Super Burger Bros. Pop-Up Set To Launch
Chefs Sam Monsour and Richard Chudy are teaming up to showcase gourmet burgers from their forthcoming cookbook.
With Whisk firmly entrenched at Wink & Nod, you could comfortably say that Sam Monsour is now king of the restaurant pop-up. Besides his ongoing “The Future of Junk Food” series with Mark O’Leary, the former jm Curley chef is launching another pop-up concept, this time with a focus on burgers and boozy milkshakes. Joining him is Richard Chudy, author of the Boston Burger Blog, owner of The Skinny Beet catering company, and his partner on a upcoming burger cookbook set for release sometime in April 2015 by Union Park Press. In addition, their Super Burger Bros. series will also feature guest chefs like Chris Coombs at Boston Chops, Louis DiBiccari from Tavern Road, and Nookie Postal at Commonwealth.
Their inaugural pop-up, called “Level 1,” will take place at Boston Chops and feature a soundtrack of ’90s hip-hop, a complimentary hot dog amuse bouche, and an à la carte menu of signature burgers like Chudy’s Canadian Steakhouse topped with an onion ring poutine made with fresh curds and a whisky and maple gravy. Monsour’s Pop’s Double Stack is an homage to roadside Americana with homemade American cheese, shaved Vidalia onion, and his family’s top-secret “N.Y. State Dog Sauce,” a rich, 14-ingredient meat sauce once served at his father’s hot dog stand in New York. Boston Chops’ regular Late Night Burger will be on the menu as well as two stiff milkshakes featuring Woodford Reserve bourbon, Jameson Irish whisky, vodka, and various liqueurs.
Monsour and Chudy are aiming to do one pop-up per month until their book is published. Specific dates haven’t been set, but upcoming locations include Tavern Road in May, Commonwealth in June, The Gallows in July, and a large ticketed event at the Harpoon taproom in August.
BOSTON CHOPS MENU:
POP’S DOUBLE STACK- (Samuel Monsour)
Shaved Vidalia’s, “Dill Pickle” Yellow Mustard, N.Y. State Dog Sauce, Homemade American Cheese
CANADIAN STEAKHOUSE – (Richard Chudy)
Montréal-Spiced Onion Ring “Poutine,” Canadian Club and Maple Gravy, Fresh Curds
OKTOBURGER– (Christopher Coombs/Ryan Marcoux)
House Sauerkraut, Monkey Fist Mustard, Smoked Beef Tongue Pastrami
BOSTON CHOPS SIGNATURE LATE NIGHT BURGER
Government Cheese, Lettuce, Tomato, Bacon, Caramelized Onions, Pickles, Secret BC Sauce
SAM’S SIOUX CITY BOOZY MILKSHAKE
Vanilla Ice Cream, Sarsaparilla Syrup, Woodford Reserve Bourbon, Woodford Sassafras and Sorghum Bitters
PICK ME UP BOOZY MILKSHAKE
Coffee Ice Cream, Jameson, Van Gogh Vodka, Chocolate Liqueur
10 p.m. – 1 a.m., April 17, 1375 Washington St., Boston; info: 617-227-5011 or bostonchops.com.