I think it’s safe to say the food truck mania is on its way out. After enduring the sometimes two-hour lines, the trucks running out of food or them not quite making it to your area, the fun might be gone, but the exploration of new and unusual flavors can still be an enlightening experience. Not only that, but eating these “street” foods with a great stiff drink and sitting in a comfortable environment is something I welcome with open arms. So when I finally tried Susan Feniger’s STREET last week, I was in heaven.

No stranger to the food of the streets, Chef Feniger is one-half of the bubbly pair Too Hot Tamales. She owns Border Grill with her fellow hot tamale Mary Sue Milliken. Border Grill, no doubt, you’ve tried on the streets in the form of its mobile truck, or at the flagship Santa Monica space. You may have even dined at their other venture, Downtown’s Ciudad, a hot spot among the USC crowd on Thursdays and Fridays.

But STREET is all Feniger and her imaginative culinary fusion. Familiar items take a nice, unexpected Asian-infused twist with things like the Kobe chili dogs with white cheddar sauce and fried chicken marinated in sake and mirin accompanied with spicy Japanese mayonnaise.

STREET goes even further down the fusion path traveling to the Ukraine with the Spinach Varenyky. Traditionally varenyky can be likened to a pierogi, doughy and stuffed with sauerkraut, cheese and cabbage. Chef Feniger’s versions are layered with spinach and a very light salted cheese, served with one of the best accompaniments I’ve ever had: sour cream and lemon marmalade. I did as instructed – slathered the two-bite creation with the marmalade and let the party begin. As I chewed, the layers of flavor were like what I think could be likened to Willy Wonka’s dinner gum, but with a far better ending.

The Kaya Toast, a signature of Chef Feniger’s, at first glance looked like stacked slices of toast, but that was deceiving. In between was a sweet, creamy coconut jam, and when I dipped that in the accompanying fried egg with salty soy sauce, the balance of salty and sweet was just right.

Massamun Beef Curry, inspired from the south of Thailand, was one of my favorites. The immediate smell of spiced coconut milk brought back memories of my time spent living in New York with my extended Thai family. To me, that is one of the most endearing things about STREET – the food may be slightly unfamiliar, but the aromas and ambiance make it very cozy.

Speaking of cozy, STREET’s vibe is lively and inviting. The outdoor eating area is brightly colored in red, with stenciled art – like things you’d see on the street perhaps – but on the wall. It’s a great departure from the always-busy Highland Avenue; in fact, I don’t think I heard one honking horn while sitting in the back. It’s perfect for an after class trip for happy hour, where the 4-5-6 menu features $5 cocktails and appetizers (4-5-6 Happy Hour: 4 p.m., $5 food and drinks, 6 nights a week). The Burmese Lettuce Wraps, also offered on the regular menu, were refreshing, especially when paired with the delicately sweet Tamarind cooler.

As for desserts, again the fusion takes flight with pastries like Turkish Doughnuts, Vietnamese Yogurt Panna Cotta and, what’s sure to be another signature dish, the Egyptian Basbousa Cake. Chef Feniger’s version sticks pretty true to the traditional preparation. That means this cake is soaked in lime and topped with fruit soaked in heaven … I mean, syrup … blueberries, strawberries and whipped cream, oh my!

Perhaps the ultimate cherry on top in the food adventure is that Chef Feniger comes out from the kitchen often to visit with you, making sure you’ve enjoyed your time.