Smash it hot.
Every patty hits a 260 °C flat-top and gets pressed thin, so the crust forms before the middle cooks.
Our story
One flat-top in a Brooklyn garage in 2017. Same grill today, same rule: smash it hot, serve it fast.
By the numbers
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Burgers smashed since 2017
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Grills in New York
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Freezers in our kitchens
0 min
From order to your hands
How we got here
- 2017
A garage and a flat-top
Two cooks, one second-hand griddle and a hand-painted sign. Saturdays only, sold out by two.
- 2019
Williamsburg opens
Twelve stools on Ember Lane. The line on the first Friday went round the block and never really stopped.
- 2021
The Double gets famous
A food writer called it the best crust in Brooklyn. We doubled the beef order the next morning.
- 2023
Late nights in the East Village
The kitchen that stays open till three. Same menu, louder music.
- 2025
A garden in Fort Greene
Our biggest room yet, with a back garden for birthdays, dogs and long Sundays.
House rules
Nothing frozen.
Beef ground every morning, potatoes cut by hand, buns from the bakery two streets away.
Fast, not rushed.
Four minutes from order to hand. We would rather make you wait a minute than serve it wrong.