Thick,
Grass-fed
Burgers

Like fine dining,
in a burger joint.

We opened in March 2011 with one obsession: make everything the right way. That means partnering directly with NC pasture-raised beef farmers, grinding our meat fresh every single day, and baking our own buns with flour from Lindley Mills in NC.

We make the mustard, the slaw, the pickles, the mayo, the aioli, the hotdogs, the relish, the sauerkraut, and the bacon. No artificial sweeteners. No high fructose corn syrup. No hydrogenated oils.

We recycle 99% of our food waste to feed pigs on a local farm. Our spent brewing grain feeds locally raised pigs and chickens that become our bacon and eggs. Our fryer oil becomes biodiesel.