MONDAY - SUNDAY
11 AM - 10 PM
x

WE FOSTER THOUGHTFUL  CONSUMING THROUGH COMMUNITY

HOLIDAY HOURS

CHRISTMAS EVE - 11:00AM-3:00PM

CHRISTMAS DAY - CLOSED

NEW YEAR'S EVE - 11:00AM-3:00PM

NEW YEAR'S DAY - NORMAL HOURS


A BURGER JOINT? IT'S REALLY MUCH MORE THAN THAT...


OUR STORY


A light hearted conversation between Miranda Whitcomb Pontes and a friend in late 2008 birthed the idea of Burger Up. That conversation began with small talk about what kind of business would fit well at the corner of 12th and Paris, leading eventually to talk of a quality burger place – a community-driven restaurant – a place where people of all ages would feel welcome – a place to take the kids out to dinner – a place appropriate for a business lunch, first date, or an anniversary. Only 18 short months later, the doors of Burger Up were opened for the entire community to enjoy.

THE FOOD


First on the agenda was to source the best possible beef. It was around that time we were introduced to Mr. Wallace Lee of Triple L Ranch located in Franklin, TN. His daughter, Cynthia Lee, happened to be Landon’s (Miranda’s son) Naturalist Teacher at USN. We took tours of the farm, sampled the beef (a LOT of it), and grew confident Triple L Ranch would be our beef supplier. We witnessed the care and compassion the Lee family put into raising their animals and Triple L has been our beef source ever since.


But knowing the source of our beef wasn’t enough. The decision was made to focus the entire concept of Burger Up on thoughtful consuming - meaning we would take great care to source our other menu items from local farms practicing sustainability and humane treatment of animals. An ever-expanding array of Tennessee and surrounding area farms are represented on our menu. Seasonally one could visit a local Farmer's Market and recreate a vast majority of our menu.

THE INTERIOR


Nick Dryden was the architect on the entire development and served as a wonderful resource for making the interior feel good. Miranda’s grandfather had saved and set aside much of the wood you now see being used in Burger Up. The wood used for the back wall and community tables was sourced locally from Brent Coursey’s Woodstock Vintage Lumber. And it was Mike Pontes, Burger Up’s co-founder, who built the tables and stools - a true labor of love.

THEN, NOW, TOMORROW...


Burger Up Cool Springs opened their doors in November of 2012, and in the Spring of 2013 we welcomed a partnership with Jim Lewis and formed Community Hospitality. With this organization we continue our commitment to fostering a culture rich in growth, empowerment, and respect in every one of our establishments. In December of 2013, Josephine was born from this partnership and in November 2014 Prima was opened.


We graciously thank you, our neighbors, our friends and all who happen upon us while visiting Nashville.


With love,

The entire Burger Up and Community Hospitality family



MAP OF PARKING


RESERVATIONS

We are unable to take call-aheads unfortunately, and we do not accept reservations. Our policy is first come, first served. For parties of 6+ there is a 20% gratuity. We thank you for your support of thoughtful consuming.

MEDIA & PRESS

For press and media inquires, please contact:

Amy Corley - ACPR Events & Marketing

Amy@AmyCorleyPR.com

CONTACT US

2901 12th Avenue South

Nashville, TN 37204

615-279-3767

BurgerUp@CommunityHospitality.com

background