The Rolling Feast — Our Story

We turn city corners into small celebrations: local ingredients, handcrafted recipes, and a truck that shows up where communities gather.

Our Story — The Rolling Feast

Curbside Kitchen began as a simple idea: take chefs, real ingredients, and a bright red truck, then bring them to the neighborhood. We source from nearby farms, bake with local bakers, and plate food that reads like a small celebration — think the Grand Tour burger, street-side carnitas or cauliflower tacos, and the seasonal Harvest bowl finished with lemon‑tahini.

Every service is planned with care: tight prep, clear arrival windows, and a focus on flavor that keeps lunchtime lines moving and bellies happy. We treat street service with restaurant rigor so every meal feels like an occasion.

From Farm to Truck

We buy seasonal produce and responsibly raised proteins from neighbors — it’s how bright flavors and consistent plates happen every day.

Made to Share

Portions and combos are designed for quick service and memorable bites — meals that travel well and photograph even better.

Community Built

We show up where you are — markets, office parks, festivals — and listen. Your feedback shapes specials, routes, and the catering menu.

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Our Story

We started as a single truck with a simple idea: street food should taste like a celebration. We work with nearby farms, neighborhood bakers, and craftsmen to turn everyday ingredients into memorable meals—each dish a small story of craft and place.

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The Grand Tour Burger

Local beef / Brioche / Feast Sauce

12.50
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Harvest Bowl

Quinoa & Kale / Chicken or Tofu / Lemon-tahini

11.00

Meet the Curbside Kitchen Crew

We’re a small, tight-knit team that turned a shared love of seasonal ingredients and late‑night neighborhood feeds into a rolling restaurant. From sourcing local farms to the rituals at the grill, every shift is planned like a dinner service — thoughtful, fast, and designed to make the street feel like a table worth celebrating.

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Tony Gordon — Head Chef

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Mike Tomskin — Route Manager

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Edward Solo — Catering Lead