On the table: Epic Burger (updated)

Looks like Patty Burger is getting some competition. Local entrepreneur David Friedman is set to open Epic Burger in the South Loop on May 19, introducing what he calls "a more mindful burger" to Chicagoans. Cue the 'Who the hell is David Friedman' questions.

Well, we learned he's a graduate of the Culinary Institute of America who went on to open Elbo Room (which he sold long ago), work in product development for Boston Market and serve as a culinary consultant for a few food service chains. And he's pretty set on offering a fast-food burger produced with Slow Food tenets. Friedman asserts that Epic burgers will be hand-packed and made from beef that's 100% natural and fresh, not frozen. "I've done a lot of consulting to food manufacturers that sell to all of the major chains," Friedman told us. "I really understood at that point why, when there’s a meat recall these days, it’s not just a few thousand pounds, it’s millions of pounds. It's coming from thousands of different carcuses. I started understanding food manufacturing and processing, and the more I understood, the more I wanted to get back to real food."

To that end, Friedman found Coleman Natural's beef, which he likes because "they are a family-owned business. I like that they use small ranchers to raise their animals, that the animals are fed in pastures and not feed lots, and [don't use] hormones or antibiotics. They are finished on grain, but it’s a very controlled diet. And I had worked with their products in the past and I just thought they has superior flavor."

He also says the chicken for the sandwiches is similarly sourced from animals who aren't jacked up on growth hormones, but he's as tight-lipped on the bird source as he is with telling us which local baker is behind his preservative-free whole wheat and egg buns and what type of potatoes he's using for the hand-cut fries. "I’ve done a lot of work with potatoes—Boston Market sells a lot of mashed potatoes—and I think what I’ve found makes the perfect French fry, the perfect balance of starch and sugar, and it’s not Yukon or russet but I don’t want to name the potato type because then everyone else will want it."

Friedman also shared that the ice cream for the shakes and malts is "all natural," a recycling program is in place, and no petroleum-based packaging will be used. But he's also pretty excited about the design of the 75-seat space, which is a collaboration between identity branders VSA and local architect firm Garafalo. "There's a lot of pattern language that was influenced by Saul Bass. These graphics emerge through all of our branding elements, our packaging, inside the store, on our uniforms and the space is very modern, with a lot of fun wall graphics including digital LCD menu boards." Sounds interesting, but honestly, I'm just excited for another lunch option in the food desert that is south State Street.

517 S State St between Congress Blvd and Harrison St (312-913-1373). El: Red to Harrison. Bus: 2. 6. 10, 29, 32, 62, 146. Lunch, dinner. Average burger: $6.

Image: Nadine Nakanishi