Foodies and chefs were originally thrilled by the food truck concept. But pricey permits, a baffling bureaucracy and a truck glut has made the travelling restos a financial risk, forcing many back to bricks-and-mortar venues. We get a reality check from the scene's main players.
What if you have to sandwich a lunch into a 20-minute window between meetings? We put some of Toronto's quickest kitchens to the test: we timed the prep, assessed longevity in the takeout box and chowed down. Then we rated the goods, with ratings heavily weighted toward taste. Here's what we discovered. Remember, only one item per restaurant comes under the NOW microscope.