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July 18-24

www.cincinnatiburgerweek.com

CINCINNATI BURGER WEEK 2016 

#CincyBurgerWeek #braxtonandburgers

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T S A E U R R ANT + 0 5 S AT

JULY 18 – 24 

5 burgers

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JULY 18 – 24 •  CINCINNATI BURGER WEEK 2016  •  02 

SAVOR EVERY BITE. You haven’t haven’t had had the the perfect perfect burger burger until until you’ve you’ve been been here. here. At At Burger Burger Brothers, Brothers, serving serving you you nothing nothing but but big big You bites of of deliciousness deliciousness isn’t isn’t our our goal, goal, it’s it’s our our obsession. obsession. We We use use fresh-ground fresh-ground Angus Angus beef beef cooked cooked just just the the way way bites you like. Not to mention our hand-cut fries and the freshest ingredients. We’re open late. Bring your hunger. you like. Not to mention our hand-cut fries and the freshest ingredients. We’re open late. Bring your hunger.

Must be 21 to enter gaming floor. For help with a gambling problem, call the Ohio Problem Gambling Helpline at 1-800-589-9966. ©2015 Pinnacle Entertainment, Inc. All rights reserved. Must be 21 to enter gaming floor. For help with a gambling problem, call the Ohio Problem Gambling Helpline at 1-800-589-9966. ©2015 Pinnacle Entertainment, Inc. All rights reserved.


To Better Burgers: The Ascent of the Gourmet Hamburger BY ALEX COBB

•  CINCINNATI BURGER WEEK 2016 

With the rise of gourmet burgers, enthusiasts find themselves with an ever-growing — at times overwhelming — list of options. Even our fast-food options are no longer limited to the traditional American cheese, thin patty, lettuce, tomato and onion burgers, with gourmet chains emerging both nationally and abroad to satisfy consumers who perpetually hunt for a better burger. Perhaps it’s best to think of the burger as a blank culinary canvas, malleable in the hands of chefs of all stripes and restaurants of all price points and target demographics. Of course, there are other foods that inspire similar levels of passion and fanaticism — barbecue, ramen, sushi, among others — but the hamburger is unique due both to its universality and diversity. Consumers of any and all cultural levels find themselves faced with myriad options from which to choose. The gourmet burger succeeds in part by virtue of synthesizing the exotic with the familiar, the expensive and indulgent with the accessible and affordable. Patrons can go into a $50-per-plate restaurant and order the $18 burger and leave feeling at once frugal and satisfied. Like other artisanal food items, such as craft beer and high-end chocolate, the sourcing, freshness and quality of a burger’s ingredients is paramount to the discerning consumer. Enter a restaurant that prides itself on its burger(s) and you’re apt to see information in the menu about the farm it came from and the aging technique employed, should there be one. You might find yourself faced with an array of exotic and rare cheeses from which to choose. You could find yourself thinking long and hard about the virtues of the Kaiser roll as they compare to those of a brioche bun. You might ask your server if they serve a “true medium.” Despite countless options, trends in toppings, aging and preparation, the root of what attracts consumers to the hamburger will never change. Put simply, the burger rarely fails to satisfy. ©

JULY 18 – 24 

Over the past decade restaurantgoers have observed the ascent of the “gourmet burger.” Think fruit compotes, spicy jams, herbed and infused aioli, dry aged beef and artisanal, freshly baked brioche buns — a whole new way of thinking about “the works.” Fine-dining establishments all across the country proudly feature creative and exotic burgers on their menus, often finding them to be among their most popular items. In Chicago, Au Cheval’s legendary burger became so sought after that its owners decided to open a sister location, Small Cheval, dedicated to serving up burgers and shakes with less of a wait for its many ardent and loyal consumers. Burgers can inspire foodies to travel long distances and bloggers and critics alike to obsessively document and investigate a region’s burger options to find the best of the best. Almost every city has an annual “Best Burger in the City” feature in a local publication. Burger bloggers and food critics are notoriously discerning, forcing restaurateurs and chefs to keep up their A-games or get buried by the ever-growing competition. There’s no doubt that the hamburger has a bonafide and impassioned culture surrounding it. As a cuisine, it is deeply embedded in our collective gustatory consciousness. From dollar burgers at fast-food restaurants to $20-plus concoctions at a city’s most lauded restaurant, it’s difficult to imagine American food culture without the hamburger. Burgers owe their popularity to a variety of factors. On a basic level, they’re cheap, simple to make and even easier to eat. Most Americans have grown up with them, so the act of picking up a bun and sinking one’s teeth into a juicy, welltopped patty is equal parts nostalgia, comfort and enjoyment. We eat them on road trips, at family gatherings, at the local dairy corner, at the food shack at the public pool and, increasingly, at highend restaurants paired with a glass of Bordeaux or a fresh IPA.

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Perfection Takes Time: Dry-Aged Burgers BY ALEX COBB

THe ALL-AmerICAN CHeeSe bUrger served in a Divinely Inspired way! Fresh ground beef, bacon, lettuce, tomato and red onion, smothered in our homemade cheese sauce! THe bUrger rebOrN!

206 CALHOUN ST, CINCINNATI, OH 45219 • (513) 221-2070

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

Served for $5 during Burger Week

& C H ILI 3620 Decoursey Ave, Covington, KY 41015

(859) 866-6017

BETTER BURGERS BETTER CHILI EPIC FRIED

FOODS

Most people are accustomed to think about aged beef as it pertains to steak. It’s a mark of distinction we take note of at a fancy steakhouse when considering menu options — think “24-ounce Porterhouse carefully aged 30-plus days in a humiditycontrolled environment.” But in recent years, dry-aging has slowly and steadily made its way into the hamburger market, due in no small part to the considerable degrees of complexity the process imparts to the flavor profile of an expertly crafted beef patty. Generally speaking, all fresh beef is given a modicum of time to rest before fabrication in order to allow enzymes to start breaking down tough muscle tissue. These rest periods have the effect of imparting much-desired tenderness and notably enriching savory flavors in the end product. Whereas these short aging periods simply serve to make meat more workable and palatable, extended aging exerts more profound (and delicious) effects on beef. It’s important to note that dry-aging is anything but economical. The beef must be stored at very low temperatures for upwards of 60 days to achieve the coveted flavors and texture — naturally occurring effects which cannot be rushed or artificially produced. Moreover, considerable dehydration occurs during this rest period, effectively reducing the weight of the final cuts by upwards of 20 percent. Given the added expenses associated with maintaining close-to-freezing storage temperatures and the sizable reduction in overall yield, it’s easy to see why making the decision to dry age beef is something of a gambit for restaurateurs and chefs who focus on making burgers — a food which, prior to the gourmet burger renaissance that has occurred over the course of the last decade, have been commonly recognized as an inexpensive and relatively easy to produce fare. In the craft beer industry, there’s a term called “wineification,” which is used to explain the proliferation of experimental, low-yield, ambitious and expensive brewery offerings. Like the hamburger, beer has long been seen as a consumable of the masses, possessing a broader and less

niche appeal than wine or spirits. Clearly in the last five years there has been a massive uptick in interest in barrelaged and blended lambic-inspired beers — styles that, much like dry-aged meat, require producers to let nature exert its influence over time in order to create the final product. Breweries nationwide have paid witness to the demand for these beers, and the same effects are occurring in the burger industry. Restaurants are recognizing that there is a large and very viable consumer base willing to shell out top dollar for burgers made with carefully aged meat and exotic, expertly curated accoutrements. Consumers with a discerning palate are apt to immediately recognize the difference in flavor and texture of a dry-aged burger. Aging amplifies the umami flavors in beef, imparting rich, nutty and savory characteristics while deepening the overall flavor profile. It’s commonly held by butchers that flavor intensification typically occurs after the first month of aging due to the emergence of naturally occurring microbes and bacteria on the crust of the beef. This crust is then trimmed during fabrication. The aging process also makes beef even more juicy and tender. Burgers made with dry-aged meat tend to be a bit more fatty — and indulgent — than your average 80/20 or 70/30 lean/fat-ratio patties. In the aging process, large, flavorful fat caps develop and must be trimmed from the cut. This is one advantage restaurants serving dry-aged burgers have over their steakhouse counterparts. Whereas a steakhouse has to scrap fatty trim in order to yield a desired cut, burger restaurants can use trim in their ground beef to enhance flavors and minimize waste. Ultimately, the emergence of dry-aging techniques in the burger industry is yet another indication of the enduring and evolving nature of the food itself. It is a testament to both the ingenuity and passion of restaurateurs and chefs who push a fundamentally simple cuisine into new realms of refinement and to the ceaseless devotion of consumers around the globe who find themselves perpetually, even fanatically, trying to find “the best burger in the world.” ©


Our FAvOriteS Bread Zeppelin: Beef burger, bun, american cheese, lettuce, tomato, onion, pickles, mayo, and ketchup Buns N Roses: Vegan black bean burger, vegan seeded bun, onion, tomato, lettuce, pickle & sauce

Local & Organic

Chicken Sandwiches, Burgers, Milkshakes & more.

Rob Zomwich: Beef burger, pretzel bun, cheddar cheese, banana peppers, green peppers, onions, jalapeno poppers, hot sauce, and spicy ketchup Hammstein: Beef burger, pretzel bun, sauerkraut, swiss, bacon, 1000 island dressing

ice cold cans of your favorite Cincy Brewed Beer Madtree, Rhinegiest and more.

4176 Hamilton Ave. 45223 ticklepicklenorthside.com

513-954-4003

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drakescomeplay.com

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CINCINNATI BURGER WEEK 2016 

6805 Houston Road Florence, KY 41042 859-869-4840

4034 Hamilton Ave. Northside, Cincinnati 45223 513-541-9600 www.bistrograce.com

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Cincinnati Burger Week July 18-24

Now Serving A Fantastic Sunday Brunch

JULY 18 – 24 

TH E B R E WMASTE R B U RG E R

Northside’s Historic District, Bistro Grace specializes in traditional culinary dishes with a modern twist.

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All -American Burger e h T A Fresh 8oz Angus Patty with American Cheese, Mayo, Lettuce, Tomato, Onion and 626 Main St. Covington, KY 41011 859-261-7510 • zolapubandgrill.com

Pickle on a Toasted Kaiser Roll.

Hamburger History BY ILENE ROSS

The hamburger is no doubt one of this country’s favorite foods. While there is no known date for the actual invention of the hamburger, there is a lot of lore and speculation and plenty of folks who claim to be the first. Whichever story you choose to believe, burgers are a staple of the American diet, with more than 50 billion consumed each year — starting in the 13th century. 1200s: Mongol soldiers ride around with hunks of lamb under their saddles to tenderize it. After, they consumed the smooshed-up meat, uncooked, like a raw hamburger-patty of sorts. Weird and probably foul-smelling, but certainly creative and practical. Early 1800s: Poor German immigrants from the Hamburg area bring one of their favorite dishes of uncooked, seasoned chopped beef to the United States. Major caveat: No bun. Bummer. Fast forward to the mid-to-late 1800s, when New York City street cart vendors brgin to market this “Hamburg-style” steak to attract German sailors. The vendors found that by placing the patty between two slices of bread, they solved the problem of how to eat minced steak while standing. Eureka!

