When you think of escargot or griddled pork belly, getting it from a food truck may not come to mind. With a promise to cook from the heart and to offer environmentally sustainable and local menu options, owners of the HEART food truck, Michael Falcone and Tonda Woodling, are looking to change that.
“We really want to offer our customers the best product possible and help elevate the way people look at food trucks, we want them to see us more as a restaurant on wheels,” Falcon says.
Having owned and operated the restaurant Funky Lil’ Kitchen in Pottstown for nine and a half years (the restaurant closed in 2013), switching to a food truck meant more flexibility, creativity and a broader customer base for Woodling and Falcone.
“The truck allows us to do what we do best, but with more flexibility,” Woodling says.