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born for delivery.

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SmashClub is a Non-Exclusive Burger Club for hungry people.
Democratic and straightforward, accessible for everyone. Digital. Minimalistic.


Swiss Dry aged beef, potato-brioche bun. Sauce.

Reduced to the essential. Developed for delivery.
No VIP’s. No Bullshit. No guestlist. No frills.

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The Smash
We didn’t invent the smash burger. We just perfected it for delivery.
Crispy edges. Juicy center. Always Swiss dry-aged beef, smashed hot. Fast doesn’t mean sloppy.

The Bun
Potato-brioche. Buttery, soft, holds up in the bag. Sourced from a local bakery, not some industrial bun farm.

The Sauce
House-made. Balanced. No ketchup-mayo mix pretending to be something it’s not.

The Club
Everyone’s invited. Order when you’re hungry, not when you’re cool.
This is a burger built on obsession – not exclusivity.

  • What the heck is dry-aging?​​

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  • Most burgers are made with wet-aged or frozen beef. Ours isn’t. ​ Dry-aging is a traditional but rarely used process — because it takes time, care, and space. Bianchi, our butcher, built a custom dry-aging room.

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  • Why?

  • Because we didn’t want standard. We wanted flavor. ​

  • Here’s what it does:

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  • Time (21+ Days)

  • Beef is stored at controlled humidity and temperature. The meat rests. Moisture evaporates.

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  • Flavor Concentration 

  • Less water means more umami. A deeper, beefier taste.

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  • Tenderization 

  • Natural enzymes break down muscle fibers slowly.

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  • The result?

  • A soft bite with crispy edges when smashed.​

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  • It’s not the fast way.

  • Not the cheap way.

  • But it’s the right wa

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ICONIC®
by 
Future Kitchens

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Kick*** Rewards, merch and exclusive products

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