“If we can find a way to incorporate bacon, we do it.”

Scott Slater

A member at University Club Atop Symphony Towers, San Diego, since 2012

BY LOUIS MARROQUIN / PHOTO BY TIM MANTOANI — Winter 2014

Who he is: Pumped up with a passion for food, beer, and bacon, in 2009 he founded Slater’s 50/50: Burgers by Design, combining the best of a gourmet burger joint, craft beer pub, family restaurant, and sports bar into a one-stop dining spot in Anaheim Hills, Calif. Last July, he opened his sixth Southern California location.

Why the name? The restaurants take their moniker from Slater’s signature creation — a burger patty made from 50 percent beef and 50 percent bacon.

Now serving: “The menus can be a little wacky,” he says. “We feature daring combinations you wouldn’t normally see.” Plus, most locations offer more than 100 beers on tap, served by Cicerone-certified staffers.

His favorite burger: The Peanut Butter and Jellousy, a burger spruced up with peanut butter, jelly, and — you guessed it — bacon. “You can actually order it a la mode, if you like.”

What’s with all the bacon? “Bacon appears in every aspect of the menu — appetizers, entrees, shakes, desserts, cocktails. It’s the best flavor you can put on your tongue.”

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