From dim sum to crepes to gourmet burgers, food trucks are selling way more than hot dogs these days, and they’re popping up all over.
But gourmet food still comes with both health and safety concerns: Can you find healthy food on a truck? Where do the vendors go to the restroom while they’re on duty? I got the privilege to speak with the folks who run the Rouge Tomate food cart in New York City and let me tell you—food trucks are definitely not what they used to be!
Q: What makes the Rouge Tomate cart different from other food carts in NYC?
The Rouge Tomate Cart maintains the same philosophy as the Rouge Tomate restaurant and uses local, seasonable and sustainable high-quality food products. We visit local markets and farmers markets to find our ingredients and prepare our food using specific cooking techniques that preserve the integrity and the nutritional qualities of the ingredients.
We are also dedicated to proactively address environmental issues. The Rouge Tomate Cart is certified from the Green Restaurant Association. It uses solar panels for electricity and runs on a gas stove. The cart was made from recycled materials and uses biodegradable paper products.