Chris N Eddy’s

What started as a pandemic experiment in a parking lot has settled into a permanent storefront on Sunset, built entirely around the mechanics of the perfect sear. Founders Chris Karimian and Edgar "Eddy" Poghosyan operated on the theory that full-sized smash burgers dry out too easily, so they shrank the circumference. The result is a "smash slider" – a patty small enough to retain its juices but smashed hard enough to achieve the lace-edged, crispy caramelization that defines the genre. The menu is intentionally rigid, revolving around two preparation styles named for the owners. "Eddy’s Way" leans into the grease, stacking the meat with grilled onions, cheese, and house sauce, while "Chris’ Way" cuts the richness with fresh lettuce, tomato, and pickles. Most regulars opt for the "Combo Two" to get one of each, often adding pickled jalapeños for extra heat. Despite the slider terminology, these aren't light snacks; the portions are heavy, and the kitchen keeps the grill scraping until 2 a.m. on weekends to feed the post-bar crowd. In a neighborhood where parking often dictates dining choices, the dedicated free lot behind the building is as much a draw as the beef.