“First week in December, for sure.”
For months, that’s been the projected opening date for Hi-Pointe Drive-In, the newest project from the owners of Sugarfire Smoke House.
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So we thought we’d pay a visit. It came as no surprise that, like 90 percent of scheduled restaurant openings, this one is behind schedule as well. Due to a utility service delay, opening day could be in a few days or a few weeks.
Nonetheless, the restaurant has received a lot of pre-opening buzz for a number of reasons. For starters, the brightly colored exterior is made from recycled shipping containers. Then there’s its high-visibility location on the site of two nostalgic drive-thrus, Naugles and Del Taco. And the fact that the Sugarfire guys have swatted nothing but home runs so far.
Here’s what to expect when the doors open:
Burgers Galore: Flat-grilled burgers (singles or doubles) made from three types of beef (brisket, chuck, and rib) will be served on a buttered, toasted potato roll (baked to Hi-Pointe’s specs by Fazio’s Bakery). Three other burger options include a turkey burger, a veggie burger, and a taco burger (seasoned and topped with Cool Ranch Doritos, Chili Cheese Fritos, and sauce from Mission Taco Joint). Co-owner Mike Johnson predicts the veggie burger (made from vegetables, quinoa, and wheat berries, but no black beans) could be a big seller. Before he started Sugarfire, he was a vegetarian. “I’m really good at making veggie burgers taste like meat,” he says.
Memorable Sandwiches: A selection of 10 unusual sandwiches will be available with house-roasted meats cut to order or meats from such local suppliers as Salume Beddu and Wenneman Meat Co.
Fresh Salads: A handful of salads—standards, plus some with proteins or grains—with a choice of five homemade dressings.
Side Selection: Half a dozen side dishes, including frites, Brussels sprouts, vinegar slaw, and white cheddar mac ‘n’ cheese.
Washing It All Down: Sodas by Excel, boozy slushies, milk shakes (straight up or boozed up), beer, and wine round out the menu.
Brisk Service: Hi-Pointe’s menu will be served quick-service style, similar to the walk-thru process at Sugarfire. The restaurant will seat 48 (plus 50 on the patio), and there will be a separate cooking line for pick-up orders, but no drive-thru service (a concession to the neighbors). Johnson and Co. expect Hi-Pointe’s delivery business to be brisk.
Asked if the cow watching over the proceedings had a name, Johnson didn’t hesitate.
“George,” he said.
“I’m serious… George Moo-he.”
