How Flat Top started
A food trailer, a 3 foot steel griddle and a line that reached the taco truck next door. Flat Top started in a lot on East 6th in 2016 and moved into the brick building on Cesar Chavez two years later, griddle and all.
We still grind the beef every morning, still smash each patty with the same two steel presses, and still argue about whether lettuce belongs on a smash burger. It does not, but you can have it.
What we insist on
- Chuck and brisket from Texas ranches, ground in house every morning
- 2 oz balls, smashed once, never pressed again
- Kennebec fries cut by hand and fried in beef tallow
- A foil wrap that lets steam out, so the crust stays crisp to your door
Who cooks
A crew of six on a Saturday. Two on the top, one on fries, one on shakes, two at the window. Nobody owns a microwave.
Good to know
How is the beef cooked?
Smashed thin on a 400 degree top, it comes out cooked through with a dark crust. We do not do rare, and we do not need to.
Can I order for later?
Yes. Pick a time at checkout and we start smashing ten minutes before it is due.
Do you have a gluten-free bun?
We do, baked locally, for 1.50 extra. The fries are cooked in their own oil, separate from anything breaded.
Is there parking?
Eight spaces behind the building off Medina Street, and a bike rack by the window.