About Us

Whats our Story?

This is who we are, now...

We at CapMac are always pushing boundaries to recreate the food truck experience. Our passions lay with people and food. Partnering with our surrounding community, Executive Chef Josh Warner sources as many of our ingredients locally as possible; supporting other small businesses, ultimately going above and beyond just providing the best dining experience a food truck can offer.

As the seasons change, our menu evolves, taking advantage of what our local farms have to offer. We are obsessed with creating new special food offerings that are internationally influenced and showcase local produce.

We aren't just pasta, we are comfort food redefined.




We strive to source our seasonal produce and meats from a range of local farms based in MD, VA, PA, and NJ. As our menu continues to evolve, so does our list of farming partners. We are excited to see this list grow and to continue to support local. #sourcelocal #eatlocal #capmacdc

Creekstone Farms - KS
Allen Farms - DE
Fox Hollow Farm - MD
Cherry Glen - MD
Cabot Creamery - VT
Greider Farms - PA
Vermont Creamery - VT
Cleveland Dairy - MD

The CapMac Team

The Friendliest People

Josh Warner

Executive Chef/Owner

Kirk & Margie Warner

Owner/Operator & CEO

We also do catering CLICK HERE to find out more.

Our Menu

Feeling Hungry?

CapMac Menuboard

  1. Classic CapMac’n Cheese

    $ 8.00

    60 day Aged White Cheddar and Cheez-It Crumble

  2. CapMac Bolognese

    $ 11.00

    Creekstone Farm ground beef, root vegetables,
    cabernet sauvignon, fresh cream, parmesan

  3. Buffalo Mac

    $ 12.00

    Aged Cheddars, House made Hot Sauce, Herbed Panko,
    House made Chicken Meatballs and Gorgonzola

  4. Seasonal Offering (Market Price)

    $ 14.00

    A special dish that takes advantage of locally sourced produce according to the season:
    House made ricotta, english pea pesto, braised local pork, pumpernickel crumb, sweet
    chile oil.

  5. Special

    $ 13.00

    A rotating dish that is influenced by global flavors and techniques:
    Tomato sugo, chicken meatballs, goat cheese-english pea b├ęchamel

  6. CapMac Caesar

    $ 6.00

    Baby romaine, black pepper croutons, creamy garlic dressing,
    sundried tomato drizzle, shaved parmesan

  7. Seasonal Snack (Market Price)

    $ 6.00

    A vegetable centric small bite with influence from the seasons:
    Local asparagus, sundried tomato vinaigrette, house made ricotta, radish, lemon zest

  8. Mexican Brownies

    $ 3.00

    Dark chocolate, spices, orange dulce-de-leche

  9. Add-Ons

    $ 4.00

    House Made Chicken Meatballs $3
    Braised Local Pork $3
    House Made Citrus Ricotta $4
    House Made Buffalo Sauce $1

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