SLC's Acme Burger Company: Anything But Common
December 10, 2008
The Owner of Acme Burger has traveled the world, managing the most prestigious hotels and restaurants: Why he loves Utah and the uniqueness of Acme Burger.
by Richard Markosian and Jonny Glines
He's managed some of the world's most elegant hotels and restaurants. From New York to London, words like "fine cuisine," "five stars" and "VIP" were heard daily by Alan Ireland. So, what is a high-end hotel manager looking for in Salt Lake City with a gourmet burger joint? According to him: overall quality that can't be found elsewhere.
Alan Ireland speaks with a New York accent as he describes his love for his downtown Salt Lake City neighborhood, around Broadway and 200 West.
"There is the amazing Safdie Library, two incredible brew pubs: Squatters and Red Rock, Caputos, Trax...soon the City Creek Center, Holy Mackerel!" he says.
Born and raised Jewish, Ireland accredits the LDS church for much of the success in downtown and feels the church deserves more appreciation.
"I'm a Jew. I grew up in New York. The redevelopment authority here...you'll never see one that works as well as this one does. I've never seen one," says Ireland. "The church {LDS} has got to get some credit for that. I think the church drives the quality and a lot of people don't get that, from the lack of disclosure."
Ireland first came to Utah visiting from New York in the 80s. He discovered skiing and was quickly addicted to the fresh Wasatch powder. Ireland's choice of Salt Lake City for his next business venture is a surprise considering his previous employment: Ireland spent most of his career managing New York's world renowned "21" Club. There, Ireland served former Presidents, business moguls and celebrities. As vice-president of "21" Ireland was instrumental in the start-up of some of the finest boutique hotels and restaurants in the world.
After "21," Ireland started several other restaurants and eventually started a fine Latin American restaurant on Maui. He noticed that there was something about the industry that bothered him; his work was exclusive to a very minute community.
"Its not just based on food and service, it's based on this multidimensional service and recognition and social game playing," Ireland says.
The social game playing turned into a distraction. For example, at Club 21, people earned seats next to celebs, depending on their own social status. Ireland says, "if you've never been to 21 before, you may not even get into the bar."
Ireland wanted to appeal to a mainstream community. He also wanted to live in an urban setting that offered a kinder environment: Salt Lake City fit the bill. He sold his restaurant on Maui to move to Salt Lake City's Broadway Lofts and began a new adventure in burgeoning Salt Lake City.
"I think it's multidimensional. I think the people here are mostly very gentle, there's a measurable lack of crime," says Ireland.
From Logan to Salt Lake, Ireland saw an abundance of restaurants using fresh ingredients, rather that packaged foods that restaurant chains use. He noticed restaurants were locally managed and were part of their communities.
"I can't tell you of another city that has some of those. With huge resources in Maui, nothing was that good in Maui." says Ireland. "There may be a few, but its here. It's pretty impressive."
Ireland noticed a huge gap between steak houses and good burgers. Acme Burger Company is the answer to the meat lover who would like an excellent $25 alternative to the $100 steakhouse dinner.
"There was something that said to me, I think you can do better restaurants at a lesser cost," says Ireland. "I don't think restaurants have to be the steakhouse experience for a person to really get a good meal and have to spend 100 bucks a head."
Through the transition, Ireland has pushed to maintain the same sense of hospitality for his guests, but at a reasonable cost. Many items on the Acme Burger menu are under $10 with some meals as low as $6.50.
The other selling point of the Acme Burger is the organic ingredients. Ireland gets his beef from local meat providers that graze cattle in northern Utah, Idaho and Wyoming, rather than resorting to packaged foods through companies like Sysco.
"There are no chemicals in the meat. The bread is totally organic; the beef and the salmon is fresh," says Ireland.
The words "gourmet burger" has been thrown around casually. With places like Red Robin and fast food giant Carl's JR, the term has lost it's meaning. Acme Burger brings quality back to the phrase. The organic food is healthier and more efficiently digested than its chemically-used counterparts. Acme Burger guests leave the table feeling energetic and light, rather than drained and bloated.
Ireland says people notice the difference, even if they don't know why.
"I think most people who come in here are very happy having had the product. They may not necessarily know that it was fresh or organic," he says.
Acme Burger also offers salads, home-made sweet potato fries, an assortment of refreshing beers on tap and a black bean burger for vegetarians. The restaurant features a Sunday Brunch special from 11 am to 3 pm and daily lunch specials.
The restaurants' staff provides top-notch service. While speaking with Utah Stories, Ireland often stopped the interview the moment he saw a person walk in the door to see if they were properly greeted. And they were, every time. Employees greeted guests with smiles and led them to a table where they received prompt, friendly and informative service.
You can check out the Acme Burger in Salt Lake City on 275 south, 200 west. CLICK HERE to see the Acme Burger menu and specials.
