Honestly, I'm not sure why anyone would want to get in the food truck business. I've been fascinated with the concept since they first started rolling on the scene a few years ago, often chatting with owners, including here and here. I hear the same story line: long, exhausting hours, in a tiny (very) hot box. Everything breaks. Constantly.
And yet. The industry thrives. Food truck owners/drivers/cooks/repair person (all the same person) must have that special DNA link called "glutton for punishment." The upside (so I hear) is they are their own boss and they get to feed the world their wonderful creations. And we're all the better for it. Bless them.
Scott Wooley of So-Cal Tacos was one of the first food trucks on the scene a few of years ago that had to deal with the then-ridiculous permit issues in Dallas, which have since been eased. He's logged thousands of miles and has passed out even more tacos in that time.
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Well, Wooley has graduated from the box. (Although he still operates "Woody," his truck adorned with surfboards). A few weeks ago he opened So-Cal Tacos in all it's brick-and-mortar beauty in Grapevine at 2140 Hall Johnson Road. The counter-service, fast-casual spot is a dream come true for Wooley.
The menu is basically the same as the food truck: classic San Diegos taco with panko crusted fish, steak, chicken, pork, salmon, shrimp and black bean. There are Gnarly Nachos, burritos, quesadillas, salads and a kids' menu too.
The biggest difference might be the beverages. Tequila along with your beer with tacos? Of course. Wooley has mixed old school (Coors) with new school (local craft) on tap. And because he always likes to keep things interesting, So-Cal has twice daily happy hours; in the morning from 7 - 9 a.m. Monday through Friday, 8 - 10 on the weekends. Then again from 3 p.m. to 7 p.m. Monday through Thursday and until 6 p.m. on Fridays. Nurses and the night shift just got a new hang out.
So-Cal is open Monday through Saturday 7 a.m. to 10 p.m. Closed on Sundays.