A Fill R Gastro Mechanic torches delectable "Tanks" at Tastemade Studios during Fill r Up La's Gastro Garage launch party on Tuesday, November 18, 2014.

"FILL R UP deconstructs classic dishes and reconstructs them into delectableTANKS, which are made from a savory brioche style donut that has been torched and filled with a nitrous foam in a variety of flavors. The MECHANICS then torch gourmet toppings and add finishing oils, purees and spices.

"We have created something original that no one has seen or tasted before," said Adam Manacker, co-founder of FILL R UP. "It's all about an experience and experimentation with different flavors, toppings and oils to create the perfect tank. Our guests are so excited they often scream and use profanity! Our garage is currently mobile, and we can't wait for our first permanent location opening in 2015."

Currently, FILL R UP brings its unique taste to events and pop-up locations across Los Angeles, and introduces the chef-meets-mechanic concept to audiences through its GASTRO GARAGES.FILL R UP's signature TANKS include the savory FILLY TANK, with Aged Sharp White Cheddar Foam, Torched New York Strip, Onion Puree and Truffle Salt, and the CUBANO TANK, with Gruyere Foam, Torched 12-Hour Slow Roasted Pork, Applewood Smoked Ham, Mustard Caviar and Dill Plank. Or, guests can enjoy sweeter options, such as the CAMPFIRE TANK, which is a fun take on S'Mores and the PISTOL PEACH TANK, with Sweet Cream Cheese Foam, Torched Black Pepper Peaches and Balsamic Reduction. 

FILL R UP was created by LA hospitality veterans, Stewart Levine, Adam Manacker and James Campbell, who together have more than 60 years of experience in the industry. Levine, an actor by trade, has been honing his skills in the restaurant and event world for the past 25 years, working with innovators such as Jose Andres and Wolfgang Puck. Manacker has lead operations at Hollywood's iconic venues, The House of Blues Sunset Strip and The Highlands Hollywood. Later starting the boutique event company, Deep Lifestyle Group, Adam brings his extensive experience to lead FILL R UP Gastro Garage to new levels. Born and raised in Eastern Canada, Campbell has held numerous hospitality-focused positions in his 15 years of experience, including founder of a Nova Scotia-based catering company, senior management at notable hotel brands, such as Fairmont and W Hotels, director of food and beverage at the Le Meridian Delfina and Banquets Director with SBE at the SLS Hotel in Beverly Hills.

With the founders' combined experience and passion for food and service, FILL R UP is consistently growing and breaking boundaries, and is now available for private events and pop-ups around the Southern California area.

To book FILL R UP for an upcoming event, visit www.fillrupla.com