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Diner cooking with a backbone
We grind our own beef twice a week, smoke our brisket overnight on cherry wood and bake the buns in the back kitchen. Nothing fancy, just food cooked properly and served at a fair price by people who actually like being here.
Come in for a Tuesday burger night, a Sunday brunch with bottomless coffee, or book the back room for the kind of birthday where the cake is bigger than the plate. Walk-ins welcome whenever a table is free.
Opening Hours
Burgers, Ribs, Brunch
Our current menu — discover it on-site or reserve in advance.
Two thin patties from our own grind, American cheese, gherkins and house sauce on a toasted brioche bun.
Smoked over cherry wood for nine hours, glazed in our maple-bourbon sauce, served with slaw and skin-on fries.
Bone-in thigh and drumstick brined in buttermilk, double-dredged and fried to order with hot honey on the side.
Two eggs your way, smoked bacon, hash browns, buttermilk pancakes and bottomless filter coffee.
Three-cheese mac baked in a cast-iron skillet with a crunchy panko top — add pulled pork or smoked brisket.
Reserved back room, sharing platters, soft drinks for the kids and we'll sing if you ask nicely.
« Smoke, butter, salt — the three best ideas America ever had. »
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