OUR STORY

GRIDDLE started in 2019 as a weekend pop-up behind a Williamsburg bar — one flat-top, one burger, a line around the block. A year later we opened our first spot on Flavor Street, and the idea stayed the same: a short menu, done properly, served fast.

Every burger starts as a ball of fresh 80/20 chuck, smashed hard on a 400°F griddle until the edges turn into crispy lace. Real American cheese, pickles, our house sauce and a potato bun baked every morning — no flavor boosters, no shortcuts.

On the side: crispy chicken, loaded fries, thick shakes and soft-serve. Four burgers, a few sides and drinks — everything you need, nothing you don't.

“We wanted a burger you could eat every day and still get excited about,” says our head chef.

Red booths, black-and-white tiles and a neon sign that hums a little. GRIDDLE is built to feel like the diner you grew up in — loud music, quick service and an open counter where you can watch the patties hit the steel.

Our cooks, cashiers and dishwashers are the reason people come back. We pay above the neighborhood average, share the tips with the whole team and promote from the line first. Good burgers come from people who like their job — and it shows in every bite.