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From food trucks to restaurants
8 Images

Food trucks transition to restaurants as businesses mature

From food trucks to restaurants

Crepes Bonaparte co-owners Danielle Murcia, right, and Christian Murcia in their restaurant in Fullerton on May 8. They started the business in 2010 with a food truck.

 (Photo by Drew A. Kelley )
From food trucks to restaurants

Crepes Bonaparte co-owner Christian Murcia prepares a dessert crepe in the Fullerton restaurant on May 8, 2018. The HazelBerryAna crepe features fresh strawberries, sliced banana and Nutella topped with whipped cream, chocolate drizzle and powdered sugar. Crepes Bonaparte started in 2010 with a food truck. 

 (Photo by Drew A. Kelley )
From food trucks to restaurants

The hamburger eatery The Cut started with a food truck, then moved into a brick-and-mortar location in Irvine. 

 (Photo by Andres Dangond)
From food trucks to restaurants

Andres Dangond is executive chef and co-owner of The Cut, which has a restaurant in Irvine. The business started with a food truck in 2014.

 (Courtesy of Andres Dangond)
From food trucks to restaurants

Randy Debbah at SAJJ Mediterranean fills a bowl with a green salad base to which a choice of additional ingredients can be added. 

 (Photo by Spencer Grant )
From food trucks to restaurants

SAJJ cuisine includes Chocolate Hummus, Falafel Salad Bowl, Chicken Shawarma Wrap, Steak Shawarma Wrap and Shawafel Rice Bowl. A selection of dips and garnishes is in the foreground. 

 (Photo by Spencer Grant)
From food trucks to restaurants

Crepes Bonaparte’s HazelBerryAna crepe features fresh strawberries, sliced banana and Nutella topped with whipped cream, chocolate drizzle and powdered sugar. 

 (Photo by Drew A. Kelley )
From food trucks to restaurants

Crepes Bonaparte’s California Sunrise breakfast crepe features avocado, bacon, roasted tomatoes, Cheddar cheese and an egg.

 (Photo by Drew A. Kelley )
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