Imagining a new
culinary possibility
A healthy amount of obsession, experimentation and love went into creating a whole new kind of hamburger, one that’s never existed before.

Devour a mini masterpiece.

Every burger is created with freshly ground beef that’s aligned perfectly to your bite — a new kind of tenderness. We grind, slice, grate, toast, season, grill and customize a burger that’s fast, fresh, delicious and unforgettable.

We make food differently, here’s how:

We don’t know of another burger that’s had more brainpower and creativity put into it. If better kitchen tools help make better food, we thought, why not make the ultimate tool. It only took us eight years :)

One of the most precise culinary tools on earth.
Capable of creating a meal in elegant, previously thought impractical ways. Perfect patties, sauces, and seasonings measured in ways you probably don’t even care about. But we do.
Introducing new culinary possibilities.
We can literally align the beef to your bite, giving the patty the best mouthfeel. Translation: this tenderness is unparalleled.
Sourcing is key.
Baked daily and toasted to order, our brioche buns are light and fluffy. Since we can slice to order we also don’t use preservatives. Our beef is GAP 4 rated, meaning raised on pastures, no feed lots. Ever. It took us 14 iterations to get to the perfect bread and butter pickle. The details matter.
#freshestburgerever
This is the only place we know where tomatoes, pickles and onions are sliced crisp to order. Cheese is grated directly onto the bun before it’s melted. The best part: chuck and brisket chunks are ground to order. No oxidation, just pure flavors.

Our friends came to make their own burgers too.

Some of our favorite Bay Area chefs and friends have experimented with new combinations using our machine. You can taste their creations too.

 Nick Balla  Chef at Duna, Bar Tartine

Nick Balla

Chef at Duna, Bar Tartine

 Tu David Phu  Celebrity Chef, Aqcuerello

Tu David Phu

Celebrity Chef, Aqcuerello

We’ve been obsessing about this for a long time

Cheeses

Two cheeses to choose from each day including Cheddar, Smoked Cheddar, Sharp Cheddar, Gruyere, Monterey Jack, — grated and melted to order.

Beef

Our GAP 4 rated antibiotic and hormone free, pasture raised brisket and chuck come from a coop of family ranches on the west coast called Country Natural Beef. We supplement with all natural product from Creekstone Farms.

Sauces

We have 15 sauces including classics like ketchup and mustard. We’ve also got some new, savory, sweet and sour sauces that we make in house fresh every day like oyster aioli, shiitake mushroom sauce, sunflower seed tahini and garlic aioli.

Buns

Our brioche buns are locally-baked every day. They’re sliced and buttered to order so they stay fluffy and fresh.

Seasonings

We’ve got 12 seasonings: standards like sea salt and black pepper and special blends like chipotle sea salt, alderwood smoked salt, adobo and persian lime pepper.

Vegetables

We source the best vegetables we can find, locally and organic as often as possible. Butter lettuce comes from Andy Boy Farms and California Organics, Tomatoes from Plain Jane Produce and Tasti Lee, yellow onions from Easterday Farms and Peri and Sons.

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Brioche Buns

Our buns are locally-baked every day. They’re sliced and buttered to order so they stay fluffy and fresh.

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Cheeses

Two cheeses to choose from each day including Cheddar, Smoked Cheddar, Sharp Cheddar, Gruyere, Monterey Jack — grated and melted to order.

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Seasonings

We’ve got 12 seasonings: standards like sea salt and black pepper and special blends like chipotle sea salt, Calderwood smoked salt, adobo, and Persian lime pepper.

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Beef

Our GAP 4 rated anti-biotic and hormone free, pasture raised brisket and chuck come from a coop of family ranches on the west coast called Country Natural Beef. We supplement with all natural product from Creekstone Farms.

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Vegetables

We source the best vegetables we can find, locally and organic as often as possible. Butter lettuce comes from Andy Boy Farms and California Organics. Tomatoes are sourced from farms like Plain Jane Produce and Tasti Lee, yellow onions from Easterday Farms and Peri & Sons.

sauces-mobile.png

Sauces

We have 15 sauces including classics like ketchup and mustard. We’ve also got some new, savory, sweet and sour sauces that we make in house fresh every day like oyster aioli, shiitake mushroom sauce, sunflower seed tahini and garlic aioli.

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Food is communal.

We love hanging out at the store, creating burgers; come chat with us when you stop in for a meal. No kiosks, just us. Our space is your space; we want you to feel at home eating here with people you care about.

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We spend more on ingredients than any other burger at our price point.

Our mission is to reduce the cost of high quality food so we’re selling burgers for 6 bucks. Let’s break the normal cost equation for restaurants.

A53B4F88-0AC1-4A37-BE77-46F2F4BD752A Created with sketchtool.

How to realize a new culinary possibility

Creator isn't the machine so much as it is the diner, the chef who uses the instrument, the dining experience, and the designers who created these robots. This inspiration struck in another kitchen, decades ago, and the same sense of duty to improve something as intimate as food and to improve it for everyone energized many others. We came together to create design values for what a dining experience could be and set the bar for what culinary instruments could do.

In that pursuit, Creator became the first restaurant to automate the preparation of a major food category from start to finish. It means higher quality food at a lower price. It means that we must:

  • Reduce the cost of farm-to-table dining for the eater by spending more on the cost of ingredients than other burger restaurants at our price point.

  • Democratize access to culinary techniques that were previously only accessible to ultra high end restaurants .

  • Support an intimate, social, human-interaction-rich service experience.

  • Continue to inspire and be inspired by those before and after us.

It feels weird to say this, but, this is the worst it’s ever going to be. We must create. Want to chat more? Email us at hello@creator.rest. Please use this form for media requests.