Sub Urban sandwiches include the Mama Toni’s, with beef, pork, and veal meatballs slow-cooked in a tangy marinara, and the Flank Lin sub with hoisin-glazed steak, cabbage slaw, pickled ginger mayo, and provolone. Photograph by Dakota Fine
Office dwellers along Rockville’s Fishers Lane begged the colorful wagon to stop by; it’s now a regular stop on the truck’s route. Photograph by Dakota Fine
Co-owner Rick Baldwin and Chris Ballantine greet customers and take requests for custom-order subs. Photograph by Dakota Fine
Highlights of the Go Fish menu include the lobster roll, stuffed with a tasty combination of sweet knuckle and claw meat, and the spice-rubbed mahi mahi tacos. Photograph by Dakota Fine
The truck puts in miles serving lunch and dinner most days, as well as delivering customers orders of fresh seafood such as salmon and rockfish. Photograph by Dakota Fine
Owner Missy Carr runs the show from inside the Go Fish truck. Photograph by Dakota Fine
Corned Beef King owner Jon Rossler says the secret ingredient in his slaw is crushed pineapple; his flaky knish (with onions, potatoes, and corned beef) is another must-try item. Photograph by Dakota Fine
Rossler hopes to soon introduce weekend breakfast in Olney. The menu will include challah French toast and corned-beef hash with eggs. Photograph by Dakota Fine
A second truck, Corned Beef King II, is slated to debut within the next two months. Photograph by Dakota Fine
At Thatsalata, the Chop Shop salad is topped with freshly seared flat-iron steak, and the Three Alarm contains veggie chili with beans. Photograph by dakota Fine
Thatsalata’s Giovanni Caporicci, a veteran hotel chef, hopes to expand into the District soon, and is considering opening a second truck concept. Photograph by Dakota Fine
Melanie Abdow hands out vanilla-date shakes to thirsty customers. Photograph by Dakota Fine
