Winter Garden Artisanal Burger Joint PCG Burgers Looks to Be Expanding

The burger restaurant has another location in the works in Winter Springs

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/pcgburgers.us/)

Our burger isn’t just another meal – it’s an experience,” says PCG Burgers, the artisanal smash-burger restaurant located at 9245 Miley Dr, Suite 140, Building C, in Winter Garden. Serving burgers like the Old School Single, the Rose Single, and the Ozzy, it has also made itself the place “for chicken lovers.”

“If you’re crazy about chicken sandwich, you NEED to try Bowie,” says a post published to Instagram this week by PCG Burgers, describing its Bowie chicken sandwich. “Crispy on the outside, juicy on the inside… one bite and you’ll get why Bowie is becoming a favorite at PCG.”

Now, plan review paperwork submitted by PCG Winter Springs LLC shows a new PCG Burgers—whose name, by the way, stands for “Pretty Cool Guys”—planned for 5683 Red Bug Lake Road, Suite 9 in Winter Springs.

That address places Winter Springs’ PCG Burgers in Willa Springs, the shopping center located at the intersection with Tuskawilla Road.

What Now reached out on Friday to Cleston Santino, co-owner of PCG Artisanal Burgers, to ask about plans for the expansion. Santino was not immediately available for comment.

“PCG Burgers LLC is a gourmet burger restaurant concept created to deliver a premium dining experience that blends authentic flavor, urban culture, and bold branding,” says a description posted to Linkedin by the restaurateur and entrepreneur. “With a strong focus on quality ingredients, personalized customer service, and a unique atmosphere, PCG Burgers has established itself as a rising name in the U.S. casual dining scene. The brand appeals to a modern, diverse audience seeking an elevated take on the classic American burger.”

You can keep up with all things PCG Burgers by following @pcgburgers.us on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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