DIY Dining Comes to Boca Raton: Butcher & the Burger and Dandelion Opening in the Town Center | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Openings and Closings

DIY Dining Comes to Boca Raton: Butcher & the Burger and Dandelion Opening in the Town Center

Are you the type of person that likes to do everything yourself? You change your car's oil in the garage, do your taxes online, service your own pool -- and even mow your lawn without a single complaint. Why? Because it's getting done the right way, that's why!

Now, if only you could get the same kind of stellar service you provide for your family while dining out -- just one of many activities you simply can't take into your own hands.

But what if you could customize and create your meal at a restaurant down to the most seemingly miniscule detail? Would that be something on your to-do list? Well, wait no longer: all your DIY dreams for seasoning, dressing and prepping your own food have finally come true at a new burger spot in Boca Raton that lets you customize everything down to the very last detail.

Where? The new Butcher & the Burger -- and sister concept Dandelion -- set to open at the shops of the Town Center of Boca Raton next week. (UPDATE: In the original version of this story, we wrote that the restaurant would be opening April 10. After it was published, we learned the opening had been pushed back a week and made the correction. Sorry for any confusion.)

Both innovative dining concepts have been conceived by Chef Allen Sternweiler, who has spent the past several decades in Chicago earning a reputation as a chef with an exceptional talent for cooking game meats, in addition to a well-rounded repertoire of market-driven American cuisine with European influences. After graduating from Johnson and Wales College with an associates degree in culinary arts, Sternweiler joined the team at Chicago's Printer's Row Restaurant, working his way from line cook to chef de cuisine, and earning the restaurant a three-star review from the Chicago Tribune.

After a successful career, Sternweiler decided to bring a long-time dream to fruition, offering Chicagoans an innovative dining concept that marries a butcher shop and made-to-order burger counter, featuring prime cuts of locally sourced meats and an assortment of all-natural signature seasoning blends. As its name suggests, the Butcher & the Burger is a burger joint, but with a modern spin on the old-fashioned butcher shop, offering a wide selection of prime meats and standard butcher services, as well as a spot snag a bite to eat.

The restaurant is designed to appeal to a wide range of patrons, from foodies to families. When choosing a burger, all patrons go through four basic steps to build their own burger, which include choosing a bun, meat, seasonings and toppings:

1. Choose a bun. Options include old-fashion split top butter-egg roll, wheat, pretzel, croissant or lettuce wrap.

2. Select a 6-oz. protein patty. Options include a house-blend natural beef, grass-fed beef, turkey, La Pryor Farm pork, salmon, elk, bison, shrimp -- even a vegan lentil brown rice burger. There's also a rotating selection of butcher's specials like duck, wild boar, ostrich, and others.

3. Select a seasoning. There's a traditional sea salt and cracked pepper, or a variety of signature spice blends, such as cajun, Chicago steakhouse, Sonora Desert chili, curry coconut and honey, a game mix and onion soup.

4. Give it a topping. Customize your burger by topping it with a variety of complimentary extras, including all the standards and cheeses you could want, plus artisanal ingredients (a la carte) that include Benton's Tennessee hickory smoked country bacon and Hudson Valley sautéed foie gras, or a fried egg and black truffle aioli.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna

Latest Stories