Clark burger started when my brother in law wanted to open up *** restaurant. We were kicking around some ideas. So he had this idea that he wanted to open *** Putin restaurant. I grew up in Canada eventually migrated my way to Baltimore, spent *** lot of time working in the restaurant scene here in town and eventually wanted to kind of branch out on my own. I put my own spot together. We try to keep one Canadian on site at all times so that when people ask, you know who's the Canadian that we actually have one. We are in the northern edge of Baltimore city. Garvin's fantastic neighborhood. It's *** great little community, very diverse. There's *** lot of people in this neighborhood that transition to their family homes are raising *** family, not every wants to be cooking meals every night, we're in the neighborhood. So customers coming frequently, whether it's dad having an I. P. ***. While, he's picking up food for the family or the local soccer team or people out for work, happy hour and stuff like that. There's gonna be *** level of familiarity and comfort with the menu. But everything we do is gonna have kind of that Canadian spin. So we've just always been on people's radar for *** quick casual spot where you're gonna have *** good experience and we're happy to deliver that. Yeah, the first time we had Putin when James pitched the idea, it was like cool french fries and gravy, but it is so much more than that. So it's *** french Canadian kind of diner food. I have *** lot of experience in my college days eating foods in. It's definitely kind of *** traditional late night after the bars, quick meal. The fries are key. They should be fluffy on the inside, crispy on the outside, so that's your base. So we're gonna start with some of our french fries. All right, these guys have already been par baked once they're ready for their second fry. We're curing our own Montreal smoked meat right now. So it's *** 10 day salt cure and then we actually take it to our neighbor George who runs heritage smokehouse and he smokes it for us. Montreal smoked meat is very similar to *** pastrami except it uses the whole brisket instead of just the top. We're gonna warm this up on the flat top here. James turned us on to the Montreal smoked meat. It's super traditional. I'd never heard of it before, but you know, trial and error. *** few recipes and this is what we get. And then we start off with fresh cheese kurds. If you have local creameries or dairy farms, you want to get fresh, never frozen cheese kurds which are just kind of *** mild cheddar before it's been formed into blocks. The final piece is kind of this rich, velvety, slightly tangy gravy that goes on top fries, cheese kurds that rich gravy kind of comes together to create this beautiful mess that is comforting and really is spot *** lot of the menu is very straightforward and very familiar. Obviously burgers and fries. It's, you know, american staples. People are extremely comfortable with them, but we try to elevate it and kind of shifted *** little bit to involve some kind of Canadian cultural food options and some of the verbiage on the menu and stuff like that. So that helps set us apart. What's my top hit on the menu? Um, obviously pretty biased to the clerk burger. It wasn't easy coming up with *** simple burger that people can rely on for the namesake of the restaurant. So *** lot of time went into developing kind of all the pieces of it and I just feel like that it works together so well. And it's always something that you feel like it's *** home run. If it's your first time here. One thing I like about open kitchens is you can see what's going on, right? There's no mystery. So people can see what they're getting and you can see the care that goes into it. So it's our certified angus beef. No hormones never frozen. That's what we start. Just hit it with some salt and pepper. We serve better quality ingredients. We're not buying the cheapest bread, we're not buying the cheapest meat, you make it count. We do get *** little bit of that char, but we don't smash anything down, keep all those juices in there while that's working. You got fresh brioche buns toasted up. We make our own it's kind of *** burger sauce. It's our version of *** slightly less tangy 1000 islands. Some fresh cooked bacon, sharp white cheddar pickles on the bottom, onions, hit some iceberg on top. Give *** little bit of crunch comes together and it's pretty easy to mall.