Scratch-made comfort bites and the spaghetti grilled cheese that started it all.
In college, Chef Paul Cao fried his spaghetti to crisp the bottom. His roommates called it burnt spaghetti. The name caught on. The food truck followed in 2010. Today the truck is a kitchen on Irvine Center Drive — same crispy edges, same scratch-made sauces, same chef.
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The Original Watch each dish hit. Then come hungry.
Pico, potato, melt — and the house red that everyone reorders.
Buttermilk-brined, fried golden, glazed in our hot oil.
2 fluffy stacks, ice cream, fresh fruit. The most photographed plate on the menu.
Crisp romaine, carne asada, cotija, tortilla strips, lime-crema dressing.
Garlic sourdough, hand-pulled marinara, three cheeses, finished on the flat-top.
Fried thigh, brioche, pickles, hot honey. Order with fries and the green crema.
Three fluffy layers, fresh whip, fruit of the week. Pretty enough to film, gone in five.
From a 10-person breakfast meeting to a 200-guest rehearsal dinner — we'll show up packed, hot, and on time.
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