Local eats: The Grind | PostIndependent.com

Local eats: The Grind

Susie Jimenez
susiespiceitup@gmail.com

If you're downtown looking for a famous Glenwood Springs burger, look no further than The Grind, at 701 Grand Ave. With a variety of stylings to choose from — including different kinds of meats, toppings and sides — and a warm, friendly atmosphere, it's a must-have experience for any visitors.

Susie Jimenez: Seems so simple, but why a burger place?

Mike Mercatoris: When I was young my family would go out on a Friday night and get burgers, we would make memories, play games and I always wanted there to be a place for families to continue to be able to do that. Of course, Chris Heinz is a chef and he has added some culinary burgers that have great flavors and perfection.

SJ: What's different about your burgers compared to other places?

MM: We get our meat from Crystal River Meats in the valley and process the brisket and chuck ourselves. We grind them twice separately then mix them together. We have eight different grinds: buffalo, chicken, lamb, falafel, pork, beef and tuna. Then we have three different ways of serving each one between two buns. We also get our buns from Louis Swiss and have them delivered everyday.

SJ: Which is your #1 on the menu:

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MM: The Double All-American is something we pride ourselves in. We were invited to a Denver burger competition and we were the only ones NOT from Denver and took 4th place for our Double All-America. There is something about keeping it simple. This is the burger we will all suggest if you don't know what you want to get from our menu.

SJ: Chris Heinz is your chef at Grind. Does he also pair the burgers with wine, beer or drinks?

MM: Chris has an amazing pride for the craft beer collection we have on tap. We rotate them but they will not be put on the menu unless they are up to par. Since we rotate frequent, ask Chris or your server what would be good with your burger choice when you visit us. He also has great mixology skills so you will find plenty of mixed cocktails.

SJ: You used to have a smaller place, why did you move? For location purposes?

MM: We had such a high demand and the old location was a order and go. We wanted people to have a place to eat their burger, pair a great beer with it and relax by the bridge. So we needed more space.

SJ: What's happening during the Summer at Grind?

MM: We are creating a Friday Supper club with music, great food and ambiance.

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