Fast Casual Restaurants' Recipes: Make the Food That You Just Spent Your Whole Lunch Break Waiting in Line For | Bon Appétit
"Founded in 2010 and grown into a multi-location fast-casual chain, the restaurant sources whole, grass-fed cattle and breaks them down in-house so burgers are made from a whole-carcass blend (from chuck to flank to sirloin); offal is used in specials and rendered fat becomes tallow butter for cooking. This model was developed to create demand for lesser-known cuts and better support farmers, and it has produced popular menu items such as the Sunnyside Burger with salsa verde." - ByPriya Krishna
