What's wrong with a truck? Would you not consider that an approach to mvp cooking? In Austin (for which Anthony Bourdain complimented us about), the trailor-park restaurants expressed magnificent culinary arts. In fact I know one that started as a trailer until their demand proved significant enough for a bank loan to expand. Considering the failure rate for restaurants is not too dissimilar from that of startups, I think it's perfectly acceptable to start small and grow until the pompous diners accept you... at which point, you've sold out.