About
Our story.
One griddle, nine stools and a recipe we never changed.
Since 2014
It started with nine stools.
We opened a tiny counter with one flat-top and a burger we’d been making at home for years.
The line went round the block in a month. We still make it the same way.
We grind fresh chuck every morning. We smash it thin on a 450° griddle. We stack it on a bun toasted in butter. That’s the whole secret.
What we won’t change.
Never frozen.
Fresh chuck, ground every morning, used the same day.
Made to order.
Nothing waits under a lamp. Every burger is smashed when you order it.
Paid fairly.
Every crew member starts above the local living wage.
Fresh, never frozen
Made the hard way.
Ground fresh at
6am
every single day
Griddle at
450°F
for a hard sear
Smash to stack in
90s
start to finish
Serving from
12
locations
