Thoughts on burgers, the Bay Area, and 27 years behind a grill
Abraham writes when something's worth saying. No content calendar, no SEO strategy — just a guy who's been making burgers since 1997 sharing what he knows. Three articles so far. More when inspiration hits.
GuideA local restaurant owner's honest ranking. From flame-grilled to smash burgers, Mission to Marina. Updated April 2026.
Deep DiveThe science behind two cooking methods. Maillard reactions, lipid pyrolysis, and why Abraham chose fire 27 years ago.
HistoryFrom Gold Rush street vendors to craft patties. 170 years of beef in the Bay. Mel's, Beep's, and the drive-in era.
First TimerA first-timer's guide from the guy who designed the menu. What to get, what to skip, and the secret combinations.
Most restaurant owners don't write articles. Abraham does because he's spent 27 years thinking about burgers, cooking, and what makes San Francisco's food scene different from anywhere else. These aren't marketing pieces. They're the conversations he has with customers at the counter, the stuff he talks about at family dinners, the observations from a lifetime behind a grill. He writes when something's worth saying, and he doesn't publish anything he wouldn't read himself.
Food culture in the Bay Area. Cooking techniques that most restaurants won't explain. The history behind what's on your plate. Honest rankings that include competitors because Abraham respects good food wherever it comes from. If you're interested in burgers beyond just eating them — how they're made, why they taste the way they do, where the ingredients come from — this is where we write about it.
New articles come out when Abraham has something worth saying. No publishing schedule, no content calendar. Just real thoughts from a real restaurant owner. Want to suggest a topic? Call (650) 871-5237 and tell him.