I was going to try to write something, but you know - after watching Top Iron Chopped Chef the other night and hearing all these buzzwords about pop-up restaurants, I got bored and decided to come up with some of my own, here's a short menu for one, let me know if you'd eat at it:
B's Burgers
(or Burger Joint Concept #1)
SANDWICHES:
THE BRATTY
Bratwurst in burger-form. Seared on our flat top and served on a hard roll with dijon mustard.
THE LAMBURGER
Lamb shoulder ground into a delicious patty - seasoned and seared on our flat top and served on fresh foccacia with lettuce, onion, tomato, and tzaziki.
THE NUMBER 1
Classic hamburger, served on a potato roll with Irish cheddar, lettuce, tomato, onion, and mayo.
THE GRILL
Chicken. Marinated in olive oil, lemon, rosemary, and sea salt. Seared and served on a potato roll with lettuce, tomato, and mayo.
THE FRYER
Chicken - again. Brined overnight, breaded, and fried. Served on a buttered hard roll with house-made dill pickles.
THE PORK SANDWICH
Pork - for a change. Marinated in a blend of spices, seared on our flat-top and served straight up on a hard roll.
THE BAP
Back Bacon on a buttered, toasted potato roll.
NOT SANDWICHES:
ICEBERG WEDGE
Iceberg (as evidenced by the name of this entry) sliced in a vaguely-wedge shaped... wedge, and topped with cheddar cheese, back bacon, and ranch dressing.
ARUGULA AND GOAT CHEESE
Arugula, tossed in lemon juice, served with goat cheese and candied pecans.
GIANT CHUNKS OF CHICKEN
Chicken Nuggets, coated in panko bread crumbs, fried to a crispy golden brown, and served with Thai chili sauce and Garlic Aioli.
THE WHOLE FILLET
Fillet of fish, battered and fried. Served with classic remoulade.
SIDES:
BAY FRIES
Thick cut house-made french fries.
SWEET CORN FRITTERS
We take delicious corn, batter it, and deep fry it.
HOUSE SALAD
Field greens tossed in citrus vinaigrette.
THE SAUCES:
House BBQ, Honey Mustard, Remoulade, Garlic Aioli, Thai Chili, and Tzaziki.
