National Cheeseburger Day is September 18th, and Chicagoland’s restaurant scene is ready to deliver some seriously impressive takes on America’s favorite sandwich. From steakhouse-elevated classics to luxurious Wagyu creations, the city’s top establishments are proving that the humble cheeseburger can be transformed into culinary art without losing its soul.
The food and beverage industry continues to see innovation in classic dishes, and these Chicago restaurants demonstrate how traditional favorites can be reimagined for today’s discerning diners. Whether you’re a food and beverage director scouting trends or a hospitality professional looking for menu inspiration, these standout burgers showcase the creativity driving the foodservice industry forward.
Hawksmoor Chicago: Fast Food Elevated to Fine Art
At 500 N La Salle Drive, Hawksmoor Chicago presents the Notorious B.E.E.F., a bold tribute that takes the world’s most recognizable burger format and elevates it to steakhouse standards. This creation earned the title “World’s Best Burger” by World’s Best Steak in 2023, cementing its place in Chicago’s competitive dining landscape.
The burger features two dry-aged patties layered with Velveeta-style New School American cheese, shredded lettuce, onions, housemade pickles, and their signature special sauce. What sets it apart is the triple-stacked sesame buns – an architectural marvel that maintains structural integrity while delivering maximum flavor impact. The dry-aging process typically used for premium steaks brings depth and complexity that standard ground beef simply cannot match.
For food and beverage managers, this represents a successful strategy of taking familiar comfort food and applying fine dining techniques. The social media response has been tremendous, with diners sharing photos of this towering creation across platforms, demonstrating how menu innovation can drive organic marketing.
Bar Pendry: Wagyu Luxury Meets Chicago Style
Located at 81 E Wacker Place inside the historic Carbide & Carbon building, Bar Pendry offers a Wagyu Burger that exemplifies luxury dining trends in the hospitality industry. The eight-ounce Wagyu patty represents a significant investment in premium ingredients, paired with smoky bacon onion jam, sharp cheddar, and classic accompaniments.
The setting enhances the experience – crystal accents, fireplaces, and the building’s art deco heritage create an atmosphere where a $40+ burger feels appropriate. This demonstrates how ambiance and ingredient quality can justify premium pricing in competitive markets.
The bacon onion jam represents a trend toward house-made condiments that add unique flavor profiles while controlling costs and ensuring consistency. For beverage industry professionals, Bar Pendry’s extensive cocktail program provides excellent pairing opportunities, turning a simple burger order into a higher-check dining experience.
The Graceful Ordinary: Riverside Dining with Late-Night Appeal
At 3 E Main Street in St. Charles, The Graceful Ordinary serves their T.G.O. Burger during both Sunday brunch (10 a.m.–2 p.m.) and late-night service (Thursday–Saturday, 9 p.m. until close). This dual-service strategy maximizes kitchen efficiency while catering to different customer segments.
The burger features two griddled patties with sweet grilled onions, melty American cheese, tangy house special sauce, and crisp pickles on a perfectly toasted bun. The simplicity is intentional – high-quality execution of classic elements rather than exotic ingredients.
The late-night positioning is particularly smart for revenue optimization. Food service industry data shows that late-night dining can significantly boost profitability, especially when utilizing existing kitchen infrastructure and staff. The riverside location adds appeal for both casual diners and special occasions.
The Greggory: Namesake Creation with Sophisticated Flavors
At 100 W. Higgins in South Barrington, The Greggory features the Gregg’r Burger, Partner Gregg Horan’s signature creation. The burger showcases slow-caramelized onions and Mahón cheese – a Spanish cow’s milk cheese known for its nutty, buttery characteristics.
This represents sophisticated ingredient selection without alienating mainstream diners. Mahón cheese provides distinctiveness while remaining approachable, and the caramelized onions add sweetness that complements the cheese’s complexity. The pairing suggestions of craft beer or signature martinis demonstrate cross-selling opportunities that smart food and beverage managers implement.
93 Octane Brewery: Craft Beer and Local Sourcing Excellence
The newest addition to Elmhurst at 171 N Addison Avenue, 93 Octane Brewery represents the craft brewery restaurant trend that continues gaining momentum in the food and beverage industry. Their approach starts with locally farm-raised Wagyu for every patty, supporting regional agriculture while ensuring quality consistency.
Their burger lineup includes:
- 93 Octane Bourbon BBQ Burger: Single Barrel Bourbon BBQ Sauce, cheddar cheese, and candied bacon
- Beer Cheese Burger: House-made Wingman-infused beer cheese, crispy onions, and house pickles
- Classic Burger: American cheese, lettuce, tomato, onion, and house pickles
The beer cheese integration showcases vertical integration – using their own brewing byproducts in food preparation. With twenty beers on tap, this location demonstrates how beverage variety can differentiate in competitive suburban markets. The two-story indoor-outdoor setting maximizes seating capacity while providing options for different weather conditions.
Industry Trends and Market Insights
These Chicago establishments reflect several key trends in the food and beverage management landscape:
Premium Ingredient Integration: Wagyu beef, artisanal cheeses, and house-made condiments justify higher price points while delivering genuine value.
Local Sourcing: 93 Octane’s local Wagyu sourcing reflects consumer demand for regional ingredients and supports community agriculture.
Experience Enhancement: From Hawksmoor’s Instagram-worthy presentation to Bar Pendry’s luxury atmosphere, restaurants understand that dining is increasingly experiential.
Menu Engineering: Strategic placement during brunch, late-night, and regular dinner service maximizes revenue opportunities from single menu items.
Cross-Category Innovation: Breweries expanding into sophisticated food service and steakhouses embracing casual classics demonstrate industry boundary blurring.
Strategic Takeaways for Food Service Professionals
For hospitality industry leaders, these Chicago burger innovations offer actionable insights:
- Ingredient storytelling matters: Dry-aged beef, local sourcing, and artisanal elements justify premium pricing when properly communicated.
- Social media optimization: Visually striking presentations generate organic marketing through customer sharing.
- Service period flexibility: Offering signature items across different service periods maximizes utilization and appeal.
- Beverage integration: Craft beer production, premium cocktail programs, and strategic pairings increase check averages.
- Location-appropriate positioning: Luxury presentations work in premium locations while approachable execution succeeds in broader markets.
National Cheeseburger Day provides the perfect opportunity to celebrate these innovations while recognizing how classic American dishes continue evolving. These Chicago establishments prove that the cheeseburger remains relevant and profitable when approached with creativity, quality ingredients, and strategic positioning.
For food and beverage companies looking to understand market trends, these examples demonstrate how traditional comfort food adapts to contemporary dining expectations while maintaining broad appeal. The key lies in respecting the classic format while adding distinctive elements that justify premium positioning and generate customer loyalty.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
