Have you ever had “heaven” in a bun? That is the experience you should expect when ordering a burger from Frites ‘N’ Meats. You will be pumped up with their Rock n’ Roll music and great service. You can find them for Lunch and Dinner in the streets of New York by checking them out on Facebook and Twitter. Their simple and delicious menu will not keep you guessing about what to order. You choose from the type of burger and then bun, cheese and toppings. Don’t forget to experience their “Double Fried Belgian Style Frites!”
Why did you want to start a food truck?
It’s an exciting Business Model and we did not have the capital for a brick & mortar operation.
How did you come up with the name for your Food Truck?
“Frites” are for the Belgian style Frites and “Meats” are for the Burgers and Skirt steak sandwiches.
What is the greatest part of owning a Food Truck?
Meating new people and being able to take your product/service directly to the consumer.
Why is your truck cool?
We were one of the first Burger Trucks and people just love our food and service!
How would you describe the the cuisine you offer?
Simple & Good!
Why did you choose this type of cuisine?
It was something that we grew up loving.
What is your best selling item?
Our Wagyu “American Kobe” Hamburger! Only $8 bucks!
What is the difference between your “American Kobe” burger a a regular ole burger?
The difference is in the meat and the taste. The cow is treated very delicately and pampered. The meat cooks and tastes very deliciously differently.
What makes your menu unique?
The different types of cheese we offer… gruyere, goat, brie, cheddar and blue.
How often do you change menu items?
Not often but we do have weekly Burger specials!
What type of beverages do you sell?
Mash Flavored sodas!
What is the craziest thing you have seen while operating the truck?
People are very passionate about a great burger! We have had a customer ran after us for 5 blocks (we didn’t know it) after we had closed. He demanded we cook him a Burger and Frites….he was begging us, we did it for him.
What is the most difficult part of operating the food truck?
Working in the winter – it is very cold!
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