Saturday Afternoon Lunch before Visiting Lindsay Wildlife Museum

I could never make it as a vegetarian...I love burgers too much!  If you're like me, join us and we can enjoy burgers together.

Habit burgers get their exceptional flavor from chargrilling on a open flame and are made from 100% fresh groud beef.  In 1969 when Brent Reichard was 16, he went to work for the Habit Burger Grill in Santa Barbara and fell in love with the business. Four years later Brent and his brother Bruce borrowed some money from mom and bought the Habit.

The brothers knew that the secret of a truly great burger was in the details, so they rebuilt Habit burgers from bottom to top. They had buns custom made by a local bakery and grilled them until they were golden and toasty. Lettuce and tomato was hand cut to maximize its freshness. Then came the charbroiler – a magical piece of kitchen equipment that imparts a deliciously smoky flavor in everything that’s grilled over its open flame. The Habit Charburger was born.

Word spread quickly through the beach community, along with the irresistible scent of charbroiled burgers. Brent soon brought his passion for flavor and attention to detail to the other recipes on the Habit menu by adding beach-inspired fare like a fresh grilled albacore sandwich made from line-caught tuna hand-filleted in the restaurant each day; a chicken sandwich simply grilled and topped with avocado and crisp bacon; and, fresh salads tossed to order.

For almost 40 years, the Reichard brothers’ passion for making the tastiest burgers has fueled the success of Habit Burger Grill. After all, there’s no substitute for quality.

- See more at: http://www.habitburger.com/story/#sthash.5TYGcJRr.dpuf

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  • A former member
    A former member

    I'm always up for trying a new burger place. I've been to the Lindsay Museum before, so I might skip that.

    April 27, 2013

  • Leda

    Hope to be there for this part, too - according to menu, they have veggie options, too. Can't reach them by phone, at this time.

    March 31, 2013

  • Monica

    with pleasure ;-)

    March 3, 2013

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