Here’s Where You Can Find the County’s Top Food Trucks
We’re talking souvlaki, pizza, grilled cheese, and more!
One issue we’ve always had with the food truck scene in Westchester: They’re hard to find. In the past, your best bet was to catch your favorite restaurant-on-wheels at a festival or to book it for your own special event. Thankfully, some of our favorite food trucks are now on weekly duty for the summer, and we’ve got the details on where to find them.
When chef/owner George Kringas launched this Yonkers icon in 2013, he wanted to mimic the traditional street fare he remembered from childhood trips to Athens. Kringas marinates meats in a traditional mix of lemon, oregano, olive oil, salt and pepper and then sears them on the charcoal grill for just a hint of smoke. Plates are served with grilled pita, salads, addictive oregano fries, and, of course, lots of zesty tzatziki. For vegetarians, try the crispy chickpea falafels.
Find It: On Central Ave in Yonkers (across from Best Buy) Monday to Wednesday from noon to 6 p.m., Thursday to Saturday from noon to 8 p.m.
Walter’s has been grilling up American favorites since 1919. The truck griddles the famous hot dogs — a blend of beef, pork, and veal — but also truck-only specialties like the Puffy Dog (a single topped with two smashed and grilled potato puffs). Got a sweet tooth? Don’t overlook the homemade Italian ices in flavors like lemon, watermelon, or mango, or the funnel-cake fries.
Find It: At the White Plains Farmers’ Market Wednesdays from 10 a.m. to 4 p.m. and Saturdays from 10 a.m. to 2 p.m.
Chef David DiBari’s pizza truck packs a big punch. Specializing in cheesy, wood-fired Neapolitan pizza, DoughNation uses locally sourced ingredients (including DiBari’s milky mozzarella) to create pies like the Fresh Lemon with smoked scamorza and the Brussels Sprouts with thick-cut bacon.
Find It: At the Irvington Farmers’ Market Sundays from 9:30 a.m. to 1:30 p.m
Sloppie Joe’s Gourmet Grub transforms a cafeteria classic into an artisan creation using fresh ingredients and an original menu. In addition to the classic sandwiches, the truck also serves up 100% Angus burgers, specials, fried sides, and desserts like Bavarian-cream-filled churros. If you like it spicy, there’s the Slop, Drop, and Roll, spicy Sloppie mix layered with grilled jalapeños, creamy sriracha mayo, pepper jack cheese, and a jalapeño popper on a brioche bun.
Find It: At Brew & Co. in Bedford on Sundays from 2 p.m. to 7 p.m. On Mondays (and some Wednesdays) at 777 Westchester Ave in White Plains
Inspired by his grandmother, David D’Amico takes family recipes and spins them into his own modern recreations. The truck bakes New York-style thin-crust pizza in a gold-tiled brick oven from Italy. Even the names of the pies — “Sangwich” and “Mutzie,” for example — are taken from D’Amico’s grandmother, playing on her phonetic lingo. Pies with a fun millennial spin include the Avocado Toast and the cheekily named “Bae,” a bacon, egg, and mozzarella pie on everything-spice crust.
Find It: Select days at Harbor Island Park in Mamaroneck this summer; check the website for daily schedules.
Making their own stocks, marinades, sauces, and dips from scratch, the Gyro Uno Food Truck prides itself on authenticity. The truck dishes up staples like cheeseburgers and chicken wraps on warm, fluffy pita, as well as vegan and health-conscious options that are refreshingly contrary to food trucks’ fast-food stigmas. Rice-stuffed grape leaves, quinoa bowls, and desserts (toasted marshmallow cupcakes, quinoa-coconut pudding, and baklava) are just some of the choices.
Find It: Tuesdays at 777 Westchester Avenue in White Plains and Fridays at the Ossining Summer Concert Series from June 22 to August 31.
Thought it’s based in Connecticut, we can’t resist the grilled cheese from this nearby truck. Sandwiches include the Pork-U-Pine with Tillamook cheddar, pulled pork, and dill pickles; the Caprese, stuffed with fresh mozzarella, prosciutto, and roasted peppers on Kalamata olive bread; and the sweet Fluffernutter, a decadent combo of caramelized bananas, marshmallow, and Belgian chocolate.
Pizzaiolo Dean Medico leads this 1952 Chevy truck on its trail of glorious pizza Napoletana, following the official guidelines of the Associazione Verace Pizza Napoletana. To create his authentic masterpieces like the Marinara, Margherita, and the Bianca, Medico uses fresh ingredients such as San Marzano tomatoes, buffalo-milk mozzarella, and fresh bazil.
Find It: Saturdays at the John Jay Homestead Farm Market in Katonah
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