In a city filled with five star restaurants, pop-up dinners, and food trucks, it can be tough to decide where to eat, but lately a handful of new mobile kitchens have been taking to the streets of Charleston—and they’re worth a try. Next time that itch to seek out a food truck hits, check out these six new spots, but be sure to find the schedules ahead of time as the trucks tend to move regularly.
Started by former FIG pastry chef Melanie Durant, Scram serves up a breakfast menu of egg sandwiches and puffs (which are best described as flaky, layered biscuits) as well as other fresh pastries, and a unique turmeric tonic. Look for the blue truck every Thursday through Sunday from 8 a.m. to noon in the James Island Plaza parking lot, but arrive early as the food sells out quickly.
When three young cooks met in the kitchen of Tomasso at Turtle Point at the Kiawah Island Golf Resort, they had no idea they’d be starting a food truck together years later. Braised in the South was born when Nick Hunter, Steve Klatt, and Brandon Lapp appeared on Food Network’s Great Food Truck Race. After winning the competition, the three chefs decided to keep the truck running and bring their southern-style cuisine back to Charleston.
Debuted last March during the Charleston Wine + Food festival, this pizzeria on wheels is often spotted late night on Upper King slinging thin-crust pizzas. Ask for the “Chef Special” with local shrimp, corn, shishito peppers, pickled pearl onions, and nduja for an extra kick.
One of the only dessert food trucks in town, Holy City Waffles serves freshly-baked waffles on a stick to satisfy the sweet tooth on the go. Try the November special—a cinnamon roll waffle drizzled in vanilla glaze.
Find the Koa Bowls crew in the center of CofC’s campus on the corner of Glebe and George Street for acai and poke bowls, poke nachos, and reasonably-priced $4 avocado toast.
With a rotating menu based on seasonal availability, MOMO Gastrotruck is big on sourcing local produce whenever possible. Look for the bison dog topped with smashed avocado, Duke's mayonnaise, pico de gallo, and cotija cheese or Wagyu beef sliders slathered with beer-cheddar fondue.