Marking its 13th branch, Not a Damn Chance, or NADC, has finally opened its first California location right here in Westwood, but does it have what it takes to compete with In-N-Out, the classic late-night college student dinner?
I entered the store and was immediately met with buzzing energy. People were crowded near the counter, peeking into the kitchen, while others were completely engulfed in every bite of their burger.
As I stepped up to order, overwhelmed with excitement and honestly too hungry to think straight, I was surprised to see that the menu featured only one burger. Perfect for anyone who is indecisive or wants to try everything. It feels intentional. When there is only one burger on the menu, it has to be good. It has to be perfectly crafted.
In less than 10 minutes, my NADC burger and Beast Mode Fries was ready to be devoured.
The bun gleamed under the restaurant lights. The fries shimmered golden. I could almost imagine the crunch just by looking at them.
The burger was perfectly engineered. Chef Phillip Frankland Lee explained that it took more than a year to develop and refine it to where it is today. The process begins with 100% Wagyu beef smashed onto the grill, creating the contact needed for a Maillard reaction and that rich crust.
“We season the top side and we put chopped onions on top,” Frankland said. “We then flip it, and the chopped onions hold the meat off the griddle, so the griddle never touches the other side. What happens is the onions steam and that steam goes into the meat.”
You do not really notice the onions when eating it, but as Phillip shared, two handfuls go into the process. They disintegrate, leaving behind their juice, which makes, “the meat taste like steak.”
The NADC burger is topped with creamy New School American cheese that melts through the crevices of the patty. Between the richness of the Wagyu and the cheese comes a fresh bite of jalapeños. It is fruity and tangy, a sensation that almost tingles on your tongue.
Side note, the jalapeño does not add any real spice.
Everything is balanced between an airy and delicate bun with “just the right amount of toast,” along with a calculated amount of sauce and pickles that tie the flavors together.
With a sip of their Cane Cola, the bubbles refreshed my palate as I moved on to the Beast Mode Fries. Even after sitting for a few minutes, the cheese remained smooth and melty rather than turning rubbery. The chopped jalapeños layered on top echo the same balance of brightness and richness found in the burger.
The true gold in this pile is the triple-fried fries. They are fried, fried again, then steamed to create that fluffy interior texture before a final dip in beef tallow. With every bite, you get an audible crunch followed by a creamy center that honestly hugs your heart.
Paired with housemade chipotle ketchup, the smoky warmth complements the salty fries perfectly.
With no crumbs left to nibble on, the meal left me more than satisfied. From quality to flavor, the NADC burger truly smashed other burgers for me.
What makes NADC even more compelling is the partnership behind it. Chef Lee, whose background is rooted in tasting-menu restaurants, brings meticulous attention to every component. His co-founder, professional skateboarder Neen Williams, adds a culture-driven vision, shaping the space into what he hopes will become Westwood’s next go-to late-night burger spot. Their friendship began with backyard burger pop-ups where they would give food away for free, simply out of love for the craft. That passion has now grown into a multi-location brand, with Westwood marking its California debut.
While In-N-Out remains the budget-friendly staple, NADC positions itself differently. The focus here is quality and precision, from the 6-ounce Wagyu to the layered technique behind every bite. UCLA students can take advantage of a 10% discount, with happy hours running from 3 p.m. to 5 p.m. and 9 p.m. to midnight.
Delivery is expected soon, making it an even stronger contender for Westwood’s late-night rotation.
