New Phoenix food truck brings sophisticated flair, deluxe recipes to French fries

(Francesco Onorato/DD)
A new food truck will join the rotating cast of local meals on wheels. Frites Street is the brainchild of Flip Isard and Braden Jones, two guys looking to put a gourmet spin on French fries. (Francesco Onorato/DD)

“We’re huge food nerds!” exclaimed Flip Isard and Braden Jones, owners of Frites Street, a new Phoenix French fry food truck.

Their dark-blue-and-orange food truck was parked for Phoenix Pride, a two-day weekend event celebrating the LGBTQ community at Steele Indian School Park on April 11-12.

While the food truck has only been open for fewer than two weeks, it aims to be a unique addition to the Phoenix food truck scene.

The menu prices range from $7 to $11. With menu selections like Duck Confit Poutine Frites and Steak Au Poivre Frites, Isard and Jones were excited to put a gourmet spin on fries.

“No food truck seemed to do fries right,” Isard said. “It always seemed like an afterthought.” So the duo said they found their perfect niche in French fries.

Their dream of bringing a frites truck to Phoenix began two years ago.

“We had always been toying around with the idea of a food truck,” Isard said.

He said that when he was involved in the music industry, he traveled to Europe and saw chip-and-frites shops on every corner. When he came back to the United States, Isard said the “shoestring” fries he tasted weren’t good enough.

Jones and Isard had both worked in the food industry for years and said it was time for them to embark on their own culinary adventure.

Frites Street started funding in December 2014. Jones said they were able to fund 80 percent of the project themselves and raised the remaining amount through a Small Business Administration loan.

With their funding complete, Isard and Jones put together a menu and bought a truck. The new food truck features a digital menu and floodlights.

The owners said they also plan to develop a rotating and seasonal menu. Jones said they are looking to build relationships with local farmers and vendors.

“I think once you build a relationship with them in the community, it’s an earmark of success,” Jones said.

They also make many of their side ingredients from scratch. Jones said they make their own mayonnaise, pickles and marinate their carne asada. Many of their dishes require multiple hours to prepare ahead of an event.

“The response from the community has been unreal,” Jones said.

Peter Rupal, a customer and event attendee, said the frites he got were “really delicious. Crunchy on the outside, mash potato on the inside (and) cooked to perfection.”

Rupal said he chose the location because he hadn’t seen the truck before.

“It’s not part of the usual cast of characters I see at these things,” he said.

So far, Isard and Jones are excited for what the future holds, opening their calendar for festivals, events and catering.

“I would say that our philosophy in a nutshell would be to take food that people know, that they are familiar with, and serve it in such a way that they are wowed. We want to exceed their expectations,” Jones said.

Contact the reporter at ctrowbri@asu.edu