9920 Allen Road West Chester, Ohio (513) 394-6253 www.pattyburger.com PATTY BURGER

REALPATTYBURGER

Gabby’s Caprese burGer $5

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

During Cincinnati Burger Week!

515 Wyoming Ave, Cincinnati, OH 45215 (513) 821-6040

1885: “Hamburger Charlie” Nagreen purportedly starts marketing meatballs at the summer fair in Seymour, Wisconsin, but after not experiencing much success, he realizes that the meatballs would be much easier to eat if they were placed between pieces of bread, dubbing his creation “the hamburger.” 1885: That same year, the Menches brothers — Charles and Frank — also “invented” the dish at a fair in Hamburg, New York. The brothers’ descendants today operate a small burger chain in Ohio called Menches Brothers. The Menches’ original recipe contained sausage, but when the brothers ran out and substituted ground beef seasoned with coffee and brown sugar, their version of the burger was born. 1900: Connecticut restaurant Louis’ Lunch in New Haven stakes its claim as the inventor of the burger based on a story of a young man who dashed in one day for a “quick meal that he could eat on the run.” Owner Louis Lassen speedily sandwiched a blend of ground steak trimmings between two slices of bread — creating another hamburger origin story. 1904: The burger is ready for the spotlight along with the hot dog and ice cream when it makes a splash at the World’s Fair in St. Louis. Athens, Texas lunch-counter owner Fletcher Davis, also known as “Old Dave” or “Uncle Fletch,” introduced his unnamed ground-meat sandwich —basically a classic burger served on home-baked bread instead of a bun — to the crowd; it was later dubbed a “hamburger” by the citizens of St. Louis. 1921: White Castle, the first hamburger restaurant, opens its doors in Wichita, Kansas with owners Billy Ingram and Walter Anderson encouraging folks to buy their small, 5-cent burgers “by the sack.” In response to Upton Sinclair’s book The Jungle, which focused on the lack of sanitation in the meat industry, White Castle offered clean, white interiors with easy-to-clean stainless counters and beef that was ground within view, with the hopes of ensuring the public of a safe dining experience. 1955: Ray Kroc opens the first McDonald’s franchise in Des Plaines, Illinois in 1955, establishing the golden arches that we know and love today. Kroc took over the hamburger restaurant from Patrick McDonald’s family, who started the iconic eatery as a food stand called “The Airdrome” in Monrovia, California in 1937. In 1940, McDonald’s sons, Richard and Maurice, moved the entire building west to San Bernardino and renamed it “McDonald’s Bar-B-Q,” which featured 25 menu items, mostly barbecue. Burgers quickly surpassed barbecue in popularity, so the brothers changed their focus and developed a streamlined approach to focus on their top seller, along with fries, shakes, soft drinks and apple pie. The Bar-B-Q portion of the name was ditched, and “McDonald’s” was born. As a Multimix salesman, Ray Kroc was delighted to find that McDonald’s used his milkshake machine, so he suggested that the brothers franchise their concept throughout the country. The rest is history. Today, McDonald’s sells more than 75 hamburgers every second and feeds more than 68 million people — 1 percent of the world’s population.


: E it r o v a f r u o y y o Enj The Boursin Burger:

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rger with Our AmericAn Bu Burger with t As kf eA Br BAcOn, egg And ied fr gOettA, BAcOn, cy Big red cin e th Or r, dA ched th A spicy smOky Burger wi n cheese. icA er Am d An tt me

1/2 lb. of Seasoned 90% Lean Ground

B e e f, G r i l l e d t o O r d e r, Thick Herb and Garlic Cheese, Lettuce & To m a t o .

8740 mOntgOmery rd. cincinnAti, Oh 45236 513-891-8277 tAphOusecincy.cOm

TWo LoCATions:

Hyde Park:

3516 Edwards Rd, Cincinnati, OH 45208 513-871-5543 HOURS: Mon - Sun 11:00 AM to 12:00 AM Kitchen closes at 11 PM

Anderson:

8221 Beechmont Ave, Cincinnati, OH 45255 513-388-0152 HOURS: Sun - Wed 11:00 AM to 11:00 PM Thurs - Sat 11:00 AM to 12:00 AM Kitchen Closes at 10pm Sun.- Wed. & 11pm Fri. & Sat.

arthurscincinnati.c om

JULY 18 – 24  • 

- CinCinnati Magazine

CINCINNATI BURGER WEEK 2016 

Voted #1 Best Burger in CinCinnati

triVia thursday 8pM karaoke friday 9pM liVe MusiC saturday 9pM

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Join us for a

July 18-24

The Pub Crestview Hills: The Philly Burger

beef, peppers, onion, mushrooms, cheeses, chipotle mayo, brioche bun

The Pub Rookwood Mews: The Gyro Burger

lamb, beef, house-made tzatziki sauce, brioche bun

BRU is an ode to our love....

the Burger

Paired with a beer, we can’t imagine what could be better.

#pubburgers ExperienceThePub.com

9 Welcome to Bru Burger Bar 9

JULY 18 – 24

41 E 6th St (On the corner of 6th and Walnut St) • Cincinnati, OH 45202 513-463-6003 • For reservations visit us at www.bruburgerbar.com

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CINCINNATI BURGER WEEK 2016 

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Throughout Cincinnati Burger Week, the Burger Week Fairy will be making appearances all around the city giving away gift certificates to participating restaurants. • breakfast • brunch • lunch • happy hour • late nite • 39 craft beers on tap • large outdoor patio

We’ll be posting clues via our social media accounts to help you find her — be the first to spot her, and you could win!

FIND THE BURGER FAIRY TO WIN FREE BURGERS! Follow us at @CityBeatCincy on Twitter and Instagram for the lastest clues


July 18-24th

PARTICIPATING BURGER WEEK RESTAURANTS 2016

$5 BURGERS

JOIN US FOR

ANDERSON PUB & GRILL This spacious, laid-back sports bar features plenty of big-screen TVs and a cozy outdoor patio, complete with umbrella shading. Burger selections include the Banana Jack Burger, topped with banana peppers and pepper jack cheese; the Soul Burger, with bacon, grilled onion, American cheese and jerk-spice seasoning; and the Zola Burger, topped with capicola ham, bacon, mushrooms, grilled onion and American cheese. Any burger can be made with a vegetarian patty upon request. 8060 Beechmont Ave., Anderson, 513-4744400, andersonpubandgrill.com.

ARTHUR’S (HYDE PARK, ANDERSON)

Follow us on facebook and twitter

A XIS ALLEY Axis isn’t your typical bowling alley: In addition to the game, it places a focus on socializing and dining in an upscale environment. Its gastro pub-style menu features half-pound burgers paired with classic sides — fries, tots or slaw — and tempting desserts like freshly baked cookies. The Farmer Jack burger is perfect for breakfast-cravers with a sunny-side-up egg, bacon, tomatoes, lettuce and onions, while the Burger Bomb packs on the meat, topped with smoked pulled pork, barbecue, slaw, pickles and crispy onions. Newport on the Levee, Newport, Ky., 859-652-7250, axisalleylevee.com.

WHERE WE MAKE GOOD FOOD, FRIENDS AND MUSIC

Come into sammy’s and enjoy one of our most popular burgers

for only $5!

Cincinnati Burger Week Special: CTBO (Cheddar, Tomato-Bacon, Onion). Ground sirloin burger stuffed with Tillamook cheddar. Served with a tomatobacon jam and accompanied by onion straws. Served on a fresh Giminetti bun.

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BARD’S BURGERS & CHILI Bard’s encourages you to “get a better burger,” and the restaurant delivers with a slew of creative concoctions. Try the Donut Bard, with meat, cheese, lettuce, pickles and tomato between a donut bun, or a Chili Cheese Bard, a classic burger embellished with chili. Accompany your choice with an order of fried cheese curds, flown in fresh weekly from Wisconsin. Save some room for unique desserts like a fried Twinkie

Sammy’s Bacon Jelly Burger GRuyeRe Cheese, BACon-onion jelly, GReen mix lettuCe (seRved with fRies)

Pair your burger with a beer from our wide selection of 30 drafts

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4767 Creek Road Blue Ash | 513-745-9484

CINCINNATI BURGER WEEK 2016 

Serving only local beers on draft, Arthur’s is a relaxed gathering place on Hyde Park Square. The laid-back establishment is serious about food, and burgers are their specialty. The Original Arthur’s Burger is a half-pound of seasoned lean meat, grilled to order and topped with lettuce, tomato and sliced pickles. Vegetarians can grab a black bean burger, lightly spiced and served with lettuce, tomato, sliced pickles and a side of homemade pink salsa. 8221 Beechmont Ave., Anderson, 513-3880152; 3516 Edwards Road, Hyde Park, 513-871-5543, arthurscincinnati.com.

CINCINNATI BURGER WEEK @ PARKERS

JULY 18 – 24 

Cincinnati Burger Week Special: Traditional American Cheeseburger. Black angus chuck grilled to your liking with a slice of American cheese on a 3 oz. Sixteen Bricks Cubano bun with lettuce, pickle, mayo and onion.

Cincinnati Burger Week Special: The Boursin Burger. A 1/2 lb. patty of seasoned 90% lean meat, grilled to order with thick herb-and-garlic cheese, lettuce and tomato.

4200 COOPER ROAD CINCINNATI, OHIO 45242 513.891.8300 www.parkersblueash.com


American Craft Bistro

Outdoor Patio Y Revolving Craft Taps Y Curated Wine List Y Southern Stage with Live Music Thursday O Saturday nights!

1960 N Bend Rd., Hebron, KY 41048 • 859-586-0473 • www.hebrongrille.com

Visit one of our 4 locations during

100 + beers in each location • MacsPizzapub.com Mac’s On the Pike 6309 WOOster Pike | Mac’s cliftOn 205 W McMillan st Mac’s landen 2920 W Us-22 | Mac’s Main strasse 604 Main st cOvingtOn

tartar sauce to house-made pickles. 2062 Riverside Drive, East End, 513-861-2484, brewrivergastropub.com.

Cincinnati Burger Week Special: Bard Deluxe. A signature seared chuck patty with melted cheese, lettuce, tomato, onion, pickle and mayo. Served with fries.

Cincinnati Burger Week Special: Streetcar Burger. 1/4 lb. burger made with 100% fresh ground beef topped with cheddar, shredded iceberg, red onion, housemade kimchi tartar sauce and housemade pickles on a toasted bun.

BISTRO GRACE Located in Northside’s historic district, this neighborhood bistro places an emphasis on pairing craft beer with seasonal dishes, specializing in traditional culinary dishes. The vibrant, multi-textured space features a tin ceiling and reclaimed barn wood along the back wall and extended bar. Start with some smoky beer cheese with Servatii pretzel bread and then move onto the burgers: Try the Grace Burger, with fontina, bourbon shallots and battered onion rings served with garlic aioli and fries. 4034 Hamilton Ave., Northside, 513541-9600, facebook.com/bistrograce. Cincinnati Burger Week Special: BW Burger. Mushroom, bacon and white cheddar burger.

