A three star Michelin chef opening a burger joint? Sounds like Picasso opening a Paint & Sip. But Tanner’s Prime Burgers is not a figment of our carnivorous imaginations.
The brick-and-mortar restaurant, officially opened on Friday, April 19 at the Freeman Collective in Oceanside. The 2,000-square-foot space features inside and outside seating and will use 100% USDA prime-grade beef supplied from Brandt Beef, Brandt’s family ranch, which has operated in the Imperial Valley since 1945.
“This whole concept is about the beef,” explains chef Brandon Rodgers, adding that they will make every item on the menu with Brandt’s beef, from the bacon to the ice cream. “We have one burger. You can get a single, or you can get that double,” he says. “We want to keep it simple and do it right.”
