Despite all the legal restrictions on when and where food trucks can operate, mobile food vendors have been able to flourish. Some of the more popular trucks have been able to open brick and mortar restaurants.

Conversly, some restaurants have seen the success these trucks have had and are rushing to open their own food trucks. Chris Macias of the Sac Bee takes a look at trend.

These folks are instead being served at Republic Bar & Grill, a downtown sports bar that's become the brick-and-mortar home for Drewski's Hot Rod Kitchen.

A fleet of other local food trucks has joined this trend. KrushBurger plans to open a restaurant north of downtown in December, and Wicked Wich serves its food at the recently opened Broderick Restaurant & Bar. Coast to Coast Sandwiches operates the food program at midtown's Pour House, while Mama Kim Eats opened its own restaurant on Del Paso Boulevard at the former Supper Club.

On the flip side, established local restaurants have jumped into the food truck business, including Willie's Burgers and Squeeze Inn. Mikuni Japanese Restaurant & Sushi Bar plans to launch its own food truck next year.

For Andrew Blaskovich, owner of Drewski's Hot Rod Kitchen, operating out of a brick-and-mortar space offers much-desired stability. While Sacramento mobile food vendors are currently limited to 30-minute vending times at a single location, and are often forced to move numerous times a day, there's no cat-and-mouse game for reaching customers via Republic.

Read the entire story in the Sac Bee.

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