What’s one of the hottest trends in food these days? Street food – but not any ordinary hot dog cart – today’s street food is driven by technology, great, unique foods and creative vision. Ready to launch Washington DC’s most exciting new concept, VSAG announces the development of Sâuçá, a new concept in mobile restaurants. VSAG has worked to develop the menus and processes behind owner Farhad Assari’s vision of bringing high-quality food to the streets. International businessman, traveler, explorer and foodie, Assari has taken street food to a new level. This very atypical restaurateur was inspired by the side street vendors in India, the old school food trucks in California, the railroad station vendors in Europe and the taquierias of South America, to create a new way to enjoy foods from around the world, with the convenience and fun of a serious kitchen on wheels. The result is a great global gourmet experience with no reservations and no travel time!
As a fully functioning restaurant on wheels, Sâuçá brings global, healthy food wherever the parking is good and hungry explorers travel. The specialty on the menu is the sâuçá—a new twist on the pita / wrap / food-on-bread concept inspired by true street food – ordered, prepared and eaten on the street. Guests order by global region: European, (Croque Monsieur) North American, (BBQ chicken) South American, (Fish Tacos) Asian, (Banh Mi) Middle Eastern (Kabobs) or sub-continent Africa / India (Curry dishes) with a savory meat or tofu protein and a starch such as the sâuçá world bread, or rice, and the defining difference – the sauce! The result is a sâuçá (a sauce, with spices from one of the global regions).
VSAG provided Assari with a full service launch plan and project management, from research and concept development to menu creation, recipe building, operations and logistics planning, products and packaging coordination, to preparation, business operation, marketing & communications and other administrative related services. The Sâuçámobile will hit DC streets in late January 2010, a great new idea for the New Year!