It’s not always what you know, but who you know. We trust these folks to send their best stuff our way, so we can stay true to our roots and keep slinging delicious and sustainable food that’s a cut above the rest.
Higher in Omega 3s, lower in calories, the most humane way to raise beef and flavor that packs a punch…why wouldn’t we use grass-fed beef? Grass Run Farms does it best, raising cattle that roam free for life, without using any antibiotics or hormones.
They’re the oldest family of cheesemongers in California, and it shows. Rumiano crafts organic, grass-fed cheeses that are borderline addicting. They also created an organic American cheese blend from Colby & Cheddar cheeses just for us, because we asked nicely.
These birds are raised cage-free at Shelton’s Poultry Farm. Just like our beef, no hormones or antibiotics here either. For some added fun, we take our turkey burgers one step further by packing them with fresh basil for that next-level taste.
The Organic Quinoa Veggie Burger demands your respect! We crafted the patty recipe ourselves using organic quinoa, brown rice and a heap of fresh veggies. Because of our crafty crafting, it’s not just another meat imposter, it’s an actual meal with actual taste.
We may keep things simple, but that doesn’t mean we left out the Pescatarian population. Our Alaskan Cod Sandwich starts with line-caught cod that’s certified sustainable by the Marine Stewardship Council. It ends with a dollp of house tartar sauce for a tangy kick.
Is a salad even worth eating if it just tastes like leaves? Not a chance. To get ours right, we started making our own dressings and tossing in cool stuff like organic mizuna and aged ricotta. This makes for a salad you and your taste buds can both feel good about eating.
The most underrated part of any burger, buns hold it all together – literally. Ours use a mix of organic white and wheat flour with a smack of blackstrap molasses. We work with local bakeries to deliver them to our stores on the daily.
Name a more famous duo than burgers and fries. We thought these trusty sidekicks deserved some extra attention, too. Hailing from the great northwest, these kennebec potatoes get hand-cut & blanched before frying for crispy outsides with mashed-potato centers.
Another simple yet delicious take on a classic. The onion ring has been around the block a time or two, but hasn’t changed very much. Why mess with perfection? We created our own panko breading for a light and crispy texture, and a few house dipping sauces for ultimate flavor.
Yes! Even lettuce can be done uncommonly well. We grab this good green stuff from Church Brothers Farms up in Northern California. Family-owned from the top down, they’re all about taking this cruciferous crop above and beyond.
Call us nostalgic, but there’s just something about a great soda with a burger. Americana? Maybe. Either way, Batch Craft Soda puts an all-natural spin on our carbonated vice. With flavors ranging from lemon lime to Shirley Temple, you can mix it up to your heart’s desire with free refills.
As your favorite uncle probably says, “The sauce is boss.” We tend to agree. Our head chefs whipped a bunch of proprietary sauces and dressings for us. 1000 Island and Herb Mayo for our sandwiches, BBQ and Ranch for dipping, along with Lemon Basil Vinaigrette and Caesar dressings for our salads.