a note from the founder
Marisol opened Munch in April 2002 with fourteen seats and a walk-in that did not work. She still grinds the beef at four and cooks the late shift.
the Munch gazette
why a shake takes four minutes
There is no soft-serve machine in this building. Frozen custard, a steel cup, a spindle, and ninety seconds per shake. Three at a time, and that is the whole ceiling.
the patio out back is open again
We spent six weeks rebuilding the deck, adding shade, and doubling the seats. It reopens Friday with the full menu and the same late hours.
the kitchen runs on paper
We bought a kitchen display system in 2019 and pulled it out five months later. The rail above the flat-top holds paper tickets again, and orders leave the pass faster than they did on the screen.
we grind the beef every morning
Chuck and brisket, ground at 9 AM, portioned by hand, cooked the same day. Here's why we don't buy it pre-ground and what that changes about the burger.
friday and saturday we now close at 3 am
The kitchen stays on an extra hour on weekends. Everything on the menu is available right up to last call, including the fryer.
what is actually in the house sauce
People ask every week, so here it is. Six ingredients, no secret, and the one step that matters more than the recipe.