Sinking one’s teeth into a “Bub,” the double-patty smash burger that headlines the Bub’s Nola menu, it’s easy to understand why the place zoomed from friend-fueled brainstorm to “smashing” success.
In the spring of 2020, a group of friends was mourning the loss of close pal Rand Owens, the former owner of Mid-City Pizza and Banks Street Bar, known to bestow the title “bub” upon worthy mates. After Owens’ death, friends Tristan Moreau, Aaron Amadio, Peter Prevot and brothers Josh and Ron Richard developed a close relationship with Owens’ family, trying to help them navigate rebuilding his businesses.
The “bubs” found themselves inspired to pursue a dream of their own. A shared interest in cooking helped the group zero in on food concepts. The goal was fast casual, high-quality and high turnover, and they settled on smash burgers. “You can really turn some smash burgers out,” Moreau said.
The first Bub’s popup took place in June 2020 at the Mid-City Pizza location on Banks Street. From there, the group began appearing at Zony Mash Beer Project, Second Line Brewery, Pal’s Lounge and Miel Brewery and developed a zealous following. “We couldn’t believe the initial success,” Moreau said.
By early 2021, the group was ready to turn the burger dream into full-time employment. When 4413 Banks St. (formerly home to Trilly Cheesesteaks and the first iteration of Mid-City Pizza) became available, it seemed like the perfect home.
Bub’s Nola opened in June 2021, adding their crisp-edged patties on toasted brioche buns to the city’s burger scape. Menu highlights include the “Bub” and “De-gen” fries loaded with cheese sauce, bacon, jalapenos and ranch. Moreau also encourages customers to try the peanut-butter-and-bacon-enhanced “Peanut Bubber,” which he describes as a drunk-food concept that eats well in any state of sobriety.
Though not all the bubs are involved in the restaurant’s day-to-day operations (that’s Moreau and the Richards, along with manager Sara Rowden), they feel Owens’ presence. “I think he would be proud of us,” Moreau said. “He would be so stoked that we are doing what we love to do, which is be together.”
