Fernando and Cristina Martinez announced the launch of OLE Restaurant Group today. (Photo by Steve Coomes for Insider Louisville.)
UPDATED 5 P.M.: The talented trio of operators behind the uber-successful Guaca Mole are planning to open an East End burger bistro in early 2013.
Fernando, Christina and Yaniel Martinez (husband, wife and cousin, respectively) are stretching beyond their Latin-fusion roots to launch Mussel+Burger Bar, a concept centered on high-end, 100 percent Angus burgers priced similarly to Guaca Mole’s offerings (about $15, give or take a few dollars).
“I’ve always wanted to do a burger concept, and this allows us to do that and even use some of my experience from France,” said Fernando Martinez, who, along with Yaniel, manages Guaca Mole’s kitchen. He is a graduate of France’s prestigious Le Cordon Bleu culinary school. “Using Mussel and Burger in the name is a play on words we think will make people think of big burgers.”
Martinez said he’ll source Creekstone Farms for beef shoulder, brisket and top sirloin to make a proprietary ground blend in house. Brioche buns will also be made in house, and expect jazzed up standards such as hand-cut pommes fritte (some with truffle oil) and sweet potato fries.
In addition to burgers done to order, Martinez is planning to serve a dozen custom burgers, such as the Italian Job, which will be topped with crispy prosciutto, tallegio cheese, oven-roasted tomatoes and baby arugula. Seven different sauce options such as meunier, sofrito, marina and yuzu, are slated for the menu as well.
“We want it to be very unique, something nobody else is doing here,” said Martinez, who said the most expensive menu item will be the CEO Burger, which includes 2 ounces of foie gras and truffle, and will cost $20.
Christina Martinez, credited with the clever cocktail line at Guaca Mole, will work some additional magic at Mussel+Burger Bar. She currently is sourcing a blend of draft and bottled craft beers, affordable wines and developing a line of “adult” shakes using liqueurs. “We’re going to do a bacon-caramel shake, which is great,” he said.
For those not interested in burgers, Martinez said some chicken and steak alternatives will be available, but by and large, this place is about burgers.
Martinez declined to disclose the location, but he said he’s narrowed it down to two former restaurants.
“I like to go in to restaurants because they already have things like grease traps and hoods, things that are expensive and take time to put in,” he said. “When all of that is in place, it’s much easier to open quickly. One of the locations I’m looking at could be opened in 15 to 20 days after we get in.”
Steve Coomes is a Louisville restaurant industry veteran turned food writer. In his 22-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for ...
