BadaBingDC: 20th Street and Crystal Drive, Arlington.
Curbside Cupcakes: Pinky One: First stop: Chinatown/Penn Quarter; Second stop: 17th and L streets, Northwest; Third stop: McPherson Square (15th and I sts., NW). Pinky two: First stop: L'Enfant Metro (Seventh St. and Maryland Ave., SW); Second stop: Waterfront Metro (Fourth and M sts., SW); Third stop: Navy Yard/DOT (M St. and New Jersey Ave., SE).
DC Love Bites: First stop: Downtown Silver Spring (location TBA); Second stop: Downtown Bethesda (location TBA); Third stop: Mazza Gallerie (roughly Jenifer St. and Wisconsin Ave., NW).
DC Pie Truck: Union Station (roughly First St. and Massachusetts Ave., NE).
DC Slices: One Massachusetts Avenue (between G and N. Capitol sts., NW) from 11:30 to 3:30.
Fojol Bros.: Farragut Square (17th and K sts., NW).
Food Chain DC: Fourth and E streets, Northwest; Tenth and K streets, Northwest; 14th Street and New York Avenue, North West; M Street between Connecticut Avenue and 17th Street, Northwest; L'Enfant Promenade (between Independence Ave. and D St., SW).
Pedro and Vinny's: 15th and K streets, Northwest.
Red Hook Lobster Truck: Franklin Square (13th and K sts., NW).
Sidewalk Sweets: First stop: L'Enfant Promenade (at D St., SW); Second stop: Federal Triangle (12th St. between Pennsylvania and Constitution Aves., NW); Third stop: Metro Center (12th and G sts., NW).
SweetBites: First stop: One Massachusetts Avenue (between G and N. Capitol sts., NW); Second stop: 820 First Street (H and North Capitol sts., NE).
Taco Carrito: 900 North Stuart Street (between N. Ninth St. and Wilson Blvd.), Arlington, from 11:30 to 1:30.
Takorean: State Department (20th St. and Virginia Ave., NW).
Tasty Kabob: Cart one: 1525 Wilson Blvd. (next to Safeway and Lynne st.), Arlington, from 11 to 3. Cart two: 1735 North Lynne street (between 19th St. and Wilson Blvd.), Arlington, from 11 to 3.
Yellow Vendor: 12th and F streets, Northwest.
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Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
