Through a glass case in a new restaurant in San Francisco, I’m watching the chef make lunch. That chef is a Rube Goldberg-like machine, slicing buns, adding condiments, grilling meat, and spitting out a fully prepared hamburger–all without any human intervention. A row of brioche buns moves to the right, dropping one bun down a slot where a tiny saw slices it in half.
Image: Photo: Creator/Aubrie Pick
