17 June 12–18, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents The Best Food Trucks in Dallas Where to eat on the streets in Big D. BY LAUREN DURIE I f you think Dallas dining begins and ends with steakhouses and queso, the food truck scene may surprise you. More than just meals on wheels, street food here is a delightful smorgasbord of global mashups, handheld masterpieces and chef-y creations. Part of the charm? You never know where they’ll pop up. One day they’re sling- ing gourmet grilled cheese outside your fa- vorite dive bar, the next they’re posted up at a craft fair or farmers market like a deli- ciously edible game of hide-and-seek. For those who prefer a little more predict- ability with their pulled pork, there are a few hubs where food trucks can always be found. Truck Yard, with multiple outposts around Dallas, is basically a playground for grown- ups (think: booze and birria), while Food Truck Lane at Klyde Warren Park downtown turns mealtime into a full-on flavor fest with a rotating cast of characters and plentiful pic- nic tables to dine al fresco. Whether you’re chasing cult favorites or finding your new fa- vorite bite, these roaming kitchens are a culi- nary love letter to spontaneity and creativity. The Bell’s Sweet Factory Don’t let the name fool you — these NOLA transplants aren’t a dessert truck anymore, but it’s still a sweet treat for your tastebuds. Born in New Orleans and now based in Texas, The Bell’s Sweet Factory’s unremark- able blue trailer might be one of the most talked-about food spots with zero signage. No menu, no logo: just maxed-out soul food that’s earned a feature on Guy’s Grocery Games and a quarter-million-strong social media following. Deep-fried stuffed hens are their signature, but you can mix and match a plate piled high with proteins like lamb chops, lobster tail, crab, and steak bites, plus sides like candied yams, collard greens and mac and cheese. Find them for pickup at their regular spot in Plano — when they’re not on a self-pro- claimed world tour. Just be sure to ask for the “Bellionaire” sauce, a creamy Cajun Al- fredo, and if they’re serving sweets that day, don’t sleep on the banana pudding pound cake, peach cobbler, or homemade pralines: they go quick. Freshnez Kitchen If unexpected fusion is your jam, Freshnez is a mix of Nigerian and barbecue, packed with bold Texas-sized flavors. Their signature jollof fried rice is a staple of West African cui- sine, a smoky, sweet blend of tomatoes, chil- ies, and peppers paired with smoked brisket for local flair. Other menu highlights include smoked brisket grilled cheese sliders, Baja shrimp tacos and brisket-topped fries. You’ll often find them at Truck Yard in Dallas or The Colony, but you can find the full schedule to track them down on their website. E5 Seafood E5 New Orleans Seafood and Barbecue brings a taste of the Big Easy to the Big D, serving Cajun flavors so bold they earned a spot on our best Cajun food roundup. What began as humble seafood boils sold out of an apartment com- plex has grown into a cult-favorite truck with a loyal following and a regular post near Love Field. The menu spans the Gulf Coast spec- trum—from crispy catfish to spicy crawfish— plus a few deep-cut delicacies like turkey necks and pig’s feet for adventurous eaters. Fletcher’s Corny Dogs A staple of the State Fair of Texas since the ‘40s, Fletcher’s Corny Dogs is iconic in Dal- las, having served everyone from Oprah to the Jonas Brothers. A few years ago, they added a food truck to the fleet to hit other festivals throughout the year. Now a week- end mainstay at Klyde Warren Park, you’ll find their signature meat on a stick, along with lemonade and curly fries. Ruthie’s Fueled by Good Gourmet grilled cheese with a mission; helping others is their real bread and butter. Ruthie’s provides jobs and skills to individu- als previously impacted by the criminal jus- tice system to help reintegrate them into society and also employs at-risk teenagers. Racking up countless accolades, including being named “Best Grilled Cheese in the U.S.” by Tasting Table, they partnered with the Dallas Mavericks to fuel the community and got so popular they recently expanded into a permanent café space, but you can of- ten find the OG truck at Klyde Warren Park. Palmer’s Hot Chicken Who has the best hot chicken in Dallas is a contentious topic, but according to Guy Fi- eri — and us — Palmer’s is definitely in the mix. The official hot chicken of the State Fair, their brick-and-mortar was featured on Diners, Drive-Ins and Dives, but their food truck brings the dirty bird, catfish and shrimp creations to a park near you. Mama Lama The only llama drama here is deciding whether you’re going savory with a panini or sweet with a waffle pop on a stick. What started as a playful side hustle to help cover family medical bills turned into a booming business after their Cinnamon Toast Crunch waffle won the North Texas Food Truck Challenge, but Mama Lama’s strawberries and cream and Nutella banana are the top sellers. A regular vendor at Klyde Warren Park, you can also find them at games at SMU, AT&T Stadium, and TCU. Fish and Fizz Long touted as the best fish and chips in Dal- las — or more specifically, “the best bloody lunch ever” — locals were bummed when Fish & Fizz’s brick-and-mortar unexpectedly shuttered due to lease issues. Spinning that into a new lease on life, they recently launched “Chip” to take their favorite food from across the pond on the road. With more frying capacity on the truck than they had at the restaurant, fish and chips are the star of the menu (in three sizes), along with mushy peas and British soda to wash it down. And while some may say that’s a one-trick pony, they’ve been popping up everywhere from breweries to the Indianapolis 500. Greek Lover If a seductive and sassy-looking Poseidon calls to you, you answer. With impossibly thin shaved meats and soft, fluffy pitas, Greek Lover’s sandwiches have a perfectly proportioned sauce-to-veg ratio and are ex- actly what the gods crave. Choose from lamb, beef, or chicken gyros, shawarma, or falafel with a side of fries and garlic sauce (yum) or a Greek salad. They also own Fla- vor Flav, a separate concept slinging tasty Mexican street tacos. ▼ OPENING AND CLOSINGS TAYLOR SHERIDAN’S NEXT ROLE THE DIRECTOR’S NEXT STAGE IS THE CATTLEMEN’S STEAK HOUSE IN FORT WORTH. BY AAREN PRODY S ince opening in 1947, Cattlemen’s Steak House has been an iconic res- taurant at the center of the Fort Worth Stockyards. Its walls tell the story of the Fort Worth legacy and traditions that founders Jesse and Mozelle Roach have pre- served for decades. Marti Taylor and Larry Heppe acquired the restaurant around its 70th anniversary, and now there’s a new face to carry on Cat- tlemen’s traditions: Taylor Sheridan, as Tay- lor and Heppe transition to part-ownership. Sheridan is a famous Hollywood actor and director best known for creating the popular television series Yellowstone. Apart from the entertainment industry, he is a native Texan, rancher and cattleman; he’s the ninth largest landowner in the state of Texas today. His Four Sixes Ranch has been providing its prime and USDA-grade beef to Cattle- men’s Steak House and other signature res- taurants in Fort Worth, and even the signature premier steakhouse at the Wynn Hotel and Resort in Las Vegas. Sheridan and his partners, David Glasser and Dan Schryer, purchased the restaurant and are about to unveil its multi-million dol- lar renovations, which include a new mem- bers-only club. “Fort Worth is a vital city to both our state and our nation,” Sheridan stated in a release. “It is where the West begins and Lauren Durie From left, clockwise: Greek Lover’s chicken gyro; The Bell’s Sweet Factory stuffed hen; Fletcher’s corny dog. Lauren Durie Lauren Durie | CITY OF ATE | ▼ Dish >> p18
