Now I get it! Burger Bach isn’t named after Johann Sebastian, the Baroque composer, but after a New Zealand vacation home, pronounced like “batch.” A bach is place to get away, to escape the everyday – as is Burger Bach, Richmond’s New Zealand-inspired gastro pub.
The name also reveals the restaurant’s emphasis on burgers: serving a menu of premium beef and lamb burgers, grilled chicken burgers, fresh-cut fries, salads, and seafood, in a contemporary, casual, high energy environment, perfect for celebrating, entertaining or simply gathering with family and friends.
And after learning a little bit about just how premium this meat is, I also get why their gourmet burgers are so tender, flavorful and succulent. In the world of casual dining, Burger Bach breaks the mold of the “Better Burger” segment, elevating, creating and owning the more focused and on-trend “Better for you Burger” niche, says one of the owners, Dan Brantingham.
Haka Chili Cheese Burger: Chipotle chili, house-pickled jalapeños, organic mustard, free-range egg mayo, tomato, and American cheese
Both the Black Angus cattle and the Silere Alpine origin Merino lamb are pasture raised, grass fed, and all natural, and come from grazing on the open ranges of green grasses and alpine herbs of New Zealand’s Silver Fern Farms. Both meats are free from antibiotic and hormone growth promotants. The Merino lamb is marbled but leaner than conventional lamb, with a light, elegant flavor.
What’s more, all their meat is ground fresh daily, hand pattied, served on homemade, fresh-baked local rolls with creative toppings and house-made sauces. The chicken sandwiches are made with free-range birds, and the vegetarian burger is from Charlottesville’s No Bull Burger, using hearty organic ingredients. Burger Bach also offers a gluten-free bun.
What the name Burger Bach doesn’t reveal is its amazing seafood. “You don’t have to be a meat lover to appreciate our menu,” explains Brett Diehl, Managing Director of the Burger Bach in Short Pump.
Virginia Oysters: Virginia’s best and freshest oysters served after 4 p.m. daily
Their seafood offerings include wild-caught shrimp, Prince Edward Island mussels, and raw oysters. Virginia oysters on the raw bar, often harvested and delivered the same day twice a week, include Chapel Creek, Ruby Salts, Morattico Creek, and Anderson’s Neck. You can enjoy sautéed mussels, roasted oysters, or sautéed shrimp served traditionally or with a variety of other seasonings: Australasian mussels, with curry, ginger, coconut, and other Asian flavors and best-selling spicy shrimp with chipotle chili, garlic, and fresh jalapeños. Simple and delicious!
Appropriate to their “bach” name, Burger Bach has developed a quality beverage program, too, including top wines imported from New Zealand, Australia, Argentina, and South America. “You can enjoy great menu pairings without the fine dining prices,” says Assistant Managing Director Michael Yates.
French Chick: Free-range chicken, Manuka Honey Mustard sauce, grilled green apple, Brie cheese, turkey bacon, and caramelized onions
Among their 24 craft beer taps are 18 rotating handles, with a variety of styles to appeal to all tastes as well as a focus on local breweries, like Hardywood Park, COTU, 3 Notch’d, and Blue Mountain, plus gluten-free beer, New Zealand MOA beer, and Virginia’s best ciders.
Cocktails change seasonally and are made with New Zealand’s 42 Below Vodka. Other beverages include organic fair-trade teas and real sugar sodas. For the complete experience, you can even enjoy the New Zealand Waiwera Water, voted World’s Best.
“You get the entire package here at Burger Bach – quality food, the best service, and the coolest atmosphere,” says Diehl. “It’s a place to get away, enjoy your experience in a comfortable spot with familiar faces.”
2225 Old Brick Rd. / 804-716-6748 / BurgerBach.com
Photos by Miguel Betancourt
Click here to see this article in the January/February issue of West End's Best magazine.
