The first person to try something is often met with great skepticism, as evidenced by the original guy to make fire, who was subsequently laid off from his position as the cave's VP in charge of wooden club production for depleting their crucial raw material inventory. Now using fire to make something even martial-arts-trained turtles aren't skeptical of, the dude behind Streetzeria.
Hand-built by a Minnesota transplant who spent most of his professional life in the hotel biz, Streetz's the first food cart in The Town (and possibly the world!) to serve pizza, specifically artisanal 6 & 10in pies made to order in this 3x5ft mobile kitchen equipped with a gas-powered oven that reaches temps over 900 degrees. Boasting house... er, cart-made dough, and foraged/locally sourced toppings, this roving 'za slinger features a rotating menu of three pizzas like the classic Margarita; one with sopressata, arugula & Parmesan; and a veggie joint w/ roasted bell peppers, goat cheese & sautéed leeks, an ingredient that Julian Assange says is Wik-ed awesome! If you prefer something under 6in
you're clearly a woman not interested in dating anyone who reads or is employed by Thrillist there's also a Pie of the Day deal that includes two slices and a soda.
Currently Streetz is Ballard-exclusive -- he's there Fri & Sat late-night, and Sunday afternoons -- and while he does plan on following the evening and lunch crowds to S Lake, and possibly Cap Hill, at this point he's basically an adherent of classical philosophical skepticism, and thus willing to "assert nothing".