Chef Sean Brocks Returns to Charleston With Joyland | Eater Carolinas
"A playful, nostalgia-driven burger shop from Sean Brock, expected to open later this year in the former Hero Doughnuts space at 145 Calhoun Street in Charleston. It centers on the Crustburger — a heavily smashed “meat frico” smash burger Brock describes as a hybrid of a grilled cheese, a patty melt, and a cheeseburger. The patty is made from Bear Creek Farm beef (Williamson County, Tennessee), simply seasoned with salt and pepper and smashed flat under heavy pressure to create lacing/crust; it’s topped with Kraft American cheese, white onions, and a “fancy sauce” (mayo, ketchup, hot sauce and a touch of fish sauce), finished on a Martin’s potato bun and smashed again for extra crispness. The concept is a deliberate, fun nod to fast-food joints of yesteryear." - Erin Perkins
