But not to everyone. One of the benefits of working in SoMa is that people who care about good food can get it, and people who just want to grab a burrito from the taco truck can do that too.
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.
I get plenty of great food here in Italy, but I would absolutely kill for a decent burrito. In some dream future where I've made a ton of money and decided to continue living in Italy, I would open a good Mexican restaurant here. It would probably lose money, but I would not care. I would have good Mexican food to eat.