Bun’s, a new “modern fast-casual” burger concept, is preparing to open its doors at 7004 Siegen Lane — the site of a former Burger King — with sights set on international recognition.
For its burgers and Philly-style cheesesteaks, Bun’s will make all of its buns in-house. It will also offer burgers and meats aged in-house with a specialty refrigerator imported from Turkey. The restaurant will also have comfort food appetizers like cheesesteak eggrolls, chili fries, crab balls, and dynamite shrimp.
Co-owner and chef Don Mousa said Bun’s has a unique middle-ground concept: “It’s not fast food, it’s not fine dining,” Mousa recently told What Now New Orleans.
Mousa said he brings over 15 years of chef industry experience to the table, including a stint in San Francisco at the Michelin-starred restaurant Angler. That high-end sensibility is baked directly into the Bun’s DNA. With plans to add more locations if the first is successful, Mousa said his ultimate goal for the restaurant is as bold as its flavors, bringing Baton Rouge its first Michelin star. An opening date is set for January.
