It looks like the creative minds behind a new corn dog company are making Fletch happen – permanently.
Despite the drama.
While the self-proclaimed purveyors of fine stick food are still in the honeymoon stage of their recently launched corn dog and funnel cake pop-up business, mother and daughter duo Vic Fletcher and Jace Fletcher Christensen have announced they will test the waters this summer with a permanent location.
The mother and daughter duo, who also are the grandaughters of the late Neil Fletcher, who brought corny dogs to the State Fair of Texas in the 1940s, launched Fletch late February.
The announcement did not go over well with their extended family.
Days after Fletcher and Christensen launched Fletch, Fletcher’s Original State Fair Corny Dog’s took to social media to correct any confusion regarding affiliation between the two companies.
“Please know ‘Fletch’ is not affiliated with our company, Fletcher’s Original State Fair Corny Dogs, at the State Fair of Texas, and ‘Fletch’ does not sell our famous corny dogs.”
At a press lunch and learn party in February, Christensen was very clear with members of the media that Fletch corn dogs were not her grandpa’s corny dogs and that the batter and hot dog were unique.
Fletch (the pop-up catering company) will officially make its debut from 5 to 7 p.m. Tuesday, March 19 at The Rustic in Dallas with a free community-wide, family-friendly celebration – unlimited corn d’oeuvres on them.
The restaurant will launch mid-summer.
Chosen for its central location and being a “nightlife destination,” the Fletch team has signed a three-month short-term lease at 10220 Technology Blvd. in Dallas (near Gas Monkey and Cowboys Red River).
The team said they planned the trial run to assess market demand for year-round corn dogs and funnel cakes before committing to a long-term lease.
If successful, then expect to see Fletch restaurants popping up in other places throughout the Dallas Fort Worth area.
“We know for sure that the Fletch format will be fast-casual but we are still working through the specifics in terms of a potential drive thru, patio seating, or a liquor license,” they said. “We like new, late night concepts like Velvet Taco on Henderson and CrushCraft in Uptown, and will aim to create a similar atmosphere.
“Our basic design features an open floor plan with a communal, wrap-around bar and counter-height seating, all centered around our fry cooks who get the spotlight. We believe that a major part of the appeal of freshly-dipped and deep-fried food is watching the deep-fried magic happen. It’s in the process as much as the product.”