One Griddle.
No Compromise.
A converted garage, a single flat-top, and a stubborn belief that a burger is only as good as its crust.
Smashed by Hand, Every Time
We started slinging burgers out of a garage in 2012 with one griddle and a line down the block. The rule was simple then and it's simple now: grind fresh daily, smash thin for maximum crust, and never let a frozen patty touch the steel.
A decade later we've smashed over a million burgers and we still do it the same stubborn way — by hand, to order, on a screaming-hot flat-top.
The Non-Negotiables
Fresh, never frozen
Angus chuck ground every morning, smashed the moment you order. Freezers are for ice cream.
Tallow-fried sides
Hand-cut potatoes, twice-fried in rendered beef tallow. Crisp shell, fluffy middle, real flavor.
Local to the bone
Buns baked down the street, produce and dairy from within 30 miles. We know our farmers by name.
Taste the Difference.
Pull up a stool or order ahead. Either way, it hits the flat-top fresh.
See the Menu