Romer’s Burger Bar is the creation of California-born Executive Chef Jim Romer. Chef Romer focuses on the three “R”s: Real. Respect. FalvouR. He feels it’s important to eat real food; the kind that comes from farmers, as well as locally sourced products containing ingredients you can pronounce. He believes in living and working in a sustainable, respectable way. He treats customers and co-workers like family and friends (some of them are). Unexpected, sublime, wonderful flavours round off his three rules. His “R” philosophy is:
Eat good food. Keep it fresh. Keep it simple. Be creative. Let seasons and farmers be our guide. Be good to the planet, and all who are on it. Laugh. Share. Do what you do best: with us, it’s burgers.
Sounds like the kind of place to support! So we did. We visited their Kitsilano location, on West 4th & Cypress, but Romer’s Burger Bar does have second restaurant in Vancouver, in River District. On this occasion, we checked-out their Grab N Go menu, which is essentially identical to their regular menu as all items are offered for take-out/pick-up.
Fresh-Cut Sea Salt Fries ($4.00) – Burgers and sides are offered separately at Romer’s, but these French fries were delicious! Non-greasy and perfectly seasoned with just the right amount of sea salt.
Romer’s burgers include all-natural Heritage Farms range-fed Angus beef, natural Fraser Valley pork, turkey, free-run chicken or wild salmon. Their burgers take a little extra time to make because it ain’t McDonald’s. However, time = perfection. And, they’re all served on a lightly griddled soft brioche bun with amazing garlic olive and pepperoncini (Italian hot pepper) on the side. In lieu of their unbelievably delicious brioche buns, you can “Make Mine Green” if you’re uninterested in carbs: All Romer’s burgers are available with crisp iceberg lettuce in place of their regular bun for an extra $0.75.
Gary ordered the Man’s Man Burger ($11.00) – Beyond ordinary, the burger included a fat n’ juicy patty, thick-sliced applewood bacon, local creamery amber ale cheddar, onion strings, smoked alder salts, vine-ripened tomato, marvelous organic whole grain mustard. Melt-in-your-mouth delicious, this burger could not have been better executed.
I wanted to see what this burger joint could do with fish, so I opted for the Wild Salmon ($12.00) – This wasn’t a ground salmon patty – it was a whole generous piece of wild salmon, flat-top seared for succulent flavour and juiciness, topped with Tuscan greens, vine-ripened tomatoes, red onions, lemon vinaigrette, garlic dill sauce, and seasoned with Old Bay Spice. Truly an incredible burger: expertly cooked salmon, and the bun – oh my word, the bun – it was awesome! Everything’s better with brioche, don’t you agree? The well-proportioned bun was light and airy, slightly sweet and gently toasted.
Think vegetarians won’t be able to dine at Romer’s Burger Bar? Wrong! Romer’s offers a vegetarian-approved Magic Mushroom ($11.00) burger that includes plenty of stacked BC portobellos, arugula, herb and garlic Boursin cheese, and caramelized onion. It’s true – hamburger purists/meatatarians aren’t the only ones who will praise Chef Romer; carnivores, pescetarians and even vegans alike will all thoroughly enjoy Romer’s Burger Bar creations. Check it out the next time you’re craving a burger!