Smashed NYC burger

In 2020, restaurateur Mark Mendaros faced a challenge: his full-service restaurant in the Lower East Side was shut down by pandemic restrictions. Determined to find an innovative way to serve great food on the go, Mark focused on one of his best-selling item—the smashed burger. This was the beginning of a game-changing concept: he was going to create the best smashed burger in New York City. His first step was to transform his restaurant. He built out a walk-up takeout window in the Lower East Side, and it became NYC’s first brick-and-mortar restaurant to specialize in smashed burgers. After the success of his first three burgers, he called up his good friend Chef Fredy Centina from California, who he’d known for 18 years, to join him. Mark and Fredy turned this small space into their experimental kitchen, where they perfected the art of the smashed burger. Their patties, crispy on the outside and juicy on the inside, bursted with flavor from the griddle. They sourced only the freshest, highest-quality ingredients and developed signature sauces that quickly gained a cult following among their devoted customers. This window became their playground for culinary innovation, culminating in an expansive menu featuring over 20 unique smashed burgers and other signature dishes. Today, you can enjoy your favorite Smashed NYC burger at multiple locations, including Time Out New York, Smashed West Village, and famed New York food events like Smorgasburg and the NYC Night Markets. Smashed NYC has become a must-visit destination for foodies, attracting regulars from Long Island, travelers from Canada and Spain, and burger enthusiasts from all over the world. Every burger at Smashed NYC is crafted with heart and soul, and their dedication to quality has won over New Yorkers one bite at a time. Despite their growth, some things haven’t changed. At the heart of Smashed NYC is a genuine love for sharing great food. Mark and Fredy remain deeply involved in every aspect of the business, from designing each burger on the menu to firing up the griddle every night of the week.