The menu features a selection of burgers, wings, fries and shakes, but as Kyle Huebbe and Blessing Schuman-Strange, the culinary team behind this new farm-to-table eatery, will point out the food is "New American, but elevated." The burgers are made from grass-fed beef, ground daily and supplied by a local butcher.
The selection includes the 'Friday Night', which is topped with fried egg, caramelized onions, oven roasted tomato, arugula, truffle vinaigrette. There's also the "Left Coast", topped with gruyere cheese, avocado, oven roasted tomato, arugula and garlic aioli.
For lighter options, there are turkey, lamb, chicken and trout burgers, and for vegetarians, the menu includes a nut-vegetable-quinoa burger.
Don't see what you want? You can create your very own, by choosing from various toppings.
Kyle Huebbe, a Ditmas Park resident obviously knows a thing or two about food and burgers. He is a former short-order cook with stints at restaurants like Picket Fence. In 2009, he beat out four other contestants to win Brooklyn Paper's first Burger Bash contest..
Blessing Schuman-Strange, a Brooklyn native, who moved to California five years ago, just came back East to help his best friend Huebbe with Burger on Smith. "My background is more in fine dining" he told me. "Mine is in burgers and wings" chimed in Huebbe.
Sounds like a perfect team.
Good luck, guys!
Burger on Smith
209 Smith Street
718 694 2277
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