Disaster in the Making: NADC Burger to Open in Downtown’s Tony @ Carson
Oof. Some news is so painful, you need a topical numbing cream. Or in this case, a straight-up amputation.
The disappointing (sorry, “vIRaL!”) NADC Burger has announced it will open in downtown’s Tony @ Carson building (formerly John E. Carson) in the space that was home to Bocho Sushi (closed) and DDT Bar & Grill (closed). We were the first to tell you NADC was coming to this location back in October 2025.
If you don’t know what “NADC” stands for, this might help: Will NADC Burger succeed at this location? NADC.
It stands for “Not a Damned Chance.” Please keep up.
If NADC sounds familiar, it’s because was a pop-up at Resorts World for a minute. Let’s just say there’s a reason they didn’t stay on permanently at Resorts World.
Despite the fact this restaurant is marked for death (the over/under is nine months), we are obligated to cut and paste some words from the news release.
NADC comes from professional skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee of Scratch Restaurants Group.
Here’s the burger we tried at Resorts World.
Here are some of the words you were promised: “Located just steps away from the bustling Fremont East District, the new NADC Burger space will follow its proven fast-casual model, serving a streamlined two-item menu built for repeat cravings: the brand’s signature 100% Wagyu burger and beef tallow fries. The space will mirror NADC’s signature look, with skate memorabilia and work from local artists lining the walls, while ’90s skate videos play throughout the restaurant.”
Skate videos are guaranteed to attract our fellow youths!
Here’s a bit more, so we have it in the archives when this restaurant closes: “At the center of the menu is the flagship NADC Burger. Instead of smashing the beef thin on the grill, it starts with two three-ounce patties of 100% Wagyu beef made from a rich 70/30 blend, generously seasoned and topped with chopped raw onions that steam directly into the meat as it cooks, creating a crisp sear on one side and a softer, juicier bite on the other. The burger is finished with New School Cheese—a chef-driven take on classic American cheese designed for maximum melt and flavor—then briefly rested steak-style for maximum tenderness. It is served on a toasted Martin’s potato roll with house-made secret sauce, pickles for balance, and four ‘tamed’ jalapenos, delivering jalapeno flavor without the heat and ensuring every bite has the perfect ratio. Guests can pair it with beef tallow fries or upgrade to Beast Mode fries, loaded with cheese, pickles, jalapenos and special sauce.”
You are never going to believe the name of our band in high school.
All we can say is gird for disappointment.
No business can survive in this location, but this burger is even more doomed.
This spot has had more churn than a “Witness” fan meetup.
For our fellow youths, “Witness” was a movie released 41 years ago featuring an actor named Harrison Ford, who you might know from “Shrinking” on Apple+, but probably not. Anyway, the movie took place in an Amish community. The Amish avoid modern technology, so they make butter by “churning” cream. Cream is the fatty part of milk. It is lighter than the rest of the liquid, so the cream rises to the top. This is the source of a once-popular saying, “cream rises to the top.” That means the best things succeed over time. NADC isn’t that. See? We always bring it back around. This isn’t our first barn raising.
Anyway, one must admire the gumption of the good folks at NADC. They’re throwing caution to the wind, betting the farm, flying by the seat of their pants and several other old-timey sayings we don’t have time to explain right now.
NADC opens in the Vortex of Failure in mid-April.
Learn more about NADC on the official Web site.
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