BOBBY’S BURGER PALACE At Bobby’s, it’s all about the burgers. Chef Bobby Flay established the restaurant as a tribute to his favorite food, maintaining the fine-dining experience expected of a Flay establishment. All burgers are built with your choice of a certified angus beef, ground turkey or whole chicken breast patty; add potato chips on top free of charge. Vegetarians: Try the Griddled Cheese, a grown-up grilled cheese sandwich with American, Swiss, monterey jack, cheddar and tomato. JACK Cincinnati Casino, 1000 Broadway St., Downtown, 513-250-3315, bobbysburgerpalace.com.

JULY 18 – 24

Cincinnati Burger Week Special: CRUNCHBURGER. American cheese and potato chips. It’s simple and has the perfect balance of taste and texture. It’s also Bobby Flay’s personal favorite.

BREWRIVER GASTROPUB

•  CINCINNATI BURGER WEEK 2016  •  10 

or an inside-out doughnut s’more. 3620 Decoursey Ave., Covington, Ky., 859-8666017, searchable on Facebook.

Great food Since 1926! Patio oPen!

6396 Salem Road Cincinnati, Ohio 45230 www.salemgardens.org • 513-231-9666

Chef Michael Shields, who earned his chops under Emeril Lagasse, opened BrewRiver GastroPub with craft beer and thoughtfully paired New Orleans-leaning cuisine in mind. Try the curried beef short rib poutine or Decatur Street Muffaletta with a rotating list of more than 50 handpicked, locally brewed drafts, bottles and cans. Their specialty burgers, which stay on-trend with names like The Creole Queen and The Natchez (both nods to NOLA), come on local Sixteen Bricks buns with specialty toppings including everything from fried green tomatoes and kimchi

BRU BURGER BAR CINCINNATI BRU, as its founders say, is “an ode to our love… the burger.” Featuring stylish décor and a spacious outdoor patio, BRU is the perfect spot to relax, catch a game on TV and try one of more than a dozen specialty burgers. Their classic BRU Burger is served with taleggio cheese, bacon, tomato, jam, caramelized onions, chopped lettuce and mayo; other options include the Viking Farms Lamb Burger, with cucumber sauce, feta-olive relish and garden, and The End Burger, with horseradish havarti, an over-easy egg, caramelized onions, lettuce, tomato and truffle aioli. 41 E. Sixth St., Downtown, 513-4636003, bruburgerbar.com/cincinnati. Cincinnati Burger Week Special: Hawaiian BBQ Burger. Signature burger blend of sirloin, chuck and brisket topped with roasted pineapple, Srirachabarbecue pulled pork, mozzarella cheese and fried onion strings.

BUCKETHEADS According to this eclectic, personable sports bar, “If you like beer, food and fun, you might be a buckethead.” With events like Extreme Music Bingo, frequent live music and even bus trips to FC Cincinnati games, this bar is just as much an experience as it is a purveyor of great food. Regulars crave the best-selling Bullseye burger, topped with American cheese, bacon, barbecue sauce and onion rings. Another favorite is The Rancher, with pepper jack, American cheese, beer-battered jalapeños and caramelized onions served on Texas toast. 6507 Harrison Ave., Dent, 513-574-5600, searchable on Facebook. Cincinnati Burger Week Special: The Rancher. Pepper jack cheese, beer battered jalapeños and caramelized onions. Served on Texas Toast.

BURGER BROTHERS BELTERRA PARK Situated inside Belterra Casino Resort, Burger Brothers serves as a respite from the racino’s more than 1,300 games and live thoroughbred racing. A small space just outside of the gaming floor, Brothers serves up grub until at least 4 a.m.,


Front of Shirt

offering burgers, skin-on fries and thick, “spoonable” milkshakes, plus Cincinnatistyle footlong cheese conies and threeways. The Beale Street Burger comes with smoked cheddar, beer-battered onions and Kentucky Bourbon barbecue sauce, and the Point Reyes Bleu Cheese Chip Burger is topped off with crispy Grippo’s chips. For a lighter option, opt for the Turkey Burger with lettuce, tomato and sweet onion. Belterra Park Gaming, 6301 Kellogg Road, California, belterrapark.com/dining/ burger-brothers. Cincinnati Burger Week Special: Bacon Mac N Cheese. 100% angus 6 oz. burger grilled to perfection and stuffed with bacon mac and cheese topped with lettuce, tomato, onion and served with a pickle spear.

CENTURY INN Enjoy a side of history with your meal at the oldest bar in Ohio, which opened its doors in 1806 — serving the state’s first draft beer — and retains its original décor. Play a round of corn hole every Tuesday and Thursday, weather permitting, and sign up to compete in the restaurant’s sand volleyball leagues. Century Inn takes its food just as seriously as its sports, with homemade comfort foods from fried chicken and ribs to pot roast and macaroni and cheese. Their new Santa Fe Burger features blackened sirloin with southwest ranch, Jamaican relish, pepper jack cheese, onion rings and jalapeños. Plentiful vegetarian options throughout the menu include a veggie burger, grilled until golden-brown and served on a bakeryfresh bun with your choice of dressing. 10675 Springfield Pike, Glendale, 513-7714816, thecenturyinn.com.

EXTINGUISH YOUR THIRST

Cincinnati Burger Week Special: All American Burger. Fresh daily ground chuck from Bridgetown Finer Meats, hand-pattied and topped with two pieces of American cheese, smoked-in-house applewood bacon, lettuce, mayo and pickle. Served on a Servatii bun and choice of fries or chips.

CHAPTER Located in the heart of Mount Adams, this new American bar and grill offers outdoor seating on a spacious patio, live music and plenty of enticing eats for breakfast, lunch and dinner. “Pub Staples” include the simply titled The Burger, an 8-ounce patty of ground chuck, brisket and short rib with American cheese, lettuce, onion and marinated tomato on a brioche bun. Other offerings include the Grilled Cheese BLT, a twist on a favorite with Swiss cheese, applewood bacon, marinated tomato and sautéed spinach topped off with scallion sour cream, and the vegetarian Black Bean Burger with lettuce, tomato and pepper jack cheese. 940 Pavilion St., Mount Adams, 513-381-1905, mtadamschapter.com. Cincinnati Burger Week Special: Chapter Burger. 1/3 lb. burger with homemade boursin cheese, fried onion straws and garlic aioli.

3 PRIvATE EvENT SPAcES HOURS: Mon-Sat 11 aM-2:30 aM • Sun 11 aM-3 pM

2701 Vine Street • 513.221.2300

• Lunch • Dinner • Catering

Outdoor Enclosed Deck & Tented Event Space

Ohio’s first draft beer was served here

THE CINCINNATIAN HOTEL & PALACE RESTAURANT

Cincinnati Burger Week Special: Cincinnatian Burger. Applewood bacon, CONTINUED ON PAGE 14

t Wed & Sa

210 Years

Nightly Live Music

of business & still going strong

• Outdoor patio & Fountain w/fire pit

Outdoor Sand Volleyball CourtLeagues & Open Play

10675 Springfield pike L o c a t e d o n S p r i n g f i e l d P i ke wh e re 7 4 7 a n d R o u t e 4 S p l i t .

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CinCinnati, OH 45215-1120 pHOne: (513) 771-4816

CINCINNATI BURGER WEEK 2016 

Enjoy a fine-dining experience inside the historic Cincinnatian Hotel, which first opened its doors in 1882. The Palace’s innovative menu includes options for breakfast, lunch and dinner, and guests can enjoy Afternoon Tea on the third Sunday of every month. Try the Cincinnatian Burger, with bacon, American cheese, crispy onion, spicy aioli, house-cut fries and fry sauce. Save room for creative and craveable desserts like the Cream Cheese Swirl Brownie with graham cracker crust and white chocolate and the Nutella S’more Bread Pudding with charred marshmallow ice cream. Cincinnatian Hotel, 601 Vine St., Downtown, 513-3813000, palacecincinnati.com.

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CHANDLER’S BURGER BISTRO Although known for its gourmet burgers, this sports bar also serves up sandwiches, wraps and seafood; deep-fried chicken wings are the newest addition to the menu. Located at the old Chandler’s restaurant downtown — which owners remodeled and doubled in size — the bistro is a familyfriendly sports bar that focuses on classic diner foods with a few special twists. Choose a side: Order The Westsider or The Eastsider — the first comes with grilled pickles and onions, two slices of American cheese, homemade tartar

YOUR HUNGER

JULY 18 – 24 

Cincinnati Burger Week Special: Ready Black ‘N’ Bleu Burger. The Century Inn owner’s favorite blackened burger, handpattied, topped with crumbled bleu cheese, lettuce, onion and pickle chips served on a bakery-fresh bun.

SATISFY

sauce and lettuce, while the latter includes roasted red peppers, applewood smoked bacon, mozzarella and fresh guacamole. The menu also includes a garden and black bean burger served on Servatii buns. 6135 Cleves Warsaw Pike, Downtown, 513-941-0823, chandlersburgerbistro.com.

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5 B U R G E R S $

JULY 18 – 24 •  CINCINNATI BURGER WEEK 2016  •  12 

O F F I C I A L Anderson Pub & Grill www.andersonpubandgrill.com

Traditional American Cheeseburger

Black angus chuck grilled to your liking with a slice of American cheese on a 3 oz. Sixteen Bricks Cubano bun with lettuce, pickle, mayo and onion.

Arthur’s (2 locations) www.arthurscincinnati.com

The Boursin Burger A 1/2 lb. patty of seasoned

B U R G E R

Burger Brothers Belterra Park

fifty west brewing co.

Bacon Mac N Cheese 100% angus 6 oz. burger

lettuce, tomato, pickle, onion, cheddar and house dressing,served on a broiche bun.

www.belterrapark.com

www.fiftywestbrew.com

50 West Burger House-ground beef with

grilled to perfection and stuffed with bacon mac and cheese topped with lettuce, tomato, onion and served with a pickle spear.

Flipdaddy’s (all 4 locations)

Century inn

2 Choices The Flipdaddy: The quintessential, classic

www.flipdaddys.com

Axis Alley

favorite blackened burger, hand-pattied, topped with crumbled bleu cheese, lettuce, onion and pickle chips served on a bakery-fresh bun.

American burger with lettuce, tomato, onion and pickle. The Chuck Norris: We add a kick to our proprietary beef blend with secret spicy signature sauce, fire-roasted green chile and jalapeño compote, lettuce and pepperjack cheese. Like a tasty, roundhouse kick to the mouth.

