text: I just got back from my first visit to DLUX.  The space was great.  The fries were great.  The milkshakes were incredible. The service was on point.  The prices were more than reasonable.\n\nSo why two stars?  For the little box on the menu that says \"the rules.\"  The first two rules are: \"Our burgers are pressed and cooked to the same temperature\" and \"Feel free to ditch toppings, but no substitutions please.\"\n\nThis says a few things to me:\n\n1) We press our burgers, even though everyone who makes decent burgers knows that they should be loosely packed. We do this so that they'll cook a little faster even though it will hurt the taste.\n\n2) We are going to cook our pressed little patties of meat into charred pucks that are grey throughout.  Do you like your burger rare and juicy? We don't care.  We could take it off the grill a few minutes sooner like literally thousands of other restaurants are capable of doing, but for some reason we won't.  \n\nSeriously, this crap tries my patience at Five Guys, and that's a fast food place.\n\n3) Do you see some ingredients on our menu that you'd look to add to your burger? Screw you.  We won't do it.  Yes, we have caramelized onions right in the kitchen, but we refuse to put them on your burger, since that would be a substitution.\n\n4) Our customers  have asked us to cook their burger to a different temperature or to tweak the toppings.  Instead of figuring out how to satisfy those customers, we decided to put this notice on our menu to warn people that we have no intention of doing things that are entirely within our power to do in order to give them a good experience.\n\n\nAnd guess what? The burger is crappy.  It's an overcooked, dried out little mess, which is a pity, since the non-meat components seemed to be high quality.  It was far from the worst thing I've ever eaten, but nothing to write home about.\n\n\nI'd definitely appreciate a response from a manager explaining why you refuse to cook burgers to the temperature that people want to eat them at.  If you're willing to cook me a rare burger I'll gladly come back and pay full price.  If not, I'll be skipping this place.\n\nEdit: After some research, I've learned that one reason restaurants do this is because they don't grind meat in house, like all decent burger places do. That doesn't make it better, DLUX. Why are you making \"upscale\" burgers with pre-ground meat?