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Basement Burger Bar

Basement Burger Bar

Basement Burger Bar. Brenna Houck Greektown is gaining another burger spot this summer. Farmington-based mini chain Basement Burger Bar is taking over the former Detroit Pub space on Brush Street this summer. The company operated by brothers David and Jamil Azar launched in 2010 and has gained a following for its casual atmosphere, build-your-own burger menu, and craft beer selection. David Azar tells Eater the 4,700-square-foot Detroit location will seat around 135 diners, making it their largest location. “We kept a lot of the old feel of the place,” says Azar, noting that the restaurant will offer a neighborhood bar atmosphere with wood details and natural lighting. The restaurant will feature 20 craft beers on tap and even more in the bottle, as well as a limited selection of wine and handcrafted cocktails. In terms of the menu, diners can expect laminated menus that allow you to customize your burger with a variety of patties (beef, bison, turkey, panko breaded chicken tenders, and more), buns, temperatures, and toppings. Of course, one could also go for the house favorite — the Junk Burger is loaded with piled high with homemade red pepper mayo, spicy ketchup, garlic mayo and smoked barbecue ketchup, lettuce, pickle, bacon, mozzarella sticks, fried pickles, caramelized onions and onion straws, topped off with nacho cheese sauce. Basement Burger Bar is aiming to open in July, barring any delays. The grand opening will feature a Short’s tap takeover. In the meantime you can check out the locations in Farmington and Canton. Via: Basement Burger Bar Website , All Greektown Coverage , All Expansions Coverage More From Eater Detroit Detroit’s Top Food Events Inside Cake Ambition’s Charmingly Retro Detroit Bakeshop Bon Bon Bon Says Bon Voyage to Original Hamtramck Shop Detroit Restaurants Are Striking for ‘A Day Without Immigrants’ Former One-Eyed Betty’s Chef Takes Over the Kitchens at Bobcat Bonnie’s Adorable Hello Kitty Cafe Pounces on Metro Detroit in May
basement burger bar 1

Basement Burger Bar

Greektown is gaining another burger spot this summer. Farmington-based mini chain Basement Burger Bar is taking over the former Detroit Pub space on Brush Street this summer. The company operated by brothers David and Jamil Azar launched in 2010 and has gained a following for its casual atmosphere, build-your-own burger menu, and craft beer selection. David Azar tells Eater the 4,700-square-foot Detroit location will seat around 135 diners, making it their largest location. “We kept a lot of the old feel of the place,” says Azar, noting that the restaurant will offer a neighborhood bar atmosphere with wood details and natural lighting. The restaurant will feature 20 craft beers on tap and even more in the bottle, as well as a limited selection of wine and handcrafted cocktails. In terms of the menu, diners can expect laminated menus that allow you to customize your burger with a variety of patties (beef, bison, turkey, panko breaded chicken tenders, and more), buns, temperatures, and toppings. Of course, one could also go for the house favorite — the Junk Burger is loaded with piled high with homemade red pepper mayo, spicy ketchup, garlic mayo and smoked barbecue ketchup, lettuce, pickle, bacon, mozzarella sticks, fried pickles, caramelized onions and onion straws, topped off with nacho cheese sauce. Basement Burger Bar is aiming to open in July, barring any delays. The grand opening will feature a Short’s tap takeover. In the meantime you can check out the locations in Farmington and Canton.
basement burger bar 2

