Food

Street Swank: The Four Seasons Has a Food Truck

And it's heading to Washington.
The Four Seasons food truck rolls into Washington in October. Photograph courtesy of the Four Seasons.

A Four Seasons Hotels and Resorts truck is headed to Washington, and no, it’s not giving out small, luxurious bath products. The five-star chain is jumping on the food truck trend to expand its brand and appeal to younger spenders, similar to the TGI Fridays “road tour” and the Nutella-mobile.

The East Coast tour runs from Boston down to Miami, with a stop in Washington October 13 through 18. (Baltimore gets its turn the week before, October 6 through 11.) Truck stops include various events or popular landmarks, where the Four Seasons culinary team will cook up city-specific menus. Washington’s will center around riffs on “American comforts” (see below), such as half-smoke corn dogs, kimchi grilled cheese, and tutti fruitti macaroons.

Props to anyone who shows up for lunch in a plush bathrobe and bedroom slippers. 

Four Seasons DC Taste Truck Menu

  • Kale “Caesar”, Jalapeno Corn Bread Croutons, Queso Fresco, Chipotle Caesar Dressing, $5
  • All Beef “DC Halfsmoke” Mini Corn Dogs, Chili Cheese Dip, $6
  • Grilled “Kimcheese”, Smoked Gouda, Brioche, $6
  • Lamb Burger, Humus, Tabouleh, Raita, Sesame Bun, $9
  • Bulgogie Short Rib Sandwich, Cucumber Kimchee, Gochujang Mayo, Korean Hot Sauce, $9
  • Mojo Spiced Chicken Kebab, Chimichurri Yogurt, Grilled Pita, $8
  • BBQ Spiced French Fries, Smoked Ketchup or White BBQ Sauce, $3
  • Grilled Potato, Cucumber, Red Onion Salad, Creole Mustard Vinaigrette, $3
  • Tutti Frutti Tye Dyed Macaroons, $5
  • Neapolitan Ice Cream Cookie Sandwiches, $5

This post has been updated from a previous version. Find Anna Spiegel on Twitter at @annaspiegs.

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Anna Spiegel
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.