Posted: Wed, 10 Apr 2013 08:41 PM - 12,850 Readers
By: Joseph Vasquez - Austin American Statesman
photo by www.foodtrailersaustin.com
The popularity of food trailers in and around downtown Austin is pretty obvious. Any street corner with an open lot is likely to be home to a food trailer.
The craze has arrived in the Lake Travis area with four food trailers at the lot at the northeast corner of RM 620 and Ladera Boulevard in Bee Cave.
Each trailer offers unique dishes and cuisines that can satisfy any palate. They may have different menu items, but they have two things in common — they make their food fresh and fast.
The first one to set up a food trailer in the lot, owned and managed by Campa Investments, is Boss Hogs. It is co-owned by Louisiana native Brandon Pierce and Lake Travis High School alumnus Roland Garza, who just recently joined as an equal partner.
Boss Hogs was originally on West Fifth Street in downtown Austin until early summer 2012 when the lot that Pierce had leased closed down. For about two months that summer, he shuttered his business as he went through the process of finding another location and investor.
Around the same time, Garza was interested in venturing in the food truck business on his own. Through common acquaintances, Pierce and Garza were introduced to each other and eventually decided that they would be partners in running Boss Hogs.
Garza, who grew up in the Lake Travis area, convinced Pierce to set up at the lot that Boss Hogs occupies.
“As a Lake Travis native, I knew the neighborhood well and was confident that the community will support us,” Garza said.
Pierce was not so sure until he saw the spot where Boss Hogs was going to set up.
“Although I’ve lived in Austin for most of my life, I wasn’t that familiar with the Lake Travis area,” Pierce said. “I had my doubts at first.”
As it turned out, Garza’s gut feeling was right. Boss Hogs opened Aug. 1, 2012, with a menu that Pierce describes as classic Carolina style barbecue with Asian fusion. Its most popular items include dishes such as Captain Crunch Fried Pickles, Smoked Mac & Cheese Fritters, Smokey Cuban Sandwich, BBQ Pork Sandwich and Asian Tacos.
At the other end of the food truck lot is Dock & Roll Diner’s second location. The original food trailer is at South First Street and Monroe in Austin.
Dock & Roll Diner is quite different than the typical food trailer. For one, co-owner Lee Krassner is a trained chef at New York City’s Institute of Culinary Education. A native of Austin, Krassner spent two years in Manhattan and earned his degree in culinary arts.
His experience includes working in the kitchens of some of New York City’s top restaurants including a stint at celebrity chef Todd English’s restaurant, Olives.
Krassner, a native Austinite and graduate of Westlake High School, returned to Austin in early 2011. He was inspired to start a food trailer concept to introduce locals to one of his favorite dishes, the Lobster Roll. He partnered with two fellow foodies and Westlake High alums, Adam Lewis and Daniel Dennis, to kick start their food trailer business.
The trio opened the Lake Travis location in February this year. According to Krassner, the location is a great spot for business.
“I take pride in all of the dishes we serve and our specialty called the “Maine” Event is one of the most popular items on the menu,” Krassner said.
True to his training as a culinary expert, Krassner said that the lobsters they use are shipped from northeastern United States. The Maine Event and its other varieties are well worth the price.
The other two food vendors at the location are Tricia’s Street Treats, which serves sandwiches and a variety of cakes and pastries, and Frozy’s Shaved Ice, a food trailer that serves several original flavors of shaved ice without using any high fructose corn syrup.
Michael Morgan, a resident of The Hills and regular visitor to the food truck lot, said he enjoys the convenience of having the trailers nearby.
“It’s quick, easy, and they serve the best pulled pork sandwich I’ve ever had,” Morgan declared referring to Boss Hogs.
