Fatboy Fried Rice, the popular Jacksonville food truck known for its oversized Asian-fusion fried-rice bowls, has quietly traded in curbside queues for a full-on dining room. The team has turned a 2,500-square-foot commissary into a sit-down space that now seats roughly 70 people, giving longtime fans more than just a takeout box and a parking lot curb to perch on. The conversion also locks in a stable prep kitchen for catering and delivery.
The brick-and-mortar debut was first reported June 25 by the Jacksonville Business Journal, which identified managing partner Sammy Masamayor and partners Josh Valencia and Jun Marc Quinones. According to the Business Journal, the space had originally been leased as a commissary and administrative base before the owners reworked it for customers. The article’s preview said the converted space now seats up to 70 diners.
Local listings later surfaced a street address for the storefront at 9745 Old St. Augustine Road. Business Debut reported that location as the planned home base for the brand’s growing fleet of trucks, positioning the restaurant to function both as a customer dining room and a long-term kitchen for the mobile units.
According to Fatboy Fried Rice's website, the brand started as a cousins-run truck and already maintains regular Southside and Westside stops at 11450 Beach Blvd and 1429 Cassat Avenue, in addition to catering and delivery options. The site’s menu highlights signature plates such as Cheeseburger Fried Rice, Bulgogi and Sisig, which look likely to anchor the new dining-room offerings.
Demand on delivery platforms also suggests the fan base is not just truck-line deep. Fatboy shows roughly a 4.5–4.6 star average with hundreds of ratings on services like DoorDash, pointing to a steady customer base beyond in-person orders. Those online sales and catering gigs are a big part of what likely made a permanent kitchen pencil out.
From Truck Window To Dining Room
Fatboy’s move indoors fits into a small but noticeable trend in Jacksonville, where successful mobile kitchens are starting to claim permanent ZIP codes. Hard Pressed Burgers, for instance, opened its San Marco restaurant this spring after years working the streets, offering one example of how food-truck operators can step into a fixed footprint. For owners, a brick-and-mortar spot can mean steadier hours, more straightforward permitting and better capacity for larger catering contracts.
So far, the Fatboy team has not promoted a big public grand-opening bash on the company pages, but hours, menu updates and contact details are already live on the Fatboy website for anyone checking current service or catering availability. Locals keeping an eye on the brand’s official channels can expect updates on seating, operations and how the new restaurant settles into its regular rhythm.
