Jan 22, 2013
The Freshest Ingredients Between The Buns At Square 1 Burgers & Bar
By Kathy L. Collins
There’s nothing more all-American than a burger, but does it have to be made from beef to still be a burger? At Square 1 Burgers & Bar, located at 2042 Badlands Dr. in Brandon, you can get America’s favorite food with a variety of interesting and tasty protein options.
Chef and owner, Joanie Corneil said, “We serve the very best ingredients ‘between the buns’ that exist.” You want beef? Then you will get Meyer’s Angus. If you want something different, then try chicken, turkey, lamb, buffalo, pulled pork or even a portobello mushroom. If you want to be adventurous, come on the weekends and try elk, ostrich or gator.
In addition to serving the very best ingredients, everything that goes on your bun is created, tested and tested again in house by Chef Corneil, who is positively obsessed with freshness. If you are tasting it at Square 1 Burgers & Bar, then it is something made by Chef Corneil. “I used 30 different runs before I got the pulled pork to taste the way I wanted it to taste,” said Chef Corneil.
In addition to the weekend specials, you can find $3 onion rings on Wednesdays and $4 martinis on Thursday evenings for Girls Night Out. Square 1 Burgers & Bar has 16 craft beers on tap, 15-20 bottled beers and a full bar.
The first restaurant opened in Tampa in 2008, and now there are five locations in Central Florida.
“We chose the Brandon location because we felt this is a good family-oriented community that would fit well with our concept,” said Chef Corneil. The owners are focused on what goes on in the greater Brandon area and are committed to being great neighbors and supporters of the area.
Square 1 Burgers & Bar is located at 2042 Badlands Dr. Brandon and is open for lunch and dinner seven days a week from 11 a.m.-11 p.m. on weekdays and from 11 a.m. to midnight on the weekends. There is an indoor and outdoor bar where friendly pets are welcome.
For more information, please visit www.square1burgers.com or call 689-1611.