Get carted away by T.O. snack shacks

A mar­tial arts–in­spired hot dog cart and more

Village Post - - Food - By Jes­sica Wei

Not too long ago, Toronto’s mo­bile and shack-sized eater­ies were lim­ited to hot dogs and the very oc­ca­sional ice cream truck. Around North Amer­ica, food trucks blos­somed into a culi­nary cul­ture of their very own. Port­land got their food cart pods, L.A. put Korean tacos from the back of a mo­bile eatery on the map, and Mon­treal sent out its gas­tro­nomic pride and joy, Au Pied de Co­chon, in an up­cy­cled UPS truck and won hearts across the city with a $6 sous-vide pork tongue sand­wich served on a dough­nut. Toronto, in re­sponse, had “Toronto à la Cart,” a short-lived pi­lot pro­gram that forced lo­cal res­tau­ra­teurs to ap­ply for ex­pen­sive li­cences and pur­chase even more ex­pen­sive uni­form carts, some­thing at least one may­oral can­di­date at the time dubbed, “Toronto à la Fail­ure.” T.O. street carts in the late 1800s served roasted chest­nuts and Ital­ian ices.

L–R: Kung Fu Dawg owner Stephen Payne and Mr. Chu’s gi­gan­tic cot­ton candy

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