"Tommy Ryan's burger shop has opened, and it exists because of brisket. More specifically, because of what is left over after selling a lot of it. At his Hercules barbecue restaurant, Ryan goes through enough brisket that trim inevitably accumulates. Turning that perfectly delicious trim into smashburgers eventually became the foundation for a new restaurant. Tommy's Burger Co. opened in October in Richmond."
"The burger is smashed onto a 60-inch flattop that thrives under the pressure of service, delivering a consistent crust and deep Maillard, burger after burger. It tastes boldly of beef, balanced by the American cheese, a soft bun, and classic toppings. The restaurant reflects Ryan's early experience in burger restaurants as well as his background as a pitmaster."
"The burger shop is Ryan's second venture. His first began in his driveway during the pandemic. After being laid off from his job as a kitchen manager, Ryan started selling barbecue plates out of his driveway on weekends, posting on Instagram to see who might be interested. The first time Ryan posted, about 30 people responded, each paying $20 for a plate with two meats and two sides. He sold out in a few hours."
Tommy Ryan turned brisket trim from his Hercules barbecue restaurant into the core of a new burger shop, using leftover beef to make smashburgers. Tommy's Burger Co. opened in October in Richmond with a concise menu focused on brisket-and-chuck smash burgers, fries cooked in house-rendered beef tallow, and a few sides. Burgers are smashed on a 60-inch flattop to produce a consistent crust and deep Maillard flavor, emphasizing bold beef balanced by American cheese, a soft bun, and classic toppings. Ryan's barbecue venture began during the pandemic in his driveway, expanded to a food truck at Ford Point, and then to Hercules.
Read at The Oaklandside
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