Maximus / Minimus

For the past few years,. Seattle has been trying to overcome its "little sister" to the south—Portland--in one key arena: street food. Portland's had a rep for having some of the best food served from a truck anyone's ever tasted...but since the good folks behind Beecher's Handmade Cheese and Pasta & Co launched Maximus / Minimus, the balance of delicious power may have shifted.

The first attraction is the fact that the restaurant is housed inside a giant, mobile, custom built pig. Hard to miss, it tends to be parked and ready for business at the corner of Second Avenue and Pine Street, although it's always best to double check the website—sometimes the pig is booked for special appearance at festivals and farmer's markets.

Look for the smiling staff member with the pad and paper. They're the gatekeepers to future deliciousness and will take your order. They can also decipher the menu for you (it can be confusing on first glance) and tell you about any specials of the day

The signature sandwich, made of succulent pulled pork, comes, as all its entries do, maximus or minimus style (the former spicy, latter sweeter). For a true experience, pile on the offered extra slaw (minimus style spiked with fennel and mint) and Beecher's handmade cheese slices.

Not feeling piggy? True to Seattle form, there's a veggie friendly option too, and comes with all the same basic options as the regular BBQ.

HelloSeattle Tip: There's no seating, but a few bar style tables are usually set up outside if you want to eat right away. While the food is dished up fast and served as casually as possible, you may want to take it to go and find a nice bench to sit and take your time, lingering through each bite. The good, local ingredients and creative combinations are worthy of savor and leisure.

- by Caren Gussoff Sumption, Seattle Reporter for HelloMetro  (Click to leave a message)

Caren Gussoff Sumption

Caren Gussoff Sumption is a freelance writer and editor from Seattle, WA. She's written for USA Today, the Seattle Times/NW Source, MSN and AOL, and her fiction has been published worldwide. She received her MFA in writing from the School of the Art Institute of Chicago.