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| Element | Description | |---------|-------------| | | 200 % grass‑fed beef, smoked for 12 hours over hickory chips. | | Cheese | Smoked gouda aged 8 months, melted to a caramel‑gold sheen. | | Bun | Brioche infused with a dash of espresso, lightly toasted on the grill. | | Toppings | Pickled jalapeños (house‑pickled in apple cider vinegar), caramelized onions, arugula, and the secret “Shady Sauce” (mayonnaise, chipotle, honey, a splash of soy). | | Side | Crispy sweet‑potato wedges dusted with smoked paprika and rosemary. | | Atmosphere | Served on reclaimed wood plates, under a flickering neon “OPEN” sign. | Mick has used a portion of the windfall