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Big Daddy's Burger Bar, East Blvd.Charlotte

Big Daddy's is the “Real Deal”
Big Daddy’s Burger Bar – Located on East Blvd, in the former location of Jaimama

They are doing a soft opening and the place was remarkably crowded considering no advertising was done.
Cool casual sort of industrial atmosphere with comfortable booths, stainless steel on the walls. I felt a kind of a Macs vibe sans the creepy boss man mojo. They feature an awesome beer list and more importantly Charlotte’s finest waitress Jenny. If a person she can’t charm exists they have no doubt had a lobotomy.

The kitchen is still learning the ropes and the food was a bit slow getting out of the kitchen. They need to get better at working with the grill and insuring proper degree of doneness. A very positive note is that they grind the beef fresh themselves and as such can offer the option of a rare burger. Jim and Bob were delighted with this bit of good news.

The basic concept here is to build your own burger or salad. As you may have guessed I opted to build a burger. You get to pick your meat (ground chuck, chicken, black bean, for an additional charge Kobe Beef or a huge 10 oz. burger if the standard 6 oz. just won’t get you there.), bread, cheese, condiments, topping and premium toppings. Choices include some great bread options cheeses such as Swiss cheddar, pimento blue, veggies; interesting sauces and premium toppings like apple wood smoked bacon, avocado, sausage, ham, jalapeño bacon and fried egg to name few. All burgers are served with a choice of French fries, sweet potato fries, onion straws, tater tots, black bean and corn salsa or a chopped wedge salad.

Our crew started with an appetizer of Kobe pups. Kobe Pups are three little Kobe beef, chili, and cheese dogs. It was a fine little chili cheese dog, but why I must ask use Kobe beef. I now know a Kobe beef dog tastes just like any other quality beef hot dog. Save the Kobe for a situation where you can actually taste the difference.

For the main event I had a basic burger (6oz. house ground chuck) with Mailles Dijon Mustard, Cabot Swiss Cheese and Apple wood smoked bacon. I am pleased to report the bun was fresh; the burger juicy and delicious, the Swiss cheese melted just right and the bacon crispy. I am talking one first-rate top notch all American Burger. The accompanying fries were house cut and very good. The daddy sauce served with the fries was superb. I am pleased to proclaim
Big Daddy’s Burger Bar is indeed the” Real Deal” The Godfather and crew are eager to return very soon. Save us a seat in Jenny’s section.

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  1. Thanks for reporting! I can't wait to try Big Daddy's, and I am thrilled to know their fries our cut in house, their beef ground in house and you can get your burger cooked to order. That really distinguishes Big Daddy from Counter Burger, where the beef is cooked well done, period

    1 Reply
    1. re: hazardnc

      I have been to both The Counter and Big Daddy's, and they both have a good vibe. The counter is cool industrial and feels a litte more upscale. Big Daddy's has a relaxed garage feel. However, you are crazy if you think Big Daddy's has a better burger. Both places cooked my burger medium, just the way I like it, but the beef on my Counter burger was easily twice the size of my Big Daddy's burger, and there was definately a difference in the cooking of it . The Counter burger had grill marks like it was cooked on a real grill. Big Daddy's was seared all over like it was cooked in a pan and had that old oil taste. Not to make Big Daddy's sound awful, I had fun and I know they are pretty new, but they are a long way from a better burger.

    2. Looking forward to trying it this weekend, but....well, I hate to be Captain Bringdown, but it is illegal to serve a rare burger anywhere in NC. If an NC restaurant says otherwise, they are misinformed. Kathleen Purvis of the Observer cleared this up in her column some time ago.

      5 Replies
      1. re: kingfrazer

        Perhaps you can check with your "expert" As it has been explained to me if they grind the meat fresh in house it is Ok to cook it rare. I have never been terribly impressed with the musings of your expert. At best they are just one housewife's opinion. It’s also good to remember that just because it is printed in the Observer it is not necessarily the truth.
        That being said hey- I could be wrong!!!!!

        1. re: GodfatherofLunch

          Sorry, it was Helen Schwab--duh, she does the restaurant reviews. It was a few months back. I thought previously that on-site grinding made a rare burger legal--it certainly does make a rare burger SAFE, but tell that to the food regulators. I'm pretty sure South Carolina has legal rare burgers. And, hey, if no one's the wiser, more power to 'em!

          1. re: kingfrazer

            I don't think it is illegal. I found a new med rare burger place in winston this week to get my med rare pimento burger fix. Waitress did not bat an eye when I said medium rare and menu said they ground on site. If you ask nince enough most places will oblige. They would rather you be happy than give you a hockey puck

            1. re: quazi

              And what place might that be? Do tell.

              1. re: brentk

                river birch on robinhood. to be honest the burger itself was not great(not enough char or beefy flavor) but the pimento cheese was good. I will definitely try it again especially since they go through the trouble of doing it medium rare.

      2. I sure wish Frank the best. It sounds good. We'll have to try it. We jsut went to the newer cantina 1511 at Stonecrest for lunch today. It was great. Very different vibe from the east Blvd. location but good. Of course, it's also way past time I had my fix of Mama Ricotta's Caesar Salad dressing.

        1 Reply
        1. re: southernitalian

          I have tried twice to got to the Bruger Bar, closed once for water issues and way crowded the other time. I'll get there evenutally. Frank certainly know what it takes to succeed in Charlotte.

        2. Had lunch here today. Good but not great. We were offered medium to well done, there was no mention of rare. Two of us ordered the "Big Daddy Burger" one was over-run with pimento cheese the other just a tad. How can the same burger differ so much? Only difference was one was cooked medium (loaded with pimento cheese) and the other medium-well (a trace of pimento). I mean literally, the one burger had cheese running down the fingers of the eater, the other nada. The wait at 1pm was about 30 minutes. All in all I would recommend this place but the location needs better parking. Just my thoughts.

          1 Reply
          1. re: mr_big

            I have been twice. The first time was very good; loved the burger, the homemade ketchup was great. I couldn't wait to go back. The second visit could not have been more different than the first. The bun was stale, the burger waaaay overcooked, the ketchup we inedible, the fries were greasy and likely leftover from lunch as they appeared to be the crumbs of the lot.
            I might give it another whirl, but I doubt it.

          2. Agreed! A great concept, good burgers and very nice staff