food truck nation

What We’re Savoring on the Streets this Season

By Sam Burgess & Ginger Holmes | September 12, 2016
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Called “the best fried chicken in Rhode Island” by one of the truck’s regulars, SoulFull serves Southern-style fried chicken made with organic ingredients and radiates with positive energy. Not only does SoulFull serve unbelievable chicken classics but the owners and chefs have an inspiring story to boot. Bobby Bradford first dreamed up the idea of starting a food truck after his son was diagnosed with cancer; in the years during his son’s battle with cancer, Bobby shared his love for cooking with his neighbors and connected with co-owners Tyrone Steans and Ryan Cutty to realize his vision for a food truck. The truck gives back to the community by donating a portion of its profits to the Tomorrow Fund (at Hasbro Children’s Hospital) to support children with cancer and their families.


Vehicle: Utilimaster Workhorse, built in RI

Owners: Bobby Bradford, Ryan Cutty and Tyrone Steans

Chefs: Bobby Bradford and Ryan Cutty

Favorite hangout: Roger Williams Park Zoo

Most popular item: Chicken sandwich

Most Served: About 4,000—5,000 at PVDFest

Favorite sauces: Organic ketchup, classic hot sauce and sriracha BBQ

Local purveyors: Warwick Poultry

Rain or shine: Both! Unless it is raining heavily

Fall events attending: The North Smithfield Great Pumpkin Festival, September 17, plus others (check Twitter)

Follow on: Facebook and Twitter: @SoulFullRI


Roaming the streets of Providence and beyond, Gastros food carts manage to capture the fiery energy and high standard of food quality and service like no other. Gastros serves up delicious artisanal hot dogs, sausages and brats, all with fresh and creative toppings. Owen Doyle and Travis Gervasio spearheaded the operation back in the fall of 2015, when they decided to apply their skills in hospitality and culinary arts to a small business. They wanted to follow their passion for charcuterie, and vigorously tested and perfected their craft before taking it on the road. “When it comes to making our sausage, we focus on fresh ingredients, perfect formulas and organization. Gastros isn’t your average hot dog stand, and you will taste the difference,” said Owen Doyle.


Vehicle: Two Willy Dog food carts, each with flattop and steam table

Chef-Owners: Owen Doyle and Travis Gervasio

Favorite hangout: “Long Live Beerworks is our favorite hangout, whether we are working or not.”

Commissary kitchen: at Cook & Dagger (restaurant) in Smithfield

Most popular dish: Bacon-Cheddarwurst

Most people served: 550, but there is always room for more

Local purveyors: RI Mushroom, Zephyr Farms and Wishing Stone, to name a few

Best compliment: A customer wrote a poem about the Bacon-Cheddarwurst on Yelp

Fall events: Too many to list. Check online.

Follow on: Facebook and Twitter: @Gastros401

Article from Edible Rhody at
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