It’s been a long haul from motor city and boy was it worth it. Detroit Coney Grill is setting up shop with beautiful Sports bars in Tempe and Scottsdale Arizona to bring the robust flavors of the “D” (Detroit) to you. From the Authentic Detroit Style Coney’s to the made from scratch Burgers all the way down to the hand cut fries using only Idaho Russet Potatoes. Our companies stand on freshness c
omes from our founder, who started his food service career in the grocery stores back in Detroit, Michigan. There he learned that the best food is the freshest food, from the meats to the veggies if it’s not fresh it’s not right. That’s why we hand cut the fries and grind our own meat. Years ago the local burger joint was the place to be. It was where you went after school to hang with friends or to catch a quick bite on break, and the food was always the way you asked for it. That all went away after larger corporate chains moved in with their cookie cutter burgers and combo meals. We want to change that. We want to bring back that local burger joint where you and your friends go to hang. We feel a burger should be the way you want it, and you should have the choice to make your own combo meal. How are we going to do it, well first we are going to take down some walls and bring the kitchen into the dining room so you can watch us make your burger from start to finish. Second we are going to get rid of those preset toppings and ask you what you would like on your burger. Lastly, we are not going to tie you down to preset combos if you would like to add fries and a drink or just one or the other you should be able to. This is why our Burgers are better,
Angus Grade Meat and the ground beef ratio (80/20) preferred by most Chef’s and TV food personalities. Our Bun complements the burger. Too much bun and you will end up with a mouth full of bread and little flavor, transversely to little bun will melt away before you are able to finish the burger. While many establishments feel that charbroiling is the way to go, it is a common way to dry out a burger and loose its flavor. In charbroiling, the juices drip away from the burger taking seasonings and flavor with it. We use a flattop grill, the juices never fall through the grates instead they stay right underneath the burger creating a flavorful cooking surface that you can't get when charbroiling. So come on in and answer one question for us: How many? How many?
