Angus Grill, which opened its second Pitt County location Saturday at 201 S. Jarvis St. near East Carolina University, has elevated the hamburger -- without being pretentious about it.

   The new location -- in the space once occupied by Dr. Unk's -- is owned by Jeff Quann, who has been involved with local restaurants for seven years. He is a partner in the original Angus Grill at 4054 S. Memorial Drive in Winterville beside Pitt Community College. The same menu is offered at both locations.

   Angus Grill begins elevating its hamburgers by using certified Angus beef -- meat that's well marbled, tender and flavorful. You may order a burger with one patty, two patties or three patties.

   Next, it raises the bar with its buns: "salt and pepper hamburger buns" that actually are a soft yeast bun with a sprinkle of sesame seeds and poppy seeds.

   And sure, you can get a classic hamburger with lettuce, tomato, onion, pickle and American cheese. It's called the Classic Burger.

   But you can also get a wide variety of creative burgers with house-made sauces and unusual combinations of sweet and salty toppings.

   Take, for instance, one of Angus Grill's best-selling burgers: The Brown Sugar Egg Burger. The Angus beef patty is crowned with a fried egg, American cheese, and bacon sprinkled with brown sugar. A swipe of maple mayo is the finishing touch. (It's $7.99 for one patty, $8.99 for two patties, and $9.99 for three patties). Quann calls it a "brunch burger."


   There's also:

   * The Hawaiian Burger, with grilled pineapple, bacon chipotle mayo and Cheddar cheese;

   * The Fried Green Tomato Burger, with fried green tomato, bacon, house-made Russian dressing and house-made pimento cheese; and

   * The Jalapeno Popper Burger with Angus Grill's signature mixture of cream cheese, bacon and jalapenos with Cheddar Jack cheese.

    Other burgers include The Chili Mac Burger with homemade chili and mac-and-cheese bites; The Sweet Onion Burger with candied onions and hot honey mayo; The Loaded Tot Burger with Tater Tots and house-made Ranch dressing; The Bacon Jam Burger with bacon jam, pickles and maple mayo; The BBQ Bulldog Burger with a fried onion ring and barbecue sauce; and The Eastern Carolina Burger with the traditional toppings of house-made chili, slaw and mustard with Provolone cheese.

    "We started out with six burgers and we've tried out new things as 'features,'" Quann said.

   "We have fun back in the kitchen, which I call 'The Lab.' We come up with ideas and balance out the sweet and salty.

   "If we get a lot of good response (to a burger), we may add it to the menu."

   Sandwiches also are available at Angus Grill, including Smoked Brisket Sandwich, Buffalo Chicken Cheesesteak, Chipotle Turkey Burger, Ribeye Steak Sandwich and Chicken Club Ranch Sandwich.

   Sides include french fries and Tater Tots (both served with the restaurant's popular Bubba sauce), potato salad and side salad. Onion rings are available for an additional charge.

   Salads also are offered.

   And Quann said that the new location's larger kitchen will allow him to add appetizers to the menu.

   There is a large bar with seating and 20 beers on tap. Pepsi products are served.

    The 7,000-square-foot restaurant has seating for 120 people at booths, bar tables and the bar. There are ceiling fans whirring above, pendant lighting, neon beer signs and three flat-screen TVs on one wall.

   The separate entrance foyer is filled with arcade games, Skee-ball and pool tables.

   The Greenville Angus Grill is open Sundays through Thursdays from 11 a.m.-10 p.m.; and Fridays and Saturdays from 11 a.m.-11 p.m.

    Call 252-689-6460.


Greenville's new Angus Grill features a large bar with draft beer and seating for 120 people.

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