Entrepreneurs of ZZQ and Ardent are flipping into the burger organization

Russell Cook dinner, Chris Fultz, Alex Graf and Tom Sullivan in entrance of the potential house of Eazzy Burger. (Mike Platania photograph)

There is a reunion brewing in Scott’s Addition.

The homeowners of Ardent Craft Ales and barbecue joint ZZQ are teaming up to open Eazzy Burger in a garage adjacent to Ardent’s beer back garden at 3200 W. Leigh St.

The 2,100-sq.-foot building is not significantly from in which ZZQ proprietors and couple Alex Graf and Chris Fultz debuted their barbecue as a weekly pop-up on Ardent’s grounds in 2015 right before opening their own brick-and-mortar restaurant close to the corner at 3201 W. Moore St. in 2018.

In the yrs given that ZZQ’s residency at the brewery, Ardent co-owner Tom Sullivan stated they never ever could fairly get the suitable meals set up at the brewery. It was in no way fairly the similar without ZZQ.

“We’d struggled with foodstuff trucks and acquiring a high quality foodstuff choice about the a long time. It was difficult to get the (food items vans) we actually desired, as typically as we necessary them,” Sullivan stated, adding that they also commenced supplying their individual in-dwelling sandwich menu in summertime 2020.

Sullivan eventually linked with his neighbors at ZZQ, who’d been workshopping some burger recipes on the facet.

“We go by a ton of beef scrap that will become beef grind which then goes into our sausages. Around the many years we have experimented with burgers very a bit and have created some damn good burgers,” Fultz said.

“I’ve individually believed that if (Graf) and I needed to do yet another restaurant, it would not be another barbecue restaurant, it would be a suitable burger joint…We never see ourselves executing wonderful dining or nearly anything like that. We’re going to do some thing comfy and easy.”

The plan for Eazzy Burger was born, with Graf, Fultz and Sullivan as co-entrepreneurs. ZZQ culinary director Russell Cook dinner will also just take the exact same part at the burger joint.

A rendering of Eazzy Burger, which strategies to open up this summer. (Courtesy of Fultz & Singh Architects)

Operate to transform the garage into a cafe began in current months, and the burger joint’s eyeing a late July or early August opening. Fultz & Singh Architects, the organization at which Fultz is a spouse, is planning it. Chopper Dawson Inc. is the standard contractor.

Ardent owns the making as section of its compound, which it bought in 2017, and had been working with the garage for storage.

Eazzy Burger will serve what Graf describes as “pseudo-smash burgers” with patties weighing in at five ounces.

“The menu’s likely to be rather straightforward, perhaps 4 signature burgers but also make-your-possess,” Graf claimed. “We also want to do some exploration into cheese fries.” She extra they’ll also have vegetarian solutions, a rooster sandwich and meatless burger choices.

Fultz mentioned Eazzy Burger’s choices will be priced someplace involving that of a boutique burger cafe and a chain like 5 Guys.

“ZZQ is not the most very affordable selection when it comes to barbecue but which is due to the fact we use the optimum-high-quality proteins, as nicely as in our sides. There’s a whole lot of tough operate and enjoy that goes into every single single issue here,” Fultz mentioned.

“We really do not consider that’ll translate directly to the burger marketplace. You never want to pay out an arm and a leg for a burger. We do not see it as a boutique burger put at all, so you’re not paying out $14-$15.”

Hunting ahead, Graf, Fultz and Sullivan say they may possibly not halt with just one particular Eazzy Burger.

“We preferred the brand name to be recognizable as an extension of what we’ve created listed here (at ZZQ),” Fultz claimed. “We realized that we desired this to be a launching off position to do a probable smaller chain of eating places. Certainly in Richmond but also the condition of Virginia and over and above someday.”

The programs for Eazzy Burger were being initially documented by Richmond Journal.

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