Virginia-based brewery, burger restaurant opens in Greenville West End > GSA Business

Jack Brown’s Beer and Burger was born from the dreams of two childhood friends, Aaron Ludwig and Mike Sabin. Growing up, Ludwig and Sabin often talked about opening their own bar one day.

Ludwig had spent 15 years running a ski and snowboard shop in Harrisonburg, Va., while Sabin had spent 20 years in the restaurant industry in South Beach Miami. In 2008 the couple decided to explore their own venture, which led to the opening of their first location in Harrisonburg in 2009.

The menu is “intentionally simple” and Jack Brown’s is not trying to please all tastes.

For example, none of the burgers come with lettuce and tomatoes, but they boast a selection of craft beers of all kinds from around the world, while other toppings have their own uniqueness.

According to his website, “Aaron and Mike designed the bar they’d want to hang out at, and it wasn’t a very difficult task as they grew up as drinking buddies”.

Jack Brown’s has one more South Carolina location in Columbia.

Greenville’s location at 19 Augusta St., Suite H is the 16th place to open, and Jack Brown’s decision to step onto the community’s well-known “food scene” was no hasty decision or an easy feat.

Samantha Sweet, general manager of Jack Brown’s Beer & Burger Joint, said that when the founders decided to open a location in Greenville, more than 10 years ago, Greenville was a city at the top of their charts.

“Unfortunately, at the time, the deals were unsuccessful and they moved on to other things, but now the idea has come full circle,” Sweet added. “It has been a meaningful experience for the founders. It’s a gourmet scene and people here appreciate good food. We wanted to come to another community where we would have this culture and appreciation.

Sweet said the most unique thing about the restaurant was that it was kept simple.

Jack Brown’s burgers are made with 100% American Wagyu beef sourced from a family-owned pasture at Snake River Farms in Boise, Idaho. Sweet said they only use this distributor for their beef, and the result is a rich and delicious farm-to-table experience.

“We do what we do very well with our small special menu and the quality of the ingredients is unmatched,” he added. “If we don’t buy a certain product, we won’t sell it because we can’t get a deal. Each burger is handmade and has its own flavor profile.”

Sweet said the beer and burger joint officially opened on Monday and was a particularly “huge success”.

“It was cramped and had to wait most of the day,” he added. “It was a clear first day.”

Sweet said that what sets them apart, especially in these challenging economic times in the post-pandemic restaurant industry, is their ability to adapt and stay true to their mission.

“We don’t stay the same because that’s what we’ve always done,” he said. “We’re adjusting our services and although we’re still tackling product shortages, we make everything from scratch and make our own unique, organic option that doesn’t degrade the quality of our food. We take each day as it comes and do what it takes to meet our goals.”

Reach Krys at 864-640-4418.