Food on Wheels

The Red Koi Serves Sushi, Pad Thai at Arts Park Tonight

We've been reading a lot about sushi on Clean Plate Charlie recently, so we thought it was a good time to profile the only sushi-serving food truck in south Florida -- The Red Koi.

The mobile outpost of the Coral Gables Red Koi Thai & Sushi Lounge, the Red Koi serves fresh sushi as well as Thai favorites.

The truck serves an abbreviated menu of rolls, including California roll

($5), spicy tuna roll ($7), shrimp tempura roll ($8), veggie roll ($5),

dragon roll ($9), and JB Roll ($6).

Starters include gyoza, a steamed or fried pork dumpling ($4); shrimp shumai ($4); and veggie spring rolls ($4).


sushi is a popular choice, the Red Koi serves a fresh and delicious pad Thai. Served steaming hot with egg, bean sprouts, scallions, and

ground peanuts, these noodles are then garnished with chicken or beef

($8), shrimp ($9), or go all-out with a combo for $10.

Try the Red

Koi or one of almost two dozen food trucks tonight at Young Circle's

Arts Park for the weekly Food Truck Invasion. Trucks serve from 5:30 to

10 p.m.

Trucks serving grub tonight include Catered Bliss, CheeseMe, Daddy's Grill, Dim Ssäm á GoGo, Divan Bakery, Dog Eat Dog, Dolci Peccati Gelato, the Fish Box, the Flying Saucer, Grill Master Cafe, Jefe's Original Fish Taco, Latin Burger, Mangia Mia, the MexZican Gourmet, Miso Hungry, Moty's Grill, Ms. Cheezious, Nacho Mama's, the Red Koi, the Rolling Stove, Snow Caps, and Sugar Yummy Mama.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss