The BurgerFi chain keeps expanding its reach throughout Tampa Bay. The latest location of the burger joint is under construction at 855 Central Ave. in St. Petersburg.
According to St. Pete Rising, Boyd Construction Company is leading up the project with an anticipated December opening date.
Six fat burgers are the stars of the menu, ranging from the classic BurgerFi burger with and without cheese, or the massive versions like The Ceo- a double wagyu and brisket blend burger topped with homemade candied bacon tomato jam, truffle aioli, and aged Swiss. The Conflicted burger is made up of one Angus beef patty and one veggie burger, topped with American cheese, white cheddar, lettuce, tomato and BurgerFi sauce.
If diners want to switch it up, they have three hot dog options like the classic American wagyu, Texas-style (chili, cheese and hot sauce), and the New York-style dog served with kraut and mustard.
Do you meatless Monday every day? The chain also has a VegeFi Burger with a patty made up of crispy quinoa and veggies, the Beyond Burger and a Vegan Beyond Burger on a vegan multigrain bun (hold the mayo).
Oh, there’s also grilled and fried chicken sando options as well as tenders with your choice of sauce for dipping. Diners can snag hand-cut fries, onion rings or a combo of both with the Cry + Fry option.
Satisfy your sweet tooth with a lineup of custard cups, shakes and concretes. Shake flavors include red velvet, vanilla, chocolate, black and white, strawberry, Oreo, and coffee mocha.
More details to come as construction continues and an official opening date is announced.
Support local journalism in these crazy days. Our small but mighty team is working tirelessly to bring you up to the minute news on how Coronavirus is affecting Tampa and surrounding areas. Please consider making a one time or monthly donation to help support our staff. Every little bit helps.
Want to know everything going on with Tampa Bay’s food and drink scene? Sign up for our Bites newsletter.
Follow Creative Loafing Tampa Bay on Google News, too.
This article appears in Sep 10-16, 2020.
