Shiddy's and Flat Boy unite on Happy Beer Street
The recently opened Shiddy's Rumpus Room at 9908 78 Avenue NW is now home to offerings from both Shiddy's Distilling and Flat Boy Burgers, a partnership its stakeholders hope will make their brands stronger together.
"A lot of Flat Boy fans have never heard of Shiddy's," Pete Nguyen, chief creative officer and partner at Sea Change Brewing, Shiddy's, and the Rumpus Room, told Taproot. "We've been around for a little while, but Shiddy's is still new, you know? Getting that crossover has been huge."
The Rumpus Room opened along Happy Beer Street on June 7. Since then, Flat Boy customers have come flocking, its staff said.
Shiddy's and Sea Change (which share owners) moved production to the Beer Street location two years ago, before renovating part of the warehouse for the Rumpus Room. The room has a menu full of Shiddy's and Sea Change products, including cocktails made with slush called "Shlurpees." For food, the Rumpus Room offers the established Flat Boy menu alongside a breakfast all day (or "BAD," as the menu describes it) section.
"We always wanted to build something for Shiddy's that wasn't just a taproom or a tasting room — we wanted to make it feel like its own bar," Nguyen said. "Having Flat Boy be a part of it kind of creates that whole vibe."
Flat Boy Burgers was founded by Dan Cote-Rosen, but the owners of Shiddy's and Sea Change now own a stake in Flat Boy and work on its growth.
"We created this partnership where we can help (Flat Boy) develop their brand and keep it going with our resources and then grow together," Nguyen said. "We always had plans to make Flay Boy just huge, as big as we can make it."
Flat Boy started in 2020 in Cote-Rosen's home kitchen. Its quickly growing Instagram audience then saw Cote-Rosen transfer to a commercial kitchen to meet demand. Its smash burger-style menu is inspired by Cote-Rosen's research of eating at California burger spots, such as In-N-Out Burger and more indie operations. A classic smash burger comes with an ultra-thin patty (but more often two) that's been pressed against a flat top grill. The smashing process causes the beef to become caramelized and crispy.
"The response from so many total strangers on Instagram was just overwhelming and so uplifting, especially during such a dark time when a lot of people (myself included) felt very isolated," Cote-Rosen, who is also the vice-president of marketing for Oilers Entertainment Group, told Taproot in an email. "Flat Boy gave me the opportunity to get back into the community, and from week one in our commercial space we were selling out."
During those early days, Cote-Rosen brought burgers to the Sea Change taproom and formed a relationship with the Sea Change and Shiddy's team. When Cote-Rosen's day job got busier, the Sea Change and Shiddy's team bought in and helped open Flat Boy at the Granite Curling Club, where it operated from 2022 until this year.