About Fry Smith
The Frysmith truck serves fries that eat as a meal. How does that work, you ask? The scientific answer is: We throw stuff on top. Stuff like all-beef chili flavored with chocolate and beer or kimchi and heirloom pork under gooey cheddar cheese. It all gets piled on hand-cut Kennebec potatoes fried twice in canola oil (the only oil good enough to be named after Canada). The resulting fries are crispy and crunchy enough to stand up to whatever topping we throw on them!
Frysmith is dedicated to using humanely raised ingredients. Free-range Jidori chicken and Kurobuta pork belly not only taste far better than factory-farmed meat, but they're also much more humane. We even use cage-free eggs to bake our cookies! Delivering top-notch ingredients at affordable prices may not make the most business sense, but it's the ethical choice we make every day.
In addition to caring about the food we make we also pay attention to how we serve it. On Frysmith, you'll find biodegradable forks, craft sodas in easy-to-recycle glass bottles and not a plastic straw in sight! We even reuse our fry oil to run the truck's engine!
Fries with enough toppings to eat as a meal resulted from the stuck-in-traffic daydreaming of Erik Cho. The SoCal native grew up in the flavorscape of Los Angeles with its tacos, burgers, shawarmas and kimchis. The flavors reveal themselves in Frysmith's menu and the specials Erik creates every week. Erik's wife Brook Howell jumped on board to handle the business end of the Frysmith, bake fun yet extravagant cookies, and careen the truck around the streets of Los Angeles.
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