Hi there,

In this edition of our newsletter, we’re giving you a sneak peak at what’s coming to the Buns & Patties menu and a glimpse into the chaos that went into building it. We captured some of that process in our latest behind-the-scenes video. Check it out at the links below.

Menu development sounded fun…

until we actually started doing it.

What began as a simple idea quickly turned into months of testing, tasting, and overanalyzing every little detail. We obsessed over bun textures, beef blends, seasoning levels, pickle thickness, cheese melt, crunch factor, and everything in between.

It started with the burger. One night at David’s house, we fired up his flat top and nailed the perfect smash. We got those gorgeous, crispy, lacy edges, the result of something called the Maillard reaction (pronounced my-YARD, if you want to sound fancy).

That’s the magical chemical reaction that happens when heat hits protein and sugar, the same thing that makes toast golden, steak seared, and coffee roasted. It’s where flavor lives. When we saw those edges sizzling and smelled that beautiful rich aroma, we knew we had our burger.

But the burger couldn’t stand alone, so we started building a menu around it, adding a short rib grilled cheese, fried chicken sandwich, egg sandwich, tenders, and more. And that’s when things got complicated.

Each of us has a completely different palate. Mark fixates on bold flavors and textures. David pushes for simplicity. Vlad thinks about the overall experience.

Put those differences in a kitchen together, and things get loud. We argued about sesame vs. plain buns, the exact amount of onion powder in the chicken batter, the thickness of fries, the acidity of pickles, the cheese blend on the grilled cheese, and the crunch-to-juiciness ratio of the chicken (thats a real technical term by the way). We debated everything because every detail matters to us.

On top of that, we also have to think about how different people eat. Some avoid meat, some skip dairy, and some have allergies. And it’s imperative to us to maintain high quality while still offering a fair and affordable price. Finding the right balance between all of those factors while staying true to our concept can be a real challenge. But it’s also what keeps things interesting, and it pushes us to make every item as inclusive, intentional, and delicious as possible without losing our soul.

All that back and forth led us to something special: a menu that’s simple, high quality, and full of flavor, and we can’t wait for you to taste it.

Our construction crews have been working hard to get the space ready, and we’ll have more updates on that very soon!

Stay hungry,

-The BnP Crew

Catch up on past editions of this newsletter in the archive below.