The in-house restaurant of Down to Earth’s grocery, SLOWBURGERS opened last year as a fun and accessible way to consume the grass-fed heritage beef from Down to Earth’s farms.
The garden salad may change every time you order it as it depends on what’s in season.
SLOWBURGERS is able to reduce dallas filipino restaurant waste of their grocery counterpart by using up the cuts too small to package and sell, but don’t get us wrong—these cuts are still high quality, made with the meat from their heritage cattle that has its own distinct aroma, appearance and flavor. They put emphasis on the fact that their beef is chilled (at 0-1 degrees), not frozen. This is because “the blood of the beef is the heart and soul of the burger,” chef Daim explains. Once you freeze and thaw it, the taste changes.
Head over to SLOWBURGERS and try some of our favorite dishes:
BLUE SLOW BURGER
Their blue cheese burger tops our list, but they offer a variety of options on the same great grass-fed beef patty.
Topped with caramelized onions and blue cheese (made in-house), the Blue Slow Burger has their signature patty. The patty is thick, with real meat chunks rather than a single homogenous disc. It is rich and distinct—not quite gamey but certainly unordinary—highlighted instead of overpowered by its toppings.
THE IMPOSSIBLE BURGER
The chickpea-based vegan burger is the latest addition to the menu. | The mixed root chips are so addictive, you’ll forget they’re healthier than your average.
For those looking for something lighter (the meat burger is a struggle to finish), SLOWBURGERS recently released the Impossible Burger. Their vegan burger is made with chickpeas and greens from Down to Earth vegetables and herbs including arugula and parsley, giving it a unique combination that is far from your grocery-store veg meat. It has an all-natural taste and an array of textures that makes it even fun to consume.
If you’re not feeling a burger, you can try their gluten-free slow dog bound with cassava flour. | Their home-brewed kombucha comes in seasonal flavors.
The rosella (or hibiscus) kombucha is an herbal-tea based fermentation that is best taken cold. The natural bubbles gives you the illusion of a soda, but this bright drink is filled with probiotics to improve your stomach health. Best of all, it’s absolutely refreshing, with a nice balance between tart and sweet.
A farm-to-table restaurant that offers burgers made from pasture-raised, grass-fed heritage beef.