Latest Press

See who’s talking about us. Click here for news articles, reviews, and other public relations related things.

New York Live Segment


Frying Dutchmen, Belgian fries take it to the street

Visitors to Europe often find inspiration in unexpected places, from the art lover who falls in love with Roman eats, to the canal enthusiast in Amsterdam who ends up only canoeing joints. For the results of a different kind of fried trip: The Frying Dutchmen.

Setting sail on the streets of NY in an orange & yellow truck sporting a fry cone stuffed with iconic buildings from the city’s skyline, the Dutchmen’s the result of one man’s trip to the Netherlands that exposed him to their ubiquitous, thick-cut, dip-aided taters, though no public indecency charges were filed due to their open views on freaky sex over there. Start by picking your fry base — Belgian-style, sweet potato, or half-’n-half — then designate whether you’re the kind of man who wants them fried, or the kind of not-just-a-woman-masquerading-as-a-man who wants them double-fried. Of the nearly 20 (more to come!) dippers at launch, standards like roasted Thai peanut sauce and adobo’d Mexican Ketchup are beefed up by more insane-o options, including a caramelized pineapple & green peppercorn aioli called the Big Kahuna, chicken sausage & mushroom gravy, Guacahummus, pink prickly pear mustard, and the garlic/red chili/soy sauce/agave mayo Yoshi Sauce, though after eating this stuff no one will ride your lizard. Wait, you can do what with your tongue? That’s still not hot!

And because you’re awesome, if you catch the truck any day this week and’re one of the first 25 people to mention Thrillist, they’ll hook you up w/ gratis fries and two free sauces, the kind of breakfast that shows you’re clearly inspired by Europe to hasten your Final Countdown.

FInd the truck, scope the sauces, and even suggest a totally new one at FryingDutchmen.com

Read more:
http://www.thrillist.com/food/new-york/frying-dutchmen_american_cheap-grub_food-trucks_latenight_lunch_snacks?referer=974089&reftype=hq


NYSF FIRST LOOK: THE FRYING DUTCHMEN

I realize the Frying Dutchmen have been around for a while now, but this was the first time I’ve been able to get lunch there.

I stopped by the 2nd day they were open, but they were out of food, and said it would be about 20 minutes, which I didn’t have.  I tried another time a few days later, but they had already moved to their next spot by the time I got there.

Since then, the Frying Dutchmen have been spending a lot of time in the Financial District, which is difficult for me to get to during lunch.  Finally yesterday, our schedules coincided, and I was able to catch up with them on Park Ave and 26th St.

One reason I didn’t worry too much was because I was under the misconception the Frying Dutchmen only served fries.  I read they had both potato and sweet potato fries with lots of cool dipping sauces.  This sounded good, but it didn’t seem like enough for a lunch.

When I got to the truck today, I saw they had a lunch combo platter of either chicken tenders or chicken wings with their Belgian-style double-fried fries and/or sweet potato fries.  These come with 1 sauce and 1 drink for $10.

I ordered the combo platter with tenders and mixed fries (half potato, half sweet potato) and thought about sauces.

Couldn’t wait to try a bite!

 

The Frying Dutchmen have 18 rotating sauces on their menu, such as Vampire Repellent, The Big Kahuna, Truffle Shuffle, Locked ‘N’ Loaded and Guacahummus (huh?).  You can see the entire sauce menu below, but yesterday they had 8 different ones to choose from.

I asked for Upstate (i.e. buffalo sauce) and ordered an extra sauce to try, The Big Kahuna, along with a Coke.  While I was waiting for lunch, I realized that I never get a drink with lunch because we have an ice cold water cooler in the office.  When my name was called about 5 minutes later, I asked if I could have another sauce instead of the soda, and was told yes.  I opted for the Sweet ‘N’ Spicy sauce.

You can also get ketchup, mustard, malt vinegar or homemade mayo for free.

