The trailer for our upcoming episode of Eat St. has been posted!

I Spy Grind a.k.a The #grindspotting Game

We have stickers!! and with all them going out we've already started seeing them places! If you're out and about and see one, snap a picture, post it to Instagram, Twitter or on the Grind Facebook wall with the tag, #GrindSpotting and you could win a free burger!

We'll select a winner randomly every couple of weeks and we'll contact you to let you know you've won.

Grind Invades West Sixth Brewery - Friday Feb. 22nd

Grind

burger topped with choice of cheese, lettuce, tomato, onion

$8

B&B

burger topped with brie, thick cut bacon, choice of habanero or apricot jam

$10

*our signature burger*

While You Wait

burger topped with swiss cheese, spicy-pickled pineapple, dried and shredded pork, Sailor Jerry's rum glaze

$10

The Chain

burger topped with crisp dill pickles, diced white onion, house-smoked ketchup, with or without american cheese

$8

Veggie

housemade veggie burger using various roasted vegetables (Ex. chickpeas, lentils, spaghetti squash, kale, etc) and our housemade adobo sauce

*can be vegan, gluten-free and allergen-free – just ask

$8

San Pellegrino flavored sparking water

$2 each

“Dirty” brand kettle chips, Coke, Diet Coke, Sprite, water, extra cheese, bacon

$1 each

All the beef for our burgers are house ground from whole cuts and hand pattied.  No fillers.  No additives.  We use all grass fed beef from Foxhollow Farm in Crestwood, KY.  Our buns are baked locally by Dolce.  Veggies are local when in season.  Our veggie burger is all hand blended – no manufactured patties are EVER used. 

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Protecting the Grind name

With Hammerheads opening their new burger concept, Game, it is now coming to people’s attention that their first name choice was Grind House.  We received an email from Zach Everson, Editor of Eater Louisville requesting us call him back to discuss the situation so we figured we would go ahead and put out a statement ourselves.

I didn’t think this was news worthy but since it has come up, I have no problem explaining what happened.  Hours after the first articles popped up on December 4th, we received calls and emails congratulating us on our new restaurant.  Having heard about Hammerheads new venture a few months before, we knew where to look.  On December 6^th, a Business First article left out the word 'House' in the name calling the new concept 'Grind'.  My Wife and I had our grand opening of Grind on April 6^th 2012 and had established the name on social media as early as January 10^th.  We put as much work into our business as every other business owner so to have a restaurant open with a very similar concept with a very similar name; it was in our best interest to do what we had to do to protect the business.  We have over a years worth of equity in the name and didn’t want any confusion.  We contacted an attorney who called the owners of Hammerheads and followed up with a letter.  They said they had no idea that we existed. Adam (one of the owners of Hammerheads) called me and left a voicemail stating that they would change the name and didn’t want any bad blood.  Maybe I should have called him back to smooth it over but wasn’t sure if that was the right move.  We have no hard feelings and genuinely love the food at their restaurant.  What we did what was within our legal right as a business that has established itself in the region.  I honestly don’t feel like it’s that big of a deal and hopefully they don’t either because I think the new name is pretty killer.

Jesse Huot

Owner/Chef

Grind Gourmet Burger Truck

Jesse on WDRB In The Morning

Jesse was on the news this morning introducing our special for the End Of The World party at Apocalypse Brew Works with sone zombie friends. WDRB 41 Louisville - News, Weather, Sports Community

Food Trucks Love Local!

As you guys know we use mostly local products everyday.  It's important to us to support the community and know where our food comes from.  So when we heard there was going to be a Food Truck Loves Local contest we were in!  We don't do many lunches downtown because honestly, we're just not fast enough to beat a 30 minute lunch break.  This time I warned people and we went in full force.  We're excited (thrilled) to announce that we won!  Here is the burger we ran:

Love Local

Burger w/Kenny's Farmhouse aged cheddar, sauteed Longview Organics Chard/Greens mix with Magnificent Mushrooms Oyster Mushrooms, Stone Cross Farms Bacon, using local garlic and butter.

Picture courtesy of our awesome customer Jeff!  Thank you!

Thank you so very much to everyone that came out.  It was great to see so many faces of friends and fans and those people that fall into both categories.  You guys make us who we are and we can't thank you enough.  <3

Liz and Jesse

Associations and Bookings

We would like to clarify a thing or two about our participation in any sort of food truck organization and how to get in contact with us to book an event.  We do not currently, nor do we intend to participate in any sort of food truck organization. While we support the trucks in these organizations, and genuinely believe there is room for all the food trucks/carts in this city, Jesse and I have chosen to follow our original business model and will remain a stand-alone unit.

You may ask, “Well Liz, why bring it up? Just don’t be part of it.” Here is the deal. We don't want the assumption to be that in order to book our truck for an event you must go through one of these organizations. This is absolutely NOT true. We are a privately owned business. We do not work through any brokering group, association, or individual to book our events. You can feel free to call or email Jesse or myself anytime to book us for your event, party, etc and we will be happy to work with you directly.

Jesse and I appreciate each of you that have supported us throughout this journey. All of you are proof that what we’re doing is viable and that the extra effort and time we spend grinding meat and our attention to detail is not in vain.  We look forward to finishing out the year as strongly as we entered it and keeping this mother rolling. See you all soon!