You wouldn’t know it from my reviews, but my wife and I practice a healthier eating lifestyle, especially at home. One of our stronger beliefs is eating healthy and humanly raised meets, like grass-fed beef when possible. It’s pretty rare to find, especially when dining out, but we often frequented Yeah Burger in Atlanta because of their dedication to providing grass-fed burgers, and other great food options. They pride themselves on serving local, and mostly organic food choices. Pair their passion with some great-tasting beef, and they became one of our favorite stops in the city. That was until we discovered a more local burger establishment called Grazing Here.
Grazing Here started as a food truck that frequented the Peachtree City Farmer’s Market, serving their fresh, grass-fed beef burgers. Even though we went a few times to the market, we were always there too early in the morning to eat a burger. Once we found out that they had opened up a permanent store front in Peachtree City, we knew we had to try it. Now that we have made a move that puts us very close to their restaurant, we enjoy our short drive to great grass-fed beef burgers.
Grazing Here has been a popular (and possibly only?) food truck in the Peachtree City/Fayetteville area. Their truck, seen here on the left, frequents the farmers market on the days it’s open.
Their continuous popularity pushed them into opening a restaurant, while still keeping the truck on the move when the market is open, and when other events encourage their presence.
There is a small patio outside with just enough room for five tables.
I’ve visited a few times, sometimes when it’s dead inside, and other times (near dinner time) when the building is so packed that both inside seating and this outside patio are prime real estate. I can imagine that during seasonal times in the spring and fall, this patio may be a very difficult place to find seating.
Around the corner from the patio is the main entrance.
Grazing Here sits at the end of a small plaza with a Jimmy John’s sandwich shop on the end, and Scottrade in between. It’s not well marked from the street, but that hasn’t stopped people from figuring out where it is. To help out, the plaza is located across the street from Tires Plus. Parking here is ample, in fact my recent visit found many spaces available even though the restaurant was actually filled to capacity with no more seating available.
Inside, you’ll find a moderately sized room accented with a lot of dark wood and an open warehouse style ceiling. This is reminiscent of many barbecue restaurants, including the signature paper towels on the table.
String lighting on the ceiling gives the atmosphere a real barn-like feel. It reminds you of their concept, farm to table, fresh and healthy ingredients. On one side of the room is a small stage where local musicians often perform from dinner time until the early hours of morning.
Tables fill the middle of the room, with booth seating along two of the outer walls.
Seating can be very limited during peak hours. On this day, we arrived around 5:15 and found the place empty, but we’ve also been there around 6:30 and had to wait a few minutes for a seat to open up.
Most of the restaurant is open, including the grill where you can see your food being cooked if you choose.
Most of the staff are usually visible, and actively engage in conversations with the customers when appropriate. I have found most everyone working here to be very friendly.
Above the bar is a large chalkboard with all the offerings from the bar. They have a good selection of seasonal and local beers on tap, along with some wine options.
Above the register is the food menu. They also have hand-held laminated versions of the menu for those that want the ease of seeing everything in one place or being able to go back to the table to browse all the options before ordering. All orders are taken at the register, and then brought out to your table when completed.
There are eight primary burgers to choose from, each having a choice of buns, including a lettuce wrap or gluten-free for those watching carbs or having gluten allergies. On top of the expected french fries, they also offer sweet potato fries. As you’ll find out shortly, these are nothing like I’ve eaten at any other restaurant.
For those looking for an alternative to a burger, they also offer chicken sandwiches, hotdogs, and veggie burgers.
Each of the burgers, sandwiches, and hotdogs, have a large variety of toppings to include at no extra charge. For varying upcharges you’ll find the more unique and “upscale” toppings like quail eggs and and avocado.
On the other side we find the limited kids menu and desserts.
To the right of the register, above the counter seating is the farm menu.
Along with serving meals in a typical restaurant fashion, Grazing Here also sells steaks, ground beef, and well, just about any part of a grass-fed cow that you’d be interested in purchasing. This includes the purchase of a whole, half, or quarter cow. I have been purchasing grass-fed beef at the grocery store for a couple years now, and I can verify that their prices are very reasonable in comparison. A key note to add is that the real rarity of this beef is that it’s not only grass-fed, but also grass-finished. I have had a hard time finding meats that have zero grains introduced during the cow’s life. For those that are into this healthy choice, this is a very important fact to know.