The fries are loaded into a cone that was about 11 inches long and wide at the top.  It held a lot of food! The chicken was put on top of the fries, and the cone was loaded into a bag with the sauces.

I got back to the office, laid everything out and dug in.  There were 4 decent-sized chicken tenders of all white meat…and they were still hot and steamy.  The first bite with only chicken was good, but the whole point of The Frying Dutchmen is the sauces.

The Big Kahuna, Upstate and Sweet ‘N’ Spicy (clockwise from left)

First I tried the Upstate, which was gorgonzola cheese with spicy buffalo sauce.  The sauce had a bit of a kick, but there was plenty of crumbled cheese to counteract the spiciness (which was spicy, but not brutal).  Gorgonzola is like blue cheese on steroids, which I love.  There was more oil than I would have liked around the edges of the container, but the sauce was delicious, especially with the fried chicken tenders.  It was a little strong for the sweet potato fries, but good with the potato fries.

The Big Kahuna was next, which is caramelized pineapple with green peppercorn aioli.  The Big Kahuna had a creamy sweetness, with a mild pineapple flavor that didn’t pucker your cheeks.  This sauce went well with the chicken, but was even better with the potato and sweet potato fries.

The Sweet ‘N’ Spicy sauce surprised me because it was kind of boring, neither sweet nor spicy.  It was creamy with tiny pieces of minced lychee, but it didn’t do much for me.

As for the fries, the potato fries were bigger and thicker than most other fries being served by other food trucks.  They are double-fried which gives them a firmness, and this heft is important in standing up to some of these dipping sauces.

The sweet potato fries were smaller, softer and creamier than the potato fries.  They were excellent by themselves, and were good with The Big Kahuna.  The sweet potato fries would go well with most of the fruitier sauces such as the GW (apricot & dried cherry chutney) or The Big Apple Butter (cinnamon maple apple butter).

The Frying Dutchmen serves up some tasty food whether for lunch, dinner, or a snack after a few drinks.  I’m glad to have finally caught up with them, and you can follow them on twitter here, facebook here, and their website is here.

 

 

 

http://newyorkstreetfood.com/18025/nysf-first-look-the-frying-dutchmen/


Best of NY | NY DAILY NEWS

RECOMMDED: FRYING DUTCHMEN
For locations check FryingDutchmen.com.

Ben Goldberg, 23, and Jacob Davenport, 20, decided they didn’t want to work in corporate America — so three weeks ago, they opened a French fry truck. The Frying Dutchmen, who serve up Belgian and sweet potato fries, offer three serving sizes (small, $4.50, medium $6, supreme, $7.50) accompanied by sauces made by “Top Chef” contestant Dave Martin. Among them, Vampire Repellent (roasted garlic and nutmeg aioli), Truffle Shuffle (white truffle and Parmesan cream) and P3 (pink prickly pear mustard). The fries are worth the wait, but just make sure you have time — although the Dutchmen have their hours and locations listed on their website, they can be a little off schedule.

Read more: http://www.nydailynews.com/ny_local/2011/06/12/2011-06-12_best_of_ny_pomme_frites_are_the_best_french_fries_in_new_york.html#ixzz1PARY0lD9


