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Another hamburger chain enters/invades San Diego

The name of the chain is Elevation Burger, and they opened their first location in San Diego County in Carlsbad. The North County Times has the story. (It is quite an impressively detailed article.)

From the article:

"The chain's claim to fame is its organic burgers. The burgers are freshly ground at the restaurant in a $10,000 meat grinder, and formed by hand into patties. The meat comes from a cooperative of roughly 30 family-run ranches where cattle are fed grass on open ranges."
[He went on to explain the Josh demanded it be so.]

"Ron Weinberg, the franchisee who owns the Elevation Burger at 2461 Gateway Road, has plans to open other restaurants in coming years ---- including his next one in Carmel Mountain, then Mission Valley, Eastlake and possibly UTC or La Jolla."

I will be checking it out, especially to witness the 10 kilobucks meat grinder.

"Our typical customer is actually female, probably in her early 30s, has two kids and is married."
Then again, maybe I won't.

http://www.nctimes.com/business/artic...

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  1. I want "Culver's, "Home of the Butter Burger" to get here.

    5 Replies
    1. re: scottca075

      They are in the Phoenix area, but for whatever reason have not decided to crack the California market. They were my favorite fast food burger back in my upper midwest days, but it has been a while and I'm not sure how they'd compare to the venerable In-N-Out. On the other hand, I'd be happy to see a frozen custard joint again (probably something else I remember more fondly than I'd end up liking it today).

      1. re: RB Hound

        "I'd be happy to see a frozen custard joint again (probably something else I remember more fondly than I'd end up liking it today)."

        A couple of years ago in Vegas, I happened upon a frozen custard store. I hadn't had frozen custard in since my childhood decades ago. I could not believe how good it was.

        1. re: Encinitan

          I agree. Get rid of these freakin' pinkberries. I want some frozen custard. Went back to my old haunts in St. Louis and had some custard at the Mother Ship aka Ted Drewes. I really forgot how good it was. If people can eat pork belly, the we can have some high fat frozen custard out here

          1. re: littlestevie

            Oh man, my mother was from STL, frozen custard... awesome, agree wish we had that here.

            1. re: littlestevie

              Yup..........the "concrete" at Ted Drewes is hard to beat!

      2. I tried a burger at Elevation a couple of years ago, in Baltimore. Flavorless meat.

        1. "Our typical customer is actually female, probably in her early 30s, has two kids and is married." Oh well I'm eliminated!!

          2 Replies
          1. re: cstr

            "Our typical customer is actually female, probably in her early 30s, has two kids and is married."

            Lots of look but don't touch eye candy for Josh. :)

            1. Did you notice if they have a veggie burger patty melt on the menu?
              That will be their claim to fame..
              Get that veggie grinder out of it's birkenstock box and fire up that bad boy!

              6 Replies
              1. re: Beach Chick

                I took a look at their web site, which I found isn't viewable on non-Flash systems (i.e., the iPhone and iPad); quite dumb of them. But I digress.

                They do have 2 veggie burgers designated veggie burger 1 and veggie burger 2 (for vegans).

                1. re: Encinitan

                  "I took a look at their web site, which I found isn't viewable on non-Flash systems (i.e., the iPhone and iPad); quite dumb of them."

                  Yes, another hamburger chain invades San Diego. Then surrenders.

                  1. re: Encinitan

                    Yeah, it's amazing how many restaurants go for that idiotic Flash nonsense. They're getting some extremely poor advice.

                    1. re: Josh

                      Well, so many businesses are very poor at selecting web designers.

                      1. re: Josh

                        Look at Farhad Manjoo's breakdown of this in Slate.

                        1. re: SaltyRaisins

                          Yeah, saw it. Good stuff. Hash House a Go Go has a pretty hip web team. Easily the best of the local restaurants for accessibility of information.

                  2. wow their fries are cooked in olive oil? How does that work, are they burning the oil due to the low smoke point or are the fries just poached?

                    2 Replies
                    1. re: karaethon

                      I don't know how they do it, but their fries are absolutely delicious. EB recently opened near me and the burgers aren't especially flavorful but those fries .....

                      1. re: karaethon

                        Actually, olive oil (the extra light variety anyway) has a higher smoke point than canola oil and peanut oil. Even EVOO actually has a pretty high smoke point (higher than what you would need to fry fries).