The Unvegan

The newest food truck to roll out onto the streets of Los Angeles will be Frysmith and their official launch is none other than tonight at 6:30 at the Brig was November 20th. I haven’t had a chance to test out their offerings yet, but what I’ve seen on their website looks pretty impressive. I did catch up with owners Erik and Brook to get a few questions in.

Check out the interview below.

Unvegan: First off, what took you so long? I was beginning to think your truck was an elaborate hoax.

Frysmith: Basically, the main hold-up was that our builder drastically oversold their finish time. That was compounded by some crazy random hold-ups like the truck breaking down the night before a health department appointment that we then had to reschedule.

Unvegan: What was your inspiration for starting a fry truck? Deep fryers in a moving vehicle sounds dangerous to me.

Frysmith: The fryers have lids attached, which is a must seeing as you can hear the oil sloshing around when you turn. The inspiration is pretty much that I really like fries. And Brook and I have always wanted to own our own food business.

Unvegan: What are the best fries you ever had, aside from your own truck?

Frysmith: That’s like asking a mother to choose her favorite child, but at the moment what comes to mind are the pommes frites Brook and I had at Bouchon in Las Vegas last year.

Unvegan: For a totally unnatural city in the middle of the desert, it is amazing how good the food can be in Vegas. I see that you have chili fries on your menu, but for some reason, there are onions on the fries. Can this be remedied to fit my dietary restrictions?

Frysmith: Onion removal for dietary restrictions or religious concerns are not a problem.

Unvegan: Hmmm I wonder if Unveganism can become a legit religion…You also have vegan chili fries, which may be offensive to some of my followers or disciples. Do you have plans for any sort of unvegan specials? I’m thinking some Montreal-style Poutine topped with steak and bacon. Those would be some fries I’d love to get my hands on.

Frysmith: Oh, there’ll be a lot of un-veganation going on. We’re definitely doing a poutine special, but I hadn’t considered putting bacon on it until I read that question. And you know what they say, everything’s better with bacon.

Unvegan: So so true. Sweet potato fries are all the rage right now, but what do you think is the next step in french fry evolution?

Frysmith: The fried rutabaga is going to take the world by storm! Actually, I don’t know what the next fry craze is, but fried parsnips are pretty tasty.

Unvegan: Damn, I was hoping taro or ube for something both purple and fried, but that’s why I am not in the fry making business. Thanks for your time and good luck!

As you can see, Frysmith looks to have fries for just about everyone. They’ll be launching at the Brig tonight from 6:30-10:00 They launched on November 20th and can now be found on the streets of LA. I can’t make it that early, but would love to hear some preliminary feedback.