CTBO (Cheddar, Tomato-Bacon, Onion) Ground sirloin

Chandler’s burger bistro

french fry heaven UC

All American Burger Fresh daily gound chuck

All-American Cheeseburger The all-American

from Bridgetown Finer Meats, hand-pattied and topped with two pieces of American cheese, smoked-in-house applewood bacon, lettuce, mayo and pickle. Served on a Servatii bun and choice of fries or chips.

cheeseburger served in a divinely inspired way! Fresh ground beef, bacon, lettuce, tomato and red onion, smothered in our homemade cheese sauce! The burger reborn!

Chapter

Gabby’s Cafe

bistro grace

Chapter Burger 1/3 lb. burger with homemade

Gabby’s Caprese Burger Certified angus beef

BW Burger Mushroom, bacon and white cheddar

cincinnatian hotel

bobby’s burger palace

Cincinnatian Burger Applewood bacon,

90% lean meat, grilled to order with thick herb-andgarlic cheese, lettuce and tomato.

www.axisalleylevee.com

burger stuffed with Tillamook cheddar. Served with a tomato-bacon jam and accompanied by onion straws. Served on a fresh Giminetti bun.

Bard’s burgers & chili

www.facebook.com/bardsburgers1

Bard Deluxe Our signature seared chuck patty with melted cheese, lettuce, tomato, onion, pickle and mayo. Served with fries.

www.bistrograce.com burger.

www.bobbysburgerpalace.com

CRUNCHBURGER American cheese and potato

chips. It’s simple and has the perfect balance of taste and texture. It’s also Bobby Flay’s personal favorite.

brewriver gastropub www.brewrivergastropub.com

Streetcar Burger 1/4 lb. burger made with 100%

fresh ground beef topped with cheddar, shredded iceberg, red onion, housemade kimchi tartar sauce and housemade pickles on a toasted bun.

bru burger bar

www.bruburgerbar.com/cincinnati

Hawaiian BBQ Burger Signature burger blend of sirloin, chuck and brisket topped with roasted pineapple, Sriracha-barbecue pulled pork, mozzarella cheese and fried onion strings.

bucketheads

www.facebook.com/pages/ Bucketheads/4529678080589999

The Rancher Pepper jack cheese, beer battered

jalapeños and caramelized onions. Served on Texas Toast.

www.thecenturyinn.com

Ready Black ‘N’ Bleu Burger Our owner’s

www.chandlersburgerbistro.com

www.facebook.com/mtadamschapter boursin cheese, fried onion straws and garlic aioli.

www.cincinnatianhotel.com

caramelized onion jam, crispy onion, American cheese, and spicy aioli on a brioche bun.

cuban pete food truck

www.frenchfryheaven.com

www.gabbyswyoming.com

burger topped with pesto, fresh mozzarella and sundriedtomato aioli.

Hang over Easy

www.facebook.com/hangovereasycincy

Spicy Eggs Benedict Burger All natural burger

mixed with chopped jalapeños, topped with fried bacon, a fried egg and Sriracha hollandaise on a jumbo English muffin.

at bra xton brewing 5 -9pm monthu; 11am-10pm sat; 2-9pm sun

Hebron Grille

Pete’s Braxton Beer Cheeseburger Hand-

Cabernet Wild Mushroom Cabernet and wild

www.cubanpetesandwiches.com

pattied all beef burger, Braxton Dead Blow stout beer cheese, sautéed onions and bacon on fresh-baked Cuban bread.

dilly. bistro, bar & bottle shop www.dillycafe.com

Chicken Caprese Burger Ground chicken patty with fresh mozzarella, basil pesto, tomato and garlic aioli. Served on a ciabatta bun.

Drake’s

www.drakescomeplay.com

Brewmaster Burger Fresh, never frozen, seared

8 oz. burger, cheddar cheese, caramelized Guinnessbraised onions, Parmesan-horseradish aioli and freshcut toppings on a toasted bun.

www.hebrongrilleky.com mushroom with swiss cheese.

Highway 55 - U Square 

www.facebook.com/Hwy55USquare Double “Andy’s Cheeseburger” 2/3 lb. burger with your choice of cheese (pepper jack, Swiss, provolone or American) and your choice of free toppings that include grilled mushrooms, onions and bell or jalapeño peppers as well as all the classic toppings.

Jax tavern

www.jaxtavern.com Hot ‘N’ Spicy Burger 1/2 lb. of fresh Michael’s angus beef, tossed in Sriracha and Cajun seasoning, served with grilled jalapeños, cheddar and pepper jack cheese on a jalapeño-sourdough bun.

keystone bar

(3 locations)

www.keystonebar.com Black and Bleu Burger Blackened and bleu cheeseinfused, hand-pattied ground beef on a challah bun with lettuce, tomato, bleu cheese dressing and onion straws.


Nation kitchen & bar

Tap house grill

The Pit Master An Avril-Bleh brisket-blend patty

3 Burger Choices Enjoy your favorite: Our American

www.ladder19.com

Oakley Pub & Grill

Teller’s of hyde park

topped with grilled mushrooms, onions, Swiss cheese and Clifton’s favorite Cajun sauce on a toasted kaiser bun. *As seen on Regis & Kelly.

Black and Blue Burger Our black angus chuck

Rodeo Burger 6 oz. burger, shaved ham, tobacco-

www.lacheys.com Black and Blue Burger Ground angus beef, blackened seasoning and blue cheese crumbles blended together. Served with lettuce, tomato and onion on a brioche bun.

Ladder 19

Uncle Woody’s Ragin’ Cajun 1/2 lb. stackers

Mac’s pizza pub (4 locations) www.macspizzapub.com

Black ‘N’ Blue Burger Cajun-seasoned burger with Glenview Farms crumbled bleu cheese, lettuce, tomato, red onion and pickle spear.

Martino’s on Vine

www.nationkitchenandbar.com

topped with smoked cheddar, whiskey barbecue sauce, horseradish aioli and fried onion straws on a Sixteen Bricks challah bun.

www.oakleypubandgrill.com

seasoned with Cajun spices and topped with homemade blue cheese dressing. All burgers come on a 3 oz. Sixteen Bricks Cubano bun with lettuce, pickle, mayo and onion.

Parkers blue ash tavern   www.parkersblueash.com

Bacon Beef & Cheddar Burger Angus beef

blended with applewood-smoked bacon, bacon aioli, cheddar, tomato, onion and lettuce.

www.martinosonvine.com

Patty Burger  

melted provolone cheese, fries, coleslaw and tomatoes all served on fresh Italian Bread.

Cali Girl Starts with a fresh-baked bun, provolone

The PittsBurger Black angus burger topped with

Mokka and the Sunset Bar & Grill

www.facebook.com/pattyburger

cheese, applewood-smoked bacon, avocado, alfalfa sprouts and choice of beef or premium ground turkey patty. 

www.mokkasunset.com

prime 47 cincinnati

seasoning and served with our homemade bleu cheese.

The All American Vermont cheddar, bibb lettuce,

Black & Bleu Burger Sprinkled with Cajun

MOTR Pub

www.motrpub.com

MOTR Burger Hand-packed angus beef topped with a beer-battered onion ring, lettuce, tomato, pickles and chipotle aioli on a bun by Shadeau Breads.

www.prime47cincy.com

vine-ripened tomato, red onion and garlic aioli on a pretzel roll.

redondo taqueria

www.taphousecincy.com

Burger with bacon; Breakfast Burger with goetta, bacon, fried egg and cheddar; or the Cincy Big Red Smoky Burger with a spicy mett and American cheese.

www.tellersofhydepark.com

fried onions, horseradish pickles, jalapeño cheese and Cowboy Sauce on sourdough.

The Pub

(crestview)

www.experiencethepub.com

Philly Burger A 1/2 lb. burger, peppers, onions, mushrooms and mozzarella and provolone cheeses topped with housemade chipotle mayonnaise on a brioche bun.

The Pub

(rookwood)

www.experiencethepub.com

Gyro Burger 6 oz. mixture of ground lamb and beef, diced onion and rosemary, grilled to temp, covered in a homemade tzatziki sauce, topped with shredded lettuce and tomato, served on a toasted brioche bun.

Tickle pickle northside www.ticklepicklenorthside.com

2 Choices Bread Zeppelin: beef burger, bun, pickle,

American cheese, lettuce, tomato, onion, mayo and ketchup. Or a vegan option — Buns N Roses: vegan black bean burger, vegan seeded bun, onion, tomato, lettuce, pickle and sauce.

www.redondolevee.com

trio

Mt. Adams Pavilion

topped with avocado, jalapeños and a cheddar blend. Served on a toasted Giminetti bun.

Buffalo Chicken Dip Burger Hand-pattied beef

Salem Gardens

Kobe Beef Burger Kobe beef burger, caramelized onion, locally sourced arugula and goat cheese on a locally sourced potato bun.

www.mountadamspavilion.com

burger served with the Pavilion’s signature housemade Buffalo chicken dip on a brioche bun accompanied by fresh lettuce, tomato and onion.

www.murrayswings.com

www.triobistro.com

www.salemgardens.org

Washington Platform

with American cheese, lettuce, pickle and mayo on a fresh Giminetti bun.

The Fat Boy Burger 8 oz. chargrilled burger,

Charlie O Burger Two 1/4 lb. ground-chuck patties

Sammy’s gourmet Burgers

www.washingtonplatform.com

American cheese, fried oysters, tartar sauce, lettuce, tomato, onion and pickle on a toasted sesame seed bun.

the Sandbar

Mynt cincinnati

(Western Hills only) 3 Burger Choices 1. 1/3 lb. cheeseburger with

Pepper Burger Hand-pattied burger with pepper

www.myntcincinnati.com

jack cheese, fried jalapeños and onions, three-pepper aioli, lettuce and tomato. Served with chips.

fried jalapeño caps, bacon, grilled onions, pepper jack cheese, Sriracha, lettuce, and tomato, served with fries 2. 1/3 lb. classic deluxe cheeseburger served with fries 3. 1/3 lb. burger with cheese sauce, onion straws, lettuce and tomato. Served with fries. 

with lettuce, tomato, onion and pickle.

Slatt’s pub

Zola Pub & Grill

Das Biergrosser Hand-cut, half-pound burger

All-American Burger A fresh 8 oz. angus patty

The Classic America’s favorite black angus patty

National Exemplar www.nationalexemplar.com

Reuben Burger A fresh-ground beef burger topped with Riesling-bacon kraut, housemade thousand island dressing and Swiss cheese on a Sixteen Bricks sesame seed bun with pickle garnish.

www.thesandbarcincinnati.com

www.slattspub.com

topped with homemade Fifty West IPA bier cheese, bacon, lettuce, tomato and fried pickle straws. Served on a pretzel bun.

www.zolapubandgrill.com

with American cheese, mayo, lettuce, tomato, onion and pickle on a toasted kaiser roll.

CINCINNATI BURGER WEEK 2016 

Willie’s Sports Cafe

jelly and gree-mix lettuce. Served with fries.

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Bacon Jelly Burger Gruyere cheese, bacon-onion

angus burger topped with sweet bourbon sauce, bacon, lettuce and tomato. Served with Saratoga chips and a side of pickles.

