When Stack'd Burger Bar opened in 2009, the "gourmet burger bar" was still a new concept for Milwaukee. Under the direction of Trevor Danielsen, the general manager-turned-owner, not only has the eatery managed to stay relevant with its now-oversaturated burger concept, but also carve out a niche for itself as an allergy-sensitive restaurant.
To celebrate a decade of serving burgers and cocktails, Stack'd rolls back prices to what they were the day the business opened. The specials run from Sept. 16 to Oct. 10 and include $3 off all of the original burgers that are still on the menu today, including the German Stack'd, Black Stack'd, Don't Mess With Texas Stack'd and The Hangover Stack'd. Many of the appetizers are discounted, including Chorizo Rolls, Corn Pops and homemade fried pickles for $6.
In honor of the anniversary, Stack'd also unveiled a "Decade of Stack'd" burger featuring 10 layers: two beef patties, short ribs, bacon, sautéed mushrooms, gouda cheese, mixed greens, haystring onions and sauce. The burger's served with super-crispy "Tetris"-shaped tater tots.
Special anniversary grenades (over-sized truffles) – made from scratch by Christa Cianciolo, Danielsen's wife – are also on the menu.
Danielsen says their commitment to allergen-friendly meals has greatly contributed to the restaurant's longterm prosperity.
"We're really dedicated to being an allergen-friendly restaurant – and by that we mean almost all allergies – gluten free, vegan, all nuts, soy, dairy, wheat, garlic, tomato. We take it very seriously," says Danielsen. "My son has bad allergies; my bar manager is severely allergic to nuts and many of our customers require a gluten-free diet. We get tons of repeat business because of this."
To ensure food safety, Stack'd has a fryer, toaster, prep area and flattop space used only for gluten-free items. Food workers are highly-trained in allergy-sensitive kitchen practices and are required to change gloves after every order.
Danielsen says another reason for Stack'd's longterm success is because they committed from the beginning to high quality beef.
"Our beef – all of our beef – is 100 percent grass-fed, fresh never frozen, and delivered to us three times a week. I guarantee that I probably spend the most money of anyone in Milwaukee on my beef," says Danielsen.
Featured 10-year cocktails include the Magenta Margarita and Honey Bee (in photo) as well as a gluten-free and vegan CBD Piña Colada and one called Lucky Charms. Stack'd also extended happy hour prices with 2-for-1 taps and $2 off cocktails and lengthened the discounted hours for the duration of the bash: 8 to close Sunday-Thursdays; 9 to close Fridays and Saturdays.
Can customers hope for 10 more years of Stack'd or is Danielsen ready to wrap it up?
"Try 20 more years!" says Danielsen. "I love this neighborhood. It's such a good vibe."
Follow Stack'd on Facebook for new information about brewery and distillery appearances during the anniversary.
Molly Snyder started writing and publishing her work at the age 10, when her community newspaper printed her poem, "The Unicorn.” Since then, she's expanded beyond the subject of mythical creatures and written in many different mediums but, nearest and dearest to her heart, thousands of articles for OnMilwaukee.
Molly is a regular contributor to FOX6 News and numerous radio stations as well as the co-host of "Dandelions: A Podcast For Women.” She's received five Milwaukee Press Club Awards, served as the Pfister Narrator and is the Wisconsin State Fair’s Celebrity Cream Puff Eating Champion of 2019.