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Walk-On’s Debuts The Big Buck Burger STARTING THIS SUNDAY, burger lovers will be invited to venture into

uncharted territory, as Walk-On’s Bis-

treaux & Bar introduces The Big Buck. What exactly is The Big Buck?

Great question! The new burger is an 8-oz. seared burger topped with melted cheddar cheese, venison chili, red onions, pickled jalapeños,

Baton Rouge-based Walk-On’s – voted “Best Sports Bar in North Ameri-

ca” by ESPN – now has 10 locations: three in Baton Rouge, one each in New Orleans, Lafayette, Houma,

Shreveport, Lake Charles and Bossier City, La., and one in Lubbock, Tex-

as. Other locations are on the way in

Zachary, Alexandria, Metairie and As-

lime crema and Fritos served on a toasted

cension Parish, as well as Dallas/Fort

ed-time burger even comes with a side of

and South Texas. Several additional

for your buck!

States are likewise on the drawing

brioche bun. For only $11.99, this limit-

Worth, Houston, San Antonio, Tyler

shoestring fries. Talk about a lot of bang

markets across the Southern United

For all the adults indulging in The Big

Buck, Walk-On’s recommends pairing

it with a Meiomi Pinot Noir for a truly transformational experience.

But don’t wait too long to visit your local Walk-On’s. This out-of-the-ordinary


To inquire about franchising opportunities, qualified applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at

Burger of the Month will only be around through Jan. 31.

For a complete menu and more information, visit ABOUT WALK-ON’S ENTERPRISES

Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit, or contact Ladd Biro at Champion Management at or 972.930.9933. Food & Beverage Magazine |January 2017

Food & Beverage Magazine January 2017  

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