Sweet Bourbon Bacon Burger 1/3 lb. of grilled

JULY 18 – 24 

Murray’s Wings Pub & Grill

Taqueria Burger Chorizo-stuffed burger patty

$

Lachey’s Bar

L O C A T I O N S

5 B U R G E R S

W E E K

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caramelized onion jam, crispy onion, American cheese, and spicy aioli on a brioche bun.

CUBAN PETE FOOD TRUCK AT BRA XTON BREWERY

Proudly serving during Burger Week: Our Double “Andy’s Cheeseburger” (2/3 lb) with your choice of cheese (Pepper Jack, Swiss, Provolone or American) and your choice of free toppings that include grilled mushrooms, onions, bell or jalapeño peppers as well as all the classic toppings.

www.hwy55.com • (513) 221-2520 140 W McMillan St, Cincinnati, OH 45219

Proudly serving during Burger Week: Sweet Bourbon Bacon Burger

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

Third of a pound grilled angus burger topped with sweet bourbon sauce, bacon, lettuce, and tomato. Served with Saratoga chips and a side of pickles

2169 Queen City Ave. • Cincinnati, OH 45214 (513) 389-9464 • www.murrayswings.com

This food truck encourages customers to “eat like you’re on vacation.” Since April of 2014, Cuban Pete has been taking its sandwiches on the road, and they’re stopping by Braxton Brewery for Burger Week. Grab a vegan black bean burger with lettuce, tomato and cheese, or if you’re feeling brave, go for the El Hombre — aka Pete’s Steak on steroids — with 10 ounces of beef and bacon on half a Cuban loaf. The food truck will be serving at Braxton Brewery the following hours during Burger Week: 5-9 p.m. Monday-Thursday, 11 a.m.10 p.m. Saturday and 2-9 p.m. Sunday. Braxton Brewery, 27 W. Seventh St., Covington, Ky., 513-381-1764, cubanpetesandwiches.com. Cincinnati Burger Week Special: Pete’s Braxton Beer Cheeseburger. Handpattied all beef burger, Braxton Dead Blow stout beer cheese, sautéed onions and bacon on fresh-baked Cuban bread.

DILLY. BISTRO, BAR & BOTTLE SHOP Located in the heart of historic Mariemont, Dilly bistro and bottle shop serves lunch and dinner daily, with entrées like Ohioraised strip steak, fresh Atlantic salmon and housemade pasta. Paying tribute to their origins as a deli, you’ll also find satisfying sandwiches, housemade soups, their famous beer cheese and plenty of burgers like the Bourbon and the Dilly BLT. Eat or sip a glass of beer or wine on their giant two-level English-courtyardstyle patio. Guests can also choose a bottle of wine from their in-house bottle shop for retail price plus a small $5 corkage fee. 6818 Wooster Pike, Mariemont, 513-561-5233, dillycafe.com. Cincinnati Burger Week Special: Chicken Caprese Burger. Ground chicken patty with fresh mozzarella, basil pesto, tomato and garlic aioli. Served on a ciabatta bun.

DRAKE’S FLORENCE This fun-loving neighborhood bar is big on beer and even bigger on food. Specializing in pub grub and sushi — featuring a separate and extensive sushi menu — favorite entrees include crispy fish tacos, griddle-seared chicken and a buffalo chicken quesadilla. On the burger side of the menu, you’ll discover

Mini Juicy Lucy’s — two mini sandwiches dripping with American cheese and loaded with Parmesan-garlic mayo, lettuce, tomato and pickle — and the popular Cheddar Burger, a “no-nonsense sirloin patty” that doesn’t go easy in the cheese department. There’s also a vegetarian spicy black bean burger with corn, tomatoes and chili peppers, topped off with pepper jack. 6805 Houston Road, Florence, Ky., 859-869-4840, drakescomeplay.com. Cincinnati Burger Week Special: Brewmaster Burger. Fresh, never frozen, seared 8 oz. burger, cheddar cheese, caramelized Guinness-braised onions, Parmesan-horseradish aioli and fresh-cut toppings on a toasted bun.

FIFTY WEST BREWING COMPANY It’s no secret that Fifty West is known for its beer — all brews are made in small batches with a focus on tradition, craftsmanship, innovation and patience. But the company also serves darn-good meals and creative hors d’oeuvres like goetta lollipops (the meat-and-oat blend is dipped in jalapeño corn batter and fried). The Fifty West Burger is house-ground and topped with lettuce, tomato, pickle, onion, bacon, cheddar and house dressing. Wash it down with a selection from the brewery’s extensive beer menu, which is updated weekly. 7668 Wooster Pike, Mariemont, 513-834-8789, fiftywestbrew.com. Cincinnati Burger Week Special: 50 West Burger. House ground beef with lettuce, tomato, pickle, onion, cheddar and house dressing served on a brioche bun.

FLIPDADDY’S BURGERS & BEERS (MARIEMONT, NEWPORT, UNION, SYMMES) With a massive rotating cast of local and foreign beers and plenty of televised sports, it’s easy to view Flipdaddy’s as a sports bar — and plenty of customers treat it as such. However, it’s also a family-friendly local alternative to chains like Red Robin. Try the Flipdaddy original, The Chuck Norris burger, with a roasted green chile and jalapeño pepper compote, pepper jack cheese and a super spicy sauce. No idea if Norris has ever tried it, but we’re certain he’d approve! If you don’t see something you want in their suggested burger-builds, you can even dream up your own custom burger. Yum. Locations in Symmes Township, Mariemont and Union and Newport, Ky., flipdaddys.com. Cincinnati Burger Week Special: Two choices. The Flipdaddy: The


quintessential, classic American burger with lettuce, tomato, onion and pickle. The Chuck Norris: We add a kick to our proprietary beef blend with secret spicy signature sauce, fire-roasted green chile and jalapeño compote, lettuce and pepper-jack cheese. Like a tasty, roundhouse kick to the mouth.

FRENCH FRY HEAVEN UC Is there anything that doesn’t taste good on top of a heaping pile of fries? French Fry Heaven certainly doesn’t think so — the restaurant offers about 18 signature Belgian frites with different and eclectic toppings, from a spud dish called the Taco to the Sunrise, aka fries topped with pancakes and syrup. Try some potatoes in a burger incarnation: the Bacon Cheeseburger, with bacon, beef, lettuce, tomatoes, red onions and cheese sauce. 206 Calhoun St., Clifton, 513-221-2070, frenchfryheaven.com. Cincinnati Burger Week Special: AllAmerican Cheeseburger. The all-American cheeseburger served in a divinely inspired way! Fresh ground beef, bacon, lettuce, tomato and red onion, smothered in our homemade cheese sauce! The burger reborn!

GABBY’S CAFÉ

This American craft bistro serves burgers, sandwiches, overstuffed potatoes, wings, house specialties and more, made with fresh beef, produce and breads. Browse an inventory of great craft beers, revolving craft taps and a curated wine list and sip your selection on the Grille’s outdoor patio. On the burger menu: the Bleu Bayou, with applewood bacon, ranch, Louisiana hot sauce and bleu cheese crumbles; the Southern Fried, with a fried egg, Virginia ham, mayo and American cheese; and Sweet Caroline, with Carolina gold sauce, jalapeño peppers, grilled onion and Swiss cheese. 1960 N. Bend Road, Hebron, Ky., 859-586-0473, hebrongrilleky.com.

Pittsburger Black angus burger topped with provolone cheese, fries, cole slaw and tomatoes, served on Italian bread

2618 Vine Street, CinCinnati, OH 45219 513-221-8487 • martinOSOnVine.COm

NOW SERVING LUNCH TUESDAY-FRIDAY 11AM-3PM

Cincinnati Burger Week Special: Cabernet Wild Mushroom. Cabernet and wild mushroom with swiss cheese.

HW Y 55 This retro-themed chain draws customers in with a 1950s soda-fountain look. Specialty burgers include the Shrimp Burger, golden-fried shrimp served with ketchup and slaw; the Pimento Cheeseburger, topped with bacon and gourmet pimento cheese; and the John Boy & Billy BBQ Bacon Burger, topped with mustard, chili, bacon and your choice of cheese and a crispy onion ring doused with John Boy and Billy Grillin’ Sauce. The bravest of diners can take on the restaurant’s Five Five Challenge: 55 ounces of burger with at least four trimmings, plus fries and a 24-ounce drink. 4450 Eastgate Blvd., Eastgate; 140 W. McMillan St., Corryville, hwy55.com.

CINCINNATI BURGER WEEK 2016 

HANG OVER EASY Aside from being a legit brunch spot, Hang Over Easy is also a nighttime spot with bar hours until 2:30 a.m. — so you can get drunk and cure your hangover all in one

HEBRON GRILLE

T

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Cincinnati Burger Week Special: Gabby’s Caprese Burger. Certified angus beef burger topped with pesto, fresh mozzarella and sundried-tomato aioli.

Cincinnati Burger Week Special: Spicy Eggs Benedict Burger. All natural burger mixed with chopped jalapeños, topped with fried bacon, a fried egg and Sriracha hollandaise on a jumbo English muffin.

Proudly serving during Burger Week:

JULY 18 – 24 

Gabby’s is a family-owned restaurant that serves up American cuisine with an Italian flair. With specialties like eggplant Parmesan, Greek vegetable pasta and gluten-free zucchini linguine, plus signature pizzas like The Capone — cappicola, salami, pepperoni, sausage, olives, banana peppers, mozzarella, provolone and Parmesan — there’s plenty on the menu to choose from, including a tempting selection of burgers. Their char-grilled Gyro Burger comes with Mediterranean seasoning and is served on pita bread with feta cheese, tzatziki sauce, red onion and banana peppers, while the pizza-inspired Gabby’s Caprese Burger is topped with pesto, mozzarella and sun-dried tomato aioli. A tasty black bean burger is a satisfying vegetarian option. 515 Wyoming Ave., Wyoming, 513-8216040, gabbyswyoming.com.

place. Try the Pollo Loco Chorizo Skillet, with chicken, chorizo, peppers, onions, home fries, melted queso, eggs and toast in a skillet. Grab a HOE — as in Hangover Easy — Burger with crisp bacon, cheddar, lettuce, tomato, red onion, jam, bacon aioli and a sunny egg, or opt for its vegetarian counterpart: the HOEmade Blackbean Burger, with fresh pico de gallo, pepper jack cheese and lettuce on a toasted brioche bun. Don’t miss the Vine Street Walk of Shame: a Holtman’s glazed donut grilled with a locally sourced sausage patty, candied bacon, cheddar cheese and a fried egg. $3-$8. 13 W. Charlton St., Corryville, 513-221-5400, hangovereasy.com.

Cincinnati Burger Week Special: Double “Andy’s Cheeseburger.”

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7668 WOOSTER PIKE, CINCINNATI, OH 45227 | (513) 834-8789 | FIFTYWESTBREW.COM


T h e FaT B oy Burger! Char-Grilled Burger, Fried Oysters, American Cheese, Homemade Tartar Sauce, Lettuce, Tomato, Onion & Pickle on a Giminetti Sesame Seed Bun

2/3 lb. burger with your choice of cheese (pepper jack, Swiss, provolone or American) and your choice of free toppings that include grilled mushrooms, onions and bell or jalapeño peppers as well as all the classic toppings.

