Sometimes you want to go where everybody knows your name. And while Basically Burgers, located at 12 W. State St., might not have a resident Norm and Cliff idling the day away, they certainly have their share of loyal regulars.
With their family-friendly vibe and frequently returning guests, it only makes sense that a dedicated father and son team runs this burger haven. The perpetually friendly and downright passionate Wes and Jay Goddard won’t only get to know your name; they’re likely to greet you with a hug, a handshake and a smile.
“It all started when I went to work with my father-in-law at his concession stand,” recalls Wes. “What started out as a part-time job lasted 15 years.” Wes’ son, Jay, worked in pizza shops throughout high school and soon realized where his talents lie. “I’ve always cooked for myself,” he says. “I just started to recognize I was very good at it.”
With the combined talents of both father and son, the Goddards opened Basically Burgers in 2006, a gourmet burger shop combining the trappings of a simpler era with an eye toward modern American fare. “At the time, we knew we wanted to open a restaurant, and gourmet burgers were all the rage,” Jay says. “We took all of our ideas from how we cooked for our family and applied it to our menu.”
And while the Goddards certainly posses a passion for service and culinary excellence, they also have the ingredients to back it up. High-quality natural food is nearly a religion for the pair. “All our beef is grain fed, hormone free, organic and grass finished,” explains Jay. “It’s dry aged for two weeks before it’s processed and tested to ensure quality. Our meat is guaranteed E. coli and salmonella free.”
And if you’re dealing with the highest-quality beef, you better have something equally special to serve it on. “Our buns are made fresh and delivered daily from the Warrington Pastry Shoppe,” Wes adds.
The menu at Basically Burgers ranges from your basic burger to their signature creations like the Jalapeno Popper, a patty infused with the eye-opening, mouth-watering punch of the famous pepper. Currently featured for a limited time, the Brunch Burger, which includes all the breakfast fixings and two fried eggs, is proving to be a crowd favorite. But Jay’s proudest creation to date is his Taste of Italy.
Serving as the most expensive item on the menu, the unique burger harnesses all the flavors of the old country, including prosciutto and sharp provolone, but with an inimitable twist. All of the ingredients are blended throughout the patty, providing customers a taste of everything in each bite.
As for the inspiration behind these one-of-a-kind burgers, enlightenment can come at any time. “I wake up in the middle of the night sometimes with an idea, and I have to try it then and there,” Jay says.
And while they certainly specialize in beef, burgers aren’t the only fun to be had at this neighborhood-meeting place. “Skin on” fries, blooming onions, trademark takes on the hot dog, hand-blended milkshakes, homemade soups and chili, as well as several other options round out their menu.
But for as well received as they’ve been, the Goddards are also looking toward the future. “We are in the process of revamping the entire store,” explains Jay. The restaurant, which features seating for 24 people along with outdoor seating from May through October, will soon add booths featuring a black, white and red color scheme. They’re also considering late-night hours for the bar crowd and possibly obtaining a beer and wine license.
But black, white and red aren’t the only colors on the Goddard’s minds these days. They would like to turn their establishment completely green as well. “We are planning to build a compost site,” Jay says. “We truly believe in farm to fork and then back to farm again.” Plans are also in the works to convert the butcher-block tabletops to bamboo.
Still, for all the best ingredients and intentions, any restaurant’s success can be measured by their patrons’ loyalty. And for the Goddards, this hardly seems like a worry. When Mary Messina walks into Basically Burger, she is promptly greeted in the typical Goddard fashion: as one of the family. “We come once a week, it’s a ritual.” Messina says. “These burgers are the best my family has ever had.”
Go Online at www.basicallyburgers.com