It’s one of those quirks of modern city living that being served food out of a truck is something sophisticated and to be desired.

Why the mystique surrounding food trucks? It’s hard to say, other than it just feels city. Plus, any machine that is capable of both dropping the kids off at school and producing a delicious taco is pretty rad. That’s why it was with real joy that I stumbled upon the Facebook page of Hampton Road’s Hubcap Grill, a mom and son shop run by executive chef Tobias Dodge, general manager Catherine Dodge and head order taker and co-owner Evan Harrell.

I spoke with Evan about the mysteries of starting a food truck in Norfolk, the struggle to start a new business, and what food trucks add to a city’s streetscape.

AltDaily: Food truck! Yes! But I thought those were ‘illegal’ in Norfolk… tell us about how you were able to make that happen.

Evan Harrell: Food trucks are not illegal in Norfolk. It is illegal to vend from most places including city streets. That’s why you have not seen any. Pretty much anyplace that would make sence for a truck to post up you can cross off your list of places where you can set up. That’s all zoning regulations.

delicious on wheels.

It seems like nothing is simple in Norfolk. Were there times you thought it wasn’t worth it? What drove you forward?

You are right, it has been difficult. The city has been helpful to the extent they could be (inside the rules). I was able to get my business license, health inspection, etc. with no problem. And everybody I interacted with was nice and supportive. I have been very frustrated with seemingly ridiculous reasons why I can’t park in spots, but have no intention of giving up. I am fourth generation Norfolk. I love my city and want to see it be the jewel it could be! I was living in Annapolis, Maryland, racing yachts for a living and moved back here because I wanted to start my truck in my city. I’m all in!

Where’d the original inspiration come from? Where have you found your favorite food trucks?

The inspiration came from enjoying real street food in different countries. People are making a living in rough times cooking food on the street. Instead of begging they would set up a charcoal grill–sometimes a hubcap and a screen–and sell chicken. It’s raw entrepreneurship. Then I saw it in DC. Young guys with trucks serving ridiculously good food fresh and fast to the cubicaled epicurians. A lot of these guys couldn’t afford a restaurant but could buy a truck and get started. I was hooked and knew Norfolk would love something like this. Plenty of people here could buy a truck get legal get rolling and make a little money. Small business is good for everyone. Forgive me but it’s the American Dream!

What’s the response been like so far? Favorite quote from a customer?

Smoked pork Indie with the pineapple chutney.

Response has been outstanding. We are still not hitting our daily targets but understand it’s still winter and we are only a month old. Everyone who comes by says how great it is to see us. Young, old, black, white, male, female, gay, straight, Democrats, Republicans. Everybody is behind the truck. It’s been amazing to see. I love it when people can’t make up their minds on what sandwich to get.

Do you see food trucks as being an important part of Norfolk and Hampton Roads’ culinary future? What do they add to a streetscape, in your opinion?

Yes, food trucks are a must in almost any city. It gives people more options. One of our buzz phrases is “fresh and quick.” They create jobs and pay taxes. They support other suppliers. My money stays in the region. They are a great way to bring more attention to areas and other businesses. They should be and could play a huge part in revitalizing this and other cities. When executed well they’re cool, hip, sweet, funky, and fresh!

Alright, give us your elevator speech. What makes your food and dining experience so wonderful?

I could give you a speech but I’d encourage you to come by and tell us what you think. But for starters, we make all of our own sauces, spice mixtures, pickles, chutney, etc. And we’ve put a lot of thought and effort into each sandwich. We crossed off tons of things we tried to get to (our menu).

The buns for the burger and “dub style” (lettuce, tomato, cheese, deep, fried onions) are fresh baked for us at Glory’s bakery in Virginia Beach.

Plus the service is great! We like all ya’ll!

You can find Hubcap Grill today at 51st and Colley.

To follow Hubcap Grill, here they are on Facebook and on Twitter. If you’d like to see Hubcap Grill come to your neighborhood, email Evan at harrellew@gmail.com. Here is the menu, but note that sandwiches listed at $8 are now $7 and ignore the times and location. 

just eat it.