Bad Daddy's Has Good Time With Second Colorado Unit

Bad Daddy's burgers are made from a premium, proprietary blend of ground chuck and brisket. 

Bad Daddy's burgers are made from a premium, proprietary blend of ground chuck and brisket. 

Bad Daddy’s Burger Bar, a chef-driven, full-service restaurant that uses a mix of local and artisanal ingredients to create delicious, flavorful, and the downright baddest burgers around, opened its second Denver-area location on July 28, 2014, at 100 E. 120th Ave. in Northglenn, Colorado.

Following a successful introduction to Colorado earlier this year with its first location in Cherry Creek, the state’s second Bad Daddy’s Burger Bar will have a rooftop bar and patio with open seating. 

A third location is slated to open in October in Aurora. All of the Colorado locations are owned and operated through BD of Colorado LLC, a licensee of Bad Daddy’s which is owned by Good Times Restaurants Inc.

Describing itself as “modern diner meets neighborhood bar with an edge,” the Northglenn Bad Daddy’s Burger Bar will offer a chef-inspired menu of gourmet signature burgers, chopped salads, specialty sides, and appetizers paired with a full bar that focuses on local microbrews and hand-crafted, fresh-squeezed cocktails. 

“Our freshly ground custom beef blend, artisan brioche bun and creative toppings takes your average burger to the next level, and our fun, family friendly environment adds to the flavor to give an all-around positive experience,” says Boyd Hoback, CEO of BD of Colorado. “In addition to our custom beef blend, we have burgers that range from tuna to chicken and turkey to buffalo, as well as the ability to build your own custom burger with different proteins, toppings, and condiments.”

To wash it all down, the bar is stocked with award winning microbrew craft beers on tap and in bottles and cans, a Bad Ass Margarita and other fresh squeezed cocktails.

“Bad Daddy’s is a high energy spot with great TVs for the sports fanatics, as well as ideal tables set for ladies who lunch,” Hoback says. “We get a business crowd, a lot of families, and 20-somethings ready for beers for Happy Hour. Because we offer something for everyone, it’s a mixed crowd where everyone fits in.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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