Close this search box.

Something’s Bru-ing at the Burger Bar

Call it a
adaptation of the
Neanderthal mindset
if you must, but I’m
not a split-yourburger
kind of guy.
While I certainly
wouldn’t have
fared well in the hunter-gatherer days of
finding your own food, I can keep a firm,
two-handed grip on a substantially sized,
sometimes-slippery burger — often with a
minimal amount of drip or slop.

Outside of novelty-sized behemoths, the
closest I’ve come to thinking I should
slice is at Bru Burger Bar. It’s part of the
Cunningham Restaurant Group, which
also includes fine Indianapolis options
like Mesh and Union 50, among others.
Bru has long been a pre-concert Mass Ave.
staple for us in Indy, and we were excited
to hear that its 10th location would make
its way northward at the Marq — a recent
riverfront residential/commercial building
in downtown Lafayette.

[widgetkit id=”122″ name=”2019-04 Bru Burger”]

Sporting rave writeups from Esquire and
the Food Network, Bru brings national
cred to its newest home. The restaurant
offers well over a dozen gourmet burger
options with its patty mixture of brisket,
sirloin and chuck cooked to order; I’d
recommend maxing out at medium. And
if you’re bypassing burgers, there are
chicken, tuna, salmon, black bean, veggie,
cod, Portobello mushroom, pulled pork,
turkey, lamb and Impossible Burger

That’s before a surplus of appetizers (soft
pretzels with sizable salt flakes and side
sauces are a hit) and a sextet of fresh
salads, all of which can be bumped out
to entrees by adding chicken, salmon or
shrimp. The Sriracha Caesar has just the
right drizzle of spice to enliven an eternal
staple. With various gluten-free and vegan
options, Bru also has a handle on dietary
restrictions. Pro tip: Try a side of vegan
mayo as a dip for your burger or Bru’s
hand-cut fries. You can’t go wrong with
the onion rings, either — deliciously crisp
but never brittle, and I could swear there’s
bacon grease in there somewhere as an
unexpected undertone.

I’ve had four different Bru burgers and
the hot chicken. The Bourbon Burger was
the heartiest, with bacon, a peppercornbourbon
glaze and horseradish Havarti
cheese. The Turkey Burger was the most
calorically sensible, boasting savory-sweet
flavor thanks to carrot-ginger slaw, peach
compote and curry mayonnaise. The
Provençal Burger was the messiest, with
a generous spread of herbed goat cheese
and basil aioli, along with a delicious
crunchy/soft combination of marinated
red onions and sautéed mushrooms. The
Mexicali BBQ Burger — including a combo
of white queso, guacamole and chipotle
barbecue sauce among its condiments —
was surprisingly stable in its engineering
and milder than expected, but still strong.

Stalwarts also suggest the Stilton Bleu
Cheese (pear-bacon jam, fried onions,
truffle aioli, spinach) and the Honey-
Chipotle BBQ Burger (which adds a
crown of pulled pork). Keep in mind:
That’s half of the hamburgers Bru has to
offer, and you’ll want to make plans to
master them all.



  • 11 a.m. to 10 p.m.,
  • 11 a.m. to 11 p.m.,
  • 11 a.m. to 9 p.m., Sundays


  • Appetizers: $4 to $12
  • Burgers: $8 to $13;
    gluten-free available
  • Salads: $5 to $6; $9 to $13,
    with chicken, shrimp or salmon;
    gluten-free available


  • Sriracha Caesar
  • Bourbon Burger
  • Bru Hot Chicken
  • Provençal Burger
  • Turkey Burger
Rob Ford

Rob Ford

Rob Ford is Tipmont and Wintek's communication director, a role he's held since 2015. Rob has a bachelor's and a master's in Communication from Purdue University. He lives in West Lafayette with his wife and three children and has a life-sized Yoda statue in his office. Away from the office, you’ll find Rob working on his golf swing, jump shot, or hope for a Purdue basketball national title – all futile endeavors.

Recent Articles

April 2, 2024
Close this search box.