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A Burger Bar, GrassFed, Opens in Jamaica Plain

The long-anticipated opening brought throngs out to the new burger bar.

On the first full day of opening for JP's new burger bar, GrassFed, customers had a pronounced tendency to walk in the door, look around and smile.

I went for lunch with Mrs. JP Patch and noticed that dynamic on most of the folks who came in after we were seated on our window-facing counter stools.

The much-anticipated restaurant drew a big crowd. And for a burger joint, the menu holds more variety than you might expect.

For instance, JP's Ali Mahood enjoyed a ground chicken burger, the Italian Stallion, which comes with mozzarella and pesto.

"You never find a ground chicken burger," said Mahood, who recommends the restaurant's smokey house-made "A10" sauce as "nectar of the gods."

Her lunch companion was a vegetarian venturing into what might seem like a carnivore-only zone. Jesse Glick said he enjoyed his chickpea burger.

Somerville's Annie Latham ordered a Blue Devil and Cali to go, but she didn't leave before taking a bite of the Cali.

"I love anything with avocado," she said.

Basic burger prices range from $7 to $12, but you can spend more with add-ons like bacon, fried oyster, various cheeses and specialty toppings. Any burger can be ordered "on the grass," that is without a bun.

That's how my wife and I had ours, without bread on a bed of tasty greens. I couldn't resist the oyster burger, which was topped with two fried oysters. My wife had the Cali, which had a delightful amount of spice.

The restaurant's opening had been delayed several times by various city inspections and permits. The wait had Latham chomping at the bit, so to speak.

"I'm not angry with them," she said. "I'm just happy they're open."

Proprietor Krista Kranyak, who also runs two storefronts down, said she was also very happy finally to be open.

"It's a much-needed concept for here," she said of the organic burger format. She had held a "soft opening" on Tuesday night.

GrassFed has a beer and wine license, though you'll need to order food to drink alchohol. They also serve "spiked adult milkshakes." Beyond burgers they offer pastrami on rye and other sandwiches, plus soups, salads and, oh yes, mushroom poutine. To scan the full menu, page through the photos attached to this post.

The restaurant is in the .

 

GrassFed

  • 605 Centre St.
  • 6176-553-2278
  • Hours: 11 a.m.-11 p.m. seven days a week
  • Facebook page
DougAtlantis March 30, 2012 at 10:50 PM
Unfortunately, I have to agree here. Sure it's a "grass fed" burger, but nothing says you can't add grass fed fat to the meat to make it less lean and to mitigate the dryness. I also think the consistency is a bit odd because it is so lean...no juices, just med/rare warm meat inside if you are lucky. Not to pile on, but the additional cost for fries and 3 dollar soda was a little too steep for liking. And don't even get me started on the laboratory perfumed truffle fries...geeze I thought we were past that monstrosity in the marketplace. All that said, it's a noble concept and I hope they flourish in the old Bon Savor spot. Best of luck.
GFunk April 04, 2012 at 06:04 PM
No take out.
GFunk April 04, 2012 at 06:06 PM
I felf the same way.
Carrie Dearborn April 23, 2012 at 10:24 PM
Chris, Glad it's a joke! I was embarassed it seems to show up everywhere. And Linda, we're not old! Well, maybe we are, but if it weren't for people our age, Gen Y would still be trying to make spreadsheets on their word processing programs.
jrobe June 02, 2012 at 04:22 PM
It took me a long while to finally make it into Grass Fed--I don't like standing in long lines. I appreciated: the "bun-less" option, generous serving sizes, simple beer selection, friendly staff, and overall quality of the ingredients. But I was seriously disappointed in two critical areas: the acoustics are absolutely terrible and the salt content was off-the-charts! It surprises me that restauranteurs can expect to have an open kitchen, no acoustic ceiling, bare plaster walls, concrete floors AND provide a space in which customers can actually converse. It's become par-for-the-course, but it's also VERY POOR DESIGN. The salt destroyed the french fries and overwhelmed the salad/burger. The salt problem is an easy fix, obviously. The acoustics will actually require some effort.

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