Bull City Burger and Brewery is a locally owned, independent restaurant located at 107 East Parrish Street in downtown Durham, NC. We opened on March 25, 2011. The building is referred to as the Garret-Sullivan building in the Rogers Alley project- a trio of landmark, historic buildings sustainably redeveloped by Greenfire Development in 2009. The restaurant serves lunch and dinner with approximately 90 seats inside plus 35 seats of outside patio dining. We offer family friendly dining with a children’s play area, as well as a private meeting room for business gatherings and presentations or private events, all within full view of our own brewery.

The restaurant is very much “farm-to-fork,” working closely with North Carolina pasture raised beef farmers supplying beef with no hormones added and antibiotic-free meat that we grind daily to make our hamburgers and all-beef hotdogs. We work with other farmers growing vegetables such as tomatoes, cucumbers for pickles, and lettuce. The menu is streamlined with most items produced on-site including house made buns, sauerkraut and ketchup. We use no artificial sweeteners, no high fructose corn syrup, and no hydrogenated oils. We like to say we are like fine dining in a burger joint. We make the mustard, the slaw, the pickles, the mayo, the aioli, the hotdogs, the relish, the...

We are also a full scale working brewery and brew our own beer. We will have seven beers on-tap at any given time creating fresh ales and lagers rotating throughout the year. We use just malt, hops, yeast and water to craft our beer, leaving out adjuncts and additives. We take wine seriously and feature farmer made, estate grown and bottled wines from around the world, which are served on-tap via the Enomatic self-serve wine-dispensing machine.

Central to Bull City Burger and Brewery’s core values is sustainability; our attempt is to operate while leaving the smallest energy footprint possible. Our long term goal is to become part of a cycle of energy with the restaurant playing an integral role in the farms we source. Grain left over from the brewing process will feed locally farmed pigs that provide pork bellies to make our bacon, and the fry oil will become bio-diesel to fuel vehicles.