Our chuck hangs in a salt-block chamber before it is ground twice, every morning.
- 01Dry-aged chuck45 days
- 02Brioche, baked at5:00 am
- 03Flat-top260 °C
- 04The smash10 seconds
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The Stack
Nine layers.
No filler.
Shot in macro, on the pass, ninety seconds after the smash.
- 01Briochebaked at 5 am, butter-glazed
- 02Icebergice-cold, torn by hand
- 03Heirloom tomatosalted at the last second
- 04House pickles72-hour brine
- 05Red onionquick-pickled, sharp
- 06Aged cheddarmelted under a cloche
- 07Dry-aged chuck90 g, smashed at 260 °C
- 08STAKD saucethe recipe stays in the kitchen
- 09Heeltoasted in beef fat
We smash ninety grams of forty-five-day dry-aged chuck onto a 260-degree flat-top, press it for exactly ten seconds — and never touch it again until the edges turn to lace.
Craft
Obsessive about
the boring parts.
The flat-top never drops below it. That is where the crust — and the lace — comes from.
Patties, fries, sauces. Nothing in our kitchen has ever seen a freezer.
Locations
Find the
flat-top.
- 01Cluj-NapocaStr. Memorandumului 21 · open till 02:00 Fri–Sat↗
- 02BucureștiCalea Victoriei 88 · open kitchen, 40 seats↗
- 03IașiBd. Ștefan cel Mare 4 · counter & walk-in↗
- 04TimișoaraPiața Victoriei 2 · opening spring 2027↗