JUNK MARYLEBONE

With its stainless steel surfaces and raw, industrial finish, the dining room feels more like a high-end kitchen prep area than a standard burger joint. This is the second London location for the Parisian group, expanding into St Christopher’s Place with a larger footprint – about 40 covers – than their original tight squeeze in Soho. The atmosphere is deliberately stark, letting the food provide the warmth. The operation is rooted in a specific French-American hybrid concept: smash burgers built with French components. You won’t find a cluttered menu here. Instead, the kitchen focuses on a short list of essentials using brioche buns and a blend of Charolais and Limousin beef. You decide on the size rather than the style, stacking anywhere from two to five patties depending on your appetite. The standard order is the "M" – a double cheeseburger dressed with American cheese and the house "Junk sauce." It’s worth noting that while pickles are complimentary, they aren't added automatically, so you have to request them at the counter. Service is fast, operating with the efficiency of a takeaway spot even when you grab a seat at one of the metal tables. For dessert, the counter is usually stocked with soft, New York-style cookies from Puffy, a fellow Parisian export that serves as the standard finish to the meal.