NYSF: What made you decide to open a food truck, and how long did it take from that point until you were on the street? SS: I love street food. My Porkys Dog came from a trip to Mazatlan, Mexico where this old lady was deep frying bacon wrapped hotdogs in a tiny cart in front of my hotel. They were 50 cents and wrapped in white bread. They were so amazing! My best friends and I would stuff our holes every night to soak up all the tequila we drank that night.
I built the truck with my own two hands. My good buddy and excellent electrician Matt Marroney was there with me every day building it. It was an experience. I had called companies who did it as a business but they wanted k for a finished truck. There was no way I was spending that. I went to the kitchen supply warehouses, home depot, plumbers supply places myself, and did it with my own two hands. It took months to prepare but only a few weeks to finish from start to finish.
What area are you from, and what are some of your favorite NYC food memories? My family has been in New York City for over years. I really love Grays Papayas. The street fairs during the summer months. The pickles guys downtown. You might have seen him all over the Food Network. He beat Bobby Flay on his Throwdown show. Their eggplant is to die for. NYSF: There are some pretty interesting hot dog and burger combinations on the menu.
We really enjoyed the Broadway Burger goat cheese, caramelized onions, baby spinach last week. How do you come up with the menu ideas? You might need Tiger Blood to eat that one. SS: The Porkys dog came from the old lady with the hot dog stand in Mexico. He shoves the most delicious french fries in his gyros. So amazing. My beautiful girlfriend told me to call the chili dog a sloppy wiener, because she said people will feel uncomfortable asking for a sloppy wiener which they do.
The Bronx Bomber is one of our hottest selling items. Real NY type stuff. He told me it would be a hit and he was right, I just added the fries. NYSF: Your website says that you make all your own toppings and condiments. What made you decide to do that? SS: I came from a home where nothing was out of the can. Everything was always freshly made. If you want red onions from a huge vat that gets shipped around the country and stored in boxes for months, then go to a dirty water dog cart.
By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Streetwear designer Sean Sullivan trades the needle and thread for a hot griddle in this roving burger truck.
The clothing label's name the Old New York Way adorns the truck, and the classic menu features burgers, hot dogs and hand-cut french fries. Ingredients boast a primo pedigree: The beef is organic and grass-fed, the brioche buns are from Bronx bakery Terranova, and condiments like pickled cherry peppers and fresh cucumber relish are homemade. About us. Contact us. Now there are 3 people in the truck instead of 2, and it does help help things go a little quicker. Feed Your Hole can be found on Twitter here.
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