One of the advantages of operating a mobile food business is the ability to follow the market -- literally. That wisdom guided Alexander Buckner, founder of the Local 215 food truck and catering service, to Philadelphia.
Local 215 prepares their cuisine at
Greensgrow's kitchen space and sources almost exclusively from family farms within 100 miles. The truck debuted last August at the
The Food Trust's Night Market in Mt. Airy and re-launched this past spring after a winter hiatus.
Ironically, Local 215 was conceived while Buckner was living in New York City. The culinary entrepreneur had watched the popularity of food trucks spread from Los Angeles up the west coast. By 2011, high-concept street food had made its way east and was gaining traction in New York City -- unfortunately, the city's moratorium on vending licenses made starting a business prohibitively expensive.
Around that time, Buckner visited Philly and was impressed by the low startup costs and high density of young professionals and university students.
"It looked like Philadelphia was going to be next in line," says Buckner. "It has all the ingredients for a good food truck city."
Local 215 focuses on simple, "technique-driven" preparations. The menu features delicacies such as housemade Merguez lamb sausage in duck-fat gravy, braised duck, and fresh corn, slow roasted with shallots and topped with mascarpone cheese.
"It's a balancing act to run a food truck or catering business that's all local," explains Buckner. "We actually do get almost everything from right here in Philly."
Local 215 truck stops at locations in University City, Callowhill and near the The Mann Center. Find them by checking their Twitter feed.
Source: Alexander Buchner, Local215
Writer: Dana Henry