The trucks stop here @ Station 801
Little Rock keeps on trucking — food trucking.
And the evidence is parked downtown at 801 S. Chester St. (at Interstate 630), where a former gas/service station has been transformed into a food court for food trucks.
The Food Truck Stop @ Station 801, which aims to have five to seven food trucks serving lunch Monday through Friday, opened last month.
Why would such a business that thrives in warmer months open in January? Because it can. Behind those garage doors, the Food Truck Stop offers an all-weather flat-screen-and-free-Wi-Fi-equipped dining room for those who want to sit and enjoy their food on-site.
The minimally decorated, ser--
viceable space has assorted tables (some with cheery fresh flowers on the days we visited) and chairs and stools, as well as an honor-system soda cooler (drinks are $1, put money in box) and a counter with plastic ware, napkins and hand sanitizer.
Trucks vary from day to day, explains partner Scott Hamilton: “Our operation thrives on a flexible and nonrestrictive agreement with the trucks that makes it attractive to them and gives everyone the chance to survive in what is a tough business — operating a food truck.”
Potential diners will want to check out facebook.com/ lrfoodtruckstop before visiting. That said, the trucks that are there on any given day can vary from what is posted on Facebook.
Hamilton says, “The nomadic nature of the independent trucks allows for the daily variety. And fun for the … patrons is seeing new and sometimes unexpected truck appearances at Station 801.”
Last Thursday, eight trucks were listed on Facebook, but only three of those — Rick’s Beignets, Southern Gourmasian and Lupita’s Mexican (Luncheria Mexicana Alicia) — were present. A fourth, the Lunch Box, wasn’t on the scheduled list of participants.
On Friday, six trucks were listed on Facebook, but only two — Southern Gourmasian and Southern Salt Food Co. — were there. Hamilton explains there was a special circumstance: “On Friday there was a UALR event that trucks we expected at the Food Truck Stop chose to attend.”
And the Food Truck Stop is still new and working out the kinks.
Hamilton says, “One of the critical areas is accurate notification on our Facebook page of the daily list of trucks on-site — we will continually improve this process and possibly be able to offer a full week notification as we get better over time. Asking for patience!”
Patience can also be required in the food lines themselves. Arriving around noon on a windy 45-degree day, I scoped out the food trucks, all of which had several people in line, and finally settled on the least busy: Luncheria Mexicana Alicia, selling tacos, tortas, quesadillas and burritos with different meat
fillings ($2 for tacos up to $8 for tortas and quesadillas).
It would be — brrrr! — 15 minutes. Enough time for me to edit the menu — burrito’s, torta’s, etc. do not need apostrophes, people! And enough time to then critique the food prep process: Why don’t they already have the salsa ready in prepackaged cups so they don’t have to stop and pour one for each order? — before I’d have my polystyrene-boxed food. Yes, the food court might have inside dining, but outside waiting is still required, so be sure to bundle up, bring umbrellas or wear sunscreen for whatever weather.
Stuffed with spicy sausage that left a little grease puddle in the container, the Chorizo Burrito ($8) came with a thin but kicky salsa that it certainly didn’t need. Some sour cream would have helped calm the burn.
The next day I returned earlier, at the stroke of 11 a.m., so as to beat the rush.
It’s a good thing I did. With only a third of the anticipated trucks in attendance, long lines were quick to form. But I was first in line at Southern Salt Food Co., with a half-dozen tempting choices, among them an Asian BBQ Sandwich ($6) and Orange/Lime Chili Shrimp Tacos ($9).
Seeking Southern Salt’s salt, I went with the Cuban Reuben ($8), and was giddy when just a couple of minutes later I was presented with the paper basket holding the portly sandwich of grilled rye bread, slow-cooked pork, grainy mustard, slaw and puckery pickles. Though I requested salt-and-pepper chips, they appeared to be plain, and they came straight out of a bag I saw opened in the truck.
Luckily I was able to pay with a card, having used my cash at the Mexican truck the day before (where cards also would have been accepted, but I didn’t want to hold up the line). Most vendors do
have card readers, but it’s not a bad idea to have cash just in case.
Those craving a sugar rush can buy cupcakes, bars, cookies and slices of cake, pie and cheesecake ($3.50-$6) at Brown Sugar Bakeshop-Express, the only fixed, full-time vendor on the premises and open longer hours: 10 a.m.5:30 p.m. Monday through Friday.
Speaking of longer hours, Hamilton says he wants to add breakfast service at Food Truck Stop (where Luncheria Mexicana Alicia already sometimes serves to-go breakfasts). Another service he’s hoping to offer is delivery to nearby offices — for people who’d rather not walk or get in their trucks to get to the food trucks.