Welcome to Feastro, the Rolling Bistro
Our new menu is eye-popping and with plenty to choose from - come by soon so we can feed you! (take me to the menu)
Feastro mentioned in The Vinyl Cafe with Stuart McLean…
In town to tape The Vinyl Cafe podcast for CBC at the East Van Cultural Centre (The Cultch), Stuart came a few days early to take a gastronomic tour of the city, dining at Vancouver food trucks – he stopped at Feastro to partake in our award-winning fish taco – and adventuring at the sushi bar at Tojo’s and noshing with Vikram at VJ’s. A great add-on to the ongoing adventures of Dave in The Vinyl Cafe. Hilarious and insightful and makes us damned proud to be Vancouverites!
Rated “the best soft tacos in the city…an unexpected and delicious take” by Vancouver Magazine
Thurlow & W.Cordova – right across from the 2010 Olympic Torches
and now on Howe Street in front of the Vancouver Art Gallery.
LOS ANGELES TIMES, Mia Stainsbury:
“Think street food with high-end goals. The operators are fierce about freshness, and the seafood is local: Bonzai prawns, fish and chips, oysters, tuna carpaccio and more. Bonus: It’s right near the postcard-pretty 2010 Olympic torches.”
These are photos of the food we make – and while we have one of the largest menus of any truck in the Lower Mainland, it’s by no means the limit of what we do. (We operate with a more limited but still delicious winter menu in the off season – that’s right, we’re a year round food truck!).
Feastro on Shaw Cable’s Vancouver Express Show
The Feastro EAT ST. Episode
We have daily specials such as the wildly popular smoked chicken gravy poutine, or the truck-smoked salmon on watercress with a special dressing and blood oranges.
We smoke all of our own seafood, pork and chicken on board the Purple Truck with our front grille smoker, and we occasionally sell sides of smoked salmon and frozen prawns when we have them.
RANDY SHORE’S GREEN MAN BLOG, VANCOUVER SUN:
This purple pleasure palace on wheels is a gem of the Sunshine Coast, now in Vancouver. The menu is partly set and partly adjusted to whichever fish is the very best that day. Recent concoctions include wild sockeye fish and chips, lobster taco with avocado and baby greens brought in fresh from Henry Reed Organic Farm in Gibsons. I love the panko-breaded Fanny Bay oysters and greens with house-made vinaigrette. The daily fish and chips are made with snapper, cut into super-crispy fingers. This is haute cuisine you can eat on the beach.”