Ian Froeb picks the top 100 most exciting, most vibrant places to eat in St. Louis right now.
EXCERPT: Seoul Taco underwent significant changes in 2014. The brick-and-mortar version of the wildly popular food truck moved from its tiny original spot in the Delmar Loop to a much larger space nearby — a space that it shares with owner David Choi’s new Korean-barbecue concept, Seoul Q. It wouldn’t surprise me if Seoul Taco eventually outgrew these new bigger digs, too. Its Korean-Mexican fusion cuisine is the perfect combination of fun, flavorful and affordable.
There’s no denying it: we are living in a golden age of food trucks. Once synonymous with sketchy, generic foods like hot dogs and chicken kebabs, over the past few years food trucks have grown evermore varied and exciting, and for the third year in a row, we’re taking a deep dive into the very best of America’s food truck scene. From grilled cheese and pizza to tacos, lobster rolls, and some of the most creative fusion dishes on the planet, these are the 101 best food trucks in America.
Event Date: Thursday, March 20
Time: 6:30 pm – 10:00 pm
Where: St. Louis Union Station Hotel | 1820 Market Street | St. Louis, MO 63103 | 314-621-5262
What: Riverfront Times 8th annual Iron Fork event is held on Thursday, March 20 at the Union Station Hotel. Iron Fork features delicious tastings from 40 top-notch restaurants, all hand selected by RFT's Food Critic, a live cooking competition, tastings from area wineries, complimentary drinks from Sponsors, live music and more! A portion of the event proceeds will benefit the St. Louis Area Foodbank.
And: Seoul Taco will be there!
The Lupulin Carnival is a celebration of the hop and the release of War Hammer, our Imperial IPA. Join us on Saturday, March 8th from 2PM-6PM. We will have carnival games, carnival performances, live music, beer tastings from 20 breweries, carnival inspired food from the 5th Wheel, Chop Shop, and Seoul Taco, commemorative tasting glass, and more!
The Greatest Beer Show on Earth!
Get your tickets here:
...need we say more :-)
We are releasing new Winter Monthly Specials! This Month Spicy Beef Tortilla Soup - Spicy Korean broth, Shredded Beef, Veggies and Tortilla strips! 12oz and 16oz available!
Long the bastion of barbecue and mass-market beer, St. Louis has undergone a culinary renaissance in recent years. Today, local chefs are garnering national attention, entrepreneurs are rejuvenating long-neglected neighborhoods, there’s a lively food-truck scene and, yes, even a few local microbreweries are taking a swing at the now-Belgian-owned Budweiser behemoth...
Thanks to our awesome fans 2012 was a great success! Readers of Sauce Magazine as one of your favorites in two categories and Riverfront Times for the readers choice as favorite food truck. Lets make 2013 even better! Don't forget to vote us for this poll as well which ends on the 1/24. http://www.stlmag.com/St-Louis-Magazine/A-List-Readers-Choice-Poll-2013/
SOURCE: THE DAILY MEAL
"Once the purview of immigrant cooks, food trucks are now often art-designed and run by culinary school grads, celebrity chefs, and even aspiring stars with no culinary cred. Their quirky names pun on sexual innuendo, they serve food (often fusion) to go, they’ve lowered the financial bar for becoming a restaurateur, and have helped make the everyman and woman, critics...."
SEE THE FULL ARTICLE AND TOP 101 LIST HERE!
Today we return to St. Louis, Missouri and focus on seven of its hottest restaurants. This comes over a year since the last Heatmap to the city. As was the case with that post, Riverfront Times critic Ian Froeb has also made the selections for the 2012 edition. In these openings Froeb sees "a broadening of ambition and an improved optimism about the economy." That means "more high-profile openings," as well as the rise of the tasting menu trend. Among the selections is Gerard Craft's casual but excellent Italian concept (Pastaria), the progressive restaurant Little Country Gentlemen, a members-only cocktail bar and restaurant (Blood & Sand), and the brick-and-mortar location of an extremely popular food truck (Seoul Taco). Many thanks, also, to the Ulterior Epicure for his intel.
July 29, 2012 12:25 am • BY GEORGINA GUSTIN • email@example.com > 314-340-8195
Photo by Laurie Skrivan, firstname.lastname@example.orgThey've coped with a record-making heat wave. They've tangled with restaurants, politicians and cranky corporate cafeterias, all the while jockeying for prime vending spaces.
Yet, despite the challenges and some attrition in recent months, the area's food trucks keep riding their self-propelled trend — and, in some cases, are proving to be strategic business tools.
Over the past week, bits of news sent ripples through the food truck streetscape. Growing pizza mini-empire Pi Pizzeria announced it was closing its St. Louis and Washington-based food trucks, while Seoul Taco — a phenomenally popular truck that just launched last year — said it would open a bricks-and-mortar restaurant in the Delmar Loop.
For Seoul Taco, run by two 27-year-olds, the truck was a launching pad — a low-capital way to jump into the restaurant business.
