Posted November 02, 2018 14:20:30As a burger joint, it’s a tough job.
The burger shop inside the CBD’s new burger bar, The Spot, is no exception.
The new location at The Square was the brainchild of Melbourne chef Paul Mardis and owner, chef Chris Leeson, after the restaurant’s owner, The Meat Shop, closed and the building was renovated.
Inside the burger bar Inside the burger restaurantInside the Burger BarInside the BarInside The SpotThe Spot The SpotInside the SpotInside The spot’s first burger is the best It’s a little bit of everything.
There are a few different burgers, and some great meat options.
But the one you should definitely try is the “best burger joint” at The Spot.
The spot opened just outside the CBD last year, and since then, it has been busy.
“The best burger in Melbourne”The spot is one of the biggest and most diverse burger joints in the CBD, and its main menu is full of the best burgers in Melbourne, including the most famous in the city.
The burgers come in three different varieties: the classic burger, the classic beef patty, and the traditional beef patte.
The classic beef is the burger’s base, but the burger itself is then topped with a crispy bacon and mayo bun.
The patty is topped with grilled bacon and cheese.
The Classic Beef BurgerThe classic beef burger, made with smoked beef patts and topped with crispy bacon.
The restaurant’s menu says it’s “a great burger for a great day out”.
The classic burger has been around since the 1970s, but since its opening in 2017, it had a new lease on life, as it has since become a regular hangout of the CBD.
In fact, the restaurant has become so popular that they’re even selling an “open bar” for those looking for a drink.
What’s in a name?
The spot has been named after the Melbourne skyline, but it’s more than just the name.
“It’s an homage to the skyline,” says chef and manager of The Spot Chris Leesons wife, Julie, in an interview with the ABC.
Leeson, who is from the South West, says it all started when he was in his early 20s and was going to university in Sydney.
“[I was] travelling around Australia for work and couldn’t find any good burger joints, so I decided to make my own burger joint out of what I had in my backpack,” he says.
He says he had been living in Australia for more than 10 years and thought he had a good idea for a burger.
While he’s been in Melbourne for more of than 10 months, he’s not too worried about the food.
I think the burger will be great, he says, “but I think it’ll just be a gimmick.”
“There’s a lot of people in Melbourne who just don’t have any place to eat, so this is a good way to get them to come back.”
He hopes it’s something that will stick around, with people coming in from across the country.
Inside the spot’s signature burger, a “classic beef patio”, has a classic beef bun.
A classic beef, a classic patty and a classic bun.
The burger’s ingredients are also classic.
It comes in three main types: The Classic Beef, The Classic Meat, and The Classic Patties.
The Classic beef comes with grilled onions, bacon, mayo, and a spicy jalapeno relish.
This is the meat that the diner gets when they go to a traditional burger joint.
They’ve got fries, but there are no fries on the menu.
The classic patte is a “pattie”, made from ground beef, cheese, and mayonnaise.
It’s served with the same ingredients as the beef patt, but is topped by crispy bacon, lettuce, and crispy mayo.
And then there’s the “classic burger”, which is also made from beef patties, but comes with extra cheese and mayonaise.
There’s even a burger called “The Classic”, but we’re calling it the “Classic Burger”.
It’s made with a classic burger bun and fries, and comes with a cheese curd and mayoaise.
“We’re really proud to be the only place that has this, because this is our own burger and we’re not just copying any other burger,” Leeson says.
“It all comes from the same meat, the same bun, the very same meat.
So we wanted to make it really special.”
The burgers are also made with “modern” ingredients.
You can get your fix of classic beef at a restaurant, but what’s in it for you? The