New burger joint Son of a Butcher serves sliders, boozy shakes and cheese curds in the former Melios Bros Char Bar space
The folks behind runaway hits such as Velvet Taco, 60 Vines, Whiskey Cake, the Ranch at Las Colinas and Haywire have added another sparkly jewel to their treasure chest.
Son of a Butcher takes over the former Melios Char Bar space on Greenville Ave. The triple-peaked façade of the former Swiss chalet remains in tact, but it’s been given a sleek white wash and a wall of windows. Picnic tables and artificial turf wrap around two sides of the building, while a drive-through makes pick up easy for commuters. The restaurant opens for dinner tonight as the newest project from Dallas-based Front Burner Restaurants.
I love the menu here, which centers on clever five-bite prime beef burgers, fried chicken, boozy shakes and spicy cheese curds. The beef, from Celina’s A Bar N Ranch, is seared on custom burger presses, loaded with an array of customizable toppings, then tucked inside squishy Martin’s potato buns. As good as the burgers are, I’m smitten with SOB’s Nashville hot chicken sandwich and SOB’s fried cheddar cheese curds, which could keep me coming back on-the-regular for months.
Front Burner CEO Jack Gibbons says this will be the first of several free-standing SOBs the company plans to roll out across DFW in the coming months. A smaller SOB kiosk operates inside Plano’s Legacy Hall food hall.
Of course, Escape Hatch readers knew this was coming. We broke the news last November that Son of a Butcher was on its way to this location, months before anyone else mentioned it.