Boxpark Shoreditch's Black Bear (also in Giant Robot in Canary Wharf) has opened a permanent site in Brixton.
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“Smoky, flavourful, moist, DEELICIOUS – the burger is so well done, I go back again and again”, chorus fans of this five-year-old independent with five outlets around London. Some hail the burgers – made from high-welfare native breed grass-fed West Country beef, dry-aged on the bone – as “the best in town”. Founders Liz & Stew dreamt up the project while working ski seasons in Canada – hence the name.
“The burgers are so juicy and tasty” – “just the right combination of taste and juiciness” – at this small group, which has continued to expand from its Shoreditch’s Boxpark origins via a proper restaurant in Brixton Market Row to new branches in Market Halls Cargo at Canary Wharf and also the largest opening to date: a 45-seater in Exmouth Market (formerly a Dirty Burger). The brand only uses grass-fed, dry-aged British beef.
“OMG! that’s what you call a burger!” – fans of this Brixton Market Row and Boxpark Shoreditch operation insist that their patties – dry-aged beef served with cheese, bacon, onion jam and garlic mayo – are “mind-blowing”. “Side dishes are great, too”. Founders Liz and Stew launched five years ago after working ski seasons in Whistler, Canada – haunt of black bears.
“Amazing and well-considered burgers, plus delicious, crunchy chips” help win very high ratings for this pop-up brand, which has now graduated to Boxpark Shoreditch. The backstory works well: one of the founders grew up on a Devon beef farm: all meat is sourced from the south west from native breeds that are grass-fed and dry-aged on the bone; bacon is from outdoor-bred pigs in the east of England…
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