Meet the Chefs Redefining the Classic Smashed Patty
We spent 18 months experimenting with fat-to-lean ratios, bun toast times, and custom sauce chemistry before we ever opened our doors. What started as a small local pop-up kitchen has grown into a neighborhood staple — one smashed patty at a time.
We believe boring, overpriced fast food isn't good enough. Our team brings over 10 years of professional culinary testing, custom-machined heavy cast-iron smash presses, and a relentless obsession with locally sourced ingredients — from our premium local beef supplier partners to daily-baked brioche buns.