This article examines the phenomenon of street food, which in recent years has become increasingly prevalent in Western food culture. Drawing attention to new projects and trends in street eating, it aims to underline the potential of the phenomenon, considering in particular the design characteristics of food products sold and consumed on the street; the structures of food stalls and their tools and utensils; spontaneous projects and contemporary business proposals; the links between street food and social networks; street food as a catalyst for the diversity and quality of food; and perspectives and expected requirements for the future of design.