Burnt Kitchen

After Owner/Chef, Deepak Patel, Owner, Mark More, and Executive Chef, Greg Glass solidified their friendship through great food and travel, they developed the Burnt Kitchen concept from scratch. From location, to creative recipes, to menu design - we've imagined everything with the hopes of putting a smile on our customers' faces. Because Burnt Kitchen is a restaurant with a big mission, every detail of our restaurant has the backing of priceless relationships and painstaking thoughtfulness. For instance, the beef used to create our amazing Burgers with farm egg and green chile are sourced from the only certified grass-fed beef provider in central Texas. This type of commitment to farmers with the highest food integrity is the cornerstone of our restaurant. Our vegetables, drinks, meat, and fresh ingredients are all sourced from local family farms who care about healthy food just as passionately as we do.