The Place To Go

Despite all of the turmoil surrounding the food truck operators, there is yet another one entering the fray. This time, the operator is also a longstanding restaurateur. Kenny Moriarty, owner of The Place on Lexington, has gone out and purchased a sleek, stainless steel (interior) food truck that features just about everything a rolling cooking operation could ask for. “It’s got heated floors, a pizza oven, a fryer, a flat top grill and a char-broiler,” Kenny boasted. “We’re going to be selling comfort food such as grilled cheese and tomato soup, breakfast pizzas and sandwiches, French dip sandwiches (on Mondays), hand cut fries… homemade sweets… nothing is going to be priced over $6.”

To start, Kenny’s truck, called The Place To Go, will be setting up shop on North Division between Ellicott and Washington. Kenny plans on servicing the Medical Campus – a growing population of students and professionals who might be hungry for some inexpensive, fast, comforting food options come fall. Kenny is hoping to have the food truck operational by September 12. “I want to go to where the people are who have limited food choices,” Kenny said. “I’m happy with my location… who doesn’t like mac and cheese, chili, or even just a good cup of coffee on a cold day?”
I’m liking Kenny’s attitude when it comes to the relationship between the restaurants and the food trucks. He told me that, “As long as I’m not pulling up in front of someone else’s restaurant, and another food truck is not pulling up in front of mine, we should all be able to make this work.” Kenny certainly is enjoying the best of both worlds, and is showing us that there’s more than one way to play the game. You can try to beat them or you can join them. In this case, Kenny is leading by example. After all, when the going gets tough, the trucks get going.

About the author  ⁄ WCPerspective

Buffalo and development junkie currently exiled in California.

0 comments

The Place To Go

Despite all of the turmoil surrounding the food truck operators, there is yet another one entering the fray. This time, the operator is also a longstanding restaurateur. Kenny Moriarty, owner of The Place on Lexington, has gone out and purchased a sleek, stainless steel (interior) food truck that features just about everything a rolling cooking operation could ask for. “It’s got heated floors, a pizza oven, a fryer, a flat top grill and a char-broiler,” Kenny boasted. “We’re going to be selling comfort food such as grilled cheese and tomato soup, breakfast pizzas and sandwiches, French dip sandwiches (on Mondays), hand cut fries… homemade sweets… nothing is going to be priced over $6.”

To start, Kenny’s truck, called The Place To Go, will be setting up shop on North Division between Ellicott and Washington. Kenny plans on servicing the Medical Campus – a growing population of students and professionals who might be hungry for some inexpensive, fast, comforting food options come fall. Kenny is hoping to have the food truck operational by September 12. “I want to go to where the people are who have limited food choices,” Kenny said. “I’m happy with my location… who doesn’t like mac and cheese, chili, or even just a good cup of coffee on a cold day?”
I’m liking Kenny’s attitude when it comes to the relationship between the restaurants and the food trucks. He told me that, “As long as I’m not pulling up in front of someone else’s restaurant, and another food truck is not pulling up in front of mine, we should all be able to make this work.” Kenny certainly is enjoying the best of both worlds, and is showing us that there’s more than one way to play the game. You can try to beat them or you can join them. In this case, Kenny is leading by example. After all, when the going gets tough, the trucks get going.

About the author  ⁄ NeilGarvey

10 comments
eam
eam

You should go to several elementary schools, especially those with no kitchens. The staff has no option but to brown bag it everyday!

LiveFastDie
LiveFastDie

I think he was referring to another food truck parking in front of his restaurant, not his truck. There seems to be a more the merrier attitude amongst the food trucks at this point.

yellow ed
yellow ed

I'm not complaining; I love the current influx of food trucks, just pointing out the irony of a new truck moving into a spot where a truck regurlay posts up saying they won't have problems unless another truck moves into their zone.

john.straubinger@gmail.com
john.straubinger@gmail.com

There are popular restaurants in the Boston area that now have food trucks. They are licensed by the City of Boston to be located at specific addresses at specific times. In theory, by doing it this way, the trucks are at least a specific distance from existing restaurants and other food trucks to satisfy competitive concerns.

jwright
jwright

at UVM there were at least 7 or 8 food trucks parked one after the other, that's in tiny Burlington, so give me an f-ing break.

tommyJ
tommyJ

The Place is always a good time, my friend Jen got me going there - it's very much like a neighborhood 'cheers' type place, friendly, good cheap eats and drinks! Good luck on the new venture Kenny!

bobbycat
bobbycat

I like the additional competition. Good luck.

yellow ed
yellow ed

"and another food truck is not pulling up in front of mine"

This is exactly where the Whole Hog truck already parks on weekdays at lunch.

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