Grub Burger Bar, From Aggie Country, Slings Some Fine Patties and (Loaded) Milkshakes

A pleasant surprise imported from College Station.

It did, eventually, several hours later. After I left Grub Burger Bar, the memory lingered with me in the form of a quiet tingle surrounding my lips. It wasn't bothersome, though. In fact, it made me smile, remembering my foolish enthusiasm for the ghost pepper sauce.

Nearly everything about Grub Burger Bar makes me smile, from the tequila-laced chocolate milkshake with a kick to the Luau Fries covered in all the fixings for a Hawaiian party. And then, of course, there are the burgers, courtesy of two guys from College Station. Well played this time, Aggies. Well played.

You will need a creamy, hand-spun milkshake to wash down the heat in the Ghost Burger.
Troy Fields
You will need a creamy, hand-spun milkshake to wash down the heat in the Ghost Burger.

Location Info


Grub Burger Bar

799 Town and Country Blvd., #200
Houston, TX 77024

Category: Restaurant > American

Region: Outer Loop - NW


Hours: Sunday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.

Ahi tuna: $9
French fries: $2.25
Luau Fries: $7
Napa salad: $8.75
Lockhart Legend Burger: $7.75
VooDoo mushroom Burger: $7.50
Ghost Burger: $7.75
Hippie chickpea burger: $8.50
Wild Alaskan salmon burger: $10
Hand spun shake: $4.25
Spiked shake: $6.50

Want to see photos from behind the scenes of this week's Cafe review? Check out our slideshow "A Closer Look at Grub Burger Bar."

« Previous Page
My Voice Nation Help

Why is it we keep reading about hamburgers?  Burn a piece of meat, slap it on a bun.  Voila!  Hamburger!

KaitlinS topcommenter

@jennytulltx While I tend to agree with you on that, the majority of Houstonians flip over hamburgers! They just eat it all up! 

See what I did there?


@del.martinis @jennytulltx  I firmly state that the hamburger is the most abused food item out there. A great burger - proper mixture of meats, perfect bun (must be buttered and toasted/grilled), proper temperature, ideal mix of condiments/additions - is a fine thing indeed, but so rare to find. I have had perhaps three in my life thus far, and I made two of them.