Food carts. Trailers. Renovated school buses. Mobile kitchens. The movement to use a vehicle to sell food—from juicy meat on a stick to gourmet doughnuts topped with thick strips of bacon and sweet maple syrup—is sweeping the nation. And Austin, with its laid-back vibe meets ultra-cool hipster, is at the forefront of the scene. Trailer parks have cropped up around the city, making it easy for diners to get a taste of the many offerings. Two popular venues, Odd Duck Farm to Trailer (everything is 100 percent locally sourced and offerings change daily) and Franklin Barbecue (delicious brisket, pulled pork, and the like) stand out from the crowd—and have a huge following. Anthony Bourdain gave Odd Duck some face time, and it’s not uncommon to wait in line for an hour or more to get some ’cue at Franklin’s. So, at a time when traffic is at such a high volume and overhead is so low, are Odd Duck and Franklin opening brick-and-mortar restaurants? We spoke with Stacy Franklin, who started Franklin Barbecue with her husband, Aaron, and Bryce Gilmore, the owner of Odd Duck and
At a time when trailer food is all the rage, a few Austin restaurateurs are making the shift from mobile to brick and mortar—and lovin’ it.
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