- fan fave
The Foreman
₹449Two smashed chuck patties, aged cheddar, half-sours, shaved red onion, butter lettuce, tomato, Crumb sauce.
Burgers & long rolls · Riverside
Builtlayerbylayer.
Everything between our buns earns its place. Bread baked before sunrise, patties pressed to order, pickles we brine ourselves.
Layer 01 / 07
Potato bun, toasted
Brushed with brown butter and pressed on the flat-top until it crackles.
Scroll to stack
The other thing we're known for
The long
way round.
A crackly rice-flour roll, split down one side and loaded end to end. Scroll and watch it come together.
Step 01
Split the roll
Rice-flour dough, baked till the crust shatters. Opened down one side only.
- Split the roll
- Chili-lime mayo
- Cucumber spears
- Lemongrass chicken
- Carrot & daikon
- Bird's-eye chili
- A fistful of cilantro
- Sriracha zig-zag
- Close & wrap
The menu
Short list.
Long lunch.
Thirteen things, done properly. Every burger and roll photo here was rendered from the same kitchen you just scrolled through.
Smashed to order on a 260°C flat-top. Every burger comes on a toasted potato bun.
- new
Sunny Side
₹469One patty, cheddar, crisp maple bacon and a jammy fried egg. Brunch, but make it lunch.
- veg
Garden Variety
₹379Beet & black bean patty, smoky mayo, pickles, tomato, red onion and a big leaf of lettuce.
The Plain Jane
₹299One patty, one slice of cheese, a few pickles. Sometimes simple is the whole point.
Your turn
Stack your own.
Tap ingredients to drop them on the bun. Crown it when you're happy. We'll build it exactly like that — no judgement, some admiration.
3/12 layers
Add a layer
Your order
The House Special
- Potato bun
- Lettuce
- Smashed patty
- Cheddar
₹302
~625 kcal · roughly 9.3 cm tall
Our whole philosophy
Bread first.
Always.
A sandwich is only as good as the thing holding it together. So before we sorted out a single sauce, we spent a winter getting the bread right: a pillowy potato bun that toasts without drying out, and a rice-flour roll with a crust that shatters and an inside like a cloud.
Everything else — the smash, the brine, the herbs — is just us trying to be worthy of it.
- Pickle brine, minimum
- 18hPickle brine, minimum
- Freezers in the kitchen
- 0Freezers in the kitchen
- Bakes a day, every day
- 2×Bakes a day, every day
- From flat-top to your hands
- 90sFrom flat-top to your hands
- A day in the kitchen
- 4:30amFirst bakeRolls and buns go in while the street is still dark.
- 7:00amPickles jarredCarrot, daikon and cucumbers into the brine for tomorrow.
- 11:00amDoors openFlat-top's roaring. First smash of the day is ours.
- 2:30pmSecond bakeBecause a roll at 6pm should crackle like one at noon.
Find us
Come hungry.
You're close!Address
88 Foundry Row
Riverside District
Hours
- Mon – Thu
- 11am – 9pm
- Fri – Sat
- 11am – 11pm
- Sunday
- 12pm – 8pm
Call ahead
(555) 014-2290Good questions
Asked
& answered.
Do you have vegetarian or vegan options?
Yes. The Garden Variety burger runs on a beet & black bean patty, and the Crispy Tofu roll is vegan if you swap the sesame mayo for our chili oil. Sides are all vegetarian.
Is the bread really made in-house?
Every bun and every roll, twice a day. If we run out, we run out — we'd rather apologise than serve you yesterday's bread.
Can you feed a crowd?
We do party trays of halved long rolls and slider stacks for groups of 10 to 80. Give us 48 hours' notice and we'll handle the rest.
Do you deliver?
Within about 5 km through the usual delivery apps. Honestly though, a long roll is at its crackliest in the first ten minutes, so pickup is the pro move.
What about allergies?
Our kitchen handles gluten, dairy, egg, sesame, soy and peanuts. Tell us when you order and we'll change gloves, boards and grill space — but we can't promise zero cross-contact.
Can I customise my order?
Please do. Scroll up and build it in 3D if you like — we'll stack it exactly like that.