King of the Black Market

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Written by Christina M. Abt

Published on January 29, 2014

Depending on your information source, there are currently twenty-one food trucks on the road in WNY, with two new entries soon to join their ranks.  The fare served in these trucks varies from  tacos to Thai—pizza to paninis.  Yet these restaurants on wheels have become so popular that it’s hard to imagine it’s only a short three years since food trucks arrived on the local culinary scene.

As with any group, the question arises, which one of the many is the best?  According to a poll by, the best of the best food truck in 2013 was a relative newcomer to the mobile dining world, The Black Market Food Truck (BMFT).



Christian Willmott and Michael Dimmer are co-owners of BMFT.  They are as different in personality as burgers and bok choy, but their tastes and food ideals blend like a fine yichyssoise as they turn out unique sandwiches, soups, and sides in their big black truck.

The duo began their partnership by co-owning and operating The Nines Catering Company.  However, soon they became passionate about delivering their creative and unique food stylings more directly into the WNY Community.  One used truck and a Kickstarter Fundraising Video were all that it took to launch these two into the food truck world.

Buffalo dining food truck duo

These days The Black Market Food Truck is in demand for daily lunches as well as special events.  Christian and Michael have even been tapped to compete in this year’s popular Nickel City Chef Competition.  No doubt their success is due to the detailed attention they give to the menus they create— baking their own breads and rolls (BOOM), blending their own sauces and always striving to create unusual and updated taste sensations for every palate.



> Music for the BMFT video written and performed by WNY Musician, Alyn Syms. Read more about Alyn, here.


> This video is presented by in association with BuffaloStyle & produced by


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Written by <a href="" target="_self">Christina M. Abt</a>

Written by Christina M. Abt

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