The Chef Shack gals, Carrie Summer and Lisa Carlson, are the undisputed matriarchs of the local street food scene, but their biggest contribution may have been to help persuade the city of Minneapolis to relax its rules for food vending on downtown sidewalks and parking lots, which developed a new crop of mobile restaurateurs. Among the next generation of vendors are brothers Saed and Sameh Wadi of the esteemed restaurant Saffron. Their fire-engine-red World Street Kitchen was the final truck to roll out for the season, but chef Sameh's wares were well worth the wait: spinach pies from the Mideast, a curried chicken version of the Vietnamese banh mi, Mexican-style corn on the cob, salted caramel ice cream sandwiches. WSK offers Saffron-level quality at everyday prices with execution so impeccable you'd swear the kitchen and crew were both twice as large. Corporate drones can now turn their lunch breaks into a whirlwind global culinary tour—and still be back in the cubicle for that 1 p.m. conference call.