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.

Comments

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

Comments

We are a Greek family from Dallas who know good Greek food when we see it and are accustomed to …

by Taso on Kipos Greek Taverna (Orange County)

Don't waste your $$ here. Horrible service, mediocre food. From what we heard - kitchen turnover is the issue due …

by Ibaguru on Piedmont Restaurant (Durham County)

Most Read

Most Recent Comments

It's an amazing concept! I love it - it's so encompassing and includes everybody - the blessed and the blessers! …

by Laurel Archer on Food Triangle: At A Place at the Table, Raleigh’s Only Pay-What-You-Want Cafe, Maggie Kane Wants to Do More Than Feed the Hungry (Food Feature)

I loved the 100 Local column! So many dishes we have never heard of from places we have never been …

by S Finch on Eat Your Way From A to Z With 100 Local Dishes You Can Have Right Now (Food Feature)

It used to be "you need an education to make it anywhere." Now it's "do I really need tens of …

by Aiden on Food Trucks Are So 2016. The Now Thing in Mobile Food is on Instagram, and Its Name Is the Dankery. (Food Feature)

Not sure that the coarse language adds in any way to the story of this person and all his 'dope …

by RandyNC on Food Trucks Are So 2016. The Now Thing in Mobile Food is on Instagram, and Its Name Is the Dankery. (Food Feature)

The lack of awareness of the author and people she Quotes here is mind-blowing. They are literally accusing others of …

by Timothy Oswald on What Do Lakewood Residents Think of Their Neighborhood's Newest High-End Restaurant? (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