Dick’s Tater Ship was conceived and created by the founders and 25-year
operator of Fat Franks. After grilling and serving our fill of wonderful dogs
and smokies, we shifted visions to a higher standard of street food and street
With the explosion of the food truck circus, it seemed, with some wonderful exceptions, a race to clumsy, easy, fast food.
In the vein of stepping up the street food and kitchen carnival, we designed and built the first sea-container concept complete with the cleanest, open kitchen to create, serve and experiment in a new environment.
Come on by and Taste the Revolution!
Potatoes get a bad rap brothers and sisters! Jacket, baked, stuffed;
they are healthy, delicious, and mighty fine vessels for wicked flavour
Who can resist extravagantly constructed grilled cheese sandwiches, the best Cubano outside of Havana, along side the best Rueben outside of Montreal?
Dick’s bakes our own marinated pork shoulder and smoked ham for the Cubano. We make our own tomato and onion jams, Mediterranean mustard, olive tapenade, creamed spinach, sriracha bacon strips, our own shredded slow roasted short ribs and ploughman’s pickle. We choose the finest cheeses for our grilled sammies and cook everything fresh to order.
Dick’s uses only environmentally friendly bamboo utensils, straws, and containers. We will not sell bottled water (but we can give you a glass!). Dick’s sources all things local or Made in Alberta.
Dick's is starting the much-needed street food revolution on the corner
of 124th Street and 107th Avenue. The square will be developed into a curated,
landscaped, public space offering several food choices and a variety of
cultural activities. Facing south with loads of sun, we will be building a lovely
deck with a firepit for fall evenings, shaded canopies, warm lighting and
hopefully craft beer and wine services.
Each Friday and Saturday night we will be offering a wood grilled
special such as beef brisket, pork side ribs and much more.