“We’re looking forward to sharing our burgers with Sydneysiders in an amazing venue with great beats and delicious drinks,” says Huxtaburger chef Daniel Wilson. “From what Morgan McGlone, of Belle’s Hot Chicken has told me, they know how to rock it!”
Huxtaburger is the work of the Huxtable restaurant team – chef Daniel Wilson, Dante Ruaine and Jeff Wong – and has been so popular down south it has expanded into four Melbourne stores (Collingwood, Prahran, CBD and Hawthorn) since it opened in 2012.
The Sydney pop-up will take place on Saturday and Sunday July 25 and 26 from 5pm to 10pm at Hotel Harry in Surry Hills. It will take over the Harpoon Harry eatery on the ground floor.
“We’re always excited to do events, especially in places where we are not,” says Wilson. The pop-up will feature a short burger menu focused on the grass-fed Wagyu pattie, but also including a southern-style fried-chicken burger and a tofu burger. Wilson will also be celebrating the launch of the much-anticipated Huxtaburger cookbook; The Huxtaburger Book: The Art and Science of the Perfect Burger, while he’s in town.
“It’s going to be a very fun way to celebrate the book, which I think is also a lot of fun itself,” he says.