A burger chain with a location on Dallas' Greenville Avenue is reconcepting itself into a gastropub.
Slater's 50/50, the California-based concept whose signature item was a "50/50" burger patty made with 50 percent ground bacon and 50 percent ground beef, is expanding its menu with "diet-friendly" items including bun-less burger bowls and more veggies.
According to a release, Slater's 50/50 will focus on changing consumers' perceptions of their brand, and showcase a more "holistic culinary prowess" that "combines everyday ingredients in an inconceivable, unexpected, and uniquely 'slaterized' way."
The first step in the repositioning is introducing menu items not typically found in a burger restaurant, like health-conscious, creative, protein-oriented offerings that appeal to keto and Paleo dieters.
New offerings include sweet & spicy cauliflower, crispy cauliflower in Asian BBQ sauce, a power bowl, a turkey harvest bowl, and a cheeseburger bowl, which sounds super-healthy. Many bowls.
There's also a quinoa veggie patty with edamame, blueberries, mixed greens, carrots, pumpkin seeds, tomatoes, quinoa, avocado, and wildflower honey vinaigrette.
Is this the end of people mindlessly interjecting "I love bacon" as a response in any food-related conversation? That can't happen soon enough. Bacon is gross.
The company's culinary director James Bailey says in a statement that the new dishes are better for you and are low-carb.
"In 2019, you'll see Slater's 50/50 go beyond the burgers, bacon, and beer perception and fully embrace a 'rebel gastropub' — still holding true to our rule-breaking heritage but appealing to a broader audience," he says.
Slater's has 11 restaurants in California, Nevada, Texas, and Hawaii. It's part of Elite Restaurant Group, which also owns Mediterranean chain Daphne's and Patxi's Pizza.