Not Fast Food.
Slow Craft, Smashed To Perfection.
We reject the cold-chain commissary. Single-origin cattle from regenerative pastures, hand-laminated 48-hour potato brioche, and lacto-fermented condiments smashed hot over raw wood ember.
Today's Ember Showcase
Dry-Aged 28-Day Black Angus Chuck & Short Rib
The Smokehouse Reserve
Regenerative pasture-fed patty seared at 650°F over red oak. Smothered in raw milk cave-aged smoked white cheddar, wild peppery arugula, and a 12-hour slow braised charred shallot & bourbon preserve.
The Anti-Fast Food Manifesto.
Industrial convenience broke the American classic. We built Stack & Smoke to reclaim it through real farming, sourdough alchemy, and fair human wages.
Zero Freezers On Premise
Every morning brings fresh cuts of grass-fed chuck, whole-leaf produce, and freshly churned cultured butter. If it's frozen, it doesn't cross our threshold.
48-Hour Wild Sourdough
Buns baked from non-GMO stoneground flour and a living starter fed twice daily. Long fermentation yields effortless digestion and rich, complex brioche pillow.
Pasture-Raised Cattle
Exclusively rotational-grazed cattle raised on open regenerative soil. No hormones, no factory feedlots, carbon-capturing grasslands only.
Living Wage & Equity
Line cooks and dish pros are culinary artists. We back our team with guaranteed livable wages, full healthcare, and monthly profit shares.
Come Vibe With Us.
No fussy reservations needed. Pull up a high stool, listen to vintage vinyl spinning on the turntable, sip a local microbrew, and watch burgers smashed over roaring fire.
Industrial Arts District
742 S. Mill St, Building B
Eastside Timber Yard
1204 E. Timberworks Ave