The story
Howard Burger Joint in Marseille approaches the smash burger format with strict attention to daily preparation. Marie-Laure Oddone and Damien Hirel left their previous pizzeria role to build a kitchen that bakes potato buns every morning. Their Angus beef arrives directly from grass-fed herds on the Camargue plains. This commitment to fresh components secured the establishment a spot on the Le Fooding list.
The menu focuses on precise layering rather than endless modifications. The Original Cheeseburger rests aged cheddar, onions, gherkins, ketchup, and mustard atop a pressed patty. A spicier burger option replaces those condiments with fried onions, pickled jalapeños, and a cool creamy sauce. The kitchen also offers a plant-based patty, triple-fried French fries, and freshly churned Tahitian vanilla ice cream.
Waxed concrete floors ground a bright room filled with wooden and metal tables. Sunlight streams through large windows during the day, while a covered terrace extends seating outdoors. The layout encourages steady turnover without compromising guest comfort. Families and solo diners navigate the open floor plan easily.
Recognition
Ambience
