S tuart’s newest hot spot, Stack Burgers & Bourbon , surely lives up to its name. The towering burgers are layered with fixings and sandwiched between light, buttery brioche buns. Two of the tallest are the Good Morning Stuart (fried egg, smoked bacon, cheddar cheese, lettuce, tomato, and Stack sauce) and the fiery Mamacita Rica (roasted jalapeño, Oaxaca cheese, pico de gallo, guacamole, jalapeño cream, grilled onions, and smoked bacon).
The charbroiled patties are made with locally sourced beef and include options like Wagyu, bison, or Stack’s house blend of chuck, brisket, and short rib and topped with everything from balsamic and barbecue sauce to fried mac and cheese and bourbon-bacon-jalapeño jam. For non-meat eaters, there is a vegetarian black bean, quinoa, and potato veggie burger available, as well as an array of starters, sides, and salads. There is also an assortment of bourbons on the menu to help you wash down your meal—more than 125 varieties in fact. Or opt for one of their “spiked shakes,” like the Rum Colada made with coconut rum, pineapple cream RumChata, and vanilla ice cream.