One night, about four years ago, when Chef Paul Cao got home from work and was looking in the fridge for something to eat, he saw a plate of leftover spaghetti and some sourdough bread. He thought, “I love spaghetti and I LOVE garlic bread, let’s try putting them together.”
He sliced the spaghetti into a patty to fit the bread, added some mozzarella cheese, and then grilled it with garlic and butter. Paul placed the “Burnt Spaghetti” patty on the bread and he was amazed at the results.
When Chef Paul Cao was back in college, spaghetti was the only “American” dish he knew of. Mostly because it was the only one his mother knew how to make. He would cook the spaghetti and meat sauce in a frying pan and then throw in a lot of mozzarella cheese which caused it to slightly burn and create a crispy layer at the bottom; that was when “Burnt Spaghetti” was born.
From then on, all of his friends and neighbors requested that he make his special recipe. Paul thought, “if I ever open a restaurant, I’m going to name it ‘Burnt’.” Fast forward nine years, The Burnt Truck was born and the rest is history.
When Paul took his Spaghetti Grilled Cheese idea to his business partners, everyone thought he was crazy. But jump ahead about three years and they decided to refine the recipe so they can add it to the Burnt Crumbs menu; because it perfectly fit within the theme of creating sandwiches that evoked childhood memories.
After they added “Spaghetti Grilled Cheese” to the menu, it skyrocketed in popularity and quickly became one of the most Instagrammed items on the menu.