If you peeled all the spuds that Bud sells over the spring, summer and fall, and stacked them one on top of the other, you still wouldn’t have enough to show by how much the Spring Garden Road Spudster blew away the competition. For you, there just is no other restaurant on wheels that can compare with those fabulous hand-cut fries, served in paper, drowned in malt vinegar and heavily salted. OK, so that’s the way I eat my Bud the Spud vittles. But there’s always the ketchup option. What’s your method?
2nd: The Dawgfather, Dal SUB, University at LeMarchant
3rd: Bill the Spud, Spring Garden at Brunswick
