January 24, 2019
225 Street Food brings global mash-up to Uptown
The food truck is the first concept to pop up in 7th Street Public Market
The Nashville Hot Fries, spicy fried chicken served over fries with house-made pickles and a ranch drizzle. Kristen Wile/UP
225 Street Food has started dinner service in 7th Street Public Market. Anthony Denning, Robert Knight, and Maurice Jackson, the chefs behind the food truck, are the first to pop-up in The Yolk’s stall in the market. They’ll be serving their dinner menu starting at 3:30 p.m., after The Yolk wraps up lunch service.
The poutine burger is topped with shoestring fries, gravy, and cheese curds. Kristen Wile/UP
The food truck takes classic international street food and adds a global twist to the dishes. So far, we’ve sampled the Nashville Hot Fries, 225 Poutine Burger, and Korean BBQ Tacos. The poutine burger, a moist, meaty patty topped with cheese, gravy, shoestring fries, and garlic aioli, shows the personality of the food truck, melding together two beloved dishes.
“We kind of want everything on our menu to be something you can’t get anywhere but our truck, or now in 7th street market,” Denning says.
The Nashville Hot Fries, 225’s take on Nashville hot chicken, is made with Springer Mountain Farms chicken and house hot sauce served over fries, with pickles and a ranch drizzle to mute some of the heat. The best bite we’ve sampled so far, though it’s tough to pick a favorite, is the Korean BBQ tacos. They can be ordered with chicken or pork belly, and are full of flavor with a Korean barbecue sauce, pickled vegetables, crunchy cabbage, and a cilantro aioli, served with three tacos to an order.
The Korean BBQ Tacos with pork belly, our favorite bite. Kristen Wile/UP
Items in the “handhelds” section of the menu, which include the tacos as well as a hot chicken sandwich, burgers, and a pork belly BLT, cost $8, while the hot fried chicken, nachos, and poutine fries are $12.
The most popular dishes at the market so far have been the Nashville hot fries and poutine burger, but options coming soon — tostones and street corn — are sure to be popular, too. The chefs are already looking at ways to partner with fellow vendors in the market. On Thursdays, for example, they’ll serve a raclette burger using the melt of the night from Orrman’s Cheese Shop.
The food truck launched in July, with a name inspired by the ideal braising temperature for tender meat. They’ll be in the market through April 20, and hope to find investors in the future to help them secure a brick and mortar space. —Kristen Wile
I’m a big fan of these young Chefs! These Pop-Up opportunities, born out of Greg and Subrina Collier’s spirit of collaboration, could significantly impact our culinary landscape in Charlotte. So many metaphors coming to mind I can’t form a coherent sentence. Incubator, launch pad, Crucible. The Yolk and 7th Street Market are leveraging their investment to eliminate the economic barriers between innovative culinary talent and the marketplace. Anthony, Robert, and Maurice, didn’t wait for permission or promotion, they made it happen with their own food truck. Now they have an opportunity to showcase the broader scope of their abilities. This can be true for so many talented Chefs in this space. I hope this series of Pop-UPS and these young Chefs experience tremendous success.
Agree! Such a great opportunity for them… and smart investors!