![]() ![]() ![]() Their signature Nancy Pants Burger has been on the top 101 burgers in America 5 years running and the fan favorite Juicy Lucy burger was the number 1 burger in Florida. has the best burgers in all South Florida, but please don’t take our word for it because the over three dozen awards they have won for not only their burgers, but wings, pulled pork, shakes and fries, are way too many to list. ![]() Together they create M.E.A.T., a meat lover’s delight in the midst of a plethora of seafood restaurants, which still stands out, as all the locals will attest. ![]() Chef George worked in his father’s delicatessen when he was a kid and Sommelier Tom was around his wine making grandfather growing up in New York’s Finger Lakes wine region. Both of these guys are from New York State and both were influenced early on in life through family and experiences that impacted their career path. The pair, George and Tom, hit it off back in 2007 when Tom’s Upper Keys Tasters Guild became the fifth largest of its kind in the country and George was anxious to put his mark on a different type of restaurant in the Florida Keys. is a cross between a micro craft brewery and a Texas style barbecue house. Opened in 2012 at Mile Marker 88 in Islamorada, M.E.A.T. While the focus is on meat not fish, this is not your ordinary burger joint. Wrong.Ĭhef George Patti and wine sommelier Tom Smith went in the opposite direction and created M.E.A.T. We are also recycling 99% of our food waste to feed pigs on a local farm, putting nearly zero food waste into landfills.What do you get when you pair an experienced Johnson and Wales educated chef with a wine specialist educated from the Court of Masters Sommeliers and place them in the Islamorada, the Sportfishing Capital of the World? The logical answer would be a waterfront fresh seafood Restaurant with perfect wine pairings. Grain left over from the brewing process feeds locally farmed pigs and chickens that provide pork bellies to make our bacon and eggs for our over easy burger, and the fryer oil becomes bio-diesel to fuel vehicles. Our long term goal is to become part of a cycle of energy with the restaurant playing an integral role in the farms we source. We make the mustard, the slaw, the pickles, the mayo, the aioli, the hotdogs, the relish, the.Ĭentral to Bull City Burger and Brewery’s core values is sustainability our attempt is to operate while leaving the smallest environmental footprint possible. We like to say we are like fine dining in a burger joint. We use no artificial sweeteners, no high fructose corn syrup, and no hydrogenated oils. The menu is streamlined with nearly everything produced on-site including house made buns, sauerkraut and bacon. We work with other farmers growing vegetables such as tomatoes, cucumbers for pickles, and lettuce. The restaurant is very much “farm-to-fork,” working closely with North Carolina pasture-raised beef farmers supplying beef with no added hormones and antibiotic-free, that we grind daily to make our hamburgers and all-beef hotdogs. There are Ten Things you need to know about us. We offer counter style service and a family friendly experience with a children’s play area, as well as a semi-private meeting room for business gatherings, events and presentations all within full view of our own brewery. The restaurant serves lunch and dinner 6 days per week with approximately 90 seats inside plus 50 seats of outside year round patio dining. Bull City Burger and Brewery is a locally owned, independent restaurant and craft brewery located at 107 East Parrish Street in downtown Durham, NC. ![]()
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