4th annual Feast Awards

Hickory-smoked Angus beef patty served on a toasted French baguette topped with cucumbers, pickled carrots, housemade smoked jalapeño relish, cilantro and a spicy chili aioli.

7-ounce all-beef patty, topped with slow-roasted beef brisket. It’s on a fresh-baked bun with cheddar cheese, lettuce, tomato, onion, pickle, mayo, ketchup and mustard.

1/2-pound fresh pattied Angus burger, seasoned and flame-broiled, topped with cheddar cheese, applewood smoked bacon, jalapeños, sauteed mushrooms and onion rings with homemade sriracha mayonnaise on the side.

Ground lamb with roasted red peppers, feta cheese and tzatziki sauce.

House-ground 8-ounce blend of CAB brisket, chuck and short rib with fresh arugula, pickled red onions, cheddar cheese, jalapeño Worcestershire aioli on a grilled brioche bun.

Burger stuffed with corned beef, topped with hot peppers and coleslaw.

Ground prime beef, local cheddar, lettuce, onion and tomato on a pretzel bun.

Burger seasoned with spiced mixture, topped with an apple and cranberry chutney and fresh green spinach, served on a toasted pretzel bun with a goat cheese honey whip.

1/2-pound beef patty topped with smoked tomato sauce, aged cheddar, thick-cut maple and applewood smoked bacon, Buttercrunch lettuce, tomato and onion on a brioche bun.

1/3-pound grass-fed beef glazed with housemade Boy Scout BBQ, home style ranch, crispy bacon and cheddar cheese topped with PBR-battered onion rings served on a grilled pretzel bun.