Every month we try our hardest to find you great burgers, pizza, drinks, tacos for both the meat-eater and Vegan crowd; and this month is no different. For March, we have you meadow frolickers covered with a heavy dose of monthly burgers and pizza. March is dropping new monthly menu items from our friends at Grill Em All, Kuma’s Corner, Sizzle Pie, Epic Deli and Zombie Burger + Drink Lab. Our Vegan friends at Terror Tacos have returned to menu with a beast of a burrito. We hope you dig this month’s menu as much as we do. Cheers!
GRILL ‘EM ALL – THE WARMASTER
Grill Em’ All just celebrated their 10 year anniversary of their Valhalla at the beginning of the year. This Los Angeles burger institution was started by Chef Ryan Harkins and former professional wrestler Matt Chernus. They served gourmet burgers out of a food truck back in 2009. Before opening up their heavy metal themed brick and mortar they won the first ‘Great Food Truck Race’ and were featured on the ‘Best Thing I Ever Ate.’ Their popularity led them to lay their food trucks to rest and serve burgers and fries out their restaurant in Alhambra, California.
Since Wrestlemania is right around the corner Grill Em' All kept the inspiration for this month's burger close to home. This month’s featured burger is named after former New Japan pro wrestler and Bellator mixed martial artist, the Warmaster himself, Josh Barnett. This monster burger takes a 1/2 lb burger patty and stacks it with house-made fried pickles, ghost pepper jack cheese, candied jalapeño bacon, cream cream and a generous drizzle of hickory smoked whiskey mosh Pitt BBQ sauce.
KUMA’S CORNER – STEEL PANTHER BURGER
Kuma’s started in 2005 with its flagship location at the corner of Belmont and Francisco avenues in Chicago’s Avondale neighborhood. From their origins as a corner bar with solid American bistro fare, they’ve grown to five locations that offer the finest burgers available on this planet or any other.
Our Fierce Bites faithful know Kuma’s Corner comes correct with a crazy burger and a stacked Mac N Cheese of the month. And with every BOTM purchase, $1 gets donated to a charity. This month’s burger benefits The Catcade, a non-profit cat rescue and lounge.
In honor of Steel Panther playing the House Blues Chicago this month, the Kuma's Corner has dressed their signature 10oz patty with Dijonnaise, pickles, red frizzled onions, and underwear sauce (white American cheese and white wine sauce).
SIZZLE PIE – BATTLE CAT
Founders Matt Jacobson and Mikey McKennedy came together and envisioned an independent pizzeria that would serve up the perfect slice. In 2011, they opened up their first location on East Burnside Street in Portland, Oregon. Since then, they have consistently ranked in the top 10 independent pizzerias in the country. They serve East Coast style slices and pies with a healthy blend of West Coast flair by turning the freshest, highest-quality ingredients into tried and true classics with bold new pizza visions in a variety of meat, veggie, and vegan options. Sizzle Pie has started this awesome program where they partner with a different charity every month. When ordering online or through their app, opt for the ‘Sauce Heart’ to support the charity. This month’s sauce hearts support One Tail At a Time; an all breed, no kill, foster based dog rescue and community support in Portland.
This month's specialty pizza is the Vegan Battle Cat. The pizza uses an olive oil base, Follow Your Heart Vegan mozzarella, red onion, tomato, seasoned soy curls and a healthy drizzle of spicy crema verde and green onions. The spicy crema verde is a silky cilantro driven sauce with citrus notes and a hint of jalapeños.
ZOMBIE BURGER + DRINK LAB – THE BURNING + PINK LEMONADE CAKE SHAKE
Zombie Burger + Drink Lab are famous for their inventive flavor combos and once you look through their menu you’ll see just how inventive they can get. The GOREmet eatery evokes a classic roadside burger stand but in a ‘post apocalyptic chic’ setting. They proudly pair fresh ingredients with expert preparation. Zombie Burger features their very own custom three-cut beef burger blend, specially-crafted buns, and hand-mixed shakes.
The Burning is stacked with smoked gouda cheese, pork belly burnt ends, jalapeño bacon, Cleveland mustard BBQ sauce, garlic mayo, and crispy jalapeño caps. And what better way to calm that burn then with a Pink Lemonade Cake Shake. This shake is blended with vanilla ice cream, strawberry pink lemonade syrup, sponge cake, whipped cream, pink sprinkles and of course you have the option to booze it up with Absolute Citron.
EPIC DELI – THE HOSEHEAD & THE ALEX MURPHY
This popular McHenry, Illinois eatery is known for their subs, sandwiches, chimichangas, crazy appetizers, craft beer, cold brew coffee, and dessert. Epic Deli creates a special menu every month along with a Vegan companion. Whether you’re Vegan, vegetarian, keto/low carb or just an over-indulging carnivore; they have something for you. If you head over to their IG page you can see for yourself in real time, the awesome creations they're constantly putting out.
The Hosehead is a bacon wrapped deep fried hot dog topped with French fries, brown gravy, cheese curds and green onions served in a New England style Brioche roll.
The Alex Murphy, named after Robocop himself, is two quarter pound certified Angus beef smash burgers, Swiss cheese, house-made corned beef, spiced mustard and sauerkraut served on a toasted marble rye bun.
TERROR TACOS – HATCH SLINGIN' SLASHER BURRITO
Terror Taco was started by two brothers that grew up in the 80’s, who watched too many horror films, played in hardcore and metal bands together, and ate the best Mexican food the Southwest and West Coast had to offer. They created this brand and space to make the food they wanted to eat, to listen to death metal, and to give anyone willing to walk through our doors a completely different experience. Terror Taco offers an all vegan menu of classic Mexican food including tacos, burritos and nachos. VEGAN. METAL. HORROR. TACOS.
This beast of a burrito is Terror Taco's version of a cheesy hatch green chile relleno burrito. You know the burrito is good when it takes hours just to make the beans. The beans are made with New Mexico hatch green chiles, poblano peppers, jalapeño peppers, diced onions and pinto beans all slow-cooked together. The slow-cooked beans are then combined with their Carnage Asada seitan and jalapeños with chipotle cheese, sour cream, cilantro, and their own green chili sauce. But wait there's more, the burrito is then grilled with a layer of fried chipotle cheese and then smothered with more green Chile sauce, diced onions, cilantro, and chile de arbol flakes.
