Moving on Up

As some of you have heard, Frysmith is getting off the street and settling down at a physical location. This week is our last serving curbside (but we'll still be open for some catering), so come fill up on your favorite Frysmith fries that eat as a meal. It will be your last chance until we open our new place (stay tuned for the announcement on the where, what and when!) Thanks for hunting us down and sharing the fried love these past 3 1/2 years!
Erik, Brook & the Frysmith crew

And then there were wings...

Our pop-ups come to a close this week with Wingsmith. Top pic is of the classic buffalo wings with blue cheese. Thai style wings and the 10 pepper pics below. Here's our menu:

CLASSIC: our special traditional homemade Buffalo wings served with homemade sage buttermilk blue cheese
10 PEPPER: really hot (hot but not ridiculously so) wings bathed in a sauce made from a combo of fresh and dried chiles ranging from the notorious ghost pepper to the good ole jalapeno. Served with yogurt dipping sauce.
SOY COQ AU VIN: soy sauce, red wine and red wine vinegar, butter, garlic and herbs topped with bonito flakes
THAI: sweet-sour-tangy-spicy sauce with lemongrass, ginger, garlic, mint and cilantro
BBQ: mesquite-smoked wings fried then doused with tart rosemary mustard bbq sauce 

We've got our regular fry menu on offer too!

Quesadillasmith

Week 3 of pop-ups means Quesadillasmith, which has the zippiest name of them all. Here's our menu for the week. You can also come in for Rajas fries, chili cheese fries or garlic fries. We'll be back to our full menu to go with Wingsmith next week.

THE BIG CHEESE: 7 cheeses (Jack, havarti, pecorino, jarlsberg, gouda, lake country sharp and gruyere) with homemade salsa
PEPPER CHICKEN: marinated grilled Jidori chicken, roasted bell peppers and poblanos, goat cheese and Jack. Served with pistachio and pomegranate citrus-dressed salad.
FISH FRY: fried catfish morsels and French fries, Jack and Swiss cheese. Malt vinegar sambal aioli for dipping.
BREAKFAST: sausage, ham, bacon, scrambled eggs and cheddar. Served with salsa and jalapeno jam.
PORK FEST: fried carnitas, chicharronnes, pickled red onions, Jack, cotija cheese, brandy apple chutney and salsa

'Whichsmith at Brave New World

We're headed over to visit our buds at Brave New World in Newhall tomorrow! It's your chance to get 'Whichsmith, Santa Clarita. We'll have five unique sandwiches, like this one with Italian sausage, fried brussels sprouts and arugula pesto. And on top of that, Brave New World is running their "Buy dinner, get a nickel" promo, which gives you $5 to spend there if you buy grub from us.

'Whichsmith!

The second stop on our month-long adventure is 'Whichsmith. We're going to make some funky sandwiches all week like this Greens, Eggs and Ham. Menu highlights:

KUNG PAO CHICKEN: spicy marinated Jidori chicken with onions, red peppers, peanuts, green leaf lettuce and toasted chile aioli
SAUSAGE AND SPROUTS: uncased sautéed Italian sausage and deep fried Brussels sprouts with arugula pesto, shallots and roasted red peppers
GREENS, EGGS and HAM: citrus-dressed massaged kale, egg salad and sautéed ham
MEATLOAF: hoisin, coke and tamarind meatloaf with parmesan cheese, cole slaw and beef stock aioli
CHICKPEA: homemade spiced chickpea patty, pickled raisins, frisee and carrot, ginger miso spread

A couple of soup pics

Salt cod and scallop chowder with Russian fingerling potatoes, carrots and shallots. 

Topped with tarragon and thyme infused olive oil.

Homemade sesame miso soup with braised short rib, parsnip and farro.

Soupsmith Menu

Here's our opening menu for Soupsmith starting today!

 MUSHROOM: porcini, maitake, shimeji, cremini, baby oyster and king trumpet mushrooms cooked in cream and cognac, topped with toasted walnuts and truffle oil
CHICKEN NOODLE: roasted chicken in homemade broth with mini star noodles, zucchini and roasted chickpeas
SALT COD SCALLOP CHOWDER: salt cod, scallops and ham in a creamy chowder with Russian fingerling potatoes. Finished with thyme and tarragon oils
SPICY TOMATO CRAB: ancho, chiles de arbol, sundried and fresh tomatoes cooked with gin and served with blue crab meat
SESAME SHORT RIB: homemade miso soup with ground sesame is the base for braised short ribs, farro and roasted parsnips

SOUPSMITH RETURNS

Last year, we turned Frysmith into Soupsmith for a week. Soup was had by many, many chickens were boiled. Next week, Soupsmith is back! In fact, we're doing a whole month of pop-ups, running from February 17-March 18. Wichsmith will run after Soupsmith, and it'll feature some funky sandwiches like Greens, Eggs and Ham. The third week will be Quesadillasmith, which, in addition to having the most catchy name, will feature tons of gooey cheesey  goodness. I love chicken wings, so we're doing Wingsmith the last week, with some new flavors like Soy Coq au Vin.  If you want to book us for catering or events during our pop up month, email Erik and Brook at info@eatfrysmith.com.

All of our soups will be made with homemade stocks and fresh ingredients.

Happy Chinese New Years!

We'll be at both days of the LA Chinatown Chinese New Years Festival this year!

Celebrating Black HIstory Month in Monrovia Tonight!