"“We opened with this burger,” says chef and owner, Gray Brooks. “It's never leaving the menu.” Brooks’ version of the perfect burger consists of a double-grind patty mix of chuck, brisket, short rib, and extra beef fat griddled to perfection. Add in griddled onions, house processed cheese, jalapenos (for crunch so you don’t need lettuce) and Duke’s mayonnaise sandwiched between a house-made benne seed bun and it’s a solid win." - Jenn Rice
