Son of a Butcher
A nostalgic slider spot serving up reinvented versions of burgers, shakes and fries. The waffle fries are smothered, and the shakes are down-right crave-able, but the star of the show are the sliders! Try a classic cheese slider or favorite flavors like: PB&J, Burnt Ends and a TX Philly – all are served with 3oz, locally sourced A Bar N Ranch Texas Wagyu beef patties.
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Menu
Wagyu Sliders
The Classic
American cheese, pickle, SOB Sauce
Burnt Ends
Smoked brisket, Gouda, caramelized onions, house BBQ sauce, chipotle mayo
TX Philly
Poblano pepper, caramelized onion, nacho cheese, Fresno chili, cilantro, chipotle mayo
PB&J
Blackberry jam, bacon, crunchy peanut butter, American cheese, caramelized onion
The Popper
Fried jalapeño & cream cheese, pepper jam, bacon, chipotle mayo
Pork Sliders
Meatball
Seared meatball, marinara sauce, basil, provolone
Hot Link
Hot links, American cheese, creole aioli, pickle
Grilled Chicken Sliders
Gonzo
Cheddar, jalapeño jack, grilled onion mix, pickle, 1000 Island
Chicken BLT
American cheese, Sambal aioli, bacon, pickle, lettuce, tomato
Buffalo
Buffalo sauce, bleu cheese crumble, bleu cheese dressing, carrot, micro-celery
Hot Honey
Pimento cheese, spicy honey sauce, house pickle
Veggie Sliders
Cowboy
House-made black bean patty, pepper jack, cheddar, fried jalapeño, cabbage slaw, house BBQ sauce, lemon aioli
Crispy Fries
Crispy Waffle Fries
Nacho Fries
Seasoned wagyu, nacho cheese, ranch, queso fresco, micro cilantro
Crispy Cheese Fries
Nacho cheese sauce
Buffalo Blue Fries
Buffalo sauce, bleu cheese dressing & crumbles, micro-celery
Drinks
Classy Shake
Vanilla, Chocolate, or Strawberry
Swanky Shake
Chocolate Brownie, Cookie Butter, or Blueberry Cobbler
Agave Lemonades
Regular and strawberry
Soda
Bottled Water
First Floor
Bar & Eatery List
Chef John Franke
VP of Culinary Operations John Franke joined Front Burner Restaurants in 2008. John is responsible for menu development for over 90 Front Burner concepts nationwide. Since joining the team, John has brought best-in-class, from-scratch menus to Front Burner Restaurants’ impressive portfolio of trend-setting concepts, including Son of a Butcher. He leads the industry in creating dishes using the freshest ingredients possible, direct from local growers and ranchers.
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