dish/What's new in city dining
Stack’d Burger Bar, the owners literally mean "stacked."
The Build-Your-Own Stack’d Burger puts the consumer in charge of the
sandwich. It’s all clearly stated on the menu, reading step by step.
First, one must choose the bread (or a naked burger on field greens),
then your meat — beef, bison, turkey or a hand-made black bean
burger. Next, choose from one of eight cheese selections and, finally,
the usual choice of lettuce, tomato, pickle and onions — raw and
fried. Of course my friend and I ended up with mile-high burgers
filled with all the goodies. Each burger comes with coleslaw, potato
wedges, fruit, onion rings or Twisted Mac and Cheese. We picked the
Buttermilk Onion Rings with BBQ aioli — a meal in themselves. They
were big, fat, crusty rings. We ate them one delicious bite at a time,
like a cookie.
For sports fans, two TVs dominate the bar and late-night customers
will appreciate the special 11 p.m.-1 a.m. menu that features sliders
with cheddar cheese, and potentially irresistible Loaded Potatoes
served with three cheese sauce, Nueske’s bacon, sour cream and
Stack’d is the third restaurant in Tim Dixon’s portfolio, which
also counts two restaurants in The Iron Horse Hotel. Like the hotel,
it shows off the bones of the original factory. Formerly The Social
(in its second coming), the ambience is contemporary hip. A pool table
replaces the front dining area, creating a small pocket space for
people who want to relax and push colored balls around.
There’s more than burgers here, too. You can choose a salad or a
starter, perhaps hummus or salmon cakes, or a "Hold The Meat
Meal" for vegetarians. Want to get fancy? Sample a Hand-Crafted
Specialty to see what a jalape-o blue cheese beer brat topped with raw
onions and sauerkraut tastes like. Or, bring the family for the
kid-friendly mini burgers and mac and cheese.
»Stack’d Burger Bar
170 S. First St., Historic Third Ward(414) 273-7800
This story ran in the January 2010 issue of: