June 6, 2010
Indeed the potato seemed like the perfect ingredient for a crowd pleaser across the boards. They have a built in gluten free and vegetarian product that is also popular with the late night crowds looking for a starchy snacking option. Marc Levine, the chef and culinary creative behind Frietkot liked the idea that a fry is a 'blank canvass' with room for multiple different sides and toppings with endless possibilities. Eric's personal favorite is the garlic aioli, while the bacon aioli is their best-seller.
Eric and Marc grew up going to camp together in Bruceville, Texas and have stayed friends ever since. "This is something we wanted to do for a long time; we had spoken for several years about a business. The trailer made sense because it was something we could get up and going without doing a full restaurant. Meaning, we could get started for a relatively small amount of money and still put out good food."