JA X TAVERN

1000 Elm St. Cincinnati, OH 45202 513-421-0110 washingtonplatform.com The Chicken Caprese Burger Ground Chicken Patty with Fresh Mozzarella, Tomato, Basil Pesto, and Garlic Aioli, served on a Ciabatta Bun

Eat while watching a game at this laidback, family friendly spot. Known for its chicken wings and happy hours, Jax serves up plenty of tempting pub grub like waffle fries and its newest appetizer: pulled pork potato skins. Its Sunrise Burger features applewood-smoked bacon, cheddar and a fresh egg, while its Hot n’Spicy dish has Cajun and Sriracha seasoning, grilled jalapeños and cheddar jack cheese. Vegetarians can opt for a flavorful chipotle black been burger. 1081 Smiley Ave., Forest Park, 513-742-4529, jaxtavern.com. Cincinnati Burger Week Special: Hot ‘N’ Spicy Burger. 1/2 lb. of fresh Michael’s angus beef, tossed in Sriracha and Cajun seasoning, served with grilled jalapeños, cheddar and pepper jack cheese on a jalapeño-sourdough bun.

6818 Wooster Pk. Mariemont, OH 45227 (513) 561-5233 • www.dillycafe.com

KEYSTONE (HYDE PARK, COVINGTON, CLIFTON)

2710 Erie Ave. Cincinnati, OH 45208 (513) 321-4721 www.tellersofhydepark.com

This neighborhood joint offers a variety of tasty comfort food, with huge plates of pasta, a rockin’ quesadilla menu, buildyour-own-burgers (including turkey or veggie options) and weekend brunch. When a restaurant dedicates an entire menu to its macaroni and cheese varietals, you know they are serious about grub, and their burgers are no exception. Try the hand-pattied Keystone Burger with bacon, caramelized onions and chipotle-cheese béchamel or the BBQ Brisket Burger with stout-braised barbecue brisket, signature barbecue and cheddar. Multiple locations including 3384 Erie Ave., Hyde Park; 249 Calhoun St., Clifton; and 313 Greenup St., Covington, Ky., keystonebar.com.

Six Ounce Burger, Shaved Ham, Tobacco Fried Onions, Horseradish Pickles, Jalapeno Cheese, Cowboy Sauce on Sour Dough.

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

Featuring the $5 Rodeo Burger 7/18-7/24

Cincinnati Burger Week Special: Black and Bleu Burger. Blackened and bleu cheese-infused, hand-pattied ground beef on a challah bun with lettuce, tomato, bleu cheese dressing and onion straws.

LACHEY’S BAR

Grab a beer at Braxton Brewing Co. during Cincinnati Burger Week & earn an extra stamp on your Passport. Share the fun on social media using the hashtag #BraxtonAndBurgers

When a celebrity opens a restaurant, customers likely fall into two camps: those who go there for the celeb brand, or those who actually enjoy the food, drink and ambiance. For Over-the-Rhine’s sports bar Lachey’s, it works both ways. The real winner here is the extensive drink menu; along with beer, wine and cocktails on tap, there are bottles, cans and a section

devoted to both bloody marys and boilermakers. As for food, the menu (designed by celebrity chef Brian Duffy) wavers between fried foods such as tater tots and wings and healthier dishes like a heaping kale salad. Burgers include the Hair of the Dog, with prime beef, crispy Glier’s goetta and American cheese topped with a fried egg, and the Free-Range Turkey Burger, with goat cheese, guacamole, tomato and provolone. Vegetarians: Try the Veggie Grinder sandwich, with tomato, roasted red peppers and onions, fresh mozzarella, basil caper mayo and Brussels sprouts, all served on flatbread. 56 E. 12th St., Overthe-Rhine, 513-275-0740, lacheys.com. Cincinnati Burger Week Special: Black and Blue Burger. Ground angus beef, blackened seasoning and blue cheese crumbles blended together. Served with lettuce, tomato and onion on a brioche bun.

LADDER 19 This gastropub — named for firehouse Station 19, located just blocks away — encourages guests to extinguish their thirst with one of 15 beers, plus cinnamon whiskey on tap. Play darts in the upstairs Bunk House, shoot pool in the Dog House room and eat outside on a cozy patio. The pub’s Big “Axe” Burgers include the Ladder Classic, half-pound stackers with lettuce, tomato, onion and pickle on a toasted Kaiser bun; Uncle Woody’s Ragin’ Cajun, topped with grilled mushrooms, onions, Swiss cheese and Clifton’s favorite Cajun sauce; and the Bow-Wow!, with arugula, caramelized onions, goat cheese and chipotle-lime aioli on a toasted pretzel bun. All options can be made vegetarian. 2701 Vine St., Downtown, 513-2212300, ladder19.com. Cincinnati Burger Week Special: Uncle Woody’s Ragin’ Cajun. 1/2 lb. stackers topped with grilled mushrooms, onions, Swiss cheese and Clifton’s favorite Cajun sauce on a toasted kaiser bun. *As seen on Regis & Kelly.

MAC’S PIZZA PUB (CLIFTON HEIGHTS, Mariemont, landen, mainstrasse) Mac’s is kind of a collegiate Chuck E. Cheese. There are games, live music, sports and food — good food with vegan options. Mac’s pizza — which includes both vegetarian and vegan options — has won numerous awards, and the rest of its menu ain’t too shabby, either. Mac’s “Un-Healthy” Burger is a Cajun-seasoned patty with hot sauce, breaded jalapeño bottle caps, bacon, pepper jack cheese, lettuce, tomato and red onion. Fans of


Proudly serving

the All AmericAn Burger: Fresh daily ground chuck from Bridgetown Finer Meats, handpattied, topped with 2 pieces of American cheese, smoked in-house Applewood bacon, pickle chips, lettuce, and mayo, on a toasted Servatti bun

6135 Cleves Warsaw Pike Cincinnati, OH 45233 (513) 941-0823

2015 Open Table Diner’s Choice Award

NEW GastroPub Menu Located in Downtown Blue Ash 4858 Cooper Road off of Ronald Reagan/CrossCounty Highway half price drafts at happy hour 3-7pm mon-fri monday - 1/2 price select Martinis           Wednesday - 1/2 price Bottles of Wine tuesday - $2.00 off Tacos & Margaritas   thursday - 1/2 price select Draft Beer

JULY 18 – 24  •  CINCINNATI BURGER WEEK 2016  •  17


The Streetcar Burger!

1/4lb Fresh Ground Beef, American Cheese, Shredded Iceberg, Red Onion, House Made Kimchi Tartar Sauce, and House Made Pickles on a Toasted Sixteen Bricks Bun.

2062 Riverside Dr. Cincinnati, OH 45202 513-861-2484 www.brewrivergastropub.com

Hot N’ Spicy Burger

1/2 Pound of Fresh Michael’s Angus Beef, Sriracha-Soy Glaze, Apple Smoked Jalapenos, Cheddar Lava, on a Local Sourdough Bun.

1081 Smiley Ave. Forest Park, OH 45246 • (513) 742-4529 • jaxtavern.com

JULY 18 – 24

1000 Broadway St., Cincinnati, OH 45202

•  CINCINNATI BURGER WEEK 2016  • 

MARTINO’S ON VINE This Italian-American restaurant — known for its signature 2-foot hoagies — offers a wide-ranging menu and full-service bar in an inviting, cozy atmosphere. Kick off your meal with appetizers like Pittsburghstyle chicken wings and check out a game on one of the restaurant’s 31 televisions. For dinner, try the Bella Burger — a black angus burger covered in banana peppers, pepperoni, marinara sauce and provolone cheese — or the Texas Roadhouse Burger, which is smothered in cheddar cheese, sautéed onions, bacon and barbecue sauce. Black bean burgers are also available. 2618 Vine St., Downtown, 513-221-8487, martinosonvine.com.

MOKKA AND THE SUNSET BAR & GRILL

by Bobby Flay

18 

Cincinnati Burger Week Special: Black ‘N’ Blue Burger. Cajun-seasoned burger with Glenview Farms crumbled bleu cheese, lettuce, tomato, red onion and pickle spear.

Cincinnati Burger Week Special: The PittsBurger. Black angus burger topped with melted provolone cheese, fries, coleslaw and tomatoes all served on fresh Italian Bread.

HARD TO BEAT

BBP0616_Cinnci_Burger_Week_Ad.indd 9

spicy foods should try the Pepper Burger, which comes with sautéed fresh jalapeños, banana peppers, green peppers and melted pepper jack cheese. The menu also includes a vegetarian grilled cheese and black bean burger. 205 W. McMillan St., Clifton Heights, 513-241-MACS; 6309 Wooster Pike, Mariemont, 513-271MACS; 2920 W. US-22, Landen, 513677-MACS; 604 Main St., Covington, Ky., 859-431-MACS, macspizzapub.com.

6/27/16 4:10 PM

SUNDAY Brunch 11am - 3pm MON - FRI Happy Hour 4pm - 8pm OPEN 7 DAYS A WEEK 940 Pavilion St. Cincinnati, OH 45202 513.381.1905 www.mtadamschapter.com

Whether it’s their corn flake-battered French toast topped with bananas and crème brulee or their eggy arsenal of inventive frittatas, Mokka makes a mean breakfast. Vegetarians will love the California, veggie and Greek frittatas, while carnivores can tear into the threemeat and Green Goat (spinach, chicken and goat cheese) varieties. If that’s not your taste, a full, diverse vegetarian menu is available. Lunch and dinner options include burgers like the Volcano, with homemade chili, bacon, jalapeño peppers and pepper jack cheese, and the Jerky Turkey, fresh-ground turkey with green onions and jerk spice served between two pineapple slices. 500 Monmouth St., Newport, Ky., 859-581-3700, mokkasunset.com. Cincinnati Burger Week Special: Black & Bleu Burger. Sprinkled with Cajun

seasoning and served with our homemade bleu cheese.

MOTR PUB MOTR Pub does two things really well: rocks your face off with loud music and sweaty crowds and serves up one hell of a burger. But fret not veg-heads — you can get a veggie burger or veggie BLT. Meat-eaters can dig into the MOTR Burger, a monster of a sandwich with a giant beer-battered onion ring, lettuce, tomato, pickles and chipotle aioli between a toasted bun and served with MOTR fries. There’s also spicy St. Francis Monastery mac and cheese. $5-$9. 1345 Main St., Over-the-Rhine, 513-381-6687, motrpub.com. Cincinnati Burger Week Special: MOTR Burger. Hand-packed angus beef topped with a beer-battered onion ring, lettuce, tomato, pickles and chipotle aioli on a bun by Shadeau Breads.

