The Pico-Rivera local tells us a brick-and-mortar might be around the bend.
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The two-time World Sumo Championship winner tells Grub Street how he maintains a daily 5,000 calorie diet.
"There's something about eating a burger in Southern California that makes me feel like I'm in Happy Days in the fifties or something."
"You can really get into a lot of positions on the truck ... there is lots of counter space, so you can do all the positions. Just as long as the grill's not on."
The Scarpetta chef also explains his concerns about expansion in the wake of Tom Colicchio's Craft announcement and why we don't have his baby goat dish.
Despite the growing hype, the chef is more concerned with feeding his hard-working peers.
The married chef duo discusses what L.A. can expect from a reopening.