Cooked to order
Nothing sits under a heat lamp. Your patty hits the grill when you pay, not before.
About us
One van, one grill, twelve loud years
Fork & Wheel began in 2014 with a borrowed van, a two-burner grill and a smash-burger recipe worth arguing about. The van is newer. Everything else is the same.
The founder
June started cooking for the queue
“I sold my first burger from a folding table outside a football ground. Forty people waited, and I ran out in an hour. I have been chasing that feeling ever since — hot food, fast handoff, somebody's whole evening made better.”
Today June leads a crew of nine across two trucks and a prep kitchen, but still works the hatch every Saturday.
2
Trucks rolling
9
Crew members
300k
Plates served
Priced for Tuesdays
Street food should be an everyday habit. Our priciest plate stays under eleven dollars.
Low-waste truck
Compostable packaging, fryer oil recycled into fuel, and surplus food donated nightly.
Word from the queue
★★★★★
“Queued twenty minutes at the Riverside Fest and would do it again tomorrow. The churro bites are dangerous.”
★★★★★
“Booked both trucks for our wedding. Guests still mention the brisket melt in every group chat.”