A Burger Joint?
Well, it’s really much more than that
The idea of Burger Up was born in November of 2008. I remember the day, the phone conversation. I was talking with a developer friend about what concept would do well in this corner space. (@12th and Paris) We discussed a quality burger place – a community-driven restaurant – a place people of all ages would feel welcome – an opportunity to take the kids out to dinner too – A place appropriate for a business lunch, a first date, an anniversary. Aaron, my developer friend, thought that all sounded great and responded with “who is going to open it?” Within a few seconds, I replied “I will”. That week a lease was signed and about 18 months later the doors were open.
First on the agenda was to source the best beef. About that time my son, Landon, introduced me to his kindergarten Naturalist teacher, Cynthia Lee, who happened to be one of Wallace Lee's daughters. Mr. Lee owns Triple L Ranch in Williamson County. I sampled the beef (a lot of it), took a long tour of the farm and was getting sold on using them as our beef source. Then “Food, Inc” came out. After seeing that film, my mind was set on Triple L Ranch. The Lee family demonstrates not only humane treatment of their animals, but true love and respect for them.
Next, with “Food, Inc” fresh on my mind and heavy on my heart, the decision was made to base the concept of Burger Up on the notion of thoughtful consuming. In other words, we would take great care sourcing as many products as possible on Burger Up’s menu from local farms that treated their animals well, used sustainable farm practices and would allow us to visit unannounced. It not only feels better knowing where your food comes from – it tastes better too.
An ever-expanding array of Tennessee and surrounding area farms are represented on our menu. Seasonally that number may fluctuate a bit. You have no idea how proud we are to encourage thoughtful consuming – it seeps in the minds and hearts of our kitchen staff and is lovingly translated to you. You could visit local Farmers’ Markets and recreate a vast majority of our menu.
Fortunately, Nick Dryden was the architect on the entire development so naturally we had to use his aesthetic wisdom to help Burger Up “feel good”. During the summer of 2009, my mother reminded me my grandfather had saved a variety of rough cut wood planks for me. Buck, my grandfather, was a naturalist before it was hip. He wept when trees had to be cut but somehow knew those trees would be used again. You see those trees in the tables at Burger Up. Co-founder, Mike Pontes, with the design help of Nick, built all the tables and stools inside Burger Up - a true labor of love. Additional wood was sourced at Woodstock Vintage Lumber right here in Nashville. And yes, that is where the name of the burger comes from and remains the best seller so far.
As time flies by, the desire to establish ourselves not only as a thoughtful burger restaurant but also as an organization committed to fostering a culture rich in growth, empowerment and respect for one another and our community is equally as important. In the spring of 2013 we welcomed a partnership that founded Community Hospitality and look onward with eager anticipation of all that will be born as a result.
We graciously thank you, our neighborhood, our town as well as those from far away places for your continued love and support.
the entire Burger Up and Community Hospitality family