{"id":3589,"date":"2025-11-11T11:49:06","date_gmt":"2025-11-11T11:49:06","guid":{"rendered":"https:\/\/tmbglobal.news\/index.php\/2025\/11\/11\/ejs-gourmet-street-cuisine-satisfies-late-night-cravings\/"},"modified":"2025-11-11T11:49:08","modified_gmt":"2025-11-11T11:49:08","slug":"ejs-gourmet-street-cuisine-satisfies-late-night-cravings","status":"publish","type":"post","link":"https:\/\/tmbglobal.news\/index.php\/2025\/11\/11\/ejs-gourmet-street-cuisine-satisfies-late-night-cravings\/","title":{"rendered":"EJ\u2019s! Gourmet Street Cuisine satisfies late-night cravings"},"content":{"rendered":"<p><\/p>\n<div>\n<p>At 11 p.m. every weekend, a line of customers forms in front of the black-and-white striped food stand parked outside <a href=\"https:\/\/blindpigmusic.com\/\">The Blind Pig<\/a> on South 1st Street in downtown Ann Arbor. The aroma of sizzling hot dogs marks the start of the night for brothers Aaron Biggs and Matthew Biggs, owners of the food stand<a href=\"https:\/\/www.instagram.com\/ejsgourmetstreetcuisine\/?hl=en\"> EJ\u2019s! Gourmet Street Cuisine<\/a>, which specializes in hot dogs, Kielbasa, mac and cheese and a serve-yourself style topping bar.<\/p>\n<p>Since <a href=\"https:\/\/marketspread.com\/vendor\/3231\/ejs-gourmet-street-cuisine\/\">opening<\/a> in February 2013 in Ann Arbor, the food truck has traveled across Michigan \u2014 from Detroit to Grand Rapids to the Upper Peninsula. Now in downtown Ann Arbor from 11 p.m. to 3 a.m. on weekends, the brothers have cemented themselves in the city\u2019s food scene.\u00a0<\/p>\n<p>In an interview with The Michigan Daily<em>, <\/em>Aaron Biggs said the food truck\u2019s hours help them catch as many customers as possible.<\/p>\n<p>\u201cIt\u2019s just really mainlining the business,\u201d Aaron Biggs said. \u201c(Our hours) are right to the point. Nine o\u2019clock is too early; people just finished with dinner. At 11 o\u2019clock, people had a couple drinks in them; maybe they didn\u2019t have dinner, maybe they\u2019re going home, but the traffic seems to work.\u201d<\/p>\n<aside class=\"scaip scaip-1    \">\n\t\t<\/aside>\n<p>The business began during Aaron Biggs\u2019s unemployment, when he decided to use his previous service industry experience to start his own hot dog business.<\/p>\n<p>\u201cWe\u2019ve been restaurant guys our entire lives,\u201d Aaron Biggs said. \u201cInstead of chilling out on unemployment, I was like \u2018Why don\u2019t I put some of my working knowledge towards doing something that I know how to do? I had another friend that was talking to me about a hot dog stand and just kind of clicked up.\u201d<\/p>\n<p>Matthew Biggs told The Daily it was Aaron Biggs\u2019 influence that encouraged him to join the business.<\/p>\n<p>\u201cI\u2019d say (Aaron Biggs) is the one that brought me in after the people he was working with weren\u2019t pulling their weight,\u201d Matthew Biggs said. \u201cI was trying to work for myself, but the thought of not having to go to a job was the most intriguing part. And I had a ton of experience in the service industry. We\u2019re both lifelong restaurant guys.\u201d<\/p>\n<p>When first starting EJ\u2019s! Gourmet Street Cuisine, one of the biggest challenges Aaron Biggs and Matthew Biggs faced was keeping the truck staffed. However, Aaron Biggs noted the food truck has continued to see an increase in customers.<\/p>\n<aside class=\"scaip scaip-2    \">\n\t\t<\/aside>\n<p>\u201cThere\u2019s too many people who quit too soon,\u201d Aaron Biggs said. \u201cEven when we thought we were at the top of the game, say the first year or two that we started, it was constantly molding there. We\u2019re more popular than we ever have been in our entire existence 12 years later.\u201d\u00a0<\/p>\n<p>LSA freshman Abigail Lee said she was drawn to EJ\u2019s! Gourmet Street Cuisine because of its friendly staff and convenient location.<\/p>\n<p>\u201cMy favorite part about EJ\u2019s! is the people who work there,\u201d Lee said. \u201cThey\u2019re super friendly, and there\u2019s always a ton of people waiting in line, but they are super fast and efficient. Especially when it gets cold \u2014 I don\u2019t want to walk too far for a quick bite. I like the fact that it\u2019s right there, so after a night out I can eat really quickly and go home.\u201d<\/p>\n<p>Aaron Biggs believes the truck\u2019s consistency and low prices have allowed the business to be successful.\u00a0<\/p>\n<p>\u201cConsistency is the biggest part,\u201d Aaron Biggs said. \u201cIf you\u2019ve gone out anywhere, especially after the pandemic, everything has been quite mediocre. You pay a big price for something that people would consider mid. We\u2019re keeping our prices low. We figured, if we keep our prices as low as humanly possible, we\u2019ll have twice as many customers.\u201d<\/p>\n<aside class=\"scaip scaip-3    \">\n\t\t<\/aside>\n<p>Once the brothers retire, Matthew Biggs is considering selling the business to someone who will carry on the legacy.<\/p>\n<p>\u201cWe want to make sure if we sell the business, it\u2019s to somebody that can actually make it happen, not to somebody that has no experience and thinks that what we do is easy,\u201d Matthew Biggs said. \u201cWe want to give it to some others that have food experience \u2026 so they can continue the legacy.\u201d<\/p>\n<p><em>Daily News Contributor Sarayu Bongale can be contacted at <\/em><a href=\"https:\/\/www.michigandaily.com\/news\/business\/ejs-gourmet-street-cuisine-satisfies-late-night-cravings-in-downtown-ann-arbor\/mailto:sarayub@umich.edu\"><em>sarayub@umich.edu<\/em><\/a><em>.\u00a0<\/em><\/p>\n<aside>\n\t\t<\/aside>\n<p><h3 class=\"jp-relatedposts-headline\"><em>Related articles<\/em><\/h3>\n<\/p><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At 11 p.m. every weekend, a line of customers forms in front of the black-and-white striped food stand parked outside The Blind Pig on South 1st Street in downtown Ann Arbor. The aroma of sizzling hot dogs marks the start of the night for brothers Aaron Biggs and Matthew Biggs, owners of the food stand [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[3608,1038,3605,3606,2311,3607,663],"class_list":{"0":"post-3589","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"tag-cravings","9":"tag-cuisine","10":"tag-ejs","11":"tag-gourmet","12":"tag-latenight","13":"tag-satisfies","14":"tag-street"},"_links":{"self":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/comments?post=3589"}],"version-history":[{"count":1,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3589\/revisions"}],"predecessor-version":[{"id":3591,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3589\/revisions\/3591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media\/3590"}],"wp:attachment":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media?parent=3589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/categories?post=3589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/tags?post=3589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}