You’ll find a few basic burger condiments (most are ordered up front and put on the burger before it is served) at the far end of the counter.
Further to the right of the counter seating and condiments, there is a hall leading to the restrooms. On the right side of the hall is the drink station where you’ll find self-serve drinks, along with plasticware and additional to-go condiments.
Paper towels are at each table. For folks like me that order their burgers medium-rare, you’ll welcome the paper being close by.
My first burger was the $8.95 Double Dare.
Unlike all the other choices, this one comes with two 5oz. patties. After that, it’s essentially a build your own burger, and you choose all the other toppings.
This 10oz. burger (almost 2/3 pound) includes your choice of cheese on each patty. My choice of cheddar was fully melted and enveloping each one.
Under the cheese, you will find a peek of the bacon I added for a $1 upcharge.
One thing I love about the preparation of these burgers is that the condiments are split between the top and bottom of the meat. In this case the pickles and tomato were on the bottom, and the bacon and lettuce were on top. This helps keep the burger from being top heavy, where it would have the tendency to cause everything to try and slide off when you put it down, or worse yet, as you take a bite.
The beef in my burger had very little pink. This is not what I expect to see from a medium-rare order. Oddly enough, it turned out to actually be cooked perfectly. This is not an illusion created by the photo, as the burger looked overcooked to my eyes as well. I have been told by several people that grass-fed ground beef does not have as much color as grain-fed when cooked to medium-rare temperatures. After a quick search on the internet, I was not able to find any other sources confirming this. My mouth on the other hand, led me to believe these claims. Biting into the beef, the patty practically melted. It was very soft, and immediately the juices began to flow down my hand. This was most certainly a medium-rare burger.
The bacon on the other hand, looked undercooked. I was worried that it would be tough to break, and that I’d have that all too common problem of biting into the burger and having the entire slice of bacon slide out from under the bun. Once again, this magical burger had deceived me. The bacon was easily broken with each bite.
This burger was more or less made completely to my request, so if the toppings were not to my liking, I only have one person to blame. As far as the beef goes, it was cooked medium-rare just the way I asked. The bun was solid (even if basic) and held together even after being soaked by the burger’s juices.
I’ve commented in an earlier review that burgers can be tough to make special. Other than seasoning, the only thing that changes a burger would be unusual toppings that aren’t seen every day. On that note, what makes these special, is the knowledge that you’re eating a burger that’s as healthy as they come. They use grass-fed beef with no additives, then you have the choice of a gluten-free bun or if you’re really going healthy, a lettuce wrap. This gives these burgers a huge edge against any others if you’re the type that wants a burger, while still eating healthier. On top of that, they do have a few less common toppings that are available, such as the aforementioned quail egg.
Due to the above factors, plus the fact that this medium-rare, juicy burger tasted great, I’d put it fairly high in the burger world.
My next order was the $6.65 Clod Hopper. This single 5oz. burger comes topped with their signature barbecue sauce. The burger is “started on the grill, then caramelized on a char broiler.”
It automatically comes with cheddar, but there’s nothing stopping you from substituting a different cheese from their toppings board. I added the same toppings to mine as the Double Dare, including lettuce, tomato, pickles, and bacon.
The buns on their burgers appear to be the very same ones that can be purchased at your local grocery store. They are the same standard size you’d find in the common store packages. It does seem a bit odd that this restaurant that themes itself around the farm fresh, grass-fed burger will just grab a bun from the Sunbeam® 8-pack that can be picked up at Publix for $1.99. I realize they don’t have a bakery, but I’m sure there are ways to purchase specialty buns that are more suited to a burger restaurant. It is one of the few minor complaints that I have.
At Grazing Here the burgers themselves are on the small side. Most restaurants offer burgers a little larger than the 5oz. patties served here, especially burger-specific restaurants. Looking at this as an upscale burger due to it being grass-fed, you realize that is the compromise you have to accept. With the numerous toppings available, you can definitely stack yours fairly high.
