Ballantyne Magazine

FALL 2010

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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BALLANTYNE | fab fare that are several inches thick. I'll tell customers, 'I don't know how you are going to eat it, but you are welcome to try.'" And you are more than likely going to enjoy it, because Big Daddy's prides itself on a dedication to quality that has helped the eatery establish a powerful Ballantyne fan base. A Ballantyne resident, Long helped open the Big Daddy's restaurant on East Boulevard but has been the head chef at the Ballantyne location since it opened in October 2009. He estimates the chefs serve nearly 1,000 burgers on a weekday in the restaurant. On the weekend, that total easily jumps to 1,200. Grass-Fed Beef, Careful Grilling Long says there are multiple secrets to Big Daddy's flavorful burgers. The restaurant maintains a strict ratio of 75 percent beef, BIG DADDY'S BURGER BAR Hours Monday-Wednesday: 11 a.m. to 11 p.m. Thursday-Friday: 11 a.m. to midnight Saturday: 8 a.m. to midnight Sunday: 8 a.m. to 11 p.m. Saturday and Sunday breakfast: 8 a.m.-11 a.m. 15105-A John J. Delaney Dr. 704-919-2700 www.bigdaddysburgerbar.com Basic to Exotic Toppings Yet, Long says, most people Chef Adam Long estimates Big Daddy's serves about 1,000 to 1,200 burgers daily at its Ballantyne location. C 1 2 g 25 percent fat in their all-natural, grass-fed ground chuck. Burgers are made daily and seasoned to order. They're seared on a flat-top grill set between 350 and 400 degrees because, as Long puts it, that "locks all of the flavor in." "A lot of the other burger places around town won't serve a burger unless it's well done," Long says. "We will do medium. We will do the (state) required, 155-degree internal temperature. We're proud of our product, and we have no problems serving a medium burger because we want 60 BALLANTYNE MAGAZINE to showcase what we have." What they have, plain and simple, is variety. Meats made into burgers at Big Daddy's include turkey, ground chicken and ground pork, which is relatively new to the Big Daddy's menu. It can be found in the restaurant's Banh Mi burger, which was added to the "Favorites" list nearly six months ago. Served on a bolillo roll, it's seasoned with Asian spices and comes with mayo, cucumber, daikon and carrot slaw, cilantro and chile sauce. CELEBRATING TEN YEARS 2000-2010 still enjoy ordering a basic burger and adding whatever options they see fit. Premium toppings range from rosemary ham to pineapple and chili. Cheese options include feta, pimento and a homemade mozzarella. Condiments like orange-honey mustard or Baconnaise can be added as well. In today's health-crazed culinary culture, how can a restaurant whose primary focus is hamburgers pack daily crowds? "We have a very good product for a very good price," Long says. Sounds like Daddy's knows best. FALL 2010

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