lomo saltado gravy, aji amarillo sauce, roasted tomatoes and onions

Cusco Fries

SPAM, teriyaki glazed onions, provolone, grilled pineapple

Maui Burger

Montreal Fries

edamame, pickled radish, onions, cucumber, jicama, shaved broccoli, sesame seeds, miso ginger vinaigrette, chili aioli, bonito & nori flakes

Tokyo Salad

pastrami, swiss, sauerkraut, 1000 island dressing

Omaha Burger

tortilla chips topped with pulled pork, bacon, green chili gravy, beer cheese, memphis bbq sauce, pickled jalapenos, pork rinds

Americana Nachos

fresh mozzarella, genoa salami, roasted tomato, pesto aioli, balsamic reduction

Campania Sandwich

smoked pulled pork, american cheese, pickles, french's fried onions, memphis style BBQ sauce

Memphis Burger

veggie balls, harissa hummus, feta, chermoula, olives, dates, seared salami, pita crisps, veggies

Mediterranean Mezze Platter

corn & bean pico de gallo, avocado crema, salsa verde

San Diego Chips & Dips

mortadella, ham, salami, provolone, mozzarella, spicy olive relish, bun

Decatur Street Sandwich

chermoula, goat cheese, hummus, oil-cured moroccan olives

Marrakesh Burger

pulled pork, kimchi, cucumbers, lettuce, cucumber, green onions, bulgogi aioli

Busan Sandwich

white cheddar, american, provolone, goat cheese aioli

Grilled Cheese

bowl of fries plus our 4 favorite dipping sauces: aji amarillo, garam masala curry, bulgogi aioli, pesto aioli

Take Flight! Saucy Style

fresh mozzarella, roasted tomatoes, pesto, balsamic reduction

Napoli Burger

...it's a reuben sandwich with pastrami, on grilled sourdough-rye

Blackstone Hotel Sandwich

kimchi, leaf lettuce, cucumbers, green onions, bulgogi aioli

Seoul Burger

white cheddar, pickled beets, grilled pineapple, over easy egg, spicy chili aioli

Melbourne Burger

ham, bacon, bleu cheese crumbles, red onion, tomato, cucumber, fries, ranch dressing

Pittsburgh Salad

mortadella, ham, salami, provolone, mozzarella, spicy olive relish

New Orleans Burger

pulled pork, american cheese, french's fried onions, pickles, memphis BBQ, bun

Beale Street Sandwich

Lima Burger

ham, mortadella, cucumber, cilantro, pickled jalapeño, carrot & radish, mayonnaise, bun

Ben Thanh Sandwich

Preheat the oven to 425°F (220°C). Cut the potatoes into fries and toss them with olive oil, salt, and black pepper. Spread out on a baking sheet and bake for about 30-35 minutes, flipping halfway through, until golden and crispy.

Prepare the Fries

In a skillet over medium heat, sauté the garlic and onions until translucent. Add the beef slices and cook until browned. Stir in the diced tomato, soy sauce, red wine vinegar, and beef broth. Let simmer for 10-15 minutes until the sauce thickens. Stir in chopped cilantro before serving.

Make the Lomo Saltado Gravy

In a bowl, mix the aji amarillo paste, mayonnaise, lime juice, garlic powder, and salt until well combined. Adjust seasoning to taste.

Prepare Aji Amarillo Sauce

Once the fries are cooked, place them on a serving plate. Top with the lomo saltado gravy, roasted tomatoes, and roasted onions. Drizzle with aji amarillo sauce.

Assemble the Cusco Fries

Potatoes

Olive oil

Salt

Black pepper

Roasted tomatoes

Roasted onions

Slice the onion into thin rings. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add the teriyaki sauce and cook for an additional 2-3 minutes until the onions are glazed. Remove from heat.

Prepare the Onions

Slice the SPAM into 1/2 inch thick slices. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the SPAM slices and cook for 3-4 minutes on each side until crispy and golden brown.

Cook the SPAM

Using the same skillet or a grill, grill the pineapple slices for about 2-3 minutes on each side until caramelized.

Grill the Pineapple

Toast the burger buns if desired. On the bottom half of each bun, place a slice of cooked SPAM, a layer of teriyaki glazed onions, a slice of provolone cheese, and a grilled pineapple ring. Top with the other half of the bun.

Assemble the Burgers

Serve the Maui Burgers immediately with your choice of sides.

Serve

SPAM

Teriyaki sauce

Onion

Provolone cheese

Pineapple rings

Burger buns

Wash and cut the Russet potatoes into fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Cut and Soak Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the soaked potatoes, then fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Fry the Potatoes

In a saucepan, melt butter over medium heat. Stir in flour and cook for about 2 minutes until it turns golden brown.

Prepare the Roux

Slowly whisk in the broth and soy sauce. Bring to a simmer and stir until thickened, about 5-7 minutes. Season with black pepper and garlic powder.

Add Broth and Seasonings

Place a generous portion of fries on a plate, pour the gravy over the fries, and top with white cheddar cheese curds. Serve immediately.

Serve the Fries

Russet potatoes

Vegetable oil

Butter

All-purpose flour

Beef or vegetable broth

Soy sauce

Garlic powder

White cheddar cheese curds

Start by preparing all the vegetables. Cook the edamame according to package instructions and allow to cool. Thinly slice the cucumber, jicama, and red onion. Shave the broccoli into thin pieces.

