We all know food tastes better when eaten outside, but there’s something even more magical about having your meal delivered to you through a window – a kitchen on wheels. You can see the chefs working away, giving them a shout of hi, wondering how they stand on their feet and enduring the heat all night while you perch on the lawn or picnic table with your friends – or stealthily eat falafel and fries in your car. From pizza sandwiches and bagels to shrimp grits and sausage biscuits, Vineyard Trucks’ menus make morning travel, lunch break, and summer dinner all the more enjoyable.
Goldi Grill
– Ray Ewing
friends: Lexi Roth and Eva Faber
Website / Instagram: goldiesmv.com /egoldiesmv
Usual locations: West Tisbury Farmer’s Market, Saturdays 9 a.m. to noon. Vineyard Artisans Summer Festival, Sundays, 10 a.m. to 2 p.m. Find upcoming events on their website or sign up for their newsletter. Available for special occasions.
Concept: Goldie’s kitchen revolves around the highest quality ingredients, particularly the young farm chicken that’s cooked on the rotisserie. The truck was inspired by the tradition of French rotisserie trucks, where birds were constantly circling their fat.
Menu choices: Cubano grilled chicken, onion french hot dog.
food truck
– Ray Ewing
Owner: Josh Aroni
Website / Instagram: facebook.com/thefoodtruckmv/@thefoodtruckmvy
Usual locations: Monday through Friday, 11 a.m. to 2 p.m. outside the YMCA MV Ice Arena. Martha’s Vineyard United Football Club matches, held at West Tisbury School.
Concept: An American delicacy, featuring an array of classic sandwiches, burgers, wraps, fan-favorite rosemary-lemon fries, and daily specials. Available for special occasions.
Menu choices: Smoked BBQ brisket sandwich, rosemary fries and lemon.
El Gato Grande
– Ray Ewing
Owner: Spring Sheldon
Website / Instagram: elgatograndemv.com / elgatograndemv
Usual locations: The Cove Golf & Grill, Vineyard Haven, Tuesday through Saturday 4-8:30 p.m.; MV Sharks Games on July 7, July 11, July 21, July 24. Available for special occasions.
Concept: Authentic Mexican food and tacos inspired by Chef Spring Sheldon’s winter home in Oaxaca.
Menu choices: Agave Beef Barbacoa, Fried Local Fish Taco.
Stony Hill Pizza
– Ray Ewing
Owner: Nina My Levin
Website / Instagram: stoneyhillpizza.com / stoneyhillpizza
Usual locations: West Tisbury Farmers Market, Wednesdays and Saturdays from 9 a.m. to noon. Available for special occasions.
Concept: Pizzas and desserts made with unique blends of local ingredients in a portable wood-fired oven. Inspired by Italy and island supplied.
Menu choices: Corn and pepper, pistachio pesto. Pick a periodical every week.
Fancy Bagels
– Ray Ewing
Owner: Ilana Carlson
Website / Instagram: fantzyebagels
Usual locations: West Tisbury Farmers’ Market, Wednesdays and Saturdays from 9 a.m. to noon.
Concept: New York-style sourdough cakes are baked every week, served as sandwiches and open-faced dishes at the market. Available for special occasions.
Menu choices: Open-faced Bagel Sandwich with Kale & Lemon Schmear with Island Grown Initiative Pea Shoots, homemade pickles, plus MV Smokehouse Bluefish.
Midnight train food truck
– Jenna Shepard
Owner: Jordan Wallace
Website / Instagram: facebook.com/midnighttrainMV /midnighttrainfood
Usual locations: 27 Lake Street, Oak Bluffs, 8pm-1am, available for private events.
Concept: Gourmet food designed to satisfy late-night cravings, located in the heart of Oak Bluffs
Menu choices: Ceviche, Tomato Cheese’s Legacy.
– Jenna Shepard
Chef Amy’s food truck
Owner: Amy Johnson
Website / Instagram: chefamysfoodtruck.business.site /chefamysmv
Usual locations: 61 Beach Rd, Vineyard Haven, Tues-Thurs 11am-6pm, Fri 11am-7pm, Sat 11am-4pm
Concept: Fresh seafood is cooked with all natural ingredients; Children’s menu too.
Menu choices: shrimp and grits; Snow crab, shrimp and lobster boil.
– Jenna Shepard
Moglow wagon (Violetta)
Owner: Morning glory farm
Website / Instagram: morninggloryfarm.com /morninggloryfarmmv
Usual locations: Outside the greenhouse at Morning Glory Farm, 120 Machuket Rd, Edgartown, 6-10 a.m., seven days a week.
Concept: Daily breakfast with a rotating selection of sandwiches, toast and meals sourced from MoGlo’s Bakery and Fields.
Menu choices: Farmer’s Daughter Ciabatta Sandwich with Roasted Eggplant, Pepper, and Zucchini; Homemade sausage and biscuits.