Kogi BBQ/food truck feature (2010)

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spartanscrollfeatures/entertainment

12.18.2009

Food truck industry adapts to, kogicustomertweets In 140 characters or less, describe your experience(s) at Kogi.

“My neighbor always follows them on Twitter. One time she took me and said I had to try it. Now I go every time.” Gabby Reid, Los Angeles

“I’m really excited. It’s my first time trying it.” Bonnie Mclean, Los Angeles

“I’ve read about it for a long time. It’s the only reason I even joined Twitter.” Everett Greaton, Echo Park

“It’s fabulous. I work around the corner, so I always come by when they’re around.” Isabel Amaya, Pasadena

Q&A with Eric Shin, Kogi employee

venue where a lot people could try good tacos and try to keep as many new food, and the best place to try people happy as we can. new foods was in something as accessible as a food truck. Why do you think the food truck business is so successful? How do you feel about the rising Is there a lot of competition popularity of food trucks? between the food trucks? Some of it is a little bit of luck, and some of it is really good food. I think it’s a great thing. Our chefs’ We don’t really concentrate on the I think we all have really great main goal was to create a new food competition. We just try to make personalities; that helps out a lot.

Name: Coolhaus Location: Los Angeles Website: eatcoolhaus.com Twitter: coolhaus Coolhaus is an ice cream sandwich truck. The sandwiches consist of natural handmade ice creams packed in between two cookies of the customer’s choice. Coolhaus also creates logos for their edible wrappers, custom-printed in their edible ink to commemorate a place, person or event.

Name: Buttermilk Location: Los Angeles Website: buttermilktruck.com Twitter: buttermilktruck The Buttermilk Truck brings breakfast favorites to the streets of Los Angeles using their key ingredient: buttermilk. Known for its assorted pastries, its buttermilk pancake, waffle and donut batters are made from scratch and cooked to order. Buttermilk also has two different menus: a morning version that is served daily and a late night version that is served Thrusdays, Fridays and Saturdays.


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spartanscrollfeatures/entertainment

promotes ‘on-the-go’ lifestyle editors’picks Tacos-$2 With a selection of four meats, the tacos’ slightly toasted flour tortillas are topped with traditional Korean barbeque meat and pickled Korean vegetables in a sweetly spicy sauce for a variety of exciting flavors that offers new combinations in every bite.

Kimchi Quesadillas-$5 A vegetarian-friendly menu choice that is sure to please all customers, the kimchi quesadillas feature melted cheese infused with the flavors of traditional kimchi, or pickled vegetables in a spicy sauce, between two flour tortillas drizzled with salsa.

Graphics by SAMANTHA JEW All photos courtesy of SALLY LAW

Name: Let’s be Frank Location: Culver City, Los Angeles Website: letsbefrankdogs.com Twitter: letsbefrank

Name: Green Truck Location: LA and NYC Website: greentruckonthego.com Twitter: Green_Truck

Let’s be Frank serves both prepared dogs with a variety of homemade toppings and sides. The truck creates foods from family-farmed pork bratwurst and spicy “hot” dogs to their signature Devil Sauce. Their products reflect commitment to ensuring that Let’s be Frank is really the home of “dogs gone good.”

Green Truck provides organic, vegan-friendly mobile food and production catering. Their service is food, but their purpose is being green. They prepare meals with local, organic, fresh produce full of proteins, and all of their dressings and sauces are made from scratch. Nothing is pre-packaged. The trucks are even powered on vegetable oil and bio-diesel.

Logos printed with permission from COOLHAUS, BUTTERMILK, LET’S BE FRANK & GREEN TRUCK


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