Well, we're prepping for Lollapalooza, which is next weekend.  We're ordering and processing some really staggering amounts of food (we'll probably go through 15,000-17,000 pounds of idaho russet potatoes over the three days).  So since we're in the process of cooking up more than 250 pounds of really great quality country bacon from Broadbent Farms in Kentucky for our Wisconsin Bacon Cheddar Burger, we've got gallons of extra bacon fat on hand. 

So?

No-brainer. 

BACON.  FAT.  FRIES.

Yep, we're draining one of our fryers and filling it with the smoky, porky, delicious hickory-scented Broadbent bacon fat, and then cooking up fries special in the bacon fat and selling them to you for seven bucks.

All weekend.  Because we didn't want this fantastic fat to go to waste. 

Get in here.

4 comments

1. a stranger from across the street on August 13, 2012 at 3:42 PM

   When are you guys gonna open back up.. Been 2 long weeks without a burger and man could i use one

    
2. Anonymous on January 2, 2013 at 12:04 PM

   makes me want to get in the car and drive to Chicago right now!!

    
3. Susie the Nurse on April 20, 2013 at 5:54 PM

   Eddie, Now that you have two locations, where are we most likely to run into you? We live in Skokie, so obviously Evanston would be out first choice. I found your bio in "about us" very interesting; going from fine, expensive places to dine to operating a "burger joint". How does it compare?

    
4. web design astoria on July 12, 2013 at 4:14 PM

   I really enjoy reading the post, thanks for sharing I really like it, I already bookmarked it, thank you guys.