The Burnt Truck

About the Business

Specialties

The Burnt Truck serves classics like sloppy joes, fried chicken, beef dips, cheese steaks, and meatloaf while also incorporating some unique flavors and diverse cooking styles by serving Vietnamese pork, chicken katsu, Korean bbq, carnitas, and fried cheese; all in slider form! The menu changes weekly, so check out www.theburnttruck.com for the current rotation of sliders and chef's specials. The Burnt Truck's aim is to bring distinctively upscale taste without all the fuss and nonsense of a high-end restaurant because at the end of the day we know all we really want is a delicious cheeseburger or a delectably messy sloppy joe. By keeping things simple, to the point, and most importantly delicious: Burnt Truck provides an everlasting impression of satisfaction that will have your hunger fiending for more and more and more of those gratifyingly savory sliders with each and every visit.

History

Established in 2010.

Why Burnt? In college, Paul Cao was known for a spaghetti dish that he made in a pan with the perfect amount of cheese. He let the spaghetti crisp up on the bottom bringing more texture to the dish. Soon, his friends and roommates would consistently request for Paul's first signature dish..."Burnt Spaghetti." One day, he told himself that he would open a restaurant called Burnt. That one day came true on a poker night when everyone got hungry and Paul made some sloppy joe sliders using Kings Hawaiian rolls. It was an immediate hit. **queue lightbulb*** The food truck craze was on the rise and it was time to make the dream come true. Minh, Paul and Phi got together to start a truck with one mission: To feed people a variety of small bites that brings them back to their childhood or fond memories on a truck dubbed The Burnt Truck. It's been a fun ride with a lot of ups and downs and we're enjoying every bit of it. Thank you everyone for all the love and support!!!

Meet the Business Owner

Business owner information

Paul Minh and Phi P.

Business Owner

We are obsessed with food from all walks of life and prefer to keep things simple and refined. We have a resounding and resonating passion for all things comfort food. It comes across in the cooking techniques, high quality ingredients and their dedication to preparing every order from scratch: fresh daily.Chef Paul is classically trained in French cuisine yet enjoys utilizing Asian flavors and ingredients in his cooking. He got his start as Chef de Cuisine at Marc Cohen's Opah Restaurant in Irvine when it opened in 2004. He then moved on to become Sous Chef at Michael Mina's Stonehill Tavern in Dana Point, CA for 2 years and was most recently cooking at Jason Niederkorn's Café del Rey in Marina Del Rey, CA. The Burnt Truck's second chef, Chef Phi, who is also classically trained, worked for Chef Black at The Loft at the Montage Hotel in Laguna Beach, CA. Most recently, he worked for Michael Mina's Stonehill Tavern at the St. Regis in Dana Point, CA.