Burger and beer-focused restaurant Divine Bovine is now officially open at 1021 N. Wilmot Rd.
The 2,000-square-foot restaurant features an open kitchen and a 300-square-foot patio.
“The counter is set where you can see your food prepared,” said Benjamin Rine, owner of Divine Bovine. “You know you’re getting a fresh ingredient.”
The star of Divine Bovine’s menu is the burger, comprised of a proprietary blend of chuck, brisket, and short rib.
“Chuck is the perfect burger,” Rine said. “Brisket adds a deep beef flavor and a nice texture. Short rib is fat and rich meat. You end with a beefy, juicy, meaty burger.”
Additionally, customers can order veggie burgers, buttermilk fried chicken breast (spicy upon request), or braised pork belly. Arizona bison patties are available for an additional $5.
Buns are custom-made by local bakery La Baguette Parisienne.
“It’s a mixture of brioche and a Hawaiian sweet roll,” Rine said. “Light and fluffy; it’s a delectable bun.”
Customers order burgers on their choice of a buttered brioche bun or honey wheat bun, with triple fried fries ($2 extra), mac and cheese ($2 extra), or garden greens.
Divine Bovine Burger Highlights
- The Divine Bovine ($10.50) – pickles, tomato jam, sherry buttered onions, cheddar, bacon, Divine Sauce
- The Farmers Burger ($12) – pickles, potato chips, cheddar, pork belly, bacon, egg, Divine Sauce
- 5B ($11) – lettuce, tomato, onion, balsamic onions, bacon, blue cheese, balsamic honey mayo
- Funny Farm Hand ($11) – creamy peanut butter, jalapeño raspberry jam, candied bacon, sweet hot pickles, white cheddar
- Good Night Kiss ($10.50) – lettuce, tomato, onion, roasted garlic, sherry buttered onions, traditional bacon, Gorgonzola, reduced balsamic, house potato chips
- Mac and What? ($12) – tomato jam, candied bacon, cheddar, cheese sauce, generous scoop of mac and cheese
- Dry Heat ($10.50) – lettuce, tomato, onion, roasted chili mayo, hot pickles, Lil Bastard chilis, hot peppers, Sriracha, green chili cheese sauce
Rine is also particularly proud of the fries he has developed; the Kennebec potatoes are triple-fried in peanut oil. Potato chips are double-fried. A dedicated fryer is used to keep the potatoes vegan.
Gravies and Sauces
- Cheddar Cheese Sauce
- Green Chili Cheese Sauce
- Divine Cream Sauce
- Roasted Beef Gravy
- Ground Beef Chili
Other Sides
- Mac and Cheese ($4) – cheddar sauce
- Hush Puppies ($4) – traditional
- Bowl of Pickles ($3) – Sweet, Sweet-n-Hot, Garlic Dill, Hot Garlic Dill
- Garden Salad ($4) – salad lettuce, tomatoes, cucumbers, red onion
- Fried Cheese with Tomato Jam ($4) – block of fried Swiss cheese, tomato jam, reduced balsamic
- Slab of Pork Belly ($3) – traditional or candied
- Sides of Bacon ($2) – two strips traditional or candied
- Single Burger Patty ($5) – served with Honey Balsamic Mayo
https://www.instagram.com/p/BuFut0ehlaP/
Another focal point of the business is beer. Draft beers aren’t available; instead, diners can order buckets with bottles of beer. The more beer you order in each bucket, the less each bottle will cost. For example, two beers are $7, while five beers are $15.
Operating hours are 11 a.m. – 9 p.m. Monday through Thursday, 11 a.m. – 10 p.m. Friday and Saturday.
Divine Bovine is located at 1021 N. Wilmot Rd. Keep up with Divine Bovine on Facebook. For more information, visit divinebovineburgers.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer and photographer. Best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
Outside of food, he also loves playing musical instruments and petting pets.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
