There's the standard burger, and then there's something wholly unique. At Jolly Rogers Grub-N-Grog, at the 4.5 mm on the Gravois Arm, the Piggly Wiggly Gourmet Burger is unlike any other.

Jolly Rogers Grub and Grog has many layers. It’s a fine stop for hearty food and refreshing drink after a day on the water. It’s also a place to enjoy an extensive Sunday buffet, while Bottomless Mimosas and a Bloody Mary station keep even the thirstiest pirate happy. Kids love the pirate-themed atmosphere, playground, and food. And next door, the Kraken Shack offers a unique oyster-bar experience.

The Piggly Wiggly, like Jolly Rogers itself, has layers, each proving the kitchen’s mission as set by Chef Joey Vaughan. The beef, pork and cheese sandwich on a Brioche bun begins with 8 generous ounces of Angus beef, cooked to a diner’s liking, without sacrificing tenderness or flavor.

Resting on the beef patty is a thick layer of shaved ham. Ribbons of Applewood smoked bacon crisscross the ham. House made pimento cheese seals the bacon in place and, like frosting on a warm cake, spills down the layers of meat. House made Bacon Marmalade finishes the flavor treat, delivering a sweet and salty edge to every bite.

On the side are house made chips, sliced thin, fried crisp and so quickly, it would seem, as they still carry the taste of a potato dusted with salt. Two delicious deli pickle slices arrive with the chips and burger. They crisscross atop a locally sourced tomato slice and lettuce. 

Jay Martin of Lazy J Farms, with a storefront in Eldon, provides those tomatoes and will, as the season progresses, provide more fresh vegetables. That’s Chef Vaughan’s goal for Jolly Rogers’ food: to bring more fresh, made-from-scratch food to Jolly Rogers’ diners day by day, season by season, item by item.

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