Burger House has never won a James Beard award. I’m pretty sure it’s never going to garner so much as a passing glance from Michelin, and, with so much competition in the burger space, it’s often overlooked by “Best Burger” editors at various local publications.
But, after the death of its co-owner Angelo Chantilis and the outpouring of love for Burger House and what it’s meant to many residents, it seems it’s not about being “the best,” it’s about being “the most.”
As the oldest continuously operating restaurant in the Park Cities, it has the most history of selling the most unpretentious menu items prepared by some of the most beloved restaurant owners and staff.
Residents have gushed about “spending most pre-game Friday nights” at Burger House and “most days that she drove carpool, my mom took us for afterschool shakes.”
It’s more than a burger joint, really, it’s a repository for memories, a place where generations of families were hosted by the generations of families who own it. It’s part of the cultural fabric of our community that, at times, seems a little frayed thanks to busy bulldozers and fading memories.
Prometheus “Jack” Koustabardis opened Burger House at 6913 Hillcrest Ave. in 1951 and kept the menu simple: burgers, fries, shakes, and malts. Today, the menu is broader, with salads, hot dogs, chicken tenders, sandwiches, onion rings, and even catfish. The crispy French fries, sprinkled with Burger House’s proprietary seasoning salt, have a cult-like following.
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Angelo Chantilis and his childhood friend and business partner, Steve Canellos, bought Burger House from Jack in 1982, many folks still refer to the restaurant as “Jack’s Burger House.” Despite that, the stories that have poured out of locals after Chantilis’ death were mostly focused on him.
“When I was in middle school, I’d swing by Burger House for a double double, fries, and a Coke,” Grant Kornman told me. “More than once, I came up short on cash. Angelo would just smile and tell me to bring it to him the next day — which I always did. His trust taught me an early lesson about integrity and relationships that’s stuck with me ever since.”
Kornman went on to say, “It’s amazing how the same team has worked there for decades. Everyone remembers Angelo, Walter, and all the guys behind the counter. I honestly can’t think of another restaurant or retail business that’s kept such a loyal, loving team for so long. That alone says so much about Angelo and the business he built.”
Angelo’s granddaughter, Madeleine Herskind, told me her grandfather “lived and breathed Burger House. It was part of him. He was always repping, whether it was wearing a T-shirt or carrying the (seasoning) salt with him.”
The future of Burger House is as bright as its past. Madeleine assures me that the current generation of operators, Angelo’s and Steve’s sons, will honor traditions while attracting new customers whose photos will adorn the restaurant’s walls alongside those from years ago.
