Scratch Restaurants Group, from husband-and-wife chef team Phillip Frankland Lee and Margarita Kallas-Lee, have announced the newest location of their smash burger concept, opening in Chicago on Saturday, February 4: NADC (“Not a Damn Chance”) BURGER. The Lee’s add to their Chicago portfolio a burger collaboration project operating out of The Drop In in the River West neighborhood, which will live in the same building as the forthcoming Sushi by Scratch Restaurants: Chicago. They will be rewarding a free NADC burger to the first 50 guests to buy a beer at The Drop In on opening day.
“We’ve had our eyes set on Chicago for years, and we can’t wait to finally build out our team’s presence there with now two, completely unique dining experiences that celebrate the type of food and drink we love,” shares Phillip Frankland Lee. “Whether you’re craving a backyard smash burger; a craft Japanese cocktail; or a one-of-a-kind, intimate sushi tasting menu experience; Chicago’s newest River West addition will have it all under one roof.”
Inspired by the community it calls home, The Drop In is headed by Matt Wolski. The dive bar offers a new twist on lived-in comfort, inviting neighbors and friends to grab a seat at the bar and be enveloped by its warm, wooden walls. A full bar menu will be complemented by The Lee’s NADC BURGER. With existing locations in Austin and Houston, TX, NADC BURGER is a collaboration between Professional Skateboarder Neen Williams (a Chicago native himself) and Chef Phillip Frankland Lee. The pair first bonded over their shared love of cooking and skateboarding, and after skate sessions, burgers became the pair’s go-to treat. Next thing they knew, they started collaborating on a burger aiming to become the “backyard dad burger.” The ⅓-pound smashburger, priced at $16, is composed of 100% full-blooded premium Texas wagyu beef from Iron Table Wagyu in Gatesville, TX; with seasoning from Williams’s spice company, NADC, which he developed specifically for this project; and topped with American cheese, secret sauce, onions, pickles, and jalapeños.
Starting Saturday, February 4, The Drop In (415 N. Milwaukee Ave.) will be open and serve NADC BURGER for lunch service, with late night to shortly follow. Opening hours are Weds/Thurs 4 p.m. - 12 a.m., Fri/Sat/Sun 12 p.m. - 12 a.m.
Scratch Restaurants Group, from husband-and-wife chef team Phillip Frankland Lee and Margarita Kallas-Lee, have announced the newest location of their smash burger concept, opening in Chicago on Saturday, February 4: NADC (“Not a Damn Chance”) BURGER. The Lee’s add to their Chicago portfolio a burger collaboration project operating out of The Drop In in the River West neighborhood, which will live in the same building as the forthcoming Sushi by Scratch Restaurants: Chicago. They will be rewarding a free NADC burger to the first 50 guests to buy a beer at The Drop In on opening day.
“We’ve had our eyes set on Chicago for years, and we can’t wait to finally build out our team’s presence there with now two, completely unique dining experiences that celebrate the type of food and drink we love,” shares Phillip Frankland Lee. “Whether you’re craving a backyard smash burger; a craft Japanese cocktail; or a one-of-a-kind, intimate sushi tasting menu experience; Chicago’s newest River West addition will have it all under one roof.”
Inspired by the community it calls home, The Drop In is headed by Matt Wolski. The dive bar offers a new twist on lived-in comfort, inviting neighbors and friends to grab a seat at the bar and be enveloped by its warm, wooden walls. A full bar menu will be complemented by The Lee’s NADC BURGER. With existing locations in Austin and Houston, TX, NADC BURGER is a collaboration between Professional Skateboarder Neen Williams (a Chicago native himself) and Chef Phillip Frankland Lee. The pair first bonded over their shared love of cooking and skateboarding, and after skate sessions, burgers became the pair’s go-to treat. Next thing they knew, they started collaborating on a burger aiming to become the “backyard dad burger.” The ⅓-pound smashburger, priced at $16, is composed of 100% full-blooded premium Texas wagyu beef from Iron Table Wagyu in Gatesville, TX; with seasoning from Williams’s spice company, NADC, which he developed specifically for this project; and topped with American cheese, secret sauce, onions, pickles, and jalapeños.
Starting Saturday, February 4, The Drop In (415 N. Milwaukee Ave.) will be open and serve NADC BURGER for lunch service, with late night to shortly follow. Opening hours are Weds/Thurs 4 p.m. - 12 a.m., Fri/Sat/Sun 12 p.m. - 12 a.m.
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