From Dough to Cattle: A Family’s Journey to the Perfect Burger

In 1999, in a quiet corner of Texas, a family looked around and realized something was missing: a really good pizza. At the time, the neighborhood was full of chains and forgettable pies — nothing that captured the warmth and quality of a true family-style pizzeria. So they decided to do something about it.

With little more than a handful of family recipes, a lot of heart, and a tiny storefront, they opened their first pizzeria. Word spread slowly, but surely — this was the kind of pizza people talked about, the kind they came back for. Over the years, their little business grew into something much bigger. One restaurant became two, then three. Eventually, the family owned seven pizzerias across Austin and San Antonio, each one staying true to their original mission: serve great food, made with care.

Along the way, their love of quality ingredients led them down an unexpected path: cattle ranching. The family acquired land and began raising Wagyu beef, drawn by its unmatched flavor and texture. What started as a way to supply better meat to their restaurants quickly became a passion of its own — breeding, raising, and perfecting some of the finest beef in the region.

That journey eventually brought them to the sweeping valleys and mesas of Grand Junction, Colorado, where the family found the ideal environment for their cattle and a community that shared their love of good food. And it was here that their next idea began to take shape: if they could raise the best beef, why not also craft the best burger?

From their beginnings in a tiny pizzeria, to ranching Wagyu cattle, to opening a burger concept in Colorado, their story has always been about the same thing: family, quality, and the pursuit of something better. Today, their burgers honor that legacy — made with the same care and dedication that started it all back in 1999.

Because some dreams are just too good not to grow.