The lavish garden bar and restaurant celebrates its 10-year anniversary and introduces a refreshed menu of elevated burgers and craft beers.
Park on Fremont, Corner Bar Management’s garden bar and restaurant located at 506 Fremont St., is now open with a newly expanded patio and a refreshed menu featuring elevated burgers and craft beer selections, just in time for its 10th anniversary.
Guests may enjoy the restaurant’s updated and expanded 2,200-square-foot patio overflowing with lush greenery, irreverent artwork and exquisite design details. Conceptualized by Ryan Doherty, the newly designed outdoor space is softly lit by LED string lights hanging over a secret getaway filled with hand-crafted baubles and curios.
Key features of the patio include an intricate mosaic fire pit crafted with more than 400 handmade butterflies; hand painted furniture and detail work throughout the space by Shrine, an artist famous for his design work at various House of Blues locations; expanded seating for guests; and more. Park on Fremont also features an enviable collection of unique, weird and surreal artwork from notable artists such as Mark Ryden, Josh Keyes, Heidi Taillefer and more.
Hungry patrons who are looking to explore the verdant escape with food in hand can delight in a refreshed menu focusing on elevated hamburgers, as led by Executive Chef Daniel Arias.
New burger selections include Classic: an Angus chuck topped with American cheese pickles, lettuce, tomato, sweet onions and park sauce on a sesame bun; Cali, a recipe inspired by Arias’ family trips to California; Angus chuck topped with American cheese, cascabella Cali spread, lettuce, tomato, caramelized onions and pickles on a sesame bun; Truffle, an Angus beef chuck topped with muenster cheese, cornichons, caramelized onions, truffle spread on a sesame bun; 50/50, a pork chorizo and beef chuck angus topped with asadero cheese, jalapeno mayo, avocado slices, tomato, onions, lettuce on sesame bun. Impossible Burger patties and vegan cheese options are available upon request for an additional cost.
The menu also features a range of chicken dishes, including Crispy Wings and Tenders topped with chives and a choice of BBQ dry rub, General Tso, Café Noire mole, toasted chile arbol or ancho honey lime sauce; Hot Chicken Sandwich, crispy chicken tenders tossed in toasted chile arbol oil topped with jalapeno dressing coleslaw and sweet pickles on a sesame seed bun; The General Sandwich, crispy chicken tenders tossed in the general’s sauce and topped with Asian slaw, garlic furikake, kewpie mayo on a sesame seed bun. Each burger and chicken dish is served with a choice of fries, available in classic, BBQ and truffle styles; or onion rings.
On the lighter side, Park On Fremont introduced a selection of salads including Berry Fresh, made with fresh mixed berries, oranges, white balsamic and yogurt vinaigrette, candied walnuts, granola, gorgonzola and spring mix; and Caesar, with herbed croutons, parmesan cheese, Caesar dressing, chopped red and green romaine.
To complement the menu, cocktail selections include Walk in The Park, a twist on an Old Fashioned with thyme, tobacco, maple and whiskey; Great Outdoors, with Irish whisky, cold brew, chocolate and marshmallows; and Picnic Blanket, made with vodka, Pimm’s, strawberries, raspberries and peaches. Breakfast shots, natural wines, Bloody Marys and a wide range of craft beers spanning lighter selections to hops-heavy options.
Brunch is also available Friday through Sunday from 11 a.m. to 3 p.m., with a themed Butterfly Brunch each Saturday where guests are given whimsical fans and sunglasses to keep.
Brunch dishes include Croissant Sandwiches with a choice of 50/50 patty, honey-smoked ham, breakfast sausage or bacon with roasted garlic aioli, muenster cheese and a fried egg sandwiched between a croissant; and the Chicken, Bacon, Egg + Waffles, featuring fried chicken, crispy applewood smoked bacon and fried egg with brown sugar Belgian waffles. Brunch cocktails include Flower Garden, with Butterfly cannon tequila, prickly pear, mandarin orange, lime, ginger and mint; Elderflower Empress with fresh muddled blueberries, mint, lemon juice, Empress gin, butterfly pea blossom, empress tea, juniper berry, St. Germain elderflower liqueur, lime, blueberries, mint and soda water; plus a selection of sharable punches, mimosas and hard seltzer buckets.