Owner Sam Glynn calls Chomp Kitchen and Drinks in Warren, R.I., a “vehicle to culinary exploration.” He’s not blowing smoke: the menu is interesting, tantalizing and global while still keeping the tone unpretentious and fun. Opened in July 2013, in a small town 20 minutes from Providence, R.I., Chomp already has racked up accolades, including [...]
Baldwin Street Burger is proof that small spaces can hold great culinary imaginations. The dining room is only 600 square feet and there are just 27 seats at this burger joint in Whitby, Ont., outside Toronto. Yet co-owners John Wise and Ashley Alex consistently offer up the kind of inventive, appealing food that separates independents [...]
Most of the talk last week focused on Big Chains. That’s fine, but let’s not lose touch with the independents who are keeping burger creativity alive with creations such as those below. All appeared on menus last week. Tuck in.
Proving more vibrant than many had predicted, the limited-service burger category continues to grow faster than the overall restaurant industry. And independent, corner burger restaurants are powering that growth, not McDonald’s or Shake Shack.
According to NPD Group’s Spring 2014 report, the overall restaurant (all types) count is up 0.8% since its spring 2013 census. [...]
Farm Burger, the acclaimed Atlanta-based grass-fed-beef burger concept is planting itself in the homeland of sustainable and organic. By late summer or early fall, Farm Burger will open an outpost in Berkeley, Calif.
That’s a big cross-country jump for a concept that only recently branched out from Atlanta—where the first of its three locations there [...]
Hopdoddy Burger Bar opened in Austin, Texas, in 2011, one of a wave of “better burger” concepts changing the category. But it was ahead of the next trend, which was to make the bar an equally important part of the burger-bar concept. Hopdoddy’s menu features 10 signature burgers made with all-natural Black Angus beef, bison, [...]
British restaurateur Tom Reaney is seeking to raise £30,000 (roughly $50,117) through online-funding platform Kickstarter to transform his Burger Bear pop-up burger stand into one permanently housed in two stacked used cargo containers. The project will be funded if the total is raised by March 14, 2014.
The Black Forest Bear burger was a [...]
Adaptability has allowed the burger-bar concept to thrive. The original idea for chef-driven burgers was reimagined first by the rise of craft beers and then recently by a new breed of burger-and-whiskey joints.
Gale Gand puts the spritz in the concept.
Now comes another way to do a burger bar: Spritz Burger, [...]