The smash line-up: The Smoke with applewood bacon, The Double with two crispy-edge patties, and The Smash — the full expression.

Build your smash: single, double or triple smash with smash sauce, smoked bacon, smashed onion and extra American cheese.

SMASH overview: a 120 g ball of fresh-ground beef smashed thin on a 230 °C flat-top in eight seconds — one patty, maximum crust.

Key numbers: 120 g fresh-ground patty, 8-second smash contact, 230 °C sear temperature, one patty — zero compromise.

The sear: fresh-ground beef waits ice-cold, Maillard begins at 150 °C on bare steel, peak smash at 230 °C.

One patty uncompromised: fresh-ground 80/20 beef, toasted brioche, melted American, smashed onions and house smash sauce.

The smash ingredients: fresh-ground beef, brioche bun, melted American, smash sauce, house pickles and smoked bacon.

From Hamburg to the griddle: the hamburger's journey from 1880s Germany across Ellis Island to Wichita — back to its roots.

Reserve your smash: pick a date, party size and time — lunch or dinner service, walk-ins welcome.

SMASH — griddle-forged. Open daily 12–22.