Frying Dutchmen Truck Brings Frites To The Streets

Thanks to a new food truck boasting a former Top Chef contestant, Belgian frites are hitting the road. Double-fried french fries with pink prickly pear mustard, anyone?
Back in the mid-’90s a little storefront called Pommes Frites opened up on Second Avenue by St. Mark’s and quickly earned a dedicated following. Soon enough, copycat frite shoppes were opening up all over town and other stores, like Ray’s Candy Store, even started selling the double-fried potatoes with curious mayonnaise sides. But after the initial shine wore off most of the Johnny-fry-lately places closed leaving Pommes Frites to rule the roost—but it may be time for a frite revival. The Frying Dutchmen, a food truck serving the double-dipped fries in regular and sweet potato varieties, started serving its fare to a hungry populace on Friday.
Like Pommes Frites, the Frying Dutchmen fries its fries twice (to get that extra crunch) and serves them with sauces both free (ketchup, mustard, malt vinegar or housemade mayo) and not free. Unlike the Second Avenue storefront, however, the Dutchmen additionally offer sweet potato fries (which you can also get mixed with regular fries) and its menu of $1 frite sauces come from the mind of consulting chef, and one-time Top Chef contestant, Dave Martin—so expect the unexpected. Lychee and sweet chili aioli sauce? Check. Sour cream, applewood smoked bacon and sharp cheddar cheese sauce? Check. Guacamole and hummus sauce? Check.
Even better, for those who can’t stand the always-there line at Pommes Frites, the Frying Dutchman will take your orders online—so all you have to do is show up.
The truck, which is staying downtown for now, runs from 11 a.m. to 4 p.m. and 8 p.m. to 2 a.m. daily (4 a.m. on weekends). You can track its location on Twitter @Frying_Dutchmen.
http://gothamist.com/2011/05/23/frying_dutchmen_brings_frites_to_th.php#photo-1


Visitors to Europe often find inspiration in unexpected places, from the art lover who falls in love with Roman eats, to the canal enthusiast in Amsterdam who ends up only canoeing joints. For the results of a different kind of fried trip: The Frying Dutchmen.
Setting sail on the streets of NY in an orange & yellow truck sporting a fry cone stuffed with iconic buildings from the city’s skyline, the Dutchmen’s the result of one man’s trip to the Netherlands that exposed him to their ubiquitous, thick-cut, dip-aided taters, though no public indecency charges were filed due to their open views on freaky sex over there. Start by picking your fry base — Belgian-style, sweet potato, or half-’n-half — then designate whether you’re the kind of man who wants them fried, or the kind of not-just-a-woman-masquerading-as-a-man who wants them double-fried. Of the nearly 20 (more to come!) dippers at launch, standards like roasted Thai peanut sauce and adobo’d Mexican Ketchup are beefed up by more insane-o options, including a caramelized pineapple & green peppercorn aioli called the Big Kahuna, chicken sausage & mushroom gravy, Guacahummus, pink prickly pear mustard, and the garlic/red chili/soy sauce/agave mayo Yoshi Sauce, though after eating this stuff no one will ride your lizard. Wait, you can do what with your tongue? That’s still not hot!
And because you’re awesome, if you catch the truck any day this week and’re one of the first 25 people to mention Thrillist, they’ll hook you up w/ gratis fries and two free sauces, the kind of breakfast that shows you’re clearly inspired by Europe to hasten your Final Countdown.

Read more: http://www.thrillist.com/food/new-york/frying-dutchmen_american_cheap-grub_food-trucks_latenight_lunch_snacks#ixzz1NCCV5eVB


Summer Restaurant Preview

Frying Dutchmen
For locations, go to thefryingdutchmen.com.

With all of the city’s mobile food vendors and all french-fry brick-and-mortar spots, Gotham has yet to see a french-fry truck. Luckily, will change Friday. Aside from Belgian-style and sweet potato fries, the Frying Dutchmen truck will offer 17 different homemade dipping sauces, including lychee and sweet chili aioli, white truffle and parmesan cream, and “guacahummus,” a combination of guacamole and hummus.

http://www.amny.com/urbanite-1.812039/summer-restaurant-preview-1.2883230



FRYING DUTCHMEN A truck selling regular and sweet potato fries around Manhattan offers 18 warm and cold sauces, including a mix of guacamole and hummus, cinnamon-maple-apple butter, and Caribbean pink guava ketchup. (Friday): fryingdutchmen.com.

http://www.nytimes.com/2011/05/18/dining/the-highliner-opens-alfama-reopens-woo-lae-oak-closes-off-the-menu.html?_r=1


