Strathcona—The new Monarch Burger concept has launched permanently at the recently opened The American pub on Main Street after initially being only a (successful) one-off pop-up collaboration. Essentially a repackaged version of the famed "dirty burger" served nightly in limited quantities down the street at Campagnolo Upstairs from Chef Robert Belcham, the new burger service aims to please similarly but to a bigger crowd every night.
Taking over the old Electric Owl space, The American opened its doors not long ago from the folks behind the current incarnation of The Cobalt across the street. With a capacity for 150 patrons, communal tables, pinball machines, arcade games, and a pool table, this greatly expands the potential reach for Belcham's burger hub.
The Monarch Burger is all about the ingredients. Their beef is sourced from local farmers who pasture raise and tend their animals with care. The beef is aged forty-five days and ground fresh daily with every burger formed by hand. Buns are served still warm from the oven—soft, delicate, and lightly browned with butter—off their flat-top griddle. Each burger is topped with hand torn, crisp iceburg lettuce, seasoned hothouse tomatoes, their signature "bread n' butter" pickles, and their own special sauce.
The titular burger is available as a hamburger, cheeseburger, double cheeseburger, veggie burger, or grilled cheese alongside fries, poutine, and a kale Caesar salad. I recommend adding a fried egg and bacon for the full-on experience and order a double at your own risk.
Dirty burgers at Camp Upstairs remain (in its semi-secret menu form) as Belcham and The American serve the more regally monikered Monarch Burgers for consumption nightly with its trim new branding (from Bricault Design). Eat up.
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