Prompt:
- This weeks blog assignment is to design a Food Truck.
- Pick a restaurant and design a food truck for it
- Post your digital solution and a 300-500 word description about your solution.
My response:
Explanation:
- I have been going to Toulouse Petit since my 21st birthday. In my primary education, I studied French as a foreign language, and instantly became enamored with the culture and the ways that it has been adapted throughout the world. Something that is particularly interesting to me is how in so many ways the food that has been derived from these cultural intersections is almost always better than either of the two things that are combined on their own.
- I for a long time have wanted to do work for restaurants and businesses that I’ve had an impact on my life in the way that to Toulouse Petit has. I grew up in the neighborhood of Queen. Anne, and to see some thing become a staple in the city and stick around through all of the turmoil that we have faced, including the pandemic, and many other fiscal shutdowns of restaurants and other businesses throughout the years.
- Toulouse Petit, a New Orleans-themed restaurant, opened on November 11, 2009, in Lower Queen Anne, Seattle. Helmed by Chef Eric Donnelly, formerly of Oceanaire, and owned by Brian Hutmacher, the restaurant’s launch menu included housemade charcuterie arrangements, fried alligator, and a decadent seafood tower. Designed to cater to diverse dining preferences, they have offered some of Seattle’s most well-known happy hour specials from 4 to 5:30pm and 10pm to midnight, with dinner starting at 5:30pm (but many of the dinner items “lunch-afied”). The interior, created by Hutmacher and his team, featured intricately inlaid tables, around 40,000 intricately laid glass tiles, and floor-to-ceiling windows reminiscent of New Orleans architecture. Hutmacher, who also owned the former Peso’s Kitchen and Lounge next door, envisioned a versatile dining experience and I think the city agrees that he was successful.
- For Toulouse Petit’s food truck, my design solution focuses on delivering a fast and efficient menu that captures the vibrant Cajun Creole street food vibe. The streamlined menu highlights quick-to-prepare favorites like seafood kebabs (a play on the original menu item of the seafood tower), jambalaya, beignets, and more! The truck’s exterior features bold, colorful graphics reminiscent of New Orleans street scenes, creating an inviting, lively atmosphere. Inside, the layout maximizes efficiency with dedicated stations for each dish, ensuring quick service without compromising quality. This design encapsulates the essence of Toulouse Petit while bringing a taste of New Orleans to the streets.