A place that exclusively served plant-based burgers for more than four years is getting into the meat market. Last week, Team Market Group announced that their meatless burger concept, Plantees, was sold to a new owner who plans to move the brand to Arizona.
But in a couple of weeks, the group will rebrand the space into Jay Lucy’s, a joint specializing in grass-fed burgers, tallow fries and fun shakes. TMG executive chef Nick Grecco says Jay Lucy’s will griddle a steakhouse-style burger, but with a smashburger feel à la Au Cheval in New York City, where a “single” has two patties and a “double” has three.
Burgers will be served on Olde Hearth brioche buns along with onions, pickles, cheese and a house koji miso sauce. Grecco says that beef tallow fries and “fun” shakes will also be offered, as will hand-battered nuggets and sauces.
The restaurant will also receive a design refresh with enclosed, air-conditioned seating areas keeping the sweat off your buns, while eclectic music and late-night hours (ed. note: Surely not in competition with Will’s right next door, of course) will lend the space a new vibe.
No doubt, more than a few herbivores will have a beef with Jay Lucy’s — though, if it’s any consolation, a plant-based burger will be offered.
Follow @jay.lucys for all the latest.
Related Stories
Jay Lucy’s will take over the Plantees space in Mills 50
Fraternal Order of Police latest group to oppose Florida property tax amendment
Orlando-area man arrested for importing unchecked animals from screwworm area
