Light the charcoal, put the cuts on the grill, flip them before they overcook, add bread and chimichurri to the plate, then drag it over to the customer already glaring at you. All while the clock keeps ticking.
The heat won't wait
Each ember heats the neighbouring slots and slowly burns out. The grill you set up two minutes ago has already changed.
Each side cooks separately
Only the side touching the grill cooks. Right-click to flip the meat and start cooking the other side. Once it's burnt, there's no going back.
Patience you can see
Every customer arrives with a ticking patience bar. When it turns red, they shake. When it reaches zero, they leave and you get a strike.
Doneness
Six levels. Four get you paid.
Accumulated heat is divided into six equal levels. Raw and Burnt can still be served, but the disgusted customer leaves without paying and you get a strike. Move the slider and see.
RawDon't serve it
Try another cut
The working day
06:30 to 21:00, in five minutes.
The sky, the sun and customer arrivals follow the time of day. Lunch gets busy; the last crowd arrives at dusk. You close at 21:00, but the day only ends when the last customer leaves.
06:30Open for business
06:30open12:00rush hour17:00afternoon21:00close
Inside the stand
It all happens on one table.
Everything stays on one screen: stock on the left, the grill in the middle, bread and jars on the right. Drag the finished plate to the customer.
Q
Stock panel
Slides in from the left. Drag meat straight from the crate onto the embers. If it doesn't fit, press R to rotate it.
Space
Meat / charcoal layers
One grid, two layers. Switch to charcoal to arrange the embers, then back to meat to cook. Press R to clear the ashes.
T
Toppings panel
Bread, side dishes and jars. Chimichurri and salsa criolla are poured: tilt the jar over the plate and watch the sauce splash.
C
One plate at a time
One cut per plate. Meat stays where you drop it. Reposition it, move it to the tray or put it back on the grill.
↺
Undo that
The undo button removes the last addition: bread, a side or sauce. Even meat returns to the tray with its cooking times intact.
M
Sold out
Out of the cut they ordered? Let the customer know and they'll choose something you have. They'll accept it, but you lose the tip.
What goes on the plate
BaguetteBurger bunFriesGreen saladPotato and egg saladChimichurriSalsa criolla
Customers
Everyone brings a ticking clock.
Customers arrive according to the time of day. Each brings an order bubble and a patience bar that won't stop. When it turns red, they shake. You know what comes next.
Flank steak · rare with baguette
Short ribs · medium + fries
Choripán with chimichurri
Burger · well done burger bun
Sausage and salad
Tip
Nail the doneness while the customer still has patience: full tip. Overcook it by one level or cut it too close: you get paid, but no tip.
✕Strike
A customer left with an empty bar, or you served raw or burnt food. Three strikes and the closed sign goes up early. You can only serve those already inside.
The sign is up
✕✕✕
CLOSED
Between nights
Earn it. Restock it.
When the day ends, the shop opens. Charcoal, meat, upgrades and sauces. No save file will rescue you if you open tomorrow without embers.
Charcoal
The shop suggests how much to buy based on how much you burn each night.
Cuts of meat
Flank steak, short ribs, matambre, chitterlings, chops, chicken breast and burgers. Unlock them as the nights go by.
Upgrades
Longer-lasting charcoal, more customers at once, better tips and a radio for the stand.
Sauces
Jars of chimichurri and salsa criolla. The extras that boost your bill and earn a tip.
Still on the grill.
Parrilla 40 is currently in development. Leave your email to hear when the first full night is ready to play.
