Delicious, handcrafted burgers made with quality ingredients.

Smashburgers

A refreshing dish that packs a punch of flavor.

Hazer Lazers

Hearty and satisfying, perfect for your hunger needs.

Flatty Monsters

Our signature dish, crafted with care and attention to detail.

Snappy Bois

Rich and flavorful, perfect for stout lovers.

Thicc Stouts

A luxurious treat sourced from our own harvest.

House-harvested Caviar

A unique twist on a classic appetizer, featuring kimchi for an extra kick.

Kimchi Deviled Eggs

Divide the ground beef into four equal portions and gently shape them into balls. Do not compress them too much.

Prepare the Patties

Preheat a cast-iron skillet or griddle over medium-high heat until hot.

Heat the Grill or Pan

Place the beef balls onto the hot surface and immediately smash them down with a spatula to about 1/2 inch thick. Season with salt and pepper.

Smash the Patties

Cook for about 2-3 minutes until a crust forms on the bottom. Flip the patties, add a slice of cheese on top, and cook for another 1-2 minutes until the cheese is melted.

Cook the Burgers

While the burgers are cooking, butter the insides of the burger buns and toast them on the skillet until golden brown.

Toast the Buns

Place the cooked patties on the bottom half of the toasted buns, top with pickles, onion, ketchup, and mustard. Add the top bun and serve immediately.

Assemble the Burgers

Ground beef (80% lean, 20% fat)

Salt

Black pepper

American cheese slices

Burger buns

Pickles

Ketchup

Mustard

Onion (thinly sliced)

Butter

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

While the quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, and parsley.

Prep Vegetables

In a large bowl, fluff the cooked quinoa with a fork. Add the chopped vegetables, feta cheese, olive oil, lemon juice, salt, and black pepper. Mix well to combine.

Combine Ingredients

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Serve

Quinoa

Cherry tomatoes

Cucumber

Red onion

Fresh parsley

Feta cheese

Olive oil

Lemon juice

In a large bowl, combine ground beef, bread crumbs, chopped onion, minced garlic, eggs, salt, and black pepper. Mix until well combined.

Prepare the Mixture

Divide the mixture into equal portions and shape them into flat patties.

Form the Patties

Heat olive oil in a large skillet over medium heat. Cook the patties for about 5-7 minutes on each side or until they are fully cooked and browned.

Cook the Patties

In the last minute of cooking, place shredded cheddar cheese on top of each patty and cover the skillet to melt the cheese.

Add Cheese

On a plate, layer lettuce leaves, followed by the cooked patties. Top with sliced tomatoes, pickles, ketchup, and mustard as desired.

Assemble the Flatty Monsters

Ground beef

Bread crumbs

Onion, finely chopped

Garlic, minced

Eggs

Cheddar cheese, shredded

Lettuce leaves

Tomato, sliced

Pickles, sliced

Start by dicing the chicken breast into bite-sized pieces. Chop the bell peppers and red onion into thin slices. Mince the garlic cloves.

Prepare the Ingredients

In a bowl, combine the diced chicken, soy sauce, honey, black pepper, and salt. Mix well and let it marinate for at least 15 minutes.

Marinate the Chicken

Heat the olive oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes.

Cook the Chicken

Add the bell peppers, red onion, and minced garlic to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

Add Vegetables

Remove from heat and fold in the fresh basil. Serve hot and enjoy your Snappy Bois!

Finish with Fresh Basil

Chicken Breast

Bell Peppers (mixed colors)

Red Onion

Garlic Cloves

Olive Oil

Soy Sauce

Honey

Black Pepper

Fresh Basil

Preheat the Oven

In a medium saucepan, combine the stout beer, dark chocolate, and butter over medium heat. Stir until melted and smooth, then remove from heat.

Melt Chocolate and Butter

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In a large mixing bowl, combine the melted stout mixture with brown sugar. Mix well, then add the eggs and vanilla extract, stirring until fully incorporated.

Combine Mixtures

Gradually fold in the dry ingredients until just combined. Avoid overmixing.

Add Dry Ingredients

Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy your rich Thicc Stouts!

Cool and Serve

Stout beer

Dark chocolate

Brown sugar

All-purpose flour

Baking powder

Vanilla extract

Carefully extract the roe from the fish, ensuring the sacs are intact to maintain quality.

Harvesting the Roe

Gently rinse the roe in a bowl of filtered water to remove any impurities or blood.

Rinsing the Roe

In a separate bowl, mix the fresh roe with sea salt. Allow it to sit for about 10 minutes to let the salt penetrate.

Salting the Roe

After the salting period, drain any excess liquid from the roe, being careful not to break the eggs.

Draining Excess Liquid

Gently mix in the lemon juice to add a touch of acidity, which enhances the flavor of the caviar.

Adding Flavor

Serve the caviar chilled, optionally garnished with chives, on blinis, or with a dollop of crème fraîche.

Serving Suggestions

Fresh fish roe (sturgeon or similar)

Sea salt

Filtered water

Optional garnishes (chives, blinis, crème fraîche)

Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.

Prepare the Eggs

After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

Cool and Peel

In a bowl, scoop out the egg yolks and place them in a mixing bowl. Add mayonnaise, kimchi, rice vinegar, sesame oil, sriracha, and salt. Mash together until smooth.