Buttered bun, single crispy patty, American cheese, Plotchman’s mustard and a pickle spear. Add bacon, extra patty, bacon jam or a fried egg for an additional charge.

Smash Burger with Fries

Seasoned Tots, Popcorn Chicken, Fried Green Beans, and Toasted Ravioli.

Big Sampler

Breaded chicken bites served with your choice of sauce.

Chicken Bites

Served with house broth and a mix of vegetables.

Basket Ramen

Lil Fry Basket (va)

Wings served with a choice of various sauces.

Shift Wings

Molten lava cake, served with a chocolate drumstick.

Lava Cone (va)

Fried Rice (vg) (ve)

Molten Lava Cake

Mojo marinated pulled pork, shaved ham, swiss, giardiniera.

Cuban

Served with your choice of ranch or house sauce

Dry Rub Medley

Plain Dog

Tomato, chopped onion, neon relish, pickle spear, sports peppers, and celery salt.

Chicago Style

Double Dog

Single Dog

Beyond Burger

Weekly Changing Burger

Blue Plate Burger

Fried Rice Cake

Big Chicken

Triple bun, two beef patties, special sauce, greens, onions, pickles, American cheese.

3rd Mac Burger

Molten lava cake, served with a chocolate drumstick, drizzled with our house chocolate sauce.

Lava Cone

Smash Burger

Lo Mein

Portion 6 oz of ground beef and form into a loose ball without overworking. Do not season yet.

Prepare meat

Preheat a heavy skillet or flat-top griddle over high heat until smoking hot. Add 1 tablespoon vegetable oil and spread.

Place the beef ball on the hot surface. Using a sturdy spatula (and a second spatula or press if available), press the ball firmly and evenly to about 1/4 inch thickness to create a thin patty. Hold for 10–15 seconds to maintain contact with the hot surface.

Season the exposed top of the patty immediately with 1/4 teaspoon kosher salt and a pinch of black pepper. Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.

Flip the patty, season the cooked side with the remaining 1/4 teaspoon kosher salt and remaining pinch of pepper. Immediately place one slice of American cheese on the hot patty so it begins to melt. Cook 30–60 seconds more until cheese is melted and patty is cooked through (internal temperature ~160°F / 71°C).

Remove patty to a warm plate and tent with foil while finishing bun and fries.

Split the bun and butter cut sides with 1 tablespoon unsalted butter total (about 1/2 tbs per half). Toast buttered sides on the hot skillet until golden brown, about 30–45 seconds, taking care not to burn.

Assemble: Spread Plotchman's mustard (1 tablespoon) on the bottom bun. Place the cheese-topped patty on the bun. Add optional items if requested (bacon, extra patty, bacon jam or fried egg). Top with pickle spear alongside the burger on the plate. Place top bun and serve immediately.

Prepare potatoes: Slice scrubbed russet (about 8 oz) into 1/4-inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Dry fries thoroughly with a clean kitchen towel or paper towels. Any surface moisture will cause oil to spit.

Heat 1 cup oil in a medium heavy-bottomed skillet to 325°F (163°C) over medium heat. If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch fries in the oil in a single layer (work in batches if needed) for 3–4 minutes until they are cooked through but not browned. Remove to a paper towel-lined tray and let rest 2–3 minutes.

Raise oil temperature to 375°F (190°C). Return fries to the oil and fry for 2–3 minutes until golden and crisp. Drain on fresh paper towels and immediately season with 1/2 teaspoon kosher salt.

Bacon: Cook 2 strips until crisp in a small skillet over medium heat or in the oven at 400°F on a rack for 12–15 minutes. Drain on paper towels and add to burger during assembly.

Extra patty: Repeat the smash patty process with another 6 oz ball, cook the same as the first, and stack on top of or below the primary patty as requested.

Bacon jam: Spread 1 tablespoon of bacon jam on the bun or on top of the cheese before topping with the bun.

Fried egg: In a small skillet, melt 1 teaspoon butter over medium heat. Crack egg in and cook sunny-side up until whites are set but yolk remains runny (about 2–3 minutes) or cook to desired doneness. Place egg on top of the hot patty during assembly.

ground beef (80/20)

kosher salt

freshly ground black pepper

vegetable oil

American cheese slice

Plotchman's mustard (or similar brown mustard)

pickle spear

unsalted butter

potato hamburger bun (or soft burger bun)

russet potatoes, scrubbed (about 1 medium)

canola or vegetable oil (for frying)

bacon strips, cooked

extra beef patty (6 oz), cooked and smashed

bacon jam

large egg (fried, sunny-side or over-easy)

Preheat your oven to 425°F (220°C). Spread the frozen tater tots on a baking sheet.

Prepare the Tots

Drizzle olive oil over the tater tots and season with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.

Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Place the cubed chicken breast in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 30 minutes.

Marinate Chicken

In a separate bowl, mix together flour, cornstarch, garlic powder, onion powder, salt, and black pepper.

