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 .



  • 605 Centre St.
  • 6176-553-2278
  • Hours: 11 a.m.-11 p.m. seven days a week
  • Facebook page
David Hannon March 29, 2012 at 11:56 AM
Huge Kudos to Krista Kranyak for her role in making JP a restaurant destination and all the community benefits that go along with that! I don't need to wish her luck. With her skill set, she doesn't need it! Go Krista!
Rich P March 29, 2012 at 01:56 PM
Huge YAY for yet another incredible 'foodie' option in JP walking distance for 1,000's of people!!! Echoing David - I just KNOW everything will be amazing from their off the charts reputation from 10 tables! I'm one of those carnivores ... I am tantalized by the description of the veggie burger and will absolutely try it!
Audrey White March 29, 2012 at 02:24 PM
Is it true there's no bathroom? Is this going to change? I heard they were telling people to go to CVS to use the bathroom!?!
Chris Helms (Editor) March 29, 2012 at 03:14 PM
It might be through the kitchen and downstairs. Anyone know? I didn't search it out during my visit yesterday.
Kristina March 29, 2012 at 03:59 PM
Best burgers EVER! Don't whine about a lack of bathrooms or takeout--just plan ahead. It is absolutely worth it. The Cali burger was out of this world--lime cilantro aoli that popped in my mouth. The beet fries? fo'getaboutit--outstanding. Go. Run. Walk. Try not to drive 'cause the parking is tough and it's not nice for the environment.
Maura March 29, 2012 at 05:15 PM
and pee before you get there? A bathroom would be nice. Can't wait to try a few things.
Carrie Dearborn March 29, 2012 at 07:40 PM
Mrs. JP Patch??? Are you SERIOUS? Where have you been the last 35 years? Carrie Dearborn
Chris Helms (Editor) March 29, 2012 at 08:16 PM
Hi Carrie, it's a ongoing joke, though I mostly have used it on our Facebook page. Bloggers often do this sort of thing, like referring to "Mr. H2O Town" and "Micro H20 Town." If you knew me and Mrs. JP Patch you'd understand the irony! We're actually very liberated.
Fletcher B. Lam March 29, 2012 at 10:43 PM
interesting this review refers to someone getting her burgers "to go" and immediately after reading it I called to get a take out order and was told they can't do take out due to some license issue, even if you go in ... so was this review just made up for laughs or what?
Linda Burnett March 29, 2012 at 10:48 PM
Carrie -- I at first thought the same and then realized it must be a social media thing that I'm too old to get!
jayshka March 29, 2012 at 10:50 PM
I'm counting 19 chairs in here right now and it used to be that more than 15 required a public bathroom... Is that still true? not cool!
Chris Helms (Editor) March 30, 2012 at 12:28 AM
Hi Fletcher, no, I do not make stuff up. The person I talked to did take away her burgers and fries. Maybe since she took a bite first, that qualified as a doggie bag.
Ginny Zanger March 30, 2012 at 02:28 AM
The last few restaurants in that space let customers use the bathroom downstairs, albeit down a treacherously steep and narrow staircase.
David March 30, 2012 at 06:42 PM
Being a big Ten Tables fan I was excited to see Grassfed open in the neighborhood, I was not excited to receive my dry, well-done burger. Grass fed meat is by nature leaner than commercial meat which means it needs to be cooked rare or medium rare. A Grassfed employee explained to me, "it is really hard to keep track lots of burgers on the grill so they just cook them all medium, so it is done right." While I suppose this would be an ok answer at McKing, I was hoping for better execution, especially for a 12 dollar burger.
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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