You can’t season your way out of average meat. The quality of what we source sets the ceiling for everything we cook — which is exactly why we never compromise on where our beef and chicken come from.

Grass-fed beef

Grass-fed beef simply tastes like more. It has a cleaner, richer flavor and a better texture, and when you’re building a burger around a caramelized crust, that starting quality is what everything else rests on. Better beef in means a better burger out — there’s no trick that replaces it.

Cage-free chicken

The same thinking runs through our chicken. Cage-free birds give us a product we’re proud to cook with, and it shows up in the flavor and the bite. It costs more than the alternative — and we think that’s exactly the point.

Why we don’t compromise

Sourcing this way isn’t the cheap way or the easy way. But cutting corners on the ingredient is cutting corners on the guest, and that’s a trade we’re not willing to make. Every plate that leaves our kitchen carries the quality of what went into it.