An insider's view of the Connecticut dining scene
Mar 25, 2014
09:11 AMThe Connecticut Table
Bick's Burgers Opens in Danbury; Gourmet-Minded, Homemade Philosophy
Bick's Burgers opened on Friday, March 7 on Ives Street in downtown Danbury. And while I will save the true burger review for our resident expert, Jeff, here is a very early look at what to expect from Fairfield County's newest burger joint from our quick stop on opening day.
The Bick's Burger concept is fairly straightforward–a modern take on burgers, elevated with homemade touches, and delivered with a solid 75/25 burger. The business is a partnership between Chef Michael Bick (below) of SomeThings Fishy Catering, and his entrepreneurial son, Ian Bick.
In a nod to its humble diner roots, Bick's embraces the décor of the 50's drive-in diner. A row of counter seating and stools faces the kitchen's flat top griddle, and a black and white checkered floor and red vinyl booths complete this homage.
There are several homemade touches on the menu. Homemade buns, including brioche, truffle brioche and sesame, are an unexpected and welcome detail, and throughout the menu, dishes pop with attention to detail with homemade sauces, ketchups, and slaws. And finally, the burger. It is a 75 to 25 ratio of protein to fat, griddled with butter on a flat top, and finished with herbed butter.
Here are a few things to look forward to:
- The ground beef is a 75/25 blend of brisket, short rib and chuck.
- House made buns (!)
- Each burger is cooked on a flat top with butter.
- Fried buttermilk chicken sandwich is made from thighs that are brined for 24 hours.
A couple of things to consider:
- Toppings are a la carte, making for a pricy burger if you like your toppings. [Update:They are now including onion, tomato, sauces in the burger price]
- Drink selection is sparse