About Us
Fifteen years, one griddle.
Same shop, same corner, same guy running the spatulas most mornings.
The Story
A window, a flat-top, and a case of ribeye.
Tommy Russo grew up two blocks from where the shop stands now, working the griddle at his uncle's place before he could see over the counter. In 2011 he took over the empty storefront on East Wharton, gutted it down to brick, and put in one flat-top.
The rules haven't changed since. Ribeye gets shaved thin and hard-seared to order — never pre-cooked, never held under a lamp. The cheese goes on while the meat is still loud on the griddle, so it melts into the chop instead of sitting on top. The rolls come from the same Amoroso account his uncle used, delivered before sunrise, six days a week.
Year opened
Rolls baked daily
Flat-top, still going
How We Work
What actually makes it taste different.
Never frozen, never pre-cooked
Ribeye is delivered whole and hand-shaved to order on the griddle — no par-cooked bags, ever.
Cheese melts in, not on
American goes down while the meat is still loud and moving, so it folds into every chop.
Amoroso, six days a week
Same roll account since 1994. Delivered before sunrise, gone by close.
One line, no shortcuts
Every sandwich is built one at a time, in the order it's called. That's the whole system.
Come see the griddle work.
Walk-ins welcome, no reservation, no fuss. Just get in line.