Smashed to order · never frozen
Chuck ground every morning, smashed thin on a 400° flat top, and in your hand in six minutes. Hand-cut fries. Cold beer. Closed Mondays because we're tired.
How we do it
Whole chuck comes in from a farm in Autauga County and gets ground before we open. Never frozen, never pre-formed, never yesterday's.
Thin on a 400° flat top for the crust. That brown edge is the entire point of the sandwich, and you can't get it off a grill.
Five burgers and five sides. A kitchen that makes forty things makes all of them at 70%. We'd rather nail ten.
The goods
Hours
| Monday | Closed |
| Tuesday | 11:00 – 10:00 |
| Wednesday | 11:00 – 10:00 |
| Thursday | 11:00 – 10:00 |
| Friday | 11:00 – 11:00 |
| Saturday | 11:00 – 11:00 |
| Sunday | 12:00 – 9:00 |
Kitchen stops taking orders 15 minutes before close. Last call is last call.
Two blocks off Dexter, parking in the lot behind the building and free on the street after 6.
What people say
The double with the house sauce is the best burger in Montgomery and it isn't close. Fries taste like actual potatoes, which shouldn't be remarkable but here we are. Only complaint is the line at 12:30, and that's my own fault for going at 12:30.
Took my father in law who is from Texas and does not believe anybody east of the Mississippi can cook. He ate all of it and asked when we're going back. That's the whole review.
Order came out wrong on a Friday night when they were slammed. Told the guy at the counter and he had it remade in four minutes and wouldn't let me pay for the shake. How you handle the mistake is the thing.