Born On A Flat-Top
Two friends, one beat-up griddle, and a stubborn obsession with the perfect smash. This is how CHOMP got stacked.
It Started In A Food Truck
Back in 2008, Marcus and Dev were two line cooks who couldn’t stop arguing about one thing: what makes the perfect burger. Thick and juicy? Or thin, smashed, and crispy at the edges? They pooled their tips, bought a rusty food truck, and parked it on a corner downtown to settle it for good.
Smash won. Word got out fast. The line down the block turned into a line around the block, and that little truck could barely keep up with the orders. Turns out people will chase a griddle across town when the beef is right.
Today CHOMP smashes patties in cities across America — same obsession, same crispy edges, same two guys sweating the details. Bigger flat-top, though.
Day One
The SmashNon-Negotiables
Smashed Daily
Every patty pressed thin on a screaming-hot flat-top for that lacy, crispy edge.
Ground In-House
Fresh prime beef, ground in-house every morning. No pre-formed pucks, no shortcuts.
Real Cheese
Proper American cheese, melted to a drippy, golden puddle. No plastic imitations.
Toasted Buns
Buttered and griddled till golden so every bite holds up to the stack.
Hot, Honest, Stacked.
We’re not chasing trends or cutting corners. We’re here to hand you something hot, honest, and stacked high — the kind of burger that makes you close your eyes on the first bite. No chill, all flavor.
