An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

The Basil Thyme truck has circular scratches on the sides to emphasize the “made from scratch” ethos. Photograph by Emma Patti

Brian Farrell gets up at 5 AM to crank out his own pasta. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

Tomato fettucine with walnut-basil pesto from Basil Thyme. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

A cannoli with house-made ricotta from Basil Thyme. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

Feelin’ Crabby owner Alex Tsamouras, who went to culinary school in Baltimore and worked at Cava Mezze on Capitol Hill. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

Crab salad over lightly dressed mesclun greens from Feelin’ Crabby. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

The same crab salad, which is punched up with Old Bay, comes on a kaiser roll. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

Rolling Ficelle owner Juan Jose Quintana. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

A roast-beef sandwich with provolone, pepper relish, and horseradish aioli. Delicious! Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

A ham sandwich with tomato and fresh mozzarella from the Rolling Ficelle. Photograph by Emma Patti

An Early Look at Basil Thyme, Rolling Ficelle, and Feelin’ Crabby Food Trucks

The Rolling Ficelle serves sweet-tart Greek frozen yogurt. Photograph by Emma Patti