic.
Foie gras and eggs. (Nah, I wish.) Probably reindeer sausage and waffles.
The best quote I’ve heard about street vending is, “This is the hardest I’ve ever worked for free money!” Also check out Roadfood, a great forum site for anyone interested in getting into the food business, whether you’re a pro or a fan.
Switch to our mobile site