We pull up, we cook, we clean up and we leave. You keep your feet in the water the whole time. Pre-order today's drop and it's waiting with your name on it.
Standing at the boat? Order right here, pay on your phone, and Abdul calls your number. No line, no cash, no waiting to be served.
Check the schedule and pre-order for the next day we're on the water.
See the schedule →
At the boat right now? Order from the rail and pay on your phone.
Order at the boat →
Pick any day he's out, pick your time, pay now. It's hot and waiting when you pull up.
Order ahead →
Live map of wherever the boat is set up, with coordinates for your GPS.
Find the boat →
We pull up to your dock and run the whole event. Clean-up included.
Book the boat →
Hats, tie-dye tees and tumblers. Ships year round.
Wear the Toon →
What a day on the Toon actually looks like.
Good vibes →
Chef Abdul runs the griddle. Here's the story.
Meet Abdul →Tell us when you're coming and what you want. We cook exactly what's been ordered — so nothing's wasted, and nothing's sold out when you pull up.
The boat's between seasons. Merch ships year round and catering is still open — scroll down.
Abdul moves. This is live — wherever he's set up right now is what's pinned below.
The Food Toon pulls right up to your residence and runs full food service for whatever you're hosting. Trash and clean-up included. You don't leave your party.
Tell us the day and we'll come back with a menu and a number.
Crab boils, charcuterie, wings, ribs, sides and dessert. Tell us the occasion and we build the menu around it.
The boat's seasonal. The hats aren't.
We bring breakfast sandwiches to the Discovery Bay Shopping Center, 8–10am, third Saturday of the month. Free coffee, all makes and models welcome, no registration required.
This is what a day on the Toon looks like.
Got your food? Put your shot on the wall. Abdul checks every photo before it goes up.
By sending you're OK with The Food Toon showing your photo on this page. Nothing appears until Abdul approves it.
Comfort food out of a clean, sanitised pontoon space — griddled hot, handed over the rail, eaten with your feet in the water. That's the whole idea.