Eddie is a culinary school graduate and a long-time Chicago line cook. After working in Barcelona, Bologna, and way too many fine-dining kitchens, he decided to try and create a situation where he could carve out a living and still make it home by 6:00 so he could eat dinner with his family every night.
We use only American beef– USDA choice chuck. Never frozen. We cut and grind the beef for our burgers every morning, right here in the restaurant. We handle it gently and don’t over-work it. Nothing’s added to it until we shake some salt and pepper onto the meat as it cooks. That’s it.
We’re also pleased to offer locally-raised and/or grassfed beef as an upgrade option. All of the local farms we purchase from adhere to humane, sustainable, and natural practices, so do not contain any growth hormones or antibiotics. Availability varies, but some of the farms we’ve gotten great local beef from are Slagel Family Farm (Fairbury IL), Q7 Ranch (Marengo, IL), CDK Angus (Lena, IL), LaPryor Farms (Ottawa, IL), and Dietzler Farms (Elkhorn, WI). Support local farmers!
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