Burger Bach is taking its recipe out of state. Photo by Michael Thompson.
For its third location in three years, a local burger joint is marching into Blue Devils territory.
Burger Bach plans to open a restaurant in Durham, N.C. early next year.
CEO Dan Brantingham said Burger Bach has a 10-year lease on about 3,000 square feet in a shopping center called the Shops at Erwin Mill near Duke University.
“I think our growth strategy was to look both north and south at areas that are pretty similar to Richmond,” Brantingham said.
The North Carolina location will be the first Burger Bach (pronounced “batch”) to open outside of the Richmond area.
The late Michael Ripp and his wife Angela Whitley opened the first New Zealand-influenced eatery in 2012 at 10 S. Thompson St. in Carytown. A second, larger location opened last year at 2225 Old Brick Road in West Broad Village. Ripp passed away about a month later.
“He left enough of a footprint to take what he created and really run with the concept,” Brantingham said. “The hard part is how much we miss Michael (Ripp).”
In addition to grass-fed and hormone-free beef, lamb, chicken and vegetarian burgers, Burger Bach locations also have oyster bars and seafood menus.
Brantingham, 55, would not say how much it will cost to open the North Carolina location. He did say the expansion is being financed by a group of local investors.
Burger Bach isn’t the only Carytown burger concept that’s growing its brand. Carytown Burgers and Fries has new locations in the works in Lakeside and Short Pump.
And further expansion is still on the menu for Burger Bach. The company plans to open locations in Washington, D.C. and on the Southside of Richmond in 2015, Brantingham said.
“Those are both opportunities that could be realized in 2015,” he said. “We think Richmond has one more Bach in it.”
Burger Bach is taking its recipe out of state. Photo by Michael Thompson.
For its third location in three years, a local burger joint is marching into Blue Devils territory.
Burger Bach plans to open a restaurant in Durham, N.C. early next year.
CEO Dan Brantingham said Burger Bach has a 10-year lease on about 3,000 square feet in a shopping center called the Shops at Erwin Mill near Duke University.
“I think our growth strategy was to look both north and south at areas that are pretty similar to Richmond,” Brantingham said.
The North Carolina location will be the first Burger Bach (pronounced “batch”) to open outside of the Richmond area.
The late Michael Ripp and his wife Angela Whitley opened the first New Zealand-influenced eatery in 2012 at 10 S. Thompson St. in Carytown. A second, larger location opened last year at 2225 Old Brick Road in West Broad Village. Ripp passed away about a month later.
“He left enough of a footprint to take what he created and really run with the concept,” Brantingham said. “The hard part is how much we miss Michael (Ripp).”
In addition to grass-fed and hormone-free beef, lamb, chicken and vegetarian burgers, Burger Bach locations also have oyster bars and seafood menus.
Brantingham, 55, would not say how much it will cost to open the North Carolina location. He did say the expansion is being financed by a group of local investors.
Burger Bach isn’t the only Carytown burger concept that’s growing its brand. Carytown Burgers and Fries has new locations in the works in Lakeside and Short Pump.
And further expansion is still on the menu for Burger Bach. The company plans to open locations in Washington, D.C. and on the Southside of Richmond in 2015, Brantingham said.
“Those are both opportunities that could be realized in 2015,” he said. “We think Richmond has one more Bach in it.”