Co-owners Steve Gleeson and Tony Lee bake 8-inch pies in their food truck (formerly Pyro Pizza) and their Kirkwood restaurant’s brick oven. Options abound for meat lovers and vegetarians alike. Popular varieties include the BBQ Chicken (with chicken, bacon, onion, pineapple, cheddar, mozzarella, and barbecue sauce) and the Meat Eater (with pepperoni, sausage, chicken, bacon, and mozzarella). And fans of veggie pizza will enjoy the Vegetarian (with fresh spinach, red onion, green pepper, mushroom, and black olive). 10800 Big Bend.
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Though we cannot confirm the rumor that more people have checked out the new Balkan Treat Box than the “Despacito” video, we can attest to its meteoric popularity. The 45-seat brick-and-mortar hot spot in Webster got its start as a quirky food truck—bright blue, with a map of the Balkans in front and a wood-burning oven cantilevered off the back—designed to gauge acceptance for foreign foods that were delicious but hard to pronounce. St. Louisans fell in love with it all—the pide, ćevapi, döner, and pillowy somunbread—as did national food and travel publications. The original plans called for a Sunday brunch and then breakfast service, but with sellouts at lunch and dinner every day, it may be a while before we see any burekand yogurt. 8103 Big Bend.
The food truck built a fan base for its street food–inspired vegetarian Indian cuisine. The owners had no plans to open a brick-and-mortar, until a space next to their commissary kitchen became available in 2016. Now, Thursdays through Sundays, guests feast on an all-you-can-eat vegan menu in the St. Ann restaurant. Always looking forward, Bombay Food Junkies recently launched Tiffin, St. Louis’ first plant-based prepared meal delivery service. 3580 Adie.
Whether at his Frankly on Cherokee eatery or on his popular food truck, Frankly Sausages owner Bill Cawthon doesn’t serve your average dogs. The sausages are handmade with local meat. Variations include the Chile Verde (with avocado and tomatillo relish, quesofresco, and a lime wedge) and the Italian Fennel (with grilled peppers and onions). The fries aren’t run-of-the-mill, either: The Belgian-style fries are cut in house and brined overnight. They arrive with a smoky ketchup, buttermilk ranch dipping sauce, or topped with melty Swiss raclette. 2744 Cherokee.
Joel Crespo and chef Brian Hardesty took a chance when they rolled out their food truck in 2011, serving riffs on lesser-known Filipino dishes. It was a hit and catapulted them to the status of not only the best food truck in town but also one of the best dining destinations. Years later, Guerrilla comprises two brick-and-mortars and two mini locations in local breweries. The signature Flying Pig is still the most popular item on a menu of now-classics. 3559 Arsenal, 6120 Delmar, 1601 Sublette.
One of St. Louis’ first food trucks, Seoul Taco started out catering every event possible. Owner David Choi’s since built a mini empire, with six brick-and-mortar locations, including two in Chicago. The limited menu of Korean-Mexican mashups spans just six items, including burritos stuffed full with kimchi fried rice, bulgogi, vegetables, and Seoul Sauces. 6665 Delmar, 46 4 Seasons Shopping Center.
