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born for delivery.
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.
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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?
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Because we didn’t want standard. We wanted flavor.
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Here’s what it does:
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Time (21+ Days)
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Beef is stored at controlled humidity and temperature. The meat rests. Moisture evaporates.
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Flavor Concentration
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Less water means more umami. A deeper, beefier taste.
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Tenderization
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Natural enzymes break down muscle fibers slowly.
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The result?
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A soft bite with crispy edges when smashed.
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It’s not the fast way.
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Not the cheap way.
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But it’s the right wa
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