Our Story
A neighborhood burger kitchen obsessed with the sear, the melt and the doorstep handoff.
Fire first, everything else second
Zestdash started with a single plancha, a bag of grass-fed chuck and a stubborn belief: a burger should never wait under a heat lamp. Every patty is ground fresh each morning, seasoned the second it hits the grill, and sealed for delivery within minutes.
Our menu is short on purpose. Eight items we can cook perfectly at full speed — beef smashed thin, chicken fried crisp, mushrooms roasted until their edges char — plus sharing kits for nights in.
Delivery done properly
Contactless is not a sticker on the bag — it is the whole operation. Orders fire to the grill the moment you check out, routes are set before the fries leave the fryer, and the handoff at your door takes five seconds.
We deliver seven days a week across the neighborhood, and takeaway skips the queue entirely. Hot food, zero handshakes.
What we cook by
Fresh, never frozen
Beef ground daily, produce delivered each morning, buns baked across the street.
25 minutes, hot
Grill to doorstep in about 25 minutes, sealed and tracked the whole way.
Everyone eats
Beef, chicken and 100% plant-based melts — no one orders a sad side salad.
The crew
The small team behind the plancha, the fryer and the phones.
Mara Ellingsen
Head of Grill
Devon Marsh
Delivery Lead
Priya Nair
Menu Developer