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 cooked in canola oil (the only oil good enough to be named after Canada).
Frysmith's number one goal is to bring the fine folks of Los Angeles really good, really affordable food made with a modern twist and top-notch ingredients. Our number two goal is to learn how to walk under water while holding our breath and pulling a giant rock tied to a rope. But it's a distant second.
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