Our story
It started in 2014 with one charcoal grill, a stubborn idea, and a corner spot in San Pedro Square.
We thought a burger should taste like it was actually cooked over fire — because it was. So we hand-press every patty, sear it over an open flame, and build it on a brioche bun toasted to order. No heat lamps. No freezer shortcuts.
A decade later, not much has changed. Same grill philosophy, same fresh beef, same line out the door on a Friday night. We just added a few more stacks to the board — and a way to order straight from your table.
Beef is ground in-house every morning and our buns arrive fresh daily, so nothing ever sits around waiting. We'd rather run out than serve you something we wouldn't eat ourselves.
These days you'll find us packed most nights — students, families, and line cooks off shift, all elbow to elbow at the same worn tables. Pull up a stool, order from your seat, and let the grill do the talking.
Flame-grilled
Open flame, every patty, every time. It's where the flavor lives.
Never frozen
Fresh beef ground daily and produce we'd happily eat raw.
Made to order
Nothing sits under a lamp. We build it when you ask for it.
“Burger? Right here.”