I really like how they don’t cheat you on the bacon.
Normally I find that I pay a high upcharge for something like cheese or bacon, and get a single slice of cheese or a single strip of bacon. While you may pay $1 here for your bacon, you can see they ensure that you get a taste of it in every bite. The three, wide strips of bacon will easily cover the entire patty.
I got a chance to speak to the owner, whose presence is often made in the restaurant. I learned that Grazing Here does their best to provide vegetables from local (Georgia and North Florida) and organic farms. The exceptions would be in the winter when they may need to source their vegetables from places where the climate is more conducive to growing crops during our winter season. This restaurant does their research however, and makes sure you’re getting the best organic produce they can find.
This burger was just as medium-rare and juicy as the first. Once again, the color makes it looked overcooked, but I assure you it wasn’t.
The barbecue sauce works very well with ground beef. Their barbecue is a brown sugar and tomato based sauce. It’s got a real sweet and smokey flavor that compliments the salty flavors coming from the cheese, meat, and in my case the pickles and bacon. Since the taste buds and olfactory organs work so closely together, the sauce tasted exactly like the smell you experience when walking up to a good barbecue restaurant. I swear I almost had visuals of walking up to Fox Brothers Barbecue again. They are also generous with the quantity of the sauce. Very few, if any bites didn’t entice my taste buds with this unique tasting sauce. I never put barbecue sauce on anything except… barbecue. While the concept of barbecue on a cheeseburger may be newer to me, I found this taste to be very unique, and absolutely delicious. The Clod Hopper is a real winner, and probably my go-to burger on future visits.
Believe it or not, Grazing Here’s real star in my opinion are the Sweeties, or sweet potato fries. I had never in my life tried sweet potato fries before. I suppose I was comfortable with the common french fries that I knew so well, and was afraid of change. Grazing Here was the first place I ever tried them, and it was an incredible awakening. Today, I ordered a $3.50 side of sweeties with each of my two burgers.
The sweeties are fried to a crisp, which is much to my liking. The thicker pieces are very mushy, like a sweet potato side you’d prepare at home. The smaller pieces end up crispy, giving a contrasting texture with every bite you take of multiple fries. Then there’s the second major contrast, the sugary flavor that is natural in sweet potatoes, mixed with the large crystals of salt speckled over the top.
The most memorable aspect of the fries are the potato skins, which are left on when put into the fryer. As they boil to a crisp, they begin to flake off the potatoes.
These little separated skins have an even more unique taste. The crunchy treats give the sensation of a sweet potato chip. I made sure to use my leftover ketchup to get every last morsel to stick to my fork so I didn’t miss a single crumb.
If you prefer your sweet potato fries to look more like these, a little less done, I’m sure you can ask to have them cooked lighter when ordering.
Without asking, I’ve received my two separate orders both ways, so be sure to speak up if you have a strong preference one way or the other.
Since my first visit to Grazing Here I have ordered sweet potato fries at other locations, including burger-specific restaurants (see Savannah Trip Report: B & D Burgers), and every time I use Grazing Here as my reference for comparison. So far, I have yet to try sweet potato fries anywhere else that even come close to comparing to how amazing these really are. They are deserving of a rating where fries normally wouldn’t belong with the many other foods I’ve tried.
Grazing Here is rated on TripAdvisor at #13 out of 108 restaurants in Peachtree City with only a few complaints. Of those few complaints, I notice a pattern with many of them complaining about price. A few people have said the $7+ burgers are too much for the quality of the food. It bothers me because as someone who routinely buys grass-fed beef, I know it’s much more expensive than your standard ground beef. Even if Grazing Here doesn’t make a good burger in your opinion, the price is going to start higher just for the fact that they’re using grass-fed beef. In MY opinion, these burgers may not be the best I’ve ever had, but they are certainly above average. They make them to order, per your request, and are willing to cook them to your desired temperature (this is very important to me). Add to that the fact that the beef comes from grass-fed and grass-finished cows from a local farm, and this is a locally owned business, I know I will be a long time customer in the foreseeable future. Plus, I can’t resist those incredible sweeties.