The Wall Street Burgers truck at Dishcrawl's first NYC "truckcrawl." Photo courtesy of Dishcrawl.com.

Dishcrawl is exactly what it sounds like: a pub hop with food. The San Francisco–based edible tour company recently started operating in New York City. I was fortunate to score tickets to their second event, a food truck crawl in Union Square, which was basically a social outing with something tasty to chew on.

The mobile eateries were parked on various side streets off the square, and each business owner gave us a run-through of what they do, what foods they serve and their favorite dishes on the menu.

The first stop was Wall Street Burgers, a relatively new truck, where we tried a mini version of the Wall Street burger, a simple grass-fed Angus patty topped with their secret sauce (some type of creamy horseradish) and served with their curly fries. The burger was solid and juicy, cooked nice and medium. The fries were hot, crispy and fresh.

The Wall Street burger, a grass-fed Angus beef slider and side of battered curly fries, from the Wall Street Burgers truck. Photo courtesy of Dishcrawl.com.

Next stop was Andy’s Italian Ices, which was a last-minute stand-in for Gorilla Cheese NYC, which had been scheduled to attend the event. Andy’s is actually based in Long Island and is somewhat new to Manhattan. I tried the all-natural homemade watermelon and the spumoni ices, which were both refreshing without the slightest hint of syrupy-ness.

Parked directly next to Andy’s was The Frying Dutchmen, which had a treat in store for us: chicken wings! The wings were deep-fried alongside French fries. But while the batter was perfectly crispy, the insides of the wings were still cold.

We also sampled a mix of regular and sweet potato fries—both generously cut and salted, with our choice of the truck’s signature sauces. I got the “locked and loaded,” which was a loaded potato skin in a cup piled high with sour cream, cheddar, chives and bacon. I could have eaten it by the spoonful.

The last stop was Wafels & Dinges, where we tried the leige waffles—chewier, sweeter counterparts to the standard Belgian waffle. Slicked with Nutella and dusted with powdered sugar, they were a fantastic end to an evening of food truck bliss. The boys on board sent everyone home with spekulos cookies, a simple Belgian gingerbread treat, which was a very nice touch.

The leige waffle (a chewier, sweeter counterpart to the standard Belgian waffle) at Wafels & Dinges. Photo courtesy of Dishcrawl.com.

It was a pleasant evening of chatting and cameras snapping—mostly in the direction of food. Unfortunately, the amount of walking in the above-90-degree heat was made even worse by all of the heavy food I consumed at truck after truck.

If Andy’s hadn’t stepped in with frozen ices at the last minute, I might have needed to be carried home. However, I’m looking forward to another Dishcrawl—but not before cool, comfortable September.