There are four burgers at Grass-Fed — downtown Greensboro’s newest establishment dedicated to the burger — that sound particularly appealing. Chief among them is the Goodnight Blue Devil, which comes with caramelized red onions, sautéed portabella mushrooms, bleu cheese and a basil aioli. The problem is, I haven’t been able to try it.
Grass-Fed and its sister business, the equally new Creamery a block up, are constantly evolving, and at least for now, that means an expanded burger menu that is only available during dinner hours. Which means Sundays and Mondays are out, given the restaurant’s schedule, and its popularity has also caused Grass-Fed to sell out of burgers a few times already.
That’s okay — there are still several burgers in the regular lunch line up that offer variety. Like the Carolina burger, which comes with mustard, tasty chili and onions with slaw on top. The petite and appropriately pink burger is presented on a paper plate like a piece of art, with the top of the bun tilted to reveal the goodies that await inside.
In case the name didn’t make it obvious, the burgers are grass-fed and all-natural beef hailing from Summerfield Farms. Like the other ingredients that are pulled from Giacomo’s, Loaf Bakery, Ashe County Cheese and the unbeatable Goat Lady Dairy, the beef is locally sourced.
[This article is part of the cover story “The Hamburger Renaissance” published on July 2, 2014.]