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Our cornerstone. 6oz dry-aged short rib blend, raclette, heirloom tomato, little gem, house pickle, and smoked ember mayo on a brown-butter brioche.

Two thin patties smashed on the 900° plancha, American and aged cheddar, caramelized onions, charred jalapeños, and burnt-garlic aioli.

Thick-cut maple bourbon bacon, 5-year aged gouda, bourbon-glazed shallots, and a fried farm egg on a pretzel bun. Brown sugar decadence.

Black summer truffle aioli, porcini dust, taleggio cream, arugula, and a 48-hour dry-aged patty on a charcoal brioche. Hushed luxury.

Triple-cheese cascade: sharp cheddar, American, and house queso. Crispy fried onion rings, bacon jam, and a drift of sea salt. Not for the faint.

Roasted portobello, house-charred halloumi, grilled corn relish, chimichurri, and heirloom tomato. Proof that fire knows no species!