![]() Popping through an open kitchen window are sporadic views of a perpetually busy kitchen staff. Wooden booths line every available wall and a long communal table sits dead center, allowing people to face the four side-by-side flat screens or, with backs to the screens, ignore them. Burgers, fries and seafood all are plated in myriad saucy ways.īurger Bach's interior is attractive but no-nonsense. Everything is served with or can be served with multiple sauces. Flying meat halfway across the world is no joke. Burger Bach (pronounced "batch" as in bachelor's pad), the new Carytown burger spot, isn't playing around. This is a place that takes meat seriously. It states no substitutions burgers come two ways - pink or not pink. If the set-into-brick cow on the back wall doesn't show off the earnestness of the restaurant's owners, the large and laminated menu does. Here, the Wellington burger is loaded with mushrooms, onions and New Zealand blue cheese the beer is a Moa St. ![]() ![]() ![]() Owner Michael Ripp says the health benefits of New Zealand beef make his Carytown business a conscious move. ![]()
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