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Moo & Brew Festival Profiles: Bang Bang Burgers

April 5, 2016
restaurant table with burgers and fries

Creative Loafing’s 2nd Annual Moo & Brew Craft Beer and Burger Festival takes place at the AvidXchange Music Factory on Saturday, April 16. The festival will offer samplings from over 30 local, regional, and national breweries as the Queen City’s best restaurants compete for the coveted title of “Creative Loafing’s Best Burger.” As an official sponsor of the upcoming event, we’re profiling some of the breweries and restaurants you’ll rub elbows with, like Bang Bang Burgers!

Located on E. 7th Street, Bang Bang Burgers features burgers made from Black Angus short rib and chuck cuts of beef on locally baked, hand-shaped bread that is delivered daily. Bang Bang was the recipient of the “Best Burger” award last year at Moo & Brew, but can they retain their title? I sat down with owner and head chef Joseph Huang to talk about what you can expect out of Bang Bang at this year’s Moo & Brew: Tell me about your journey to becoming a restauranter… Joseph: I’ve always wanted to own my own restaurant. I graduated from The Culinary Institute of America in 2000. After that, I worked for Danny Meyers, the founder of Shake Shack in New York City, at his restaurant Blue Smoke. After moving to Charlotte in 2008, I opened Bang Bang Burgers in 2013.

Let’s talk about Moo & Brew, what are you serving up? Joseph: We’ll be serving a pimento cheese burger with homemade pimento cheese and Black Angus beef on a freshly baked brioche bun produced by Dukes Bread here in Charlotte!

That. Sounds. Amazing. What’s one thing about your restaurant that people might not know? Joseph: Bang Bang’s burgers are shaped from grass-fed, corn-finished Black Angus whole muscle cuts of short rib & chuck, produced by NYC’s own Pat La Frieda, as well as Grayson Farms 100% grass-fed beef.

Aside from Bang Bang, what’s your favorite restaurant in Charlotte? Joseph: Pho Hoa Noodle Soup on Central Ave.

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