LoDa Bier Garten, a Dauphin Street staple known for its long draft list, is drawing fresh attention with a new lineup of exotic burgers. Thursday through Sunday, patrons can order grass-fed beef, elk or bison burgers built from the bun up by head chef Michael Mclean.
Three Premium Builds
The grass-fed burger, $16, starts with a half-pound White Oak Pastures organic patty topped with goat cheese, fried shallots and ginger fig preserves. The elk burger, $18, pairs farm-raised elk with pickled root vegetables, provolone and Creole Dijonaise; its texture is leaner and closer to venison. The bison burger, $22, stacks a Colorado bison patty with apple butter, bacon, shiitake and portobello mushrooms, smoked gouda and beer-battered shallots.
None of the burgers use lettuce, tomato or ketchup. All meat comes from specialty farms rather than hunting, so the experience stays conversation-friendly. For Mobilians looking past corporate chains, the menu is a way to back a distinctive local business.