You know, if I were a city politician in Detroit, I’d be working like hell to make the city as business-friendly as possible.
Yet . . .
Jeff Aquilina and partner Justin Kava — chef veterans of
Matt Prentice’s restaurant operations — were inspired by effusive
magazine articles, like one in Time last year, that described how
gourmet street food sold from mobile trucks had become a
multimillion-dollar business in Los Angeles. But when they revved up
their $60,000 kitchen on wheels on the streets last month, they soon
discovered that “innovation” and “entrepreneurship” in Metro Detroit
were empty words when it came to selling fried pickles (“frickles”) and
a Southwest brisket taco served in a crisp won-ton shell with yellow
tomato salsa for $6.95.