In the press
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I went to a few of Wes Rowe's burger pop-ups in Nopa, and they were good, but I really didn't know what to make of them on a whole because each one was some sort of weird new stunt. So when he opened his actual brick-and-mortar, I was very curious how he was going to pull it off. And man, did he do it.
Wes Rowe has been holding his weekly Wednesday WesBurger pop-ups at Mojo Bicycle Café on Divisadero for two years running. Each week, burger styles vary, but all share one thing in common: 100 percent custom-ground brisket.
Now you can make your own dip at home (just add chips!)
San FRancisco Chronicle
Wes Rowe, with beer in hand, stirs up the chili con carne he’s making in the kitchen of Chris Hastings, Rowe’s business partner for WesBurger n’ More in S.F.
The all-brisket patty for this burger—from San Francisco's Wes Rowe, a pop-up burger slinger—is grilled, but in a cast-iron pan over the flame.