Cooler evenings, heavier burgers. Chef Marisol Vega walks through what changes on the menu this season and why.
Twice a year we take a hard look at the menu. Some things stay forever, and some step aside to make room for what tastes right for the season.
What is changing
Fall is when we lean into smoke and slow cooking. Expect more from the smoker on the burgers, roasted green chiles from this year's harvest, and a richer, darker onion jam that takes most of a day to make.
On the side, sweet potato fries come back, and the summer slaw gives way to a warm one with apple and mustard seed.
What is staying
The burgers you order every week are not going anywhere. The patties are still ground in house each morning and grilled over open flame, and the buns still arrive from the bakery before we open.
There is still a proper vegetarian burger on the menu, cooked on its own section of the grill.
How we decide
Chef Marisol Vega tests every new item as a staff meal first. If the kitchen crew does not go back for seconds, it does not make the menu.
The fall menu is live now for dine-in, pickup and delivery. Come hungry and tell us what you think.
