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Coming Soon: Eco-Burger

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While opening a burger joint has become rather cliché, David Pellegrin and Rebekah Donovan Pellegrin of the Q Worldly Barbeque argue otherwise. This been a longtime dream of David, whose first job was flipping burgers and making grilled cheese at Kopp’s Frozen Custard in Wisconsin.

That aspiration will become reality on June 2, when Eco-Burger makes its debut in Cherry Creek North. Located in the former Soleil Mediterranean Grille & Wine Bar (which the couple closed in March), the shop has a socially conscious bent: eco-friendly light fixtures, faucets, and toilets, beetle-kill pine, and wind-powered energy. Soon, the joint will even sport solar panels—not to mention extensive composting and recycling programs.

That’s all very impressive, but what about the eats? The simple menu—burgers, fries, and milk shakes—offers notable twists. Grass-fed beef patties (plus black-bean and tuna burgers) arrive topped with the usual suspects, plus optional add-ons like smoked blue cheese, organic cheddar, and prosciutto. Fries come tossed with sea salt, black pepper, and parsley—and served with smoked blue cheese dipping sauce. Milk shakes and malts are whirled with Boulder Ice Cream and root-beer floats fizz with Bull & Bush‘s brew. As a whole, Pellegrin says “This is a slimmed down, modernized version of my first job.” We can hardly wait to check it out.

Bonus: In addition to local beer, Eco-Burger will also pour white sangría, a popular holdover from Soleil.

2817 E. Third Ave., Unit E

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