Rich Hicks and Todd Istre are the masterminds behind many a national food concept, from Rich's Southwestern taco at Tin Star to Todd's spicy seafood dishes at Boudreaux's Cajun Kitchen. But when the duo joined forces to create Mooyah, they cleared the tortillas and crawdads from their minds in order to focus on a quintessential American burger.
Today, within scores of Mooyah locations throughout the nation, chefs grill up burgers in accordance to Todd and Rich's formula. They pile lean beef, turkey, and veggie patties onto white or wheat buns before loading on cheeses and bacon, fried onions, and avocado. Meanwhile, fresh-cut potatoes simmer in fryers, and blenders whirl ice cream shakes. Out in the dining room, chalkboard walls invite customers to write love notes to the burger or draw portraits of what they wished they looked like, could they only grow a beard.
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Mooyah in Glendora
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