Daily Digestif: French Fry Food Truck, Greenpoint Beer Garden

Former Top Chef contestant Dave Martin will roll around town in the Frying Dutchman, a French-fry focused food truck hitting town on May 20. [Grub Street]


An Interview with Top Chef Finalist Dave Martin of The Frying Dutchmen Truck

Dave Martin, a Top Chef Finalist, is now Consulting Executive Chef at The Frying Dutchmen

Wednesday, May 11th, 2011 at 7:20 pm | Elisabeth Rosario

Young entrepreneurs Ben Goldbergand Jacob Davenport will be premiering their highly anticipated fry truck The Frying Dutchmen to the streets of Manhattan on May 20th. The gourmet fry truck will feature both Belgian-style fries and sweet potato fries along with a unique line-up of specialty sauces and dips.

Joonbug caught up with Dave Martin, who is The Frying Dutchmen’s Consulting Executive Chef, famously known as Top Chef’s Season One Finalist, cookbook author and former Executive Chef of Lola, Crave (42ndStreet) and VYNL Restaurants. Chef Dave Martin shares some insights on what New Yorkers can look forward to if they pay a visit to The Frying Dutchmen truck.

JB: What is the one thing you learned from your experience on Bravo TV’s Top Chef?

DM: Wow, Top Chef taught me so many things, but one of my biggest take-aways from the show is to embrace the cooking style I know best -which is upscale comfort food (modernizing dishes I grew up with). Even though I was formally French-trained, I always worried that my food wasn’t fancy enough -but at the end of the day I really made the type of food that people  at home wanted to eat. Maybe the Core Judges didn’t always love my dishes, but it was always my food and came from my heart.

JB: How did you end up collaborating with The Frying Dutchmen? What is your role there?

DM: I actually met Ben via Craigslist, which is where I also landed Top Chef and a couple of other consulting projects. They wanted someone who was all about creating fun and interesting sauces along with a solid method for fresh fry and sweet potato fry production and I think I have delivered on all counts. I eagerly await The Frying Dutchmen truck hitting the streets for people to give it a try …

JB: One of the concepts behind The Frying Dutchmen is Ben’s idea that in Europe, fries are offered as a main course and not just a side. How do you think the truck’s menu can help change American’s minds about that?

DM: Well I encountered the Euro fry craze over 15-20 years ago while in Amsterdam, and I think that in today’s market people are looking for fun and different variations on a classic -in this case the French fry. Although not reinventing the wheel, we are offering some flavors that folks really have never seen offered with fries. And by having so many great choices, patrons can make a meal out of an order of fries and 3-4 sauces and take their palates on a mini culinary journey.

JB: The truck will offer an extensive menu of at least 17 sauces including everything from Caribbean Pink Guava to Roasted Poblano BBQ to Caramelized Pineapple. Do you have a favorite flavor on the menu? Which ones are you most excited about having us try?

DM: Oh man I am very excited about the couple of flavors that you mentioned, but others that I think will be fun are the Chicken Apple Sausage & Mushroom Gravy, Prickly Pear Mustard and Cinnamon Maple Apple Butter (which can actually work as a dessert). The best part is that all of the sauces for purchase are made by hand and from scratch. Including all of the aioli, mustard, ketchups and everything in between -which is something that I’ve always sworn by and makes such a big difference. I learned this from my mom’s kitchen growing up and have always done it in my kitchens as a chef.

P.S…The free ketchup and mustard are not from scratch, but the aioli is…there is no nasty processed mayo on board the truck, yuck!

JB: It is well known that you enjoy putting a healthier spin on old school comfort foods. Are you doing anything to make the fry recipe healthier?

DM: Yes, I do always try to put a lighter spin on things due to my healthy So-Cal upbringing and although its tough to make a fat-free aioli, several of the sauces are low-cal and have no high-fructose corn syrups or glutens.  I did my research on fry oils and we are in fact using a high-performance 100% expeller pressed soy oil that has not been stripped of its vitamins and minerals (like most fry oils) and has healthy Omega 3′s and of course is sans trans fats. So while I will never say we are serving healthy fries, I can say that we have chosen a premium oil for production, along with using real Idaho potatoes and farm fresh yams/sweet potatoes for our fries!

