Take a beaten down, old 1957 Greyhound bus, hundreds of pounds of food and restaurateur Kai Schoenhals and what do you get? Diamond Lil—the refurbished and shaped up moving restaurant. Diamond Lil is a tasty moving eatery that will travel around the region to its guests granting them savory pleasure and convenient locations.

The operation was inspired by the Napa Wine Train, a two engine 3 kitchen fitted train that serves a 25 mile stretch in Napa Valley. They provide convenience, a seasonal menu and a nationally known executive chef, Kelly Macdonald on board.

San Francisco residents Schoenhals and partner Daniel Isberg run a sustainable operation on the road. Although this moving food venture may seem pricey and anything but sustainable, Diamond Lil cuts her own costs and carbon footprint by using left over cooking oil used in her gasoline tank—allowing her to cook her way across the country. The bus, named after a great aunt of Schoenhals is refit entirely with recycled materials, a recyclable herself and not to mention is the house for a warm and delicious menu.

Local Californians that are lucky enough to dine on Diamond Lil can look forward to not only a wonderful menu but a responsible outfit that has considered its customers and the environment.