Are Mobile Cocktail Bars the Next Food Trucks?


In restaurant-saturated landscapes of America’s (always hungry) urban centers, it’s downright impossible these days to stroll more than a few stomach-rumbling blocks without bumping into a food truck. Since Kogi BBQ whetted our appetites for roving meals-on-wheels just a few short years ago, chef Roy Choi and crew have become the boundary-pushing luminaries who launched a thousand entrepreneurs, breaking down old brick-and-mortar models of dining and lowering the barrier to entry for many aspiring chefs.

Today, artfully redesigned box trucks and converted pop-up campers are so omnipresent and ready to meet our need for delicious (and sometimes ridiculous) snacks that we’ve almost taken for granted how easy it is to grab a kosher waffle topped with slow roasted duck at 2 a.m. on a Tuesday.

Drinks, though? That’s a different story.


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