When Yelp unveiled its list of the 100 top U.S. food trucks for 2025, it left out one crucial food mecca: New York City.
The West Coast and Hawaii comprised the lion's share of the Bay Area-based site's countdown -- while Gotham didn't even place in this gastronomic drag race. The closest movable feast was mobile sushi bar Wisp Express in Jersey City, New Jersey -- ranked 75th.
The Big Apple's mobile-dining gurus are understandably shocked by the diss, which was based on user reviews of 58,000 restaurants in its food truck category.
"I take that very personally," Ben Goldberg, co-founder and president of the mobile vendor advocacy group the New York Food Truck Association (NYFTA), told The Post. "I mean, we have some amazing, amazing trucks in the city, and it is the culinary mecca of the world. So to not have [us] represented seems kind of crazy."
NYC's bountiful meals on wheels scene is particularly impressive given the bureaucratic hurdles it takes to own and operate a food truck here. One of the biggest obstacles is the ever-elusive food truck vending permit issued by the New York City Health Department.
While the application process seems straightforward enough -- aspiring street hawkers pay $50 to apply and are required to complete a food truck protection course ($53) -- the delay getting a permit can be endless.
"There's a waiting list of about 10,000 people, and they're giving out about 400 a year," Matt Shapiro, the legal advisor for the Street Vendor Project, told The Post.
So, truck you, Yelp -- we're on a, well, roll.
The Post has compiled a non-loaded list of five of the hottest rolling restaurants in New York. For fairness, we're not including hidden gems known only by NYers, but rather institutions that have no business being snubbed by an international review platform.
A far cry from the Midtown's dry-meat mongers, King Souvlaki is at the tip of the skewer when it comes to the Greek scene, lavishing the city with authentic Grecian street eats since 1979.
The cash-only mobile meat station, which also has outlets in Brooklyn, Manhattan and Queens (with two in Astoria alone), specializes in tender skewers from chicken to fragrant lamb sausage that are hand-spit and grilled over charcoal. They're then served kebab-style or swaddled in either pita ($11 for most items) or a baguette ($16) with tomatoes, onions, tzatziki sauce and hand-cut fries like a pan-Hellenic hero.
Customers can also get a platter ($11) with a side salad, pita bread and tzatziki sauce -- best eaten with a side of Greek fries that's festooned with organic feta cheese ($12).
Unlike the Midtown Greek carts frequented by the "I Love NY" T-shirt crowd, King Souvlaki is endorsed by the olive oil-blooded clientele who keep them afloat.
"Most of our customers are Greek," second-generation owner Lampros Tsampas told The Post of their Astoria locations.
"It's really authentic," 30-year-old Queens resident Katerina Apostolopoulus, who is Greek, told The Post. "You want to get it in the bread. That's the classic."
Also, don't worry if you have no cash on hand -- King Souvlaki has an ATM built right into the truck.
OK, it's technically not a full-on truck and is more of a cart. But when it comes to NYC "wrap" battles, NY Dosas reigns supreme.
For over two decades, Kandaswamy Thirukumar has been serving this savory Indian rice and lentil crepe out of his cart in Washington Square Park, attracting Disneyland-esque lines around the block.
The à la cart fare is strictly vegan -- a lifestyle the Sri Lanka transplant adopted 20 years ago -- but the food doesn't sacrifice flavor for ideology.
Dosa highlights include masala with potatoes ($9), Pondicherry with crisp salad greens ($10) and even a vegan soy "drumstick" ($3)
Not just a hometown hero, NY Dosas has been featured in international newspapers from the UK to Japan, as well as in Vice's now-defunct food series "Munchies."
In 2007, Thirukumar notably won a Vendy Award -- essentially the Oscar of the NYC street food scene.
Just be sure to check the in-demand dosa dynamo's Instagram page to see if he's working that day.
Jeremy Batista's Bodega Truck is a rolling chopped-cheese depot created in homage to the Bronx corner store where he spent a lot of time as a kid.
It specializes in different varieties of the bodega staple that consists of griddle-cooked beef topped with cheese and paired with lettuce, tomato, ketchup and mayo, and bookended by either a classic roll ($9) or baguette ($11).
The truck has become such a sensation that it's spawned two brick-and-mortar stores -- one in Brooklyn (139 Havemeyer St.), the other in the Bronx (1091 Ogden Ave.) -- with a UK pop-up slated for London next month.
"My mother owned a bodega when I was younger, so I grew up in a bodega -- that was just my life," the nostalgic "Chop Cheese Papi" told The Post. "As you get older, things just start getting modernized and gentrified, and things are really not how they were, the old New York that I grew up and loved.
"So, one idea turned to the next, and I had the opportunity to open up a food truck, and I was, like, 'Wow, let me pay a little tribute to my childhood.'"
Other varieties include the Good Mawning ($12) with hash brown and egg, and The Dominican ($13) over fries with fried cheese, salami and cabbage.
Unlike many food trucks,Bodega Truck is not stationary and hits up different borough each day like roving ice cream truck.
"If you have truck can move around, why wouldn't you?"
Alas,Bodega Truck scene demanding ever-changing,due grueling nature operation--Batista logged 18-hour days started finding parking 4 a.m.--temporarily pulled mighty out commission.
"It's lot things juggle truck," lamented testament success."I know hard life,brother."
But hang there:Batista plans uber-popular food mobile "back street three days week end summer."
While many food trucks do hundred different dishes poorly,Birria-Landia specializes one item--knocks park.
They arguably helped birria become city-wide sensation copper-colored pouches goodness springing nearly corner,helping fill void NYC Mexican scene.
For those unfamiliar,birria flavorful Tijuana-style beef baptized tangy,brawny consummé--lifeblood restaurant.
The bronze liquid also used coat corn tortillas,turning crimson deep-fried paired cilantro,onions spicy sauce ($4).
The broth prized that people even order individually ($5 small cup,$6 large).
For owner José Moreno,wrote concept brother Jesús,it’s quality beef cooked daily.
“I don’t underestimate [using] good quality meat tacos,”said proud owner,a former Eataly NYC chef.
In 2017,Moreno inspired create concept seeing prevalence San Diego visited Tijuana see sausage made,speak.
Fast forward today,bros have convoy five mobile taco vendors across city;an immobile outlet Flushing,Qeens.
It’s hard believe city’s best lechon -- roasted suckling pig cooked charcoal -- served out Lechonera La Piraña,a post-apocalyptic-looking trailer Bronx.
Featured Vice,“Bizarre Foods With Andrew Zimmern” more,Angel Jimenez’s swine dining depot 766 E. 152nd St. always swarming customers,some whom hail far Connecticut New Jersey get bite.
The pig cooked four-tiered sidewalk barbecue ferried venue via handcart,where crackling,m moist hunks pork hacked order Puerto Rican native’s machete.
Go whole hog trimmings: dune rice,sparklingly fresh octopus salad,stewed shrimp,a whole al dente plantain ($25).
Best of all,the congenial proprietor,clad in his token straw hat,would serve waiting customers samples straight off his blade.On a recent visit,a small girl was briefly startled by his sharp hog-hacker -- until he handed the beaming child a ration of pork.
This jewel of Nuyorican cuisine is only open on Saturdays from noon to 6 p.m. and Sundays from noon to 6:30 p.m.
Jimenez has retired his old vehicle but has kept on truckin' -- currently running his operation out of an interim tent,with plans for pulling up in a brand-new mobile meal station soon.