JB: What is your favorite cuisine? What are some of your favorite dishes to cook and eat?

DM: My fave cuisines are really sisters in the flavor department and that’s why I say not just the one but two -with Thai and Indian! I love all of the different layers of flavors in the two cuisines. It’s a reflection of my cooking style of layers of flavor  i.e. salty, sweet, tangy, spicy and all delicious when coming from these two countries… love them both so much. I actually do cook a lot at home and for friends and family….love doing fantastic holiday spreads for Thanksgiving and Christmas…the big bird, my cornbread & sausage stuffing, maple & chili brussel sprouts, carrot mashers, homemade gravy, pumpkin panna cotta & sooo much more. For simple day-to-day cooking, I try to work with the seasons and let nature guide me but it’s always about a balance of quality beef, line caught fish (not farmed), free range chicken or other premium protein, some roasted veggies and always various rubs and sauces that I continue to create along with a fun salad, orzo, cous cous or other fun grain with all kinds of goodies mixed in.

JB: Do you have any advice for other aspiring chefs?

DM: I do…don’t let others get you down and follow your passion. Food is subjective and let’s face it -you will never please everybody but as long as you keep working hard and pour your love into the food it will work out for you in the end. So keep your head up and keep hustling, studying, tasting, learning and inspiring and keep on cookin’.

Follow Dave on Twitter at  @Frying_dutchmen for all his tasty creations and truck locations!

 

http://joonbug.com/newyork/firstcourse/An-Interview-with-Top-Chef-Finalist-Dave-Martin-of-The-Frying-Dutchmen-Truck/rEk834MVBp1

 


 

Getting Acquainted with New Food Trucks

The Frying Dutchmen

Origin: Belgium.
Distance from Origin:
3,665 miles (or 3,184 nautical miles if you take the sub). 

Of all the things you’ve experienced in Amsterdam, the perfectly crisped, twice-fried pommes were, well, the one that went best with malt vinegar. Now, they’re also the only one with a roving SoHo food truck. Expect traditional skin-on fries, with nontraditional, experimental sauces. You’re about to enter a lychee and sweet chili phase.

Important Consumable Contribution to Society: A liquefied loaded-baked-potato dipping sauce.

411: The Frying Dutchmen, hitting streets May 20, 10am-5pm, 55th St and Lexington Ave

Read more:http://www.urbandaddy.com/nyc/food/roundup/13107/Food_Truck_Roundup_Getting_Acquainted_with_New_Food_Trucks_New_York_City_NYC#ixzz1LKeRwPVo


Move over, Wafels & Dinges. Another gourmet food truck with European-style grub is about to hit the streets of Manhattan. The Frying Dutchmen, the city’s first fry truck, will start rolling on May 6. It will offer Belgian and sweet potato fries, and 17 dipping sauces in unusual flavors like Caribbean Pink Guava Ketchup, and White Truffle and Parmesan Cream.

The Frying Dutchmen, which will cover neighborhoods from SoHo to the East 30s, is the brainchild of recent New York University graduate Ben Goldberg and a high school friend and amateur boxer, Jacob Davenport. The duo started the business with $150,000, most of it provided by Mr. Davenport’s father.

Mr. Goldberg got the idea a few years ago while vacationing in Amsterdam, where gourmet fries are considered a meal. “In America, fries are not a main dish but just a side order,” Mr. Goldberg said. “They don’t get the standing they deserve.”

If their fries catch on, the partners plan to add a second truck within a year, sell the dipping sauces in stores, and eventually open a shop in New York or Las Vegas targeting the late-night crowd. Here they would have to battle it out with Pomme Frites, which has been selling Belgian fries in the East Village for years.


