Astronaut cooks have made numerous attempts to wrangle hamburgers into space-ready meals, from dehydrated-pickle discs to vacuum-sealed burger bottles. Enjoy what our starry-eyed brethren never can with today’s Groupon: for $10, you get $20 worth of pub fare and drinks at Bare Back Grill. Your Groupon is valid at both its Gaslamp and Pacific Beach locations.
Voted Best Burger Joint in 2007 by 944 Magazine, Bare Back Grille serves a Kiwi-inspired menu of patties made from organic-grass fed beef, all-natural chicken, and locally-sourced veggies. The boldly appetited can test their meat-mettle against the Big, Bare & Dirty ($14.90)—two huge beef patties anchored down with two fried eggs, bacon, cheese, lettuce, tomato, red onion, aioli, and tomato chutney—while chugging a local brew and watching the surf videos on one of Bare Back's flatscreens. Soy-worshipers, meanwhile, will deify the Holy Roller sandwich ($9.90), with grilled or tempura tofu, spicy peanut sauce, cucumber, sprouts, lettuce, tomato, and red onion. In keeping with the New Zealand vibe, sip a glass of Marlborough County's finest wine and dream up new extreme sports like bungee bullfighting and inverse sky-diving (being fired from the ocean floor by a cannon).
Pricing and menu items may vary by location.
Featured in Discover SD and Beach and Bay Press, Bare Back Grill was voted best restaurant of 2007 by Beach and Bay Press readers, and 944 magazine rates them as their Best Burger Joint in 2007. More than 170 Yelpers and five CitySearchers give the Pacific Beach location an average of four stars, and ten TripAdvisors give it four owl eyes. More than 150 Yelpers give the Gaslamp location an average of 3.5 stars.
Bare Back Grill
While trekking across New Zealand, Matt Baker and PJ Lamont stumbled upon a burger shack in Queenstown and immediately became addicted to the eatery’s organic, grass-fed beef patties. According to a profile in Beach & Bay Press, the duo often dined there more than once a day and eventually convinced the chef to both part with his recipes and train them how to make them. Upon returning home, the pair recruited PJ’s brother Martin for their budding endeavor: a gourmet burger place that would rely entirely on organic, grass-fed beef from New Zealand.
The menu quickly garnered its fair share of media buzz and awards by combining beef patties, ground fresh daily, with unique ingredients such as pesto aioli, grilled pineapple, and beetroot. Organic, local vegetables make up the condiments and the house tomato chutney, New Zealand’s hardier version of ketchup. But Bare Back Grill does more than burgers, satisfying appetites with natural chicken and lamb, tempura tofu, and seared ahi tuna coupled with a wide selection of beers and wines. Guests can gulp down Kiwi Steinlagers or sip Australian and New Zealand wines while lounging at either Bare Back location.