The recently opened Black Dog Donuts food truck brings loaded mini donuts on wheels to South County. Indulge in some homemade fried dough or their unique spin on donut treats called Squad Cups, which feature to-go trifles layered with cake, cream, and sweet toppings all piled into a cup. A favorite fall special is the Basic Witch Squad Cup, an autumn-spiced delicacy reminiscent of a Thanksgiving pie made with layers of mini donuts, pumpkin cheesecake mousse, ginger snap pieces, and whipped cream.
“We love donuts, and after some research, we realized there was no one in the area selling donuts from a food truck,” says owner Michelle Colberg, who, along with her husband Charlie, decided to open up their own. Catch Black Dog Donuts popping up at spots like Pump House Music Works and other local venues, and their full schedule is posted on social media. @blackdogdonutsquad -Gianni Dejesus
With origins as a one-of-a-kind solar-powered mobile food cart, Gansett Poké has always taken a green approach to food service, and their brick-and-mortar digs are no different. Takeout is a popular choice for many, and you can expect to find your colorful poké bowl made up in a recyclable or compostable container if you’re grabbing a bite to-go. These Hawaiian-inspired eats also feature responsibly sourced seafood and produce to create a variety of fresh veggie bowls with hot rice, cold protein, and house-made sauces.
“Our most popular bowl is The Swell,” explains owner Michelle Frank, “[made of] gorgeous ahi tuna on a bed of steaming rice with crisp greens, cucumbers, green and sweet onions, topped with seaweed salad and our most popular gluten-free sauce, maui shoyu. Add a hard boiled egg and it’s your best meal of the day.” Online ordering makes curbside pick-up easy from their storefront, or you can follow on social media to track down their food truck schedule. -Abbie Lahmers
A mobile food cart specializing in hot sammies and potato hash, you may have spotted Teddy’s Griddle popping up at farmers markets across South County this past summer. A new offering to satisfy a growing need, the griddle on wheels now caters micro weddings, too. Husband and wife duo Scott and Theresa Chamberlin are the event planning and catering gurus behind the larger venture, O’Chamberlin Hospitality, which goes mobile via Teddy’s Griddle and Little Buddy, a bar on wheels.
Dedicated to tossing only fresh and local goods on the griddle, sandwich specials take advantage of what’s available, like late-summer BLTs during the peak of tomato season. “We serve Everbreeze Farm eggs, Quonnie Farm greens and veggies, and our brioche bun is from Great Harvest in North Kingstown,” Scott explains. “Our sandwiches, salads, and hash are all cooked to order but take only minutes to prepare. Most guests wait less than five minutes for their breakfast or lunch. This year, due to COVID, everything is packaged to go for folks to enjoy at home.” -Abbie Lahmers
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