"Luscious" is the word that the El Paso Times chose to describe the Quack Quack, a Square Cow Burgers, Beer & Wine creation that combines duck confit with dried cherries, chicharrones, and blue cheese. The lobster burger was another home run, with butter and chili mixed into the patty for a taste "similar to a lobster tail dipped in clarified butter." These are just two examples of the eatery's craft burgers, which also include bison, lamb, and chicken options—all made from meats that are freshly ground onsite each day.
No matter which meat they're working with, the chefs stick to a format that works: thick, not flat, quarter-pound patties that retain savory juices and stand up to toppings such as whole pickles and homemade mayos. Chefs deep-fry burgers on request and serve them with sides such as onion rings battered with Rogue Shakespeare Oatmeal Stout. Servers fill glasses and milk bottles with 100 draft beer choices, 60 types of wine, and cocktails for patrons to sip while watching sports games or doing jumping jacks to the DJ's tracks.