Top Chef season-one alum Dave Martin has been hired as chef for the Frying Dutchmen, a new French-fry truck due to hit the city May 20. French fries, really? “It was an idea I got on a trip to Amsterdam,” explains the truck’s co owner, Ben Goldberg. “Fries are a respected food there; here, they are just a side.” (They are also a significant portion of American kids’ vegetable intake.) As you might expect, the Dutchmen’s fries will be served with seventeen different sauces, including pink-guava ketchup and “guaca hummus.” But just in case all this isn’t enough of a draw, Goldberg says he will be giving away T-shirts and gift cards, and he says he’ll give an iPad 2 to his best customer, which will be determined via a loyalty rewards program.


 

A couple of weeks ago, I was contacted by Benjamin Goldberg, who is coming out with The Frying Dutchmen food truck in New York.  I can’t tell you why he contacted me, but he did ask that I “not mention our truck to too many people until we launch”.

Well, now that The Frying Dutchmen has been written about in Crain’s, Eater, Grub Street and Fork In The Road, I guess it’s ok to mention them here.

According to Benjamin, The Frying Dutchmen is coming out May 6th, and is going to be purely Belgian Fries, Sweet Potato Fries, and 17 amazing dipping sauces.

The sauces were hand crafted by their Executive Consulting Chef, Dave Martin, who was on the 1st season of Bravo’s Top Chef.  In the 1st season, Dave was one of the Finalists, he also has several books out, and will be coming out with a line of bbq sauces later this year.

Goldberg came up with the idea after a trip to Amsterdam in 2009, where he saw that Belgian fries were the single most popular food in the region.
We look forward to welcoming The Frying Dutchmen to the New York Street Food scene.
You can follow The Frying Dutchmen on twitter here and on facebook here.  Of course, we will check them out as soon as possible.

Ben Goldberg and Jacob Davenport will bring their food truck, The Frying Dutchmen, to the streets of Manhattan beginning on Friday, May 6th 2011. The Frying Dutchmen will feature a unique variety of 17 dipping sauces, Belgian style fries and sweet potato fries to New Yorkers on the go.

Goldberg came up with the idea after trip to Amsterdam in 2009. The 22 year old entrepreneur in the making found out quickly that Belgian fries were the single most popular food in the region. After sampling almost every variety of fries that the city had to offer, Ben knew that with the right chef he could make fries a main course in the Big Apple instead of a side dish to an extra value meal.

When Ben returned home him and his business partner Jacob Davenport immediately found an investor and began to look for the perfect piece of real estate to make their dream a reality. He soon realized that he did not want to be in one specific place, the young entrepreneur wanted his business to be mobile. This quickly led to the creation of The Frying Dutchmen, a gourmet food truck that would be able to deliver amazing Belgian style fries to every area of the city at any hour, day or night.

 


The Frying Dutchmen Lands in NYC

A new food truck is coming to the streets of New York. The Frying Dutchmen will be a mobile friets truck, plying the avenues between SoHo and Murray Hill. Fried potatoes with a selection of dipping sauces will surely be a hit on with the revelers in both neighborhoods.

No word on whether the name is a shout out to the all-you-can-eat seafood buffet of a similar name from the Simpsons, or just a a reference to the owner’s love of a certain burg on the Amstel.

via Fork in the Road

http://jpreardon.com/2011/04/25/the-frying-dutchmen-lands-in-nyc/

 


Grub Street
Soho: The Frying Dutchmen, a new food truck focused on French fries, will start servicing the neighborhood on May 6. The vendor will also be wheeling its various fries and dipping sauces as far up as Murray Hill. [Fork in the Road/VV]

http://newyork.grubstreet.com/2011/04/gravy_brings_southern_fare_to.html


http://ny.eater.com/archives/2011/04/coming_attractions_28.php

Crain’s reports that a new fancy French fry truck called The Frying Dutchmen is set to hit the streets early next month, serving Belgian frites and 17 different sauces. The team behind the operation are already planning a second truck, and hope to someday have brick and mortar shops in NYC and Las Vegas. [Crain's]

 

 

 


Frying Dutchmen to Peddle Deep-Fried Carbs in Fancy Frites Form

http://blogs.villagevoice.com/forkintheroad/2011/04/frying_dutchmen.php

Just when you thought artisanal grilled cheese trucks were going to supplant Korean taco trucks as the gourmet mobile food vendor of the moment, into the picture flies The Flying Dutchmen, specializing in fancypants French fries.

