89Smash
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Smash Score✅ Certified Smash
Westwood's most-decorated smash burger, ranked #5 in all of New Jersey by NJ.com. A fine dining chef's love letter to the Jersey slider tradition.
Photos courtesy of Eighty Twenty via Facebook.
Representative photography. Actual appearance may vary.
Matthew Borgersen, a fine dining executive chef and Westwood native, launched Eighty Twenty as a pandemic-era popup that sold 1,500 burgers in five minutes through social media - a demand so overwhelming it powered a permanent brick-and-mortar move. Named for the 80:20 beef-to-fat ratio, the restaurant is Borgersen's tribute to New Jersey's slider tradition, drawing direct inspiration from White Mana and White Manna. The name doubles as the concept: uncompromising ratio, uncompromising quality.
The Smasher is a deliberate hybrid - Vidalia onions in the Oklahoma City tradition, laid on before the smash for full caramelization, paired with American cheese and the proprietary Mandy sauce on a Martin's potato roll. NJ.com called it the state's fifth-best burger outright: 'No one is smashing them better in New Jersey than Eighty Twenty.' The fine-dining background shows in precision that most smash joints don't bother with.
No one is smashing them better in New Jersey than Eighty Twenty.
No North Jersey restaurant competes with Eighty Twenty in terms of food quality, originality, and consistency.
a thin-smashed 80/20 patty, sweet onions, American cheese, house-made Mandy Sauce, and a sweet, pillow-like potato bun
We don't just want to serve food that's OK. We want to serve the best.
Having a physical location will allow us the opportunity to grow and experiment in ways we couldn't as a pop-up.
an homage to something much different - the food of his youth