Last week, I had the pleasure of being invited by Epic Cones to come to their Deep Ellum location, find out about their pizza cones and then visit the truck in the Dallas Arts District to see it operate. While I had heard of Epic Cones, this was my first time not only to taste the cones but to see the cute mini-truck and hear the owners' story of how Epic Cones came to be part of the Dallas food truck scene, after a very short time in operating as a brick and mortar location.
First, a little history on the storefront location, which had originally been a Deep Ellum bar. When zoning changes required the location to change formats, the Martinez family who owned the bar converted it to a restaurant, while at the same time looking to find their niche in the neighborhood. Early last Spring, Chris Martinez and his mother, Barbara were at a restaurant trade show, saw a vendor selling pizza cone machines and the niche had been found. Within weeks the cone machines had been sent to Dallas and Deep Ellum was home to Epic Comes.
Epic Cones first used a moped style vehicle to deliver cones in the immediate Deep Ellum area. One of their customers mentioned fond memories of growing up in Chicago and having a pizza cart operate in her neighborhood. Recognizing the growth of the food truck industry in Dallas,while still wanting to retain the niche that is necessary part of Deep Ellum, the idea of a pizza cart was born. Dallas food truck regulations do not work well with the idea of a roving pizza cart but the idea persisted. One day, as Barbara was driving through Oklahoma farmlands she happened upon Epic Cone's first vehicle a meter maid cart, in a pasture, covered with years' worth of dirt. Less than a year later, Epic Cones is now in the process of purchasing their fourth vehicle. The vehicles operate operate around the Dallas Arts District and along White Rock Lake.
The pizza cones are large; larger than you would expect from one pizza slice. At the restaurant, Epic Cones has an extensive menu of flavors for their cones, both savory and sweet. A gluten free cone is in the final stages of development. Shown are left to right, BBQ Brisket, Pesto Chicken and Meat Lovers. On the truck, there are four of five selections each day, generally savory pizzas. Each cone had a great flavor, with the Meat Lovers being the most traditional taste. The cone was lighter than a traditional pizza crust but held together perfectly as I chewed my way down. Although I did not eat to the bottom of any of these cones, I am told that the bottom is the best part, all the cheese and sauce and meat drippings have rolled down to the bottom point and creates a very tasty finish.
The cones are made at the store and then held in warming units on the back of the vehicle. The warmers can maintain the heat of the pizzas for up to four hours. This time frame would also allow the vehicles to travel to special events and serve most anywhere in the Metroplex. The vehicles are completely street legal and can travel on all highways. Cold drinks are held in an ice compartment in front of the warming units.
The day after I visited Epic Cones, Zagat's named them to the List of Must Try Food Trucks this Spring. I completely agree! You can follow Epic Cones on Facebook and Twitter. While they are primarily a Dallas truck and are often in the Arts District or around White Rock Lake they open to expand to other areas soon. Or you can try their brick & mortar location at 3025 Main Street in Dallas.