MOUNT ADAMS PAVILION Offering four patio decks, frequent live music and stunning views — one of the best in the city — the Pavilion is an eclectic lounge that was originally constructed as a home in 1848. Prelude your entrée with a Mount Adams Pretzel Kebab, baked with smoked salt and cracked pepper and served with spicy mustard, herby ranch and honey mustard aioli. All burgers are served on a toasted brioche roll, and a chicken breast or turkey patty can be substituted upon request. Try the Late Night Burger, with bacon, a fried potato, American cheese and a sunnyside-up egg, or the Sweet & Spicy Burger, dusted with Cajun seasoning and topped with sweet pickles, spicy tomatoes, onions and pepper jack cheese. 949 Pavilion St., Mount Adams, 513-744-9200, mountadamspavilion.com. Cincinnati Burger Week Special: Buffalo Chicken Dip Burger. Handpattied beef burger served with the Pavilion’s signature housemade Buffalo chicken dip on a brioche bun accompanied by fresh lettuce, tomato and onion.

MURRAY’S WINGS PUB & GRILL Though wings are this friendly bar’s namesake, the menu serves up plenty of additional pub grub with entire menus dedicated to fish and burgers, served with Saratoga chips and pickle slices. Murray’s Classic Burger¬ is grilled to perfection and topped with tomato and onion. Other options include the Sweet BBQ Bacon Burger, Murray’s Smothered Burger¬ — doused with grilled onions, banana


peppers, cheese and mushroom sauce — and the Mushroom & Swiss Burger. 2169 Queen City Ave., Fairmount, 513-3899464, murrayswings.com. Cincinnati Burger Week Special: Sweet Bourbon Bacon Burger. 1/3 lb. of grilled angus burger topped with sweet bourbon sauce, bacon, lettuce and tomato. Served with Saratoga chips and a side of pickles.

MYNT CINCINNATI With arguably one of the best views in the city, Mynt Cincinnati’s covered patio sits directly on Fountain Square, offering a variety of shaded seating for every type of person, whether they’re into lounging, dining, drinking, dancing or peoplewatching. With live music five days a week — ranging from Jazz and Rock to top 40s and live DJs and rotating daily food and drink specials, the multi-functional patio is a downtown destination for food and entertainment. Drink specials include happy hour 3-7 p.m. on weekdays, with half-price specialty cocktails, and $3 bloody marys and mimosas Saturdays and Sundays. Check their website for upcoming big-deal DJ appearances as well as their dress code. 28 Fountain Square, Fifth and Vine streets, Downtown, 513-621-6968, myntcincinnati.com. Cincinnati Burger Week Special: The Classic. America’s favorite black angus patty with lettuce, tomato, onion and pickle.

NATIONAL EXEMPLAR

Begin your meal at this cozy and casual pub with appetizers like crab cakestuffed portabella and buffalo chicken dip. Burgers include the Soul Burger, with black angus chuck seasoned with jerk spices, bacon, grilled onion and American cheese; the Zola Burger, topped with chili, jalapeños and cheddar cheese; and the Hawaiian Burger, with pepper jack cheese, bacon, grilled pineapple and Sriracha mayo. Make any burger a veggie burger upon request. 3924 Isabella Ave., 513531-2500, oakleypubandgrill.com.

It's Burger Week! Come enjoy The Pit Master, our most popular BIT Burger of the Month yet, for just $5! 1200 Broadway St. | 513-381-3794 | nationkitchenandbar.com

Cincinnati Burger Week Special: Black and Blue Burger. Our black angus chuck seasoned with Cajun spices and topped with homemade blue cheese dressing. All burgers come on a 3 oz. Sixteen Bricks Cubano bun with lettuce, pickle, mayo and onion.

PARKERS BLUE ASH TAVERN Parkers serves the finest prime rib, steaks, burgers and craft beers, plus salads, seafood and a wine list honored by the Wine Spectator Award of Excellence. The tavern features a Tap Room patio and a cozy indoor wood-burning fireplace. Try the Tavern Cheeseburger, a half-pound of char-grilled angus beef topped with your choice of cheese, lettuce and tomato on a challah bun, or the Prime Beef Burger, with Maytag blue cheese, caramelized onions and mushrooms, roasted garlic mayonnaise, lettuce and tomato on a challah bun. 4200 Cooper Road, Blue Ash, 513-8918300, parkersblueash.com.

Come see our newly remodeled veranda

Cincinnati Burger Week Special: Bacon Beef & Cheddar Burger. Angus beef blended with applewood-smoked bacon, bacon aioli, cheddar, tomato, onion and lettuce.

PATTY BURGER Meat is king at this gourmet burger joint, where patties are cooked to order

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7565 Kenwood Rd, CinCinnati, oH 45236 (513) 984-1905 • triobistro.com

CINCINNATI BURGER WEEK 2016 

NATION KITCHEN AND BAR Named after Carrie Nation, who ravaged bars across the country wielding a hatchet, this laid-back bar’s slogan is, “All nations are welcome except for Carrie.” The Nation burger includes cheddar, pickles, red onion and dijonnaise on a ciabatta bun;

OAKLEY PUB AND GRILL

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Cincinnati Burger Week Special: Reuben Burger. A fresh-ground beef burger topped with Riesling-bacon kraut, housemade thousand island dressing and Swiss cheese on a Sixteen Bricks sesame seed bun with pickle garnish.

Cincinnati Burger Week Special: The Pit Master. An Avril-Bleh brisket-blend patty topped with smoked cheddar, whiskey barbecue sauce, horseradish aioli and fried onion straws on a Sixteen Bricks challah bun.

JULY 18 – 24 

Located inside Mariemont Inn, National Exemplar serves American-style dishes for breakfast, lunch and dinner. Hamburgers use only dry-aged beef, aged for a minimum of 30 days and served on a Sixteen Bricks bun. The Exemplar Burger comes with aged cheddar and smoked bacon, and the Bison Burger includes field greens, chipotle aioli, pepper jack cheese and crispy onion. Ask for whipped potatoes or mac and cheese on the side. Mariemont Inn, 6880 Wooster Pike, 513-271-2103, nationalexemplar.com.

the Quesadilla Burger has queso, pepper jack cheese, pico and lettuce on a tortilla; and the Whiskey Bacon Burger comes with cheddar, bacon, barbecue and apple slaw on a challah bun. Vegetarians can opt for a black bean burger with lettuce, Sriracha, avocado and cilantro. 1200 Broadway St., Pendleton, 513-381-3794, nationkitchenandbar.com.


prime47cincy.com 513-579-0720

ry one of three $5 urger choices!

(all served with fries)

— never frozen — and served on a freshly baked bun. The extensive menu includes the Little Italy, with marinara sauce and provolone cheese; Bacon Me Crazy, with sautéed mushrooms and onions, bacon and cheddar; Green Chili Kiss, roasted green chilies and pepper jack cheese; and The Boys in Bleu, bleu cheese and applewood smoked bacon. Choose a chicken or turkey patty or meatless black bean burger. Extra toppings like mushrooms, green peppers, pico de gallo and a fried egg can be added for a nominal fee. Accompany your meal with an oldfashioned shake. 9220 Allen Road, West Chester, 513-394-6253, pattyburger.com. Cincinnati Burger Week Special: Cali Girl. Starts with a fresh-baked bun, provolone cheese, applewood-smoked bacon, avocado, alfalfa sprouts and choice of beef or premium ground turkey patty. 

PRIME 47 CINCINNATI

Cincinnati Burger Week Special: The All American. Vermont chedder, bibb lettuce, vine-ripened tomato, red onion and garlic aioli on a pretzel roll.

Newport’s premier place for casual breakfast, lunch, dinner, late night cocktails &  on THURS/FRI/SAT Live Music. 

THE PUB ROOKWOOD

500 Monmouth, Newport, KY, 41071 | Corner of 5th St

F e at u r i ng t h e r a nche r B u r ge r : a 1/3lb fresh angus burger with melted American and Pepperjack cheeses, beer battered jalapenos, and caramelized onions on grilled Texas Toast.

Pair with a pint of Braxton Twisted Bit Dortmunder Lager for $8 during Burger Week

$5 all week during Burger w eek

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

A prime steakhouse located in the heart of downtown, this upscale eatery offers an extensive seafood selection, flown in fresh every day and expertly prepared. Burgers join the party with the restaurant’s Cincinnati Bell Summertime Primetime Grill, which can be enjoyed on Prime 47’s spacious outdoor patio, where cigars are permitted. Try the Salmon Burger, with spicy onion jam, basil aioli, bibb lettuce and brioche, or Mary’s Little Lamb Burger, with cucumbers, vine-ripened tomatoes, red onions, goat cheese-kalamata spread and brioche. 580 Walnut St., Downtown, 513-579-0720, prime47cincy.com.

6507 Harrison Ave, Cincinnati, OH 45248 • (513) 574-5600

This establishment exudes owner Nick Sanders’ affinity for British-pub style, highlighted by the massive, handcrafted bar, smack-dab in the center of the room. Tall round tables and smaller antiqued seating choices are tucked into intimate nooks. It’s a great spot for a date or for a cigar after dinner. Like a true English pub, the emphasis is on the drink. Don’t let the limited food choices deter you: You’ll find a variety of snacks and tavernstyle fare for a hearty meal. For burgers, select your favorite patty — traditional ground steak, turkey, lamb, chicken or black bean — and choose a style, from barbecue to cranberry-apple. 2692 Madison Road, Rookwood Commons, Norwood, 513-841-2748, experiencethepub.com/rookwood.

Cincinnati Burger Week Special: Gyro Burger. 6 oz. mixture of ground lamb and beef, diced onion and rosemary, grilled to temp, covered in a homemade tzatziki sauce, topped with shredded lettuce and tomato, served on a toasted brioche bun.

THE PUB Crestview This establishment exudes owner Nick Sanders’ affinity for British-pub style, highlighted by the massive, handcrafted bar, smack-dab in the center of the room. Tall round tables and smaller antiqued seating choices are tucked into intimate nooks. It’s a great spot for a date or for a cigar after dinner. Like a true English pub, the emphasis is on the drink. Don’t let the limited food choices deter you: You’ll find a variety of snacks and tavern-style fare for a hearty meal. For burgers, select your favorite patty — traditional ground steak, turkey, lamb, chicken or black bean — and choose a style, from barbecue to cranberry-apple. 2853 Dixie Highway, Crestview Hills, Ky., 859-426-7827, experiencethepub.com/crestview-hills. Cincinnati Burger Week Special: Philly Burger. A 1/2 lb. burger, peppers, onions, mushrooms and mozzarella and provolone cheeses topped with housemade chipotle mayonnaise on a brioche bun.

REDONDO TAQUERIA With an expansive drink and taco menu, this taqueria-style restaurant is a fun, casual spot to grab a bite to eat with friends on the levee. Try one of their unique margaritas — shaken and made with agave nectar and freshly squeezed juices — like the Redondo, with premium tequila, agave and lime juice, or the Bay Sunset, with El Jimador Silver tequila, melon liquor, Triple Sec, agave nectar and grenadine. Unique taco ingredients include fish, crispy pork belly and lengua; other authentic Mexican fare includes adobo chicken, carne asada and carnitas, plus creative takes on burgers. Newport on the Levee, Newport, Ky., 859-652-7260, newportonthelevee.com/redondo-taqueria. Cincinnati Burger Week Special: Taqueria Burger. Chorizo-stuffed burger patty topped with avocado, jalapenos and a cheddar blend, served on a toasted Giminetti bun.

