After getting together to skate, Phillip Frankland Lee and his friend Neen Williams would have cookouts making cheeseburger and fries for their friends and families.
But these two friends weren’t just simple backyard cooks making regular cheeseburgers. Lee is a Michelin-starred chef and Williams is a professional skateboarder and serious foodie and chef who runs his own spice company.
So yes, their burgers were good. So good in fact that they launched a restaurant in Austin in 2022 named NADC (Not a Damn Chance) Burger, serving a simple two-item menu made up of one burger made their way, and fries — and that’s it.
Phillip Frankland Lee (left) and Neen Williams opened the first California outpost for their growing NADC (Not a Damn Chance) Burger chain, serving a simple two-item menu made up of a cheeseburger fries. (Photo courtesy NADC Burger)And that’s been enough because on Feb. 27 the pair opened their 11th location and their first California spot in Westwood Village, near the UCLA campus.
“It’s one of those passion-project side quest things that one of my best friends and I were doing at home and it’s taken up a life of its own,” said Lee, of Scratch Restaurants Group, which includes his Michelin-starred Pasta|Bar in the San Fernando Valley.
Just like the other NADC restaurants, which are located in New York, Texas, Chicago, Colorado, North Carolina and Tennessee, the Los Angeles spot will serve only the two dishes that have helped the pair grow the rising chain; fries and their star cheeseburger.
“We got one thing and we do it really well. You can be a jack of all trades and the master of none and we want to be the master of one. We just do a hamburger and it’s … good,” Lee said.
“It is soft, it is juicy but you’re getting American cheese, secret sauce, pickles and tamed jalapeños. It’s the flavor of a backyard burger growing up in L.A. that your dad would make. That’s what we were going for,” Lee said.
The friends perfected their burgers as they began showing up at skate parks and comedy shows, handing out free burgers while refining the recipe.
“We would just get together at weekends and give away free burgers and that’s just what we did. And we got a little cult following online,” Lee said. “The fun of it was trying to make the best burger anyone has ever had in their entire life,” he said.
The NADC burger that earned them a cult following is made of two three-ounce Wagyu beef patties seared and stacked, with grilled onions cooked into the meat and topped with melted American cheese. It’s served with a house-made secret sauce, pickles, and tamed jalapeños on a toasted potato roll. The second option for diners is a side of beef tallow fries or an upgrade to Beast Mode fries, which are loaded with cheese, pickles, tamed jalapeños, and special sauce.
“We spent over the course of three years refining, refining and refining, getting the exact amount of crust, the exact thickness, the exact amount of juiciness, the right bun,” Lee said.
NADC is at 1091 Broxton Avenue in Westwood Village. For more information go to nadcburger.com.
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