On Tuesday, Matthew and I had the chance to attend the soft opening of Grind Burger, the latest entry in the gourmet burger scene. Now, while I love a good burger, there seems to be an abundance of places offering tasty burgers with unique toppings and sides and fun twists on milkshakes. So, does Grind Burger stand out? Absolutely!
The main thing that sets Grind Burger apart is right in the name: all the burgers are double-ground right on site using Certified Angus Beef from Blue Ribbon Meats. Not only is Grind Burger working with high-quality, local ingredients, but grinding the burgers on site makes them as fresh as can be and the double grinding process makes them extra tender and juicy.
You can even watch the process through a window in the back of the restaurant, if you’re so inclined.
We started our evening with a tour of the restaurant, which has an ample lounge and bar area, along with the tables, and what will be a great patio in warmer weather. The restaurant also has some cool accents, such as meat-grinder chandeliers and exposed brick walls.
Grind Burger offers a wide selection of craft beer, wine, and inventive cocktails.
The beers are all very reasonably-priced too! Yes, that’s a Thirsty Dog Christmas Ale. Yes, I swore I wouldn’t have Christmas Ale in October.
Next up came the appetizers. Everyone got to sample the sauerkraut balls and the hot dog sliders.
Grind Burger’s sauerkraut balls are blended with kraut, beef, and sausage, served with a side of ranch. Not at all soggy and incredibly tasty, this family recipe from owner Michelle is a must-order. The hot dog sliders, topped with homemade chili, relish and Stadium mustard, and mac ‘n cheese respectively are a fun choice. I especially enjoyed the almost Texas-toast-like buns.
Then, it was time for the main event: the burgers! From a limited menu of three burgers, I chose the Burrata burger (which honestly would have been my choice anyway). Creamy, light and fluffy cheese, raspberry reduction and arugula accompanied the juicy half-pound burger.
First, the burger itself. This is one of the best tasting burgers (just taking into account the meat) I’ve ever had. It was juicy and perfectly seasoned. Grind Burger’s servers wear shirts that say, “Perfection is messy.” As the juice dripped down our hands, we’d have to agree, but perfection is also deliciously worth it.
Now, raspberry reduction on a burger may sound odd, but the sauce is not overly sweet and was the perfect compliment to the Burrata cheese and the salty goodness of the burger itself. Offset by the slightly bitter taste of the arugula, everything balanced into a perfect blend of flavors.
Matthew chose the Grind burger, with Manchego cheese, Zinfandel-braised onions, and housemade truffle aioli. I didn’t even get a bite. And I asked for one. That’s how good he thought it was.
We finished our evening with handcrafted milkshakes. Grind Burger has a wide variety of milkshakes to which you can also add an adult kick. I chose the Kit Kat milkshake, made with arguably my favorite Halloween trick or treat candy.
A perfect end to a delicious meal! While it’s true that there are a lot of upscale burger places popping up, Grind Burger’s taste, thanks to their commitment to quality ingredients and freshness from grinding the meat on site, really sets them apart. Plus, owners Michelle and Craig Ozan are two of the nicest people you’ll meet. I always love supporting a restaurant that not only supports other local businesses through their ingredients, but also is run by genuinely good people.
Grind Burger is now open in Highland Heights from 11am-10pm Sunday through Thursday and 11am to 12am Friday and Saturday. They feature a daily happy hour from 4pm-6pm. Oh, and the full menu has deep fried bacon. Seriously. I know I’ll be back for that, plus more superior burgers and shakes. Check ‘em out!
***Disclosure: I was invited to attend the soft opening of Grind Burger with a guest. Our meals were complimentary. Our alcohol was paid for on our own. As always, all opinions are 100% my own.***