Slater’s 50/50 has announced that its first Santa Clarita, California, location will open at Westfield Valencia Town Center on Thursday, June 18. The restaurant will be led by local franchise owner and operator, Homayoun Daryani. Daryani has been a resident of Santa Clarita for the past 17 years, and has owned and operated the local Persia Lounge and Restaurant alongside his family for 16 years.
“I wanted to bring my community something I felt we were lacking, which was a higher end burger and craft beer restaurant,” says Daryani. “I’ve always heard positive things about Slater’s 50/50 and their quality food, drinks, and environment, and I look forward to opening another local watering hole and gathering place in the Valencia community.”
The 8,000 square foot Valencia location will boast a large dining room, three patios, and 40 different self-serve beer taps from local Santa Clarita-based breweries. The restaurant will also feature a shake and espresso bar that opens directly into the Valencia Town Center so shoppers can order a decadent milkshake or coffee drink to enjoy on-the-go. In light of new precautions and guidelines resulting from COVID-19, the Valencia location will follow all necessary recommendations to encourage social distancing such as contactless ordering, reduced dining room capacity, reinforced health and safety guidelines, and advance reservations via the Slater’s 50/50 website and Valencia location Yelp page.
Slater’s 50/50 was founded in 2009 and built on a passion for all things burgers, bacon, and beer. The restaurant quickly became famous for its original 50/50 patty made of 50% ground bacon and 50% ground beef, with the menu evolving to include an array of inconceivably “slaterized” items like award-winning burgers, loaded flatbreads, over-the-top salads, amped-up milkshakes, and a wide array of beers on tap. Fan-favorite menu items include the iconic Original 50/50 Burger, ice cream-topped PB & Jellousy Burger, the Ultimate S’more Shake, and the Hickory-Smoked Bacon Bloody Mary.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.