Weekly public spots
Tuesday lunch on the Portland waterfront, Thursday evenings on Munjoy Hill, Saturday mornings at the Deering Oaks farmers' market — weather permitting.
Maine lobster rolls, lobster grilled cheese, chowder, and coastal comfort food — served hot off a bright little truck that goes where the fun is.
Find us at breweries, festivals, and our weekly public spots all summer — or book the truck for your wedding, cookout, or party. Follow @buoyandbun for today's pin.
Foundation Brewing, Portland — 4:00–8:00pm. Rolls, chowder, and whoopie pies till we sell out.
Yarmouth Clam Festival, Main Street — Saturday & Sunday, 11:00am to dusk.
We post the exact spot, hours, and the day's specials on @buoyandbun every morning by 9am.
We run a loose weekly rhythm of public spots and brewery pop-ups, plus festivals all summer. The exact pin and hours go up on Instagram each morning.
Tuesday lunch on the Portland waterfront, Thursday evenings on Munjoy Hill, Saturday mornings at the Deering Oaks farmers' market — weather permitting.
Friday and Sunday rotations at Foundation, Battery Steele, Goodfire, and Lone Pine. Cold beer, hot rolls, picnic tables — the perfect pairing.
You'll find us at the Yarmouth Clam Festival, the Old Port Festival, the Maine Lobster Festival in Rockland, and a dozen town days from Kittery to Bar Harbor.
Follow @buoyandbun for the morning drop: where we'll be, when we open, and the day's specials. When we sell out, we post that too.
Weddings, company cookouts, festivals, birthdays, lobster bakes — we bring the truck, the crew, and that fresh-off-the-coast spread right to your spot, anywhere in Maine.
A lobster-roll bar your guests will still be talking about — classic cold and hot buttered rolls, grilled cheese, chowder shooters, and whoopie-pie favors. Coastal, fun, and zero stuffiness.
50-guest minimumTreat the team to a real Maine lobster lunch without leaving the lot. We park, we serve, we clean up — you just send a headcount. Great for client days and summer outings.
40-guest minimumRunning a fair, market, brewery release, or town day? We're a turnkey vendor — permits, hand-wash, the works — and a crowd-pleaser that moves a line fast.
Day rates by eventBackyard birthdays, reunions, graduation parties, neighborhood blowouts. Pick a package, set a headcount, and we roll up buttery and ready.
30-guest minimumPackages start around $28 per guest and scale with the menu and headcount. Travel beyond an hour of Portland adds a mileage fee. A signed agreement and deposit hold your date — summer Saturdays book months out, so reach out early.
We're a little truck with a big standard. Here's what stays the same at every stop.
Knuckle-and-claw meat from Casco Bay boats, picked the day we serve it. We don't pad the roll with filler — you should taste lobster, not mayo.
Every bun hits the flat-top in real butter until the sides go golden and crisp. It's a small thing that makes the whole roll.
We make it fresh and we make it honest, so when the day's lobster is gone, it's gone. Catch us early for the full board.
We show up when we say, the line moves, and the crew is having as good a time as you are. A food truck should feel like a party — ours does.
Send your date, town, headcount, and event type through the booking form. The more you tell us, the tighter the quote.
We email back a clear, itemized quote and a menu plan, usually within a day or two. Approve it, sign, and a deposit holds your date.
On the day, we arrive early, set up the truck and a hand-wash station, and handle our own power and permits. You don't lift a finger.
We serve hot off the griddle, keep the line moving, pack up, and leave your spot clean. You get the credit and the leftovers.
Buoy & Bun started the way a lot of good Maine things do — with a sternman, a sister, and a stubborn idea. Casey grew up hauling traps out of Casco Bay and got tired of watching the best lobster in the world get shipped away. His sister Dana had been cooking on Portland food lines for a decade and could griddle a split-top in her sleep.
One winter they sketched a truck on a bar napkin, painted an old delivery van lobster-red the next spring, and rolled up to their first brewery pop-up with eighty rolls and crossed fingers. They sold out in two hours.
These days the boat-to-bun line is short on purpose: Casey still knows the captains, the lobster comes off the boats in the morning, and Dana butters every bun like it's going to her own table. We're not a restaurant that happens to have a truck — we're a truck, scrappy and proud of it.
Read the whole storyWe booked Buoy & Bun for our wedding and it was the smartest call we made. The lobster-roll bar had a line all night and our guests are still texting about the grilled cheese.
Our office did a summer cookout and they rolled right into the parking lot, served forty of us in no time, and cleaned up like they were never there. The chowder alone was worth it.
We chase this truck around like it's a sport. The hot buttered roll is the best in Maine, full stop, and the whoopie pies are dangerous. Follow their Instagram or you'll miss them.
Hired them for my dad's 70th lobster bake in the backyard. Easy from the first email to the last whoopie pie. Everyone went home full and happy. Worth every penny.
Sample reviews shown for illustration.
We move daily, so the exact spot and hours drop on Instagram every morning by 9am. Follow @buoyandbun for the daily pin, or check our Find Us page for this week's planned spots. When we sell out, we post that too — catch us early.
Private parties start at 30 guests, corporate cookouts at 40, and weddings at 50. Festivals and public events run on a day rate instead of a per-head minimum. If your headcount is a little under, reach out anyway and we'll see what we can do.
We're based in Portland and serve all of southern and midcoast Maine, and we'll go statewide — Kittery to Bar Harbor — for the right event. Anything beyond about an hour from Portland adds a mileage fee, which we'll spell out in your quote.
Just ask. We can flag shellfish, gluten, and dairy, and we usually have a non-lobster option like the fryer baskets or a grilled cheese. We cook in a small space where lobster and gluten are present, so we can't promise zero cross-contact — tell us when you order and we'll do our best to look after you.
A signed agreement and a deposit (typically a third of the estimate) hold your date; the balance is due before the event. Summer Saturdays book months ahead, so the earlier you reach out, the better your odds of getting your date.
We do. We buy fresh daily and make everything to order, so when the day's lobster and buns are gone, we close up. It's the trade-off for keeping it honest — and the reason the early crowd never leaves hungry.
Catch us at a brewery this weekend, or book Buoy & Bun for your wedding, cookout, or party. Either way, there's butter involved.