Every patty is smashed on cast iron and finished over oak coals, then stacked in a bun we bake each morning. No heat lamps, no shortcuts — just beef, fire, and about four minutes of patience.
We grind chuck and short rib fresh daily, pickle everything on the shelf, and cook to order the moment you sit down. Come hungry.
One menu, done properly: the double smash, a fried-chicken thigh with hot honey, and fries cooked twice in beef tallow. Add a hard shake if you know what's good for you.
Walk-ins take the counter; the back room is yours to book. Either way you'll watch it hit the grill through the pass.
14 Ashwell Lane, open Wednesday to Sunday from five till the coals burn out. Kitchen closes when the last order lands, so don't leave it too late.
Big table? Private hire? Send us a note and we'll set the room, the shakes, and a stack of burgers with your name on them.