How we smash a patty, and why it is thin
A ball of fresh beef, a very hot plate and ten seconds of pressure: where the crispy edges come from (sample).
Tips
Grill notes, new things on the board, deals of the week and how we make the sauces.
What goes in the house sauce
Mayonnaise, mustard, pickles and a little smoked paprika, mixed every afternoon (sample).
Loaded fries: our Friday special, explained
Twice-fried potatoes, cheese sauce, pickled chillies and glazed wings, every Friday after 17:00 (sample).