Levi Plaza's Taco Truck Hit, Outside Lands' Food Firsts, More!

LEVI PLAZA - Today an unbranded taco truck with a menu scrawled on a piece of yellow legal paper mysteriously appeared at Waterfront Plaza. The picture above shows a line around the block, which lasted throughout the lunch hour. Rather insane for a simple taco truck, wouldn't you say? Apparently lines are "incredible" at the Piperade daytime lunch service window, too. According to our tipstress, "offices out here...are 'starving' for good food options." Her plea to the food trucks out there: "come to our food desert and bring us a new oasis." Apparently Williams-Sonoma is going to ramp up its once monthly food truck service soon, but is that really enough? Matt Cohen, you on this? [EaterWire]

OUTSIDE LANDS - For those attending this weekend's music festivus, there are several food debuts to look out for. First off, Choco Lands will be tricked out like "Night Before Christmas meets Day of the Dead" with chocolately dessert options from Epic Roasthouse pastry chef Brad Roth, Mission Minis, Straw (peanut butter pie with candied bacon), and more. Whisk on Wheels will drive into SF for the first time with 4000 hand-rolled empanadas. GrubStreet notes a preview of the sporchetta sandwich from Flour + Water's in-the-works Salumeria. And don't forget all these other vendors too. [EaterWire]

CRITICS PICKS - Louisiana native Sara Deseran has a few words to say about the New Orleans-inspired fare at Boxing Room in Hayes Valley. On the decor: "There’s nothing funky or rickety or New Orleans about it, but the Rebirth Brass Band and The Meters playing on the sound ?system won’t let you forget what you’re here for." On the menu: "reasonably priced and elegant enough for pre-opera sequins yet casual enough for jeans and tennies. On the shrimp po' boy: "perfectly executed." [7x7]

CHEF SHUFFLES - Tomales Bay's iconic Nick's Cove has been sold to "a new group of silent partners." What you need to know: the oyster bar will be expanded, they'll be pushing the music program and the new chef will be working in more fare from the on-site garden. [ISSF]