For the past few months, The Burgh on Albert Street West has been a hidden gem for many local foodies.
What started as a place for owner Stephanie Gondek to sell her homemade Jamaican patties has turned into the new hot takeout spot for burgers.
“I love our burgers,” says Gondek in an interview with ThoroldToday. “I never intended it on being that. It’s actually like the borough, like in Edinburgh. It turns out that our burgers are amazing. We do like to make patties and pies, and fried chicken burgers, and a little bit of everything.”
When restaurants shut down during the early days of the pandemic, Gondek temporarily lost her job as a server at The Twisted Pig in Port Dalhousie. She decided to start her own business selling hand pies.
“I went to chef school about 22 years ago,” says Gondek. “I always ended up cooking for family events and I always made Jamaican patties because everybody loved them. During the pandemic I started selling pies out of my house and it kind of turned into a business.”
Soon enough, Gondek’s pies and patties were flying out the door and she knew she needed to take her business to the next level.
“It was a surprise that it took off so well,” she says. “We know Dennis, the owner [of Harry’s New York Bar on Front Street]. He doesn’t really have food at his establishment so I approached him to use his kitchen and here we are.”
The Burgh set up shop out of the side door of Harry’s New York Bar on St. Patrick’s Day and has been slowly accruing customers since.
“It’s been picking up,” Gondek says. “We’ve been going quite slow because we didn’t want to take off more than we can chew right away. We’ve been growing it naturally without promoting it much, just through word-of-mouth.”
The Burgh is a takeout place first and foremost, but customers are able to enjoy their food at Harry’s New York Bar as well.
“We can serve people in the bar,” says Gondek. “If people want a cold beer they are more than welcome to come in and enjoy a burger. We can walk right through the kitchen and serve on that side.”
Even though The Burgh has been doing great, Gondek is still working as a server at The Twisted Pig.
“It is a lot to juggle,” she says. “I can’t do anything right now, I’m married to the business. As the business starts taking off I will be here more, but for the time being I will juggle both until I’m required to be here full-time.”
As to what is The Burgh’s secret ingredient that makes its burgers and pies so tasty?
“Love,” says Gondek. “It’s always love. We make everything from scratch.”
