Photo by Courtney DiCarlo
Chef Todd Ginsberg is known for making some of Atlanta’s favorite burgers. He created the masterpiece that blasted Bocado into popularity, developed a juicy version at sandwich shop Fred’s Meat & Bread, and crafted yet another admired variation at his deli the General Muir. Now Wild Heaven Beer at Avondale Estates is getting in on the action. Ginsberg’s food truck, Ginsberg’s Refresher, launched May 30 at the brewery, serving double cheeseburgers, an amped up Impossible burger, fried cod sandwich, smoked salmon dip, and a soft pretzel. Items with a Vietnamese twist—inspired by the time Ginsberg spent in Southeast Asia—include a glass noodle salad and pork and shrimp egg rolls. Items are available at the brewery for lunch and dinner every Tuesday through Sunday, with a new summer menu debuting at the end of the month. (Look for a hefty Maine lobster roll, a cheesy chicken quesadilla, and sides of watermelon and corn.)
“I’m really proud of the food we’re putting out right now,” Ginsberg says. “There are elements of salty, spicy, and fatty—what goes well with a cold beer or seltzer.”
Photo by Courtney DiCarlo
He explains that Wild Heaven founders Nick Purdy and Eric Johnson reached out to him about a sandwich shop collaboration, the way the brewery partners with El Tesoro at their West End location and soon, Fox Bros. at their upcoming Toco Hills outpost. “I visited Wild Heaven a couple times with my family. It’s more than a brewery—it feels like a place of community with families and dogs running around, music playing, and everyone having a good time. I wanted to be a part of the party,” he says. “But I didn’t think a sandwich shop was the answer to a brewery’s food. Ten-inch cheesesteaks with 10 ounces of ribeye seemed too heavy. I wanted people to still be able to enjoy the beer after eating.”
Photo by Courtney DiCarlo
The Refresher burger, for example, is slightly smaller than Ginsberg’s burgers elsewhere. Like the others, it features American cheese, pickles, and a thin layer of mayonnaise on a buttered and griddled potato bun. Unlike the others which include more chuck, this one is heavier on the short rib for a “beefier” flavor. “Like my other burgers, it’s very crave-able,” he says.
Other offerings include a hot dog with crispy pieces of smoked brisket on the ends and crispy oyster sliders with house-made fish sauce caramel infused with lemongrass and ginger. Ginsberg—who partnered with chef Eli Quintero (formerly of Rumi’s Kitchen) on the truck—also collaborated with the Wild Heaven team on a German-style Kolsch made with cherries, lemongrass, Meyer lemon, and coriander seeds. Called Ginsberg’s Refresher, it’s available on tap and in four-packs now. While Quintero will be the chef on-site daily, Ginsberg will be present “quite often,” Ginsberg says.
Photo by Courtney DiCarlo
Those interested in sampling Refresher fare need only order from the “beertenders” at Wild Heaven as they place their drink order. They’ll receive a text to pick up their food from the truck when it’s ready.
Though there are no plans for Refresher going mobile, catering and DoorDash delivery will be available in the coming weeks.
Photo by Courtney DiCarlo
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