When times are tough, people get more clever:
And restaurants in both North and South America are saving rent by moving out of their traditional settings. In the Mission District of San Francisco, Mission Street Food is shaking things up with an entirely new, even irreverent, approach to fine dining on the cheap: a developing chef decides to open his own place, but instead of high overheads and needy investors he rents out a taco truck on weekends to prepare and serve his cuisine. It's a smash, so now the idea has moved to renting out a Chinese restaurant every Thursday and Saturday, hosting guest chefs and creating dishes like "Pudding Pork: Pork slow-cooked in milk with nutmeg, brown sugar, and bay leaves from Golden Gate Park" and pricing nearly all of them under ten dollars. Wait times are usually two hours, and Mission Street Food donates the profits to charity.