SALEM GARDENS Open since 1926, Salem Gardens is a friendly neighborhood hangout that specializes in fresh, homemade meals, including burgers, like the All American, topped with lettuce, tomato, pickle, onion and American cheese. They also boast


a large patio, nice draft selection and weekly specials. $8-$10. 6396 Salem Road, Anderson, 513-231-9666, salemgardens.org. Cincinnati Burger Week Special: Charlie O Burger. Two 1/4 lb. groundchuck patties with American cheese, lettuce, pickle and mayo on a fresh Giminetti bun.

SAMMY’S GOURMET BURGERS & BEER This casual sports-themed spot specialized in gourmet burgers, hot dogs, pub grub and brews. The restaurant recently unveiled a fresh logo and name — previously called Sammy’s Gourmet Burgers and Beer — in coordination with a new additional location in Mason. July’s Burger of the Month is The Caprese, topped with fresh mozzarella, basil, tomato and homemade balsamic glaze and served with a side of Caprese salad on mixed greens. 4767 Creek Road, Blue Ash, 513-7459484, facebook.com/Sammys-GourmetBurgers-and-Beer-97042826143. Cincinnati Burger Week Special: Bacon Jelly Burger. Gruyere cheese, bacon-onion jelly and green-mix lettuce. Served with fries.

THE SANDBAR

Slatt’s is a relaxed neighborhood pub nestled in Blue Ash. Try creative appetizers like hand-breaded fried zucchini, Jumbo Boomin’ Shrimp — tossed in Fifty West beer and spicy boom boom sauce, served over a bed of mixed greens — and deep-fried potato knots. Tacos, pub bites, filling salads and sandwiches are all on the menu, in addition to half-pound

TAP HOUSE GRILL A locally owned restaurant and bar, Tap House features 34 beers on tap with a focus on local and regional breweries. Their casual American-style menu offers a build-your-own burger menu plus options like the Oklahoma, smothered in Guinness caramelized onions, and the Sycamore Township Fire Department, with pepper jack cheese, jalapeños and habañero-crazed sauce. Sides include grilled mac and cheese, sweet potato fries and a Mediterranean quinoa blend. 8740 Montgomery Road, Montgomery, 513-8918277, taphousecincy.com. Cincinnati Burger Week Special: Three choices. Enjoy your favorite: Our American Burger with bacon; Breakfast Burger with goetta, bacon, fried egg and cheddar; or the Cincy Big Red Smoky Burger with a spicy mett and American cheese.

Stuffed Cheddar Burger

Chorizo Stuffed Burger

axisalleylevee.com • 859.652.7250

redondolevee.com • 859.652.7260

Newport on the Levee • 1 Levee Way • NEWPORT, KY

TELLER’S OF HYDE PARK Located in the historic Hyde Park Savings and Loan building, Teller’s offers a unique ambiance, 30 beers on tap, a plethora of wine and a comprehensive menu with pastas, pizzas, salads, steak and more. They also offer a back patio and the option to eat inside of a bank vault. Their burger menu includes the Romano, a steak burger with balsamic onion jam, tomato, iceberg lettuce and truffle romano aioli on a brioche bun. For dessert, try the Banana Roll, a hazelnut-fried banana with peanut butter mousse, banana custard and chocolate ganache. 2710 Erie Ave., Hyde Park, 513-321-4721, tellersofhydepark.com. Cincinnati Burger Week Special: Rodeo Burger. 6 oz. burger, shaved ham, tobacco-fried onions, horseradish pickles, jalapeño cheese and Cowboy Sauce on sourdough.

TICKLE PICKLE NORTHSIDE Back-alley, Earth-conscious, locally sourced Rock & Roll burgers are exactly the kind of thing one would expect to

Pete’s Braxton Beer Cheese Burger Hand-pattied all beef burgers, Braxton Dead-Blow Beer Cheese, French-Fried Onions and Bacon on Fresh-baked Cuban Bread

Visit Our Food Truck at Braxton Brewing Co. During Burger Week 27 W 7th St, Covington, Kentucky 41011

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cubanpetesandwiches.com

133 E. Court St. Cincinnati, OH 45202

CINCINNATI BURGER WEEK 2016 

SLATT’S PUB

Cincinnati Burger Week Special: Das Biergrosser. Hand-cut, half-pound burger topped with homemade Fifty West IPA bier cheese, bacon, lettuce, tomato and fried pickle straws. Served on a pretzel bun.

• 

Cincinnati Burger Week Special: Pepper Burger. Hand-pattied burger with pepper jack cheese, fried jalapeños and onions, three-pepper aioli, lettuce and tomato. Served with chips.

Come in and try our delicious burgers!

JULY 18 – 24 

Bar food and beverages abound at this fun seasonal entertainment facility that features corn hole and volleyball. Located in the Four Seasons Marina, the restaurant encompasses an outdoor cabana bar, seven sand volleyball courts, a covered deck and a wading pool for boaters. Grab a basket of tater tots and try the Cheese-ANator burger with fried mozzarella, cheddar and American, or the Blackened, with goat cheese, pickled cucumbers and bacon. Choose from a fresh beef, chicken or vegetarian black bean patty. 4609 Kellogg Ave., California, 513-533-3810, thesandbarcincinnati.com.

burgers like the Goetta, ground beef blended with goetta and topped with pepper jack cheese on a pretzel bun. A tasty black bean burger includes green bell pepper, onion, garlic and chili sauce. 4858 Cooper Road, Blue Ash, 513-7912223, slattspub.com.

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AW SHUCKS, Thanks you guys CITYBEAT JUST NAMED FLIPDADDY’S #1

EAT TO WIN

find in Northside, and that’s exactly what Tickle Pickle delivers. Patrons order their Rock-themed burgers — like the Nom Petty (with mushrooms, Swiss cheese and mayo), Bread Zeppelin (American cheese, lettuce, tomato, onion, mayo and ketchup) and Grateful Shred (shredded pulled pork on a pretzel bun with spicy slaw and grilled onions) — from the stoop on the back of the building from a staff as full of genuine smiles as they are of tattoos. Vegans have one burger option on the menu, the Buns N Roses — a housemade black bean burger topped with lettuce, tomato, pickle, onion and spicy ketchup. Top off your meal with a James Brown milkshake, a big cup of chocolate ice cream with a broken-up crispy brownie, whipped cream and a cherry. 4176 Hamilton Ave., Northside, 513-9544003, ticklepicklenorthside.com. Cincinnati Burger Week Special: Two choices. Bread Zeppelin: beef burger, bun, pickle, American cheese, lettuce, tomato, onion, mayo and ketchup. Or a vegan option — Buns N Roses: vegan black bean burger, vegan seeded bun, onion, tomato, lettuce, pickle and sauce.

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

TRIO

Get your passport stamped at three or more restaurants during Cincinnati Burger Week and you’ll be eligible to enter into a drawing to win an Ultimate Grill Out Party for 25, compliments of Eckerlin Meats. The prize pack includes delectable burgers, toppings, sides and plenty of Braxton Brewery selections. No cash value. Must be 21 to be eligible and a resident of the Greater Cincinnati area. Winner will be chosen by random drawing on Friday, August 5 and contacted by email. The winner will need to make arrangements with Eckerlin Meats regarding the date and location of the Ultimate Grill Out Party.

Trio offers something-for-everyone American-style menu items with an upscale twist. Choose from many great salads, sandwiches, gourmet pizzas and seafood and pair your meal with a nice glass of wine from the extensive wine list. The filet mignon, the Trio Meatloaf and the soy-glazed seabass are customer favorites. Don’t miss the Classic Trio Burger, a wagyu burger with lettuce, tomato and onion on a brioche bun and served with french fries. 7565 Kenwood Road, Kenwood, 513-984-1905, triobistro.com. Cincinnati Burger Week Special: Kobe Beef Burger. Kobe beef burger, caramelized onion, locally sourced arugula and goat cheese on a locally sourced potato bun.

WASHINGTON PLATFORM SALOON AND RESTAURANT Established in 1875 (and reestablished in 1986), the saloon is home to an annual oyster festival and crab carnival. Now in its 30th year of business, the saloon serves soups, salads, sandwich, pastas and burgers daily in addition to special menus like its adventurous Roadkill Café (think pigeon potpie, wild boar burgers and rattlesnake dishes). The Fat Boy Burger comes with your choice of cheesefried oysters, tarter sauce, lettuce, tomato, onion and pickle served on a toasted

sesame bun. Also try the Black Bean Burger Caprese, a vegan patty with provolone, basil, tomato and roasted garlic mayonnaise. 1000 Elm St., Downtown, 513-421-0110, washingtonplatform.com. Cincinnati Burger Week Special: The Fat Boy Burger. 8 oz. chargrilled burger, American cheese, fried oysters, tartar sauce, lettuce, tomato, onion and pickle on a toasted sesame seed bun.

WILLIE’S WESTERN HILLS Willie’s is a fun, upbeat sports café with happy hours, lunch specials, beer, wine and plenty of special events. Grab one of its creative burger options like the Bistro Burger, with bacon, cheddar cheese, horseradish Dijon mustard and sautéed onion, or the Southwest Ranch Cheeseburger, with bacon, cheddar cheese, chipotle ranch dressing and fried onion rings. Order an old-fashioned root beer float for dessert. 6380 Glenway Ave., Western Hills, 513-922-3377, searchable on Facebook. Cincinnati Burger Week Special: Three choices 1. 1/3 lb. cheeseburger with fried jalapeño caps, bacon, grilled onions, pepper jack cheese, Sriracha, lettuce, and tomato, served with fries 2. 1/3 lb. classic deluxe cheeseburger served with fries 3. 1/3 lb. burger with cheese sauce, onion straws, lettuce and tomato. Served with fries. 

ZOLA PUB & GRILL Creative burgers and flavorful wing sauces lend to a variety of options at Zola. Contemplate enticing choices on the burger menu: the Zola Patty Melt comes with grilled onions, swiss cheese and 1000 island dressing; the Cajun Bell is dusted with grilled red and green bell peppers and topped with feta cheese; and the Caribbean is seasoned with jerk spices and topped with bacon, grilled pineapple and Swiss. The pub’s full bar, in combination with live music and a great location in Covington, make this a happenin’ place to be. 626 Main St., Covington, Ky., 859261-7510, zolapubandgrill.com. Cincinnati Burger Week Special: AllAmerican Burger. A fresh 8 oz. angus patty with American cheese, mayo, lettuce, tomato, onion and pickle on a toasted kaiser roll.


JULY 18 – 24  • 

CINCINNATI BURGER WEEK 2016 

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CINCINNATI BURGER WEEK 2016 

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JULY 18 – 24

Cincinnati Burger Week  

July 18-24, 2016

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