Marco and Dani Reyes grew up in a house where dinner was a debate. Their dad grilled on weekends and had opinions — strong ones — about how a burger should be built. Too much sauce ruins it. Brioche or nothing. The patty decides everything else. Those arguments followed the brothers into adulthood, and in the winter of 2019, they finally stopped arguing and started cooking.
They opened Boss Bros out of a converted garage on Hillside Ave with a flat-top, a chest freezer, and a hand-painted sign Marco's girlfriend talked them out of. No fryer. No freezer patties. No shortcuts. They sourced beef from a local farm twenty minutes north of town and ground it themselves every morning.
Word spread fast — not because of a marketing plan, but because people kept texting their friends after their first visit. By summer they'd outgrown the garage. By fall they had a lineup out the door every Friday. The current location opened in 2021. The arguments never stopped. The burgers only got better.
Beef is ground every morning. Nothing comes out of a bag. If we run out, we run out — that's the deal.
Every patty hits a screaming-hot flat-top and gets smashed hard. You get a crust. You get flavour. No fluff.
Skip the apps. Order straight from us and every dollar stays where it belongs — in the kitchen.
Skip the third-party apps. Order directly from us — it's faster, and every dollar goes straight back to the kitchen.
Order Now — Pick UpPickup only · Ready in 15–20 min