Prepare the Breading

Heat the oil in a deep pan over medium-high heat.

Remove the chicken from the buttermilk and dredge in the flour mixture. Fry the chicken in the hot oil in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Fry the Chicken

In a bowl, season the flour with salt and black pepper. Dip each green bean in the seasoned flour, then into the beaten egg, and finally coat with bread crumbs.

Batter the Green Beans

Heat oil in a deep pan over medium-high heat.

Fry the breaded green beans in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.

Fry the Green Beans

Boil the frozen ravioli in salted water according to package instructions. Drain and let cool slightly.

Prepare the Ravioli

Dip each ravioli in the beaten egg, then coat with bread crumbs mixed with Parmesan cheese, salt, and black pepper.

Batter the Ravioli

Fry the breaded ravioli until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Fry the Ravioli

Frozen tater tots

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Chicken breast, cubed

Buttermilk

All-purpose flour

Cornstarch

Onion powder

Oil for frying

Fresh green beans, trimmed

Egg, beaten

Bread crumbs

Ravioli, frozen

Parmesan cheese, grated

Start by cutting the boneless, skinless chicken breasts into bite-sized pieces, approximately 1 inch in size.

Cut the Chicken

In three separate bowls, place the all-purpose flour in the first bowl, beat the eggs in the second bowl, and add the breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the third bowl.

Set Up Breading Station

Coat each piece of chicken first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded chicken bites on a plate.

Bread the Chicken

In a large skillet or frying pan, heat the cooking oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, it's ready.

Heat the Oil

Carefully place the breaded chicken bites into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

Fry the Chicken Bites

Once cooked, remove the chicken bites from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.

Drain and Serve

In a small bowl, combine ketchup, honey, mustard, and hot sauce. Stir until well blended and adjust the seasoning to taste.

Mix the Sauce

Boneless, skinless chicken breasts

Eggs

Breadcrumbs (preferably panko)

Cooking oil (for frying)

Ketchup

Honey

Mustard

Hot sauce

In a large pot, combine the water, soy sauce, miso paste, sesame oil, minced garlic, grated ginger, chopped green onions, and dashi powder.

Combine Ingredients

Bring the mixture to a gentle boil over medium heat. Reduce to low heat and let it simmer for about 20 minutes, allowing the flavors to meld.

Simmer the Broth

In a separate pot, cook the ramen noodles according to the package instructions. Usually, this takes about 3-4 minutes.

Prepare Ramen Noodles

In the last 2 minutes of cooking the ramen, add the julienned carrots, sliced bell pepper, broccoli florets, and chopped spinach to the pot to cook with the noodles.

Add Vegetables

Once the noodles and vegetables are cooked, gently stir in the cubed tofu and cook for an additional minute.

Add Tofu

Ladle the hot broth into bowls. Divide the cooked ramen, vegetables, and tofu evenly among the bowls.

Combine Broth and Noodles

Top each bowl with sesame seeds, nori strips, and a drizzle of chili oil to taste.

Garnish

Water

Soy sauce

Miso paste

Sesame oil

Garlic, minced

Ginger, grated

Green onions, chopped

Dashi powder

Ramen noodles

Carrots, julienned

Bell pepper, sliced

Broccoli florets

Spinach, chopped

Bean sprouts

Tofu, cubed

Sesame seeds

Nori sheets, cut into strips

Chili oil

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.

Mix the Dry Ingredients

Gradually add the cold water to the dry mixture while whisking until you achieve a smooth, thick batter. Set aside.

Add Cold Water

Wash and cut the zucchini into thin rounds, slice the mushrooms, dice the bell peppers, and chop the onion into bite-sized pieces.

Chop the Vegetables

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Take each vegetable piece, dip it into the prepared batter, allowing the excess to drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding.

Dip and Fry

Fry the vegetables for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fried vegetables and place them on a paper towel-lined plate to drain excess oil.

Cook Until Golden

In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Mix well until smooth.

Baking powder

Cold water

Zucchini

Mushrooms

Bell peppers (mixed colors)

Onion

Vegetable oil

Mayonnaise

Sriracha sauce

Lime juice

Preheat the Oven

In a large bowl, combine the chicken wings, olive oil, salt, black pepper, garlic powder, and paprika. Toss until the wings are evenly coated.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Arrange the chicken wings in a single layer on the sheet.

Arrange Wings on Baking Sheet

Bake the chicken wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and golden brown.

Bake the Wings

While the wings are baking, you can prepare the sauces. In small bowls, pour each of the sauces: buffalo sauce, BBQ sauce, honey mustard sauce, teriyaki sauce, ranch dressing, and blue cheese dressing.

Prepare the Sauces

Once the wings are done baking, remove them from the oven and let them cool for a few minutes. Serve the wings hot with your choice of sauces on the side.

Smash Burger With Fries