Local 44. Though the pub/bottle shop had offered in-house food since opening nearly four years earlier, the pair (who also own Memphis Taproom and Resurrection Ale House) decided it was time to step it up a notch, so they brought in Justin Bennett. Formerly at Zinc, the chef started a slow makeover of the menu, and has just introduced a brand new burger.
Prime chuck is used for the patty (“Because it’s super fatty and delicious,” Maida tells us), which is sourced from Fishtown's Kissin Fresh Meats, but the most original thing about the new burger may be the American cheese - it’s made fresh in house. Pickles also top the meat, and the sandwich comes already spread with ketchup and mustard. It’s served with a side of fries for $10, and is meant to be tasty and simple, like the best backyard burger you ever had.
Bennett also spent time in the kitchens of Stateside and The Corner, so you can be sure has plenty of culinary tricks up his sleeve. When you stop in, also check out his scallion hushpuppies with maple mustard and roasted butternut squash with housemade ricotta. And of course, pair them with one of 20 beers available on draft or more than 500 in bottles.