GBG’s extensive menu includes Certified Angus Beef (CAB) burgers, chicken and turkey burgers, and specialty burgers made of lamb, Maryland-style crab cakes, Ahi tuna, Portobello mushrooms, Kobe beef, North American Bison and vegetarian patties. Burgers are served on sourdough and whole-grain wheat rolls that are baked each day to ensure guests enjoy the freshest ingredients.
Options such as crinkle-cut and sweet potato fries, beer-battered onion rings and battered mac-and-cheese wedges are popular sides, as well as an assortment of salads. Soups are created each morning and include favorites such as Roasted Pumpkin Bisque, Turkey Chili, Smoked Gouda Bisque, and New England Clam Chowder.
Another distinguishing characteristic of GBG’s menu is its vast array of cheeses, sauces and toppings. Twelve cheeses are offered, including Camembert, fresh mozzarella, and goat cheese, along with 28 sauces and toppings, ranging from basil pesto aioli and chipotle mayo to apple-smoked bacon, mango avocado salsa, grilled pineapple and fried eggs.
On a healthy note, all fried foods are prepared using zero trans-fats, and each burger can be served on a lettuce wrap for a low-carbohydrate dining alternative. Finally, as an additional gourmet treat, all GBG sauces and salad dressings are made in-house from scratch.
Owner Jorge Cosio, a veteran restaurateur originally from Mexico City, drew inspiration for the GBG concept from restaurants in London, Las Vegas and New York City. He teamed with Chef Mike Davis to bring the unique restaurant to fruition. Davis, who has worked with such celebrated chefs as Emeril Lagasse and Mario Batali, has more than 20 years of experience, including five years as Executive Chef at Piatti Ristorante in the Alamo Quarry Market.