Prepare the Vegetables

In a large mixing bowl, combine the cooked edamame, pickled radish, sliced cucumber, jicama, shaved broccoli, and red onion.

Combine Ingredients

In a separate bowl, whisk together the miso ginger vinaigrette and chili aioli until well combined.

Make the Dressing

Pour the miso ginger vinaigrette and chili aioli over the salad mixture and toss gently to combine.

Dress the Salad

Sprinkle sesame seeds, bonito flakes, and nori flakes on top of the salad before serving. Enjoy!

Garnish and Serve

edamame

pickled radish

onions, thinly sliced

cucumber, thinly sliced

jicama, matchstick-cut

shaved broccoli

sesame seeds

bonito flakes

nori flakes

white miso paste

rice vinegar

soy sauce

ginger, grated

sesame oil

honey or agave

garlic, minced

mayonnaise

sriracha or chili paste

lime juice

In a mixing bowl, combine the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape them into burger patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

During the last minute of cooking, place a slice of pastrami and a slice of Swiss cheese on each patty. Cover with a lid to melt the cheese.

Add Pastrami and Cheese

While the cheese is melting, lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Spread 2 tablespoons of 1000 Island dressing on the bottom half of each bun. Place the cooked patty with melted cheese and pastrami on top, followed by a generous scoop of sauerkraut. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides.

Ground beef

Pastrami

Swiss cheese

Sauerkraut

1000 Island dressing

If not using pre-cooked pulled pork, cook your pork shoulder in a slow cooker with seasonings until tender, then shred.

Prepare the Pulled Pork

In a frying pan, cook the bacon until crispy. Drain on paper towels and chop into small pieces.

Cook the Bacon

On a large baking sheet, layer tortilla chips, followed by the pulled pork, crumbled bacon, and drizzle over the green chili gravy, beer cheese, and Memphis BBQ sauce.

Assemble Nachos

Top with pickled jalapenos and crushed pork rinds for an extra crunch.

Add Toppings

Preheat your oven to 350°F (175°C) and bake the nachos for about 10-15 minutes, until everything is heated through and the cheese is melted.

Bake

Remove from oven and serve immediately. Enjoy your Americana Nachos!

Tortilla Chips

Pulled Pork

Bacon

Green Chili Gravy

Beer Cheese

Memphis BBQ Sauce

Pickled Jalapenos

Pork Rinds

Lightly toast the ciabatta bread slices until golden brown.

Toast the Bread

On one slice of the toasted ciabatta, layer the fresh mozzarella, Genoa salami, and roasted tomatoes.

Layer the Ingredients

Spread a generous amount of pesto aioli on the other slice of ciabatta.

Add Pesto Aioli

Place the two slices together, cut the sandwich in half, and drizzle with balsamic reduction. Garnish with fresh basil leaves.

Combine and Garnish

Fresh mozzarella

Genoa salami

Pesto aioli

Balsamic reduction

Ciabatta bread

Fresh basil leaves

Toast the burger buns on a grill or in a toaster until golden brown.

Prepare the Burger Buns

Place a generous amount of smoked pulled pork on the bottom half of each bun.

Top the pulled pork with a slice of American cheese. Let it melt slightly from the heat of the pork.

Add Cheese and Toppings

Layer the dill pickle slices and sprinkle the French's fried onions on top of the cheese.

Add Pickles and Onions

Drizzle Memphis-style BBQ sauce over the top as desired.

Finish with BBQ Sauce

Place the top half of the bun over the assembled toppings and press gently.

Complete the Burger

Serve the Memphis Burger with your favorite sides and enjoy!

smoked pulled pork

American cheese slices

dill pickles

French's fried onions

Memphis-style BBQ sauce

burger buns

In a food processor, combine drained chickpeas, shredded carrot, chopped red onion, minced garlic, parsley, cumin, smoked paprika, salt and pepper. Pulse until coarsely combined — mixture should hold together but still have a little texture.

Prepare mixture

Transfer mixture to a bowl. Stir in flour and the egg (or flax egg). If too wet, add another tablespoon of flour. Chill 10 minutes to firm slightly, then form into 12 evenly sized balls (about 1.5 inches/3–4 cm).

Bind and shape

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add veggie balls, spacing so they aren’t crowded. Cook 3–4 minutes per side, gently turning, until golden and warmed through. Transfer to a paper-towel-lined plate.

Sear

Add chickpeas, tahini, lemon juice, harissa paste, minced garlic, olive oil and 2 tablespoons aquafaba (or water) to a food processor or high-speed blender.

Process until smooth, scraping down sides. If too thick, add extra aquafaba or water 1 teaspoon at a time until desired creaminess is reached. Taste and season with 1/2 teaspoon salt, more harissa or lemon if desired.

Spoon hummus into a shallow serving bowl, drizzle with a little olive oil and set aside.

In a small blender or food processor, combine cilantro, parsley, lemon juice, olive oil, minced garlic, cumin, paprika, salt and red pepper flakes (if using). Blend until finely chopped and emulsified, scraping down sides once. Adjust salt or lemon to taste.

Transfer to a small bowl and set aside for serving. Reserve 1 teaspoon for drizzling over feta if desired.