Our Story
Twelve years on the grill.
We opened in a cramped Brooklyn corner in 2012 with one flat-top, a chalkboard, and a stubborn belief that a burger should taste like it was made by hand. Four locations later, the recipe hasn't changed — just the line out the door.
01 — Beef
Ground fresh, daily.
A custom chuck-and-brisket blend, ground in-house every morning, never frozen. Loosely packed, salted hard, and smashed thin so every edge caramelizes against the steel.
02 — Craft
Smashed, not shaped.
The smash is the whole point. Maximum crust, maximum flavor, thirty seconds a side. Potato buns toasted in the rendered fat. Cheese folded, never just dropped on top.
03 — Room
Loud, bright, ours.
Neon on brick, vinyl on the speakers, cold beer in the cooler. No white tablecloths, no pretense — just the best burger in the borough and a seat to enjoy it in.
