Our story

It started in a container

One borrowed grill, four things on the board, and a queue that would not go away.

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A cook working a burger over the grill

2016 — 2026

Ten years, a year at a time

2016

One grill, one container

Adjoa borrowed a charcoal grill, parked a shipping container at the end of Lagos Avenue and sold four things. The queue at eight on a Friday is the only reason any of the rest happened.

2018

The bakery says yes

Two streets down, a bakery agreed to bake to our size and deliver twice a day. It is still the same bakery, and it is still twice a day.

2020

The van

The room closed for four months and the grill went into a van instead. It never came out — half of what we do now is off site, and it started because there was no other way to cook.

2022

Fourteen tables

We took the unit next door, put in a counter you can eat at alone, and kept the container out front because people asked us to.

2026

Twelve on the board

Twelve burgers, six sides, one grill and the same beef. The Thursday board is the only thing that moves.

Where it started

The container is still out front

It does not cook any more. It holds the crates and it holds the queue on a Saturday, and taking it away has been suggested exactly once.

10

Years on the street

1.4

Million burgers served

34

People on the payroll

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A classic diner interior with a checkered floor
The founder photographed outside the restaurant

The founder

Adjoa still does the Thursday run

Every Thursday morning she is at the butcher before six, and every Thursday afternoon the board changes because of what she found. Ten years of that is the whole business plan.

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The Stack mark — a flame between a fork and a spatula

Stack