The bricks-and-mortar-ing of food trucks is trending almost as quickly as the emergence of food trucks themselves. At first, it was the other way around, with restaurants (Barrio, for starters) launching mobile extensions of their kitchens. But the landscape began to reverse itself last summer, with increasing frequency, as entrepreneurs began using their trucks as year-round business incubators. Each example is different: a modest storefront for Foxy Falafel, a small-scale suburban berth for Sushi Fix, an energetic urban clubhouse for World Street Kitchen, a weekend-only rural retreat for Chef Shack or an enormous North Loop food-and-drink carnival for Smack Shack. Coming soon: A permanent outlet for Gastrotruck.