The Signature Double
Bacon · Caramelized onion
$14
Our obsession
Nothing on the plate is an accident.
We source whole cuts, grind them daily, and press each patty by hand. The bun is baked six hours before service. The pickles ferment for three weeks. The sauce is a recipe we won't share.
What lands on your plate is the sum of a hundred small decisions — and one very hot grill.
Beef
Grass-fed, 30-day dry-aged.
Bun
Sourdough brioche, hand-shaped.
Cheese
Raw-milk cheddar, aged 12mo.
Sauce
Smoked mayo, house recipe.
