Fall's here, UW is back in session, and Shultzy's has some exciting news for burger lovers.
As you probably already know, our char-grilled sirloin burgers are ground and pattied right here at Shultzy's for optimum taste and freshness. And, if that weren't enough, we've found the perfect roll to serve them on from Seattle's Grand Central Bakery. And whether you like them plain, with cheese, or as a SARKburger, they're hard to beat.
But, we're always up for a challenge, and last year we added a 100% grass-fed beef option to our burger menu. The beef for our grass-fed Angus burgers comes from Onalaska, WA, just southeast of Centralia and it's the real deal. It's 100% grass-fed (not just grass-finished) with no hormones or antibiotics added -- just great beefy taste for you to enjoy. Is it tastier than our regular burger? That's a tough one; grass-fed burgers are a little leaner and have a little beefier flavor, so it depends a bit on individual tastes; you'll have to figure that one out for yourself. After adding grass-fed burgers from our small local supplier, they were such a hit that we ran out and it's taken a while for our supplier to get us more. That time is now, and 100% grass-fed Angus burgers are back on the menu. You have the option of upgrading any of our burgers to grass-fed for just $2 more -- give it a try and tell us what you think.
And, to celebrate the return of grass-fed burgers, we've added a fantastic new cheeseburger special, the Calf & Kid Super Cheeseburger.
For those of who don't know the Calf & Kid, you should. It's a nationally-recognized seller of the finest artisanal cheeses, and it's right here in Seattle's Capitol Hill. When Anthony Bourdain comes to Seattle and talks cheese, he does it with the Calf & Kid's founder, Sheri LeVigne.
In addition to knowing everything about cheese, Sheri also knows her cheeseburgers, and we asked Sheri to help us find perfect cheese matches for Shultzy's grass-fed burgers. The results are amazing! Sheri's helped kick things off by giving a makeover to our Bacon-Blue burger, and the cheese she selected is Rogue Creamery's Caveman Blue (Central Point, OR). Caveman Blue is deliciously sweet and fruity with slight vanilla tones and a thick, buttery texture. It's a terrific cheese on its own, but even more spectacular melted atop a Shultzy's 100% grass-fed Angus burger, crispy hickory-smoked bacon, and grilled onions, then placed on one of those Grand Central Bakery buns. I'm going to have to take a break from this post -- writing it is making me hungry...
...OK, I'm back. The Super Bacon-Blue Calf & Kid Burger is the first in a series of Calf & Kid burgers here since Sheri has selected specialty cheeses for our Bacon Cheddar Burger, Swiss Mushroom Burger, and Classic Cheeseburger, as well. Just ask your server which one is the current special. Also, since these cheeses are quite special, quantities are limited, so please don't be too disappointed if we've run out; if you're a blue cheese fan, or just a cheeseburger fan, you'll want to get here soon to make sure you get yours.