According to Crain’s, the truck is set to hit the streets May 6, with a menu of Belgian and sweet potato fries, and 17 dipping sauces, including Caribbean Pink Guava Ketchup and White Truffle and Parmesan Cream. The truck would not only compete with the recently exploded and thus on-hiatus Frites ‘N’ Meats truck, but also brick-and-mortar stalwarts like Pommes Frites.

Dreamed up by an NYU grad after a trip to Amsterdam, where fries and elaborate dipping sauces are considered a meal (the original stoner food, perhaps?), The Frying Dutchmen will rove from SoHo to Murray Hill. A second truck is already being discussed should the first one prove successful, as well as a line of dipping sauces for sale in retail outlets.

 


 

A First Look at the Fries & Sauces From The FryingDutchmen

New York is about to get its first French fry truck in The Frying Dutchmen, slated to launch at the end of May. It’s the brainchild of first-time restaurateur Ben Goldberg, who came up with concept after a trip to Amsterdam, where he fell in love with the city’s pommes frites. Benjamin and his business partner Jacob Davenport reached out to Dave Martin of Top Chef fame, to help with the menu. When we caught up with the two earlier this week, they were deep into recipe development at The Kitchen NYC in Midtown.

The Fries:
The regular skin-on fries, dusted with sea salt.
regularfries sweetpotato frysetup dave frying Ben and dave

Goldberg and Martin have already nailed their fry recipe: they’re using hand cut, skin-on fresh potatoes and sweet potatoes, double-fried in a high performance oil that creates a thick crust on the outside, and keeps the insides nice and creamy. Martin wanted to make sure that these were crisp without being greasy, and the batch that we sampled had no trace of that residual oil that sometimes sticks to your fingers. When the truck hits the road, each batch will be fresh-fried to order.

The Sauces:
Ben and Jacob are shooting for about 16 or 17 sauces for the launch, some of which will be like your traditional thick French mayo. Others will be sweet dips, and some will be lighter things, like a hummus or fresh salsa. The sauces will be made from scratch every day in The Frying Dutchmen’s commissary kitchen in Long Island City, right beneath the 59th St. Bridge. The menu is still in flux, but here’s a few things we tried:

· Caribbean Pink Guava (Like a thick mayo, with a bit of citrus kick)
· Caramelized Pineapple (Sweet, rich and creamy)
· Roasted Poblano BBQ (One of Martin’s specialty sauces)
· Lychee and Sweet Chili (Our fave. Has a lot of zip)

They’re also going to sell a cinnamon apple maple butter (for the sweet potato fries), a gorgonzola cream cut with buffalo sauce, and a sour cream, applewood smoked-bacon and cheddar cheese sauce, for that loaded baked potato-taste. The fries will come in a cone that’s specially designed to hold the sauces so you can walk and eat, if you want.

The Truck:
The truck is currently in the shop, but when they launch, they’re planning on splitting their time between Midtown, The Flatiron, Hudson St. in the lower West Village, Soho, Murray Hill (at night), and the area around Columbia. Of course, you’ll be able to track their movement on the usual social media sites (follow them @frying_dutchmen). You’ll also be able to place your order online, so you can just swing by the truck to pick up your fries without having to wait in line. In terms of pricing, it will be competitive with Pommes Frites in the East Village, so about $4.50 per order, with a huge portion for around $6 or $7.