Seven seconds.
Five layers.
Bun. Sauce. Pickle. Patty. Cheese. Patty. Bun. Wrapped in paper while the cheese is still moving.
Smash burgers,
slow built.
A small kitchen on the corner. Beef ground at four, smashed at six, served until we run out.
Beef. Cheese.
Brioche.
Brisket and chuck ground in-house, smashed hard on a 280°C plate. American cheese steamed under a dome. Brioche toasted in beef tallow.
Seven seconds.
Salt. Smoke.
Smash.
No fillers, no marinades, no marketing. The plate does the rest.
Counter seats
for nine.
Stools earned the way the patty is. Walk-ins only.
