A place that exclusively served plant-based burgers for more than four years is getting into the meat market. Last week, Team Market Group announced that their meatless burger concept, Plantees, was sold to a new owner who plans to move the brand to Arizona.
But in a couple of weeks, the group will rebrand the space into Jay Lucy’s, a joint specializing in grass-fed burgers, tallow fries and fun shakes. TMG executive chef Nick Grecco says Jay Lucy’s will griddle a steakhouse-style burger, but with a smashburger feel à la Au Cheval in New York City, where a “single” has two patties and a “double” has three.
Burgers will be served on Olde Hearth brioche buns along with onions, pickles, cheese and a house koji miso sauce. Grecco says that beef tallow fries and “fun” shakes will also be offered, as will hand-battered nuggets and sauces.
The restaurant will also receive a design refresh with enclosed, air-conditioned seating areas keeping the sweat off your buns, while eclectic music and late-night hours (ed. note: Surely not in competition with Will’s right next door, of course) will lend the space a new vibe.
No doubt, more than a few herbivores will have a beef with Jay Lucy’s — though, if it’s any consolation, a plant-based burger will be offered.
Follow @jay.lucys for all the latest.
Related Stories
Critics allege it could radically reduce revenues for local government essential services, including public safety.
The unchecked livestock came from a high-risk area in Texas affected by the New World screwworm.
Joseph Ladapo, long known for his vaccine skepticism, said, “Oh no. Everyone’s got to take a vaccine.”
Related