“We feel more confident opening a restaurant now,” said David Choi, co-owner. “Our brand is out there; it's a recognized name. If we started as a restaurant, there's a lot more overhead.”
By Ian Froeb Thursday, Apr 12 2012
If one food truck deserves the credit (or, if you prefer, the blame) for the proliferation of the species nationwide, it's Kogi, a Los Angeles operation that serves a fusion of Korean barbecue and Mexican street food: short-rib tacos and kimchi quesadillas. Everything that's now considered typical of the food-truck scene — the retro cool of the mobile vendor; the sophistication of ingredients and preparation; the slick graphics; the skillful buzz-building via social media (specifically Twitter) — Kogi pioneered. It hardly matters whether Kogi truly was the first food truck to employ all or even any of these strategies. Chuck Berry invented rock & roll. Kogi created the contemporary food truck.
Kogi's influence extends beyond its business plan. Chef Roy Choi's Korean-Mexican mashup, which made perfect sense in the context of Los Angeles' demographic stew, has spawned imitators in places that lack the contextual piece of the puzzle. What to make of a Korean taco truck in a town where the sum total of Korean restaurants can be counted on the fingers of one hand?
Seoul Taco owner David Choi (no relation to Roy) aims to find out. The truck's menu adheres to the Kogi template, offering tacos and quesadillas filled with bulgogi — Korean barbecue beef — pork or chicken. (Tacos add a fourth option, tofu.) Those who prefer their Korean meals tortilla-free can order bowls of rice topped with barbecue and garnished with a fried egg.
Written by Mike Koehler, Monday, 02 January 2012 14:48
The top food trend in the Lou, of course, is the amazing onslaught of top-notch food trucks. For someone who works downtown, this is a culinary godsend. I’m too busy in my job to go out to a good place more than once in a while to eat, and the cafeteria onsite at my office is horribly mediocre. And really, you get sick of leftovers every damn day. My top five trucks are:
1. Guerrilla Street | Filipino
2. Seoul Taco | Korean Mexican fusion
3. GoGyroGo | gyros
4. Falafelwich | falafel sandwiches and other special pita-stuffed sandwiches
5. ChaCha Taco | gourmet tacos
Written by Alan Liu | Monday, Oct 3, 2011 | www.StudLife.com
I arrived at Seoul Taco around 1 p.m. The busy lunch hour seemed to have passed already, although there was still a steady stream of customers putting in the last orders of the day. I ordered the bulgogi taco and spicy pork quesadilla.
The bulgogi was a tender steak that was very well marinated, with the flavor seeping into every bit of the meat. This is probably due to the overnight marinating process, as well as the 15 or 16 ingredients in the marinade itself. The primary flavor in the spicy pork quesadilla was the gochujang (a fermented red pepper paste common in Korean cuisine). This dish really captured the flavor of the Korean-Mexican combination by mixing the gochujang-flavored pork with cheese and sour cream.
For those looking to eat a little healthier, the spicy pork is probably not a wise choice. The meat is actually pork belly, which Choi describes as “Korean bacon.” It’s a fattier cut, but the taste is well worth the one-time indulgence.
In addition to beef and pork, the truck also has chicken tacos and quesadillas, as well as tofu tacos for vegetarians. Most recently, Seoul Taco added gogi bowls to its menu. To those more familiar with Korean food, the gogi bowls are basically a bibimbap. Choi suggests that everyone should try and get the gogi bowls if they can, but he said that they tend to sell out by 12:30 p.m.
Written by Heidi Dean | Wed, Aug 8, 2011 4:26 pm | www.FeastSTL.com
Two years ago, I read an article about Kagi, a Korean taco truck in L.A. with a cult following. They used then new Twitter to broadcast their location to a select group of tech-savvy fans. At the time, I thought this was revolutionary, and marvelous, and something St. Louis would perhaps never have.
Happily, I was wrong. Seoul Taco made its debut in late July, quickly generating a heady buzz among food geeks and food truck aficionados alike. I recently caught up with the truck at a Washington University stop to judge for myself and came away impressed.
A big thanks to Fox 2 News for the air time!
We hope to see you tomorrow at our second Food Truck Friday in Tower Grove Park starting at 5pm!
SAUCE MAGAZINE'S FOOD TRUCK FRIDAY
5 P.M. To 8 P.M.
Tower Grove Park
4256 Magnolia Ave., along Southwest Drive St. Louis,
Entrance Is Free; Cash And Credit Card Accepted For Food And Beverages.
These days, it seems like hardly a week can go by without the announcement of a new mobile food biz. Today the news comes from Seoul Taco, a new food truck which will specialize in a fusion of Korean barbecue and Mexican cuisines.
Once Seoul hits the streets, business partners David Choi and Andy Heck will serve up tacos filled with bulgogi(marinated steak), spicy pork, chicken or tofu and topped with a Korean salad mix, green onions, a house-made sauce, crushed sesame seeds and a lime wedge...