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Good deal. i just want to know why you're so sentimental about the business of feeding people. >> it's a trippy state of romanticism. like, i'm very hard-ass, too. like you pack your own [ expletive ], you get what you get. if you complain, i take the food out of your hands and give you your money back. but within those rules, there's a lot of love. there's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would ...

>> doing prepared foods. >> they try to save themselves. >> yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then there's this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they...

With the hands. what's good? the baby back ribs are air-dried, braised, then breaded and fried. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, there's already a line. hungry people have been waiting in cars around the corner ever since the twitter announcement 30 minutes ago. i feel guilty. i'm jumping the line, right? wow. what's the longest line you ever had? >> 600. >> 600 people for one truck? >> yeah. >> the kogi taco, double carame...

>> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would necessarily notice. every dish designed to be eaten with the hands. what's good? the baby back ribs are air-dried, braised, then breaded and fried. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, there's already a line. hungry people have been waiting in cars around the corner ever s...

I just want to know why you're so sentimental about the business of feeding people. >> it's a trippy state of romanticism. like, i'm very hard-ass, too. like you pack your own [ expletive ], you get what you get. if you complain, i take the food out of your hands and give you your money back. but within those rules, there's a lot of love. there's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would necessarily...