Openers: Making a Burger Stand

Owner Jonathan Morr brings affordable indulgence to Greenwich Village with crafty burgers, marshmallow shakes and original cocktails.

By Kate Leahy, Associate Editor -- Restaurants & Institutions, 5/1/2007

NO ASSEMBLY REQUIRED: Owner Jonathan Morr says the inspiration for Stand’s burgers comes from McDonald’s Big Mac. "The Big Mac has a special secret sauce. We’ve created a sauce for every burger," he says.

SODA FOUNTAIN: Freshness is paramount to the beverage program, which uses locally produced seltzer and seasonal fruits. Nostalgia also is on tap, with old-fashioned chocolate egg cream sodas. But most popular might be the milkshakes, such as marshmallow-and-sesame, which includes marshmallows toasted to order. A carefully chosen selection of cocktails, local beers and wines rounds out the program.

STAND AND DELIVER: Servers take orders electronically tableside to speed service. And while Morr intends to keep Stand a neighborhood restaurant, he’s been amazed at the amount of business generated by delivery. "We’ve even reached a point where we had to limit the range," Morr says.

STARTERS

• Pot of pickles $5

SOUP AND SALADS

• Burger salad: Romaine, iceberg and frisée lettuces, croutons, Parmesan cheese and a beef burger $12
• Burger soup: Beef, onion, seasonal vegetables, beef broth, croutons and Cheddar $9

BURGERS

• Hamburger: Beef, lettuce, green-peppercorn sauce $10
• Bacon-and-egg cheeseburger (shown): Beef, crispy bacon, Cheddar cheese, hard-cooked egg, mayo $12

Specialties

• Veggie burger: Quinoa, mushroom, zucchini, lettuce, tomato, Parmesan, onion marmalade $8

SIDES

• Onion rings $4
• Mashed sweet potato and Parmesan cheese $5