7 Seattle Food Trucks That Live Up to the Hype

By Leslie Kelly  |  June 4, 2014
Credit: Facebook/Seattle Food Truck

Food trucks are showing up everywhere these days: from neighborhood taprooms, farmer's markets and massive office clusters like Amazonia to mobile rodeos and events all over the place. Their mobile kitchens are serving every imaginable kind of cuisine and food mash-up, making breakfast, lunch and late-night a whole lot more delicious. (Remember, if you want to keep on top of the ever-expanding trucks milieu, Seattle Food Truck puts them all in one place, complete with up-to-date times and locations.) Here are seven Seattle food trucks that are worth every ounce of buzz. 

  • Credit: Facebook/Seattle Food Truck

    Crisp Creperie

    As much as we adore this truck's sweet takes on stuffed, whisper-thin crêpes - especially the banana and salted caramel - the savory versions are where it's at. The version with prosciutto, double-cream Brie and homemade apple butter transports us immediately to the streets of Paris. If you're lucky enough to run into Crisp at an event, don't miss their famous boozy floats like the Manhattan with rye whiskey ice cream.  

  • Credit: Facebook/Marination


    This pioneer has come a long way since it launched in 2009. The owners have since introduced two brick-and-mortar restaurants: Marination Station and Ma Kai, and there's a third rolling out this summer. We love the sexy tofu tacos slathered with the spicy mayo known as Nunya Sauce (as in, none ya business what's in it), but you won't want to miss the fiery kimchi rice bowl with a fried egg on top. Marination's focus on quality stays laser sharp, and the crew is genius at crowd control, getting the goods to its hungry customers in record time. 

  • Credit: Paola Thomas

    La Fondita

    This White Center staple hit the top of our best tacos list with its flavorful fillings, great guac and incredibly reasonable prices. You can't go wrong with any of the tacos, but the spicy carnitas and the lengua fillings are favorites. Unlike the other trucks that are constantly on the move, this one is always in the same spot, complete with a seating area. 9811 15th Ave. SW; 206-551-0529 

  • Nosh  

    The menu from culinary school grad and London native Harvey Wolff reads like it's been nabbed from an upscale restaurant - all buttermilk fried rabbit, roasted bone marrow and foie gras shakes. But if you get one thing from Nosh, let it be the fish 'n' chips - some of the best in the city. Wolff and his crew make it from beer-battered cod, fried crisp and served with fat fries and refreshing mint-spiked mushy peas. We also love all the food porn they post on social media. It really is part of the fun. 

  • Napkin Friends

    This is our kind of meat-and-potatoes. Napkin Friends builds flavorful sandwiches between two latkes. Sure, subbing potato pancakes for bread might be a bit on the messy side. But they sure do taste amazing as a foundation for house-cured and smoked pastrami and a memorable BLT. Chef Jonny Silverberg, who spent some time cooking at Pomegranate, comes up with clever daily specials too. Recently, it was the Shiksa, which was filled with magical green chile pork stew, smoked onion, preserved lemon, tortilla chips cilantro and pepper jack. Everything is gluten-free. 

  • Where Ya At Matt

    New Orleans native Matthew Lewis is soaking up the praise for his new Restaurant Roux, but the Southern classics from his truck warm our heart too, especially the gumbo with housemade andouille. The po' boys are an outstanding tribute to the Crescent City, the birthplace of the original. Make ours an oyster po' boy, please. We love the succulent shellfish coated in seasoned cornmeal and fried to crisp. 

  • Sam Choy's Poke to the Max

    Hawaiian superstar chef Sam Choy brings his island favorites to the mainland, making waves with a spot-on Loco Moco, which looks and tastes a lot like a gravy-drenched hamburger patty over rice, with an egg on top. We also love the smoky Kalua pork tucked into a sandwich and the spicy ahi poke, which can be ordered on its own, tossed in a salad or heaped onto a rice bowl with a mixture of veggies.