BIGBAB

Rob Page is proud to announce the formation of the fraternal order of the Bisbee Grill Burger Advisory Board, or BIGBAB. Along with a select panel of individuals, Rob acts as the "Burger Czar", as the team conducts research and development of new burger creations in the above foodlab. Each month they meet in the kitchen for intense cooking experiments to come together to create the next BIGBAB burger. It is not easy...

Better Burger Guarantee

First and foremost, all of our burger creations start with 1/2# of choice ground beef, ingredients prepared to order and made fresh every day. Then we compliment it with some of the best bread available. If you can find a better burger in Cochise County or you are not completely satisfied, your next burger is free.

And now, a few of the creations from the kitchen laboratory; and as you know, the kitchen laboratory should have provisions, facilities, equipment and appliances appropriate for the activities for Specialty Cuisine. With that said:

B-Hill Burger

Loaded with barbecue sauce, swiss cheese, smoked bacon and onion rings served on a toasted Pretzel roll with beer battered fries or pasta salad. 9.99

Warren Burger

Grilled and topped and coated with cracked peppercorns, topped with grilled red onions and bleu cheese. Served on toasted ciabatta bread with beer battered fries or pasta salad. 10.99

Bisbee Boursin

Topped with delicious garlic basil boursin cheese, toasted sunflower seeds; smoked bacon, red onions and ripe tomatoes on toasted ciabatta bread. 10.99

Hawaii 5-0

Marinated and grilled in our sweet honey teriyaki sauce and topped with grilled pinapple. Served on toasted ciabatta bread. 9.99

Tin Town

Topped with melted cheddar cheese, sauteed mushrooms, bacon, and onions. 9.99

San Jose

Topped with roasted Anaheim chilies, pepper jack cheese and a Southwest ancho chili sauce. 8.99

Sedona

Bacon, avacado, and chipotle carmelized onions with swiss cheese on Ciabata bread.

So come and enjoy our labors of love, and stay tuned for more from the BIGBAB foodlab.

Today's Special: The Bisbee Boo-yah Burger

Today's special comes from the combined minds of Rob Page, owner of The Bisbee Grille, and his proficient cook "Boo-yah", infamous basketball hero. The Bisbee Boo-yah Burger consists of two quarter pound hand formed, Angus beef patties topped with cheddar and Jack Cheese, bacon, and anco chili sauce on foccacia bread; served with beer batter fries.

Roll up, Roll up for the Bisbee Tasting Tour!

It's that time again! Bisbee Hospitality Group is taking part in Vintage Bisbee: A Wine and Dining Experience, being held Saturday, October 10, 2009, 4-7 pm.

Every year they outdo themselves, and this year will prove no different. Take the taste tour to The Bisbee Grille, then over to the Bisbee Coffee Company, and maybe over for some fudge, then save some room for a sampling at Santiagos.
Rumor has it that they will be serving Creme Brulee in dark chocolate cups with fresh roasted Sumatra coffee. Mmmm. These are just part of our new Fall-Winter menu!

Tickets are $50 per person and can be purchased by contacting the Bisbee Visitor Center at (520) 432-3554 or toll-free at (866) 2 BISBEE (224-7233)

Vintage Bisbee is sponsored by the Bisbee Rotary Club. Event proceeds will benefit scholarship programs, community projects and help the worldwide fight against polio.

Chef Michael Mauri pays BHG a visit

Bisbee Hospitality Group had the honor of having Chef Michael Mauri come and assess the operations of our restaurants. Chef Mauri, manager of Sysco’s culinary business development, has also been a chef for the very elite Troon Country Club in Scottsdale, and knows the restaurant business from many angles.
He spent the day with Rob Page going through the two restaurants and Coffee company covering the many details that go into running a top notch operation, seeing where changes could be made to make a better experience for both the operator and customer.
We wish to thank Michael for coming down to Bisbee to take a look at our business, and welcome him back again, any time.