Basement Burger Bar

I think there are some growing pains that need to be worked out at Basement Burger. We came in before a Red Wings game, there was a line out the door at Whalburgers so we figured we'd try Basement instead. First indication it was not going to be amazing was the fact that at 6:45pm on a game night we were the only people in the whole place. Maybe this has something to do with the fact that they don't have their Liquor license yet and people just love their booze. We opted to order off the build your own burger menu versus their regular menu. Our server was extremely nice and suggested the Kobe beef burger so we both had that. We piled on the toppings from there, some come free and some like bacon, fried egg, sautéed mushrooms etc are an extra fee. They have a variety of sauces to chose from all of which are made in house, I tried the Chipotle mayo and spicy ketchup. They also have several different bun styles to try from including brioche, pretzel and for me gluten free. Speaking of gluten free, while I appreciate them even having the option, I should have just gotten a burger with no bun. That gf bun was awful, it crumbled into a million pieces right after one bite, so I paid extra to not even eat it. Sadly, my burger really lacked flavor, I couldn't tell any difference with the Kobe beef and even with the two spicy sauces I picked it just felt a bit bland and dry. I am hoping that this is an issue they can work out since they are brand new. On a good note, the sweet potato files with the cinnamon dip they give you are out of this world! So some kinks definitely need to be work out if they want to survive the D.
basement burger bar 3

I think there are some growing pains that need to be worked out at Basement Burger. We came in before a Red Wings game, there was a line out the door at Whalburgers so we figured we'd try Basement instead. First indication it was not going to be amazing was the fact that at 6:45pm on a game night we were the only people in the whole place. Maybe this has something to do with the fact that they don't have their Liquor license yet and people just love their booze. We opted to order off the build your own burger menu versus their regular menu. Our server was extremely nice and suggested the Kobe beef burger so we both had that. We piled on the toppings from there, some come free and some like bacon, fried egg, sautéed mushrooms etc are an extra fee. They have a variety of sauces to chose from all of which are made in house, I tried the Chipotle mayo and spicy ketchup. They also have several different bun styles to try from including brioche, pretzel and for me gluten free. Speaking of gluten free,  while I appreciate them even having the option, I should have just gotten a burger with no bun. That gf bun was awful, it crumbled into a million pieces right after one bite, so I paid extra to not even eat it. Sadly, my burger really lacked flavor, I couldn't tell any difference with the Kobe beef and even with the two spicy sauces I picked it just felt a bit bland and dry. I am hoping that this is an issue they can work out since they are brand new. On a good note, the sweet potato files with the cinnamon dip they give you are out of this world! So some kinks definitely need to be work out if they want to survive the D.
basement burger bar 4

No matter what kind of burger tickles your taste buds, it’s a challenge to walk more than 20 yards without bumping into a burger joint downtown, and the fierce competition will only get tougher with the impending opening of Shake Shack next week. Quite a few other national chains have set up shop recently, including Wahlburgers. But for a taste of something with local ownership, there’s the newest location of Farmington-based Basement Burger Bar, an eatery with a broad burger menu that settled in  — on the ground floor, not underground like its downtown Farmington-based original location — last month on the edge of Greektown.
basement burger bar 5

We came here after not wanting to wait in line to eat at another new burger joint that had a line wrapped around it , we were pleasantly surprised on how good the food and service were. I had the Kobe beef burger and it was juicy, and delicious with all the condiments I ordered. The server we had was great and explained to us how things worked as far as building your own burger . When they get their liquor license it will be an even better burger joint.
basement burger bar 6

We came here after not wanting to wait in line to eat at another new burger joint that had a line wrapped around it , we were pleasantly surprised on how good the food and service were. I had the Kobe beef burger and it was juicy, and delicious with all the condiments I ordered.  The server we had was great and explained to us how things worked as far as building your own burger .  When they get their liquor license it will be an even better burger joint.
basement burger bar 7

All-American Burger Mayo, lettuce, tomato, pickles, onions and extra American cheese. Cheeeez Burger Mayo, lettuce, tomato, pickles and onions with American, sharp cheddar, mozzarella and pepper Jack cheese. Mushroom Burger Pesto, spring mix, tomato, Swiss cheese with grilled portabella slices. South of the Border Salsa, guacamole, sour cream and nacho cheese. Hot Mama Spicy ketchup, lettuce, tomato, jalapeños and pepper Jack cheese. Bacon Cheese Burger Thousand island, lettuce, tomato, sharp cheddar, apple cider smoked bacon and crispy onion straws.

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