Justine Pelina
B 52 SUMMER 2011 52 FALL 2011
Beyond the regular lunch spots or usual client restau- rants, where can attorneys go to try something new? What about a “roach coach”? I’m not referring to the corner food trucks of yesteryear; I mean the growing fl eet of moving gourmet kitchens. This mobile food phenom- enon is hitting the streets of San Francisco and the locals are embracing it.
Today, street food is more than pretzels and hot dogs. These food entrepreneurs are serving high-end, unique dishes from crème brûlée to macaroni-and-cheese spring rolls. You can satisfy almost any craving—French, Japanese, Argentine, Filipino, and the list goes on.
Chasing down your meal is making dining out a true adventure, but where can you fi nd these restaurants on wheels? Most vendors use social media to alert their locations to customers so they are easily accessible. Plus, it adds to the experience of roaming cuisine.
A new way of dining in San Francisco is emerging. Here is a quick guide.
PIZZAHACKER
When you profoundly smell the scent of pizza in the neighborhood, you know the PizzaHacker is nearby. This one-of-a-kind pizzeria has been around for almost two years and has a loyal following. I ran into Jeff Krup- man the PizzaHacker and his crew in front of a local bar in SOMA. You can’t miss the crowd of people lining up to try his famous pie.
On the street food menu, you can choose from one of the classic Neapolitan pies, such as Marinara, Filetti, Bianca, and Margherita, and usually you can add charcuterie or alternate the toppings to your liking. I customized my Margherita by adding slices of Fra’mani Soppresatta.
While waiting for my pizza, I could not help but watch how it all comes together. The PizzaHacker team is work- ing an effi cient assembly line to accommodate everyone quickly. The wait time was impressive given the fact that there was only one oven for all those pizzas. The oven I am referring to is almost as famous as the pizza itself.
According to Krupman, the Pizza Forge, formerly known as the FrankenWeber (renamed to avoid legal hassles, as many of you can relate), is a Weber charcoal grill con- verted into a mobile wood-burning pizza oven. His cre- ation is based on the principles of the rocket oven. It can impressively bake a pizza in 1.5 to 2 minutes.
My pizza was done! I took the fi rst bite and it was amaz- ing. A high-quality gourmet pizza with fresh ingredients right on the street; you won’t believe it until you try it. If you love pizza, the PizzaHacker is a must.
For information or schedule, please visit www.pizzahacker. com or follow @pizzahacker on Twitter.
3-SUM EATS
Chef and owner of 3-Sum Eats, Ryan Scott has an ex- tensive culinary résumé. The former Top Chef contestant
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