![]() Grab some burgers at, say, a Meatheads in Munster, Ind., and you see what he means. Our french fries are potatoes in the morning, french fries in the afternoon." "We strive for clean, simple, high-quality, recognizable food. "Our mantra is fresh, natural, made to order," Jednorowicz said. The vast majority of fast-food and fast-casual restaurants focus only on the food, he says, while Meatheads focuses on "food, service, environment." "We try to do a few things very well." AdvertisementĪsk Tom Jednorowicz what makes his Meatheads fast-casual restaurants so special, and his reply includes an analogy to a three-legged stool. "We just try to keep true to our core and keep our food simple and honest,'' said Friedman when asked how Epic stays distinct. "We make ever effort to stimulate thought around how food is raised, grown, transported, processed, prepared and packaged."ĭavid Friedman opened the first Epic Burger in 2008 in the South Loop when "no one was doing an all-natural hamburger stand." Now there are eight Epic locations (six in Chicago and one each in Skokie and Evanston) and a crowded field of competitors. "At Epic Burger we take pride in offering people the opportunity to eat all-natural, humanely-raised food at a reasonable price," Epic's menu card reads. In my case, beef on whole-wheat with cheddar, pickles and mustard. What you get is a classic burger tailored your way. What's your patty pick? Hormone- and antibiotic-free beef? Turkey or chicken? Portobello mushroom? Now, the bun: white, wheat or none at all? Add some cheese - aged cheddar, blue, horseradish havarti - then choose your extras and toppings, side dishes and drinks. Not that the menu is difficult to navigate - it isn't - but there are choices to be made. But here's another way to read it: Know that you may have to do some thinking when ordering. ![]() AdvertisementĮpic Burger bills its star patty as "a more mindful burger," referring to meat that's humanely raised. Period." He points to the company's 365 Days of Giving effort, which helps various community programs. Morton says DMK Burger Bar has a "passionate dedication to being the most socially responsible burger concept on the planet. This burger is knife-and-fork big, especially with the $1 extra fried egg on top, and it makes for a very satisfying dinner with side orders of chili-rubbed onion strings (great house ketchup) and fries. The Big DMK Burger is one of the most popular items, a server at DMK's original Lakeview location says. ![]() ![]() Now with four locations - Chicago's Lakeview neighborhood, Soldier Field, Navy Pier and Lombard - DMK takes the fast-food concept and spins it smartly adult with grass-fed beef, creative burger toppings and combos, interesting spins on sides (many with house ketchup) and a full bar, including milkshakes that can "go boozy" for $5 extra. Michael Kornick and David Morton were hungry for a great burger concept in Chicago so, after chowing down across the country, they decided to open DMK Burger Bar in 2009. DMK Burger Bar's newest location is on Navy Pier. ![]()
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