Food

Truck Stops: Where to Find Lunch on Wheels

Every morning, we’ll let you know where the area’s food trucks are rolling.

Bada Bing: 19th and North Lynn streets, Arlington (Rosslyn).

CapMacDC: M Street between 20th and 21st streets, Northwest.

DC Pie Truck: Capitol South Metro (First and C sts., SE).

DC Slices: 25 Massachusetts Avenue (between G and North Capitol sts., NW).

District Taco: Ballston (exact location TBA).

EatWonky: George Washington University/State Department (exact location TBA).

El Floridano: Federal Center (Third and D sts., SW).

Fojol Bros.: Metro Center (roughly 11th and G sts., NW).

Food Chain DC: Fourth and E streets, Northwest; Tenth and K streets, Northwest; 14th Street and New York Avenue, Northwest; M Street between 17th Street and Connecticut Avenue, Northwest; L'Enfant Promenade (between Independence Ave. and D St., SW).

Pedro and Vinny's: 15th and K streets, Northwest.

Red Hook Lobster: L'Enfant Plaza (near Seventh St. and Independence Ave., SW).

Sâuçá: Pangea will be at 21st and H streets, Northwest. Saucalito will be at Seventh Street and Maryland Avenue, Southwest.  

Sidewalk Sweets: Navy Yard (roughly New Jersey Ave. and M St., SE).

Solar Crepes: Ninth and North Stuart streets, Arlington (Ballston).

Sweet Bites Truck: Crystal Drive and 18th Street, Arlington.

SweetFlow Mobile: First stop: Ballston/Virginia Square area (roughly N. Glebe Rd. and Wilson Blvd.) from 11:30 to 2; Second stop: 21st and H streets, Northwest, from 3:30 to 6.

Taco Carrito: 900 North Stuart Street (between N. Ninth St. and Wilson Blvd), Arlington, from 11:30 to 1:30.

Takorean: Franklin Park (14th and K sts., NW).

Tasty Kabob: Cart one: 1525 Wilson Boulevard (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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Food Editor

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.