By now everyone has heard of food trucks, and even though they are just getting going in Toronto,  there is already a new trend sweeping the street eats scene in other cities.

‘Bustauraunts’ are now sprouting up throughout the United States. The concept originated in London, where they re-purposed some of their iconic double decker buses into stationary eateries.

Always a heavy hitter in the street food scene, L.A. spawned World Fare, a bus that took this idea and beefed it up, by literally putting the wheels in motion. Owners, Travis Schmidt and Jason Freeman, unsatisfied with just having a regular truck, bought a vintage double decker to take street food to another level.

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A major overhaul to the interior, delivered a full working kitchen on the lower level, along with the elegance of open air dining on the upper deck.

The Executive Chef on the bus Andi Van Willigan was once Gordon Ramsey’s right hand woman, acting as his sous chef on two seasons of ‘Hell’s Kitchen’.

The menu offers up daily blackboard specials, along with their signature South African influenced ‘bunnys’ made up of a hollowed out bun filled to the brim with curry.

The bus can be found at various locations throughout L.A. by following their twitter feed.

Following suit, San Francisco is now a city conjuring up bustauraunt activity, with the emergence of Le Truc, a transformed school bus. Armed with a distinct black exterior, a kitchen, and seating for 12, Le Truc serves up delicious offerings for both breakfast and lunch.

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The extensive menu presents everything from chorizo tacos to a watermelon salad.

Le Truc’s mission statement aims to eliminate the perception of street food as careless cuisine and introduce it at a higher standard to the savvy Bay area customers.

Innovative Street Food is Here to Stay

Creative outlets combined with public demand prove that there is a way to make exciting, unique and delicious street food options available in large North American cities.

We think it’s time for the policy makers across the board to figure out a way to let this lasting street food trend develop and flourish in Toronto. For selfish reasons, I hope to actively ‘assist’ Toronto’s politicians and bureaucrats to see the light and understand the food revolution that is already underway.