FROM THE PASS / HOW THE MENU FITS TOGETHER
The work
behind the bun.
A small kitchen benefits from a menu with a clear rhythm.
The cooking.
The menu is organized around flat-top burgers and freshly prepared sides. The intention is a hot burger served promptly, with a toasted bun and toppings that stay balanced.
The combinations.
Pickles and onion bring contrast to The Double. Grilled onion and peppers give the Pepper & Onion a different profile. The Garden gets its own mushroom-and-bean foundation.
The handoff.
Counter trays for staying in. Paper wrapping for taking away. The packaging supports the same menu rather than creating a separate takeaway experience.
Have an ingredient question? Read the preparation notes and discuss your requirements before ordering.