Blvd Brgr Company
2145 Ventura Blvd.
Camarillo
389-9200
$3-13


Wanna open a gourmet burger joint within arms’ reach of both In-N-Out and The Habit? Better be dang sure to bring your A game. And take it up a notch.

Blvd Brgr Company is a recent addition to Old Town Camarillo, with an inventive menu focused on craft hamburgers and sides, serving local draft beers, wine and playful old-fashioned shakes. The refurbished restaurant space is now cleanly, casually modern — quaint yet uncluttered, with a handful of tables, a small bar and rows of window stools.

On one not-too-hot August midafternoon, midweek, we perused the wall menu, placed our order at the counter, took a number and sat at a shaded picnic table on the patio. Two tables of eaters sat inside, everyone mouths full and elbows up. The staff was friendly, informative and accommodating, and brought our food out hot and fresh. 

The Aloha Brgr is stacked — 6 ounces of certified Angus beef covered in provolone cheese, a

Aloha Brgr is stacked — 6 ounces of certified Angus beef covered in provolone cheese, a hulking tempura pineapple ring, drizzled in garlic hoisin aioli sauce and set on cilantro ranch slaw.

Aloha Brgr is stacked — 6 ounces of certified Angus beef covered in provolone cheese, a hulking tempura pineapple ring, drizzled in garlic hoisin aioli sauce and set on cilantro ranch slaw. Photo by Marisa Breyer-Smith

hulking tempura pineapple ring, drizzled in garlic hoisin aioli sauce and set on cilantro ranch slaw. Towering, I turned it a few times in my hands, hoping to find a safe first-bite entry point. Wasn’t one. So had to cut it in half and just dive in.

First off, Blvd Brgr’s brioche bun is a winner — made in-house, then lightly toasted on the edges and fluffy soft within. Each bite, the patty and toppings mingled together for a smoky, sweet and crunchy mouthful. Definitely a messy meal or silverware setting, but a great take on the popular pineapple teriyaki burger.

For the non-beef eater, the Mayan Chicken sandwich is a finger-licking interpretation of the BBQ classic. And at $6.50, it’s a deal. The pulled chicken was tender and conscientiously seasoned, piled high on one of those delightfully sweet brioche buns. Dressed with leaf lettuce, tangy and crisp cilantro ranch slaw and honey chipotle aioli — provolone cheese left off, as requested — it’s a bright blend of flavors and textures. With such a heaping portion of chicken, though, the sandwich could have used just a bit more slaw and aioli for balance.

There are a pair of salad options at Blvd Brgr, too. We tried the Hacienda Chicken Salad — a big plate of greens, roasted corn, pepita seeds, black beans, pepper jack cheese, cilantro, roasted shishito peppers, yellow bell peppers, pulled Mayan chicken and cilantro ranch dressing. (Or order it without chicken for $2 less.) The amount of chicken on the salad was, again, substantial and well appreciated, not the tiny portion of thin chicken slices some restaurants pass off. First bites went to the four shishito peppers on top, getting the salad started with a little kick. Everything was tossed together for a proper ratio of ingredients to dressing, and we cleaned the plate.

The Peanut Butter Nutella Shake is a house specialty and was a must-try. Whipped cream,

Peanut Butter Nutella Shake -- Whipped cream, chocolate syrup drizzles, with a honey and graham-cracker crust-rimmed glass

Peanut Butter Nutella Shake — Whipped cream, chocolate syrup drizzles, with a honey and graham-cracker crust-rimmed glass. Photo by Marisa Breyer-Smith

chocolate syrup drizzles, with a honey and graham-cracker crust-rimmed glass — wonderful presentation. The hand-spun shake was as delicious as it looked, the glass licked clean, though we’d have liked it made a bit thicker. 

The pinnacle craft here is likely the SVAGE Brgr — an ode to everything Blvd Brgr has to offer. The SVAGE starts with the house 6-ouce Angus beef patty, then gets treated with all the menu’s “Add-Ons”: American cheese, guacamole smash, cold smoked bacon, leaf lettuce, a jalapeño and onion hash, garlic aioli, all topped with an over-easy egg and stacked inside that brioche bun. To note, with a side of house-made Double Crisp Onion Rings — very crunchy, as preferred, and a nice touch to use red onions.

The burger was perfectly cooked medium — some pink but no blood. Exactly how I like it, without having to ask for it. (All burgers are cooked medium unless otherwise requested, FYI.) The assortment of flavors fused divinely, and nothing more was needed. (I didn’t put ketchup or mustard on this burger creation, a true anomaly in my adult life.) I found myself instinctively nodding my head in reverent approval after the first bite. Something that turned me off, though, was the cold smoked bacon; while I liked its flavor character, it had a rubbery, stretchy texture I’m not used to with bacon. Maybe a crispy bacon substitute next time.

Blvd Brgr is off to a tasty start, with a vision and relaxed atmosphere. Beyond delicious beef burgers, there are some vegan and vegetarian options, too. If  you’re looking for an inventive burger experience that transcends a fast-food bite, grab a pile of napkins, roll up your sleeves, elbows up, and get after it.