01 — Provisions
Whole ingredients,no adjectives.
Nothing shows up ready. The beef is ground here, the buns land warm, the sauce gets mixed in a bucket before the door opens.
We buy whole muscle — chuck for the fat, short rib for the depth — and grind it coarse at seven in the morning. It never sees a freezer, because a frozen patty steams instead of searing, and a steamed patty is somebody else's problem.
Everything else is the same argument. Buns from a bakery eleven minutes away. Pickles cut thick, because a thin pickle is a garnish. Sauce mixed in-house, no bottle involved. Potatoes that arrive as potatoes.
“If we can't tell you what's in it, it doesn't go in the tray.”
- Beef
- 80/20 chuck
+ short ribGround coarse every morning. Never frozen, never pre-formed. - Patty
- 1.5 oz,
pressed by handSmashed thin on contact, so the crust does the talking. - Griddle
- 500° flattopNinety seconds. Cheese folded on at thirty. Nothing rests.
- Bun
- Brioche,
baked localDelivered daily, buttered and toasted to order. - Sauce
- Mixed in houseBites Sauce and five more beside it. No bottle involved.
- Fries
- Whole potatoes,
cut dailyTwice fried. Cut long for the specials, salted the second they land.
What comes
through the door.
Deliveries land before service. If something doesn't turn up right, it goes back and comes off the board for the day.