The menu not only consists of loaded burgers, but also Latin-Caribbean fusion dishes like flautas, tostones, coconut shrimp, tacos and nachos. Diners can also snag salads, and specialty sandos like Hawaii 5-0 a crabcake with red cabbage slaw, diced pineapple, avocado cilantro lime dressing, habanero aioli, mango pico de gallo on a homemade semolina roll. Tell your tastebuds to wake the hell up. If you’re not into seafood, there are a handful of chicken sandwiches as well as a Cuban on the menu.
When it comes to burgers, buckle up. Depending on your mood, you can pick a mild burger stack like the All American which is your classic burger, or kick it up a notch with The Spaniard with a filet/beef patty, mojo bacon, pepper jack cheese, habanero aioli, pepper jack cheese, caramelized onions, lettuce, and tomato on a brioche bun. There’s also a meatless burger option “Where’s the Beef” with a Beyond patty, roasted red peppers, caramelized onions, mushrooms, lettuce, tomato, onion, garlic balsamic sauce on homemade semolina bread.
Sides include classics like shoestring or sweet potato fries, onion rings as well as yucca fries. You can add truffle oil to any side for $2.
Kids can choose from eats like grilled cheese, sliders, chicken tenders or the Small-ish, a burger with American cheese on a mini brioche bun.
If you want something sweet, dessert offerings include coconut flan, flourless chocolate cake, and key lime pie.
Each Saturday night, Burger-ish cooks up a Latin Fusion Dinner Special. Each week diners can get a different loaded plate like a slow-roasted mojo pork shoulder, accompanied with coconut rice, sweet plantains, and our delicious shoestring mango coleslaw (pictured above).
No matter what the meal, you'll be surrounded with televisions airing sports events. The restaurant is following all CDC guidelines when it comes to capacity. Be sure to bring your mask to try the new kid on the beach.
Hours for Burger-ish are 11 a.m.-9 p.m. Saturday through Thursday, and 11 a.m.-11 p.m. Friday.
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This article appears in Oct 15-21, 2020.