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Motz's passion for hamburgers is not merely about indulgence; it is deeply rooted in history and tradition. He curates a menu that pays homage to classic preparations, intending to familiarize his patrons with the origins of the hamburger. The restaurant's offerings include what he calls "primary source burgers," recipes derived from the very beginning of hamburger history. For a man who routinely handles between 1,200 to 1,400 pounds of beef each week, every detail matters.