Hurry to Stanbury. Its Elusive Ribeye Burger Sells Out Nightly. | Food Feature | Indy Week
Pin It

Hurry to Stanbury. Its Elusive Ribeye Burger Sells Out Nightly. 

Ground in-house, the Stanbury ribeye burger is grilled to toothsome perfection.

Photo by Caitlin Penna

Ground in-house, the Stanbury ribeye burger is grilled to toothsome perfection.

The ribeye burger at Stanbury is what dreams are made of, if your dream is the perfect patty of ground ribeye topped with American cheese, lettuce, onions, pickles, and Duke's mayonnaise—which, if I'm being honest, is a dream I have at least once a week.

But the burger itself can be hard to come by. I had been hearing about it for ages but had never been able to catch it myself until a couple of weeks ago. Stanbury's menu is rooted in fresh and seasonal ingredients, so it shifts a bit, and the burger is one of those rotating players. It has also amassed a kind of cult following, so once word is out that it's on the menu for the night, the race is on to get one before they're all gone.

Once, I arrived shortly after seven p.m. and the last burger was already making its way to a very happy table. The restaurant opens at five, yet this is not unusual. When it snowed last week, a picture of the ribeye burger posted to the restaurant's Instagram story was followed two hours later with a note written in the snow: "86 burger." Winter weather advisory be damned.

Ground in-house, the burger is grilled to toothsome perfection and served with a side of long, skinny fries. It comes as it comes: no temperature requests and no substitutions, though you can ask for things to be left off, for instance, if you are a person who doesn't love onions. But who even is that person? We are certainly not friends.

I also suggest making sure you are good and hungry when you go, and order your own, regardless of whether or not you think you can finish it. You can. Trust me. You'll be so disappointed if you spoiled your appetite by having a late afternoon snack—or made the mistake of, let's say, splitting one with your partner. Because you will want to eat every single bite of this bad boy.

The outside of the patty is crisp, the inside hot and moist. Juice and Duke's ooze with each bite; pickles, lettuce and onions slide onto my plate. It isn't that the burger itself is overly dressed, I just can't control my mouth, it seems, once I dig in. I swipe clusters of fries through the mess I make, reluctant to miss a single morsel. When I'm finished I lick my fingers blissfully, like I'd never eaten before. My napkin sits untouched on the bar, and I have somehow managed to get Duke's in my hair. I have no shame and no regrets.

For your chance at this burger you're going to have to keep an eye out via social media, find a source on the inside, or just eat at Stanbury every night and hope for the best. Given that they don't always post that they're serving it, the latter option may be your best bet. So get there early, cross your fingers, and look at the menu—or around you, because if they've got burgers that night you can bet that people will already be eating them, and staff members who came in on their night off will likely be among those people. If you're in luck, order immediately.


Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature

Twitter Activity


A great little family Italian restaurant. Good menu. Quiet setting. Good service. …

by Anthony Dean Morgan on Pulcinella's Italian Restaurant (Durham County)

The Refectory is no longer on the Duke Campus. Their new, permanent location is on Chapel Hill Blvd, and yes …

by Beth Owl's Daughter on The Refectory Cafe (Durham County)

Most Read

Most Recent Comments

Might be more accurate to note that Davidson County just approved alcohol sales but Lexington has allowed alcohol sales inside …

by Virginiamaxine on We Go Behind the Scenes at Bull City Ciderworks to Get the Juice (Food Feature)

January may be rough on the service industry but December, with all of the after work holiday parties and increased …

by LT on Why Everyone's Dry January Is Your Lucky Break (Food Feature)

My experience was less-than-delicious sushi, but I am spoiled having grown up with parents who make their own sushi and …

by Breana van Velzen on A Japanese American Cautiously Accepts Conveyor-Belt Sushi at Rockin' Rolls--And All That It Means for a New Foodie Generation (Food Feature)

I feel the same thing! I love Rockin' Rolls but I find myself craning my neck to get glimpses of …

by Jack Mac on A Japanese American Cautiously Accepts Conveyor-Belt Sushi at Rockin' Rolls--And All That It Means for a New Foodie Generation (Food Feature)

Strong Arm Baking is the BEST! We are so thrilled and proud to have them in Oxford. Entrepreneurs like Julia …

by Jackie Sergent on You Don't Need a Storefront to Run a Popular Bakery, But a Wood-Burning Oven Helps (Food Feature)

© 2018 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation