Bobby’s Burger Palace may officially open tomorrow at noon, but the vibrant colors of the restaurant and Bobby Flay’s presence among patrons have already drawn a crowd today.
Inside, owner and Iron Chef Bobby Flay walks around as people chat and enjoy his array of burgers — all inspired by his travels around the country.
For today, Flay said he is “trying to get cooks up to speed” for the opening of the 39th and Walnut streets location.
All milkshakes have “11 ounces of ice cream” and fries are “hand cut, so they’re never frozen,” Flay said.
Burgers can also be crunchified for free, meaning that customers can add potato chips to their burger for a crunch.
According to Flay, the two most important aspects of a burger are “flavor and texture.” He finds that the crunch “makes it way more interesting to eat.”Flay described Bobby’s Burger Palace as a “quick, casual burger restaurant” and added that “it doesn’t take itself so seriously,” in comparison to the six high-end restaurants he owns.
He said the “fact that burgers are six or seven dollars” enables him “to reach more people this way.”
Despite the price range in comparison to his other restaurants, Flay feels that what all his restaurants share is a unique energy.
“Whenever I walk into one of my places, people are smiling,” he said.
Flay is unsure if he will open more restaurants in the city in the future, but said Philadelphia is a “gutsy town” and one he “likes a lot.”
Flay, who dropped out of high school, started cooking professionally at age 17.
Burgers are what he “creates more than anything,” although he “cooks everything.”
“I’m a burger guy,” Flay said.Comments powered by Disqus
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