Page 4 - Dining Out - August 21, 2022

Cover Story
Matt Stula, chief marketing officer for Teddy’s Bigger Burgers
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Teddy’s Bigger Burg- ers continues to sup- plement its popular menu that includes freshly made hamburger patties and quality beef that multi- ple generations of local din- ers have come to love since it opened at the foot of Dia- mond Head in 1998.
Nearly a quarter cen- tury later, the diner-style restaurant now features locations in Aiea, Haleiwa, Hawaii Kai, Kailua, Univer- sity, Waikiki and more on Oahu; Lahaina on Maui; the U.S. continent; and even in
Story by
KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
Japan and the Philippines. Teddy’s Bigger Burgers got its start, as many great ideas do, during backyard cookouts of owners Ted Tsa- kiris and Rich Stula. The duo loved great-tasting, freshly cooked burgers but couldn’t understand why there weren’t any local fast-food restau- rants that offered the qual- ity of their home-cooked burgers in a quick service
environment.
The conversations sparked
a concept as Tsakiris and Stu- la set out to create a restau- rant that served the best qual-
ity burgers in an energetic, fast-paced setting. After studying the simple menus of iconic 1950s burger eateries, the restaurateurs decided to “reinvent the burger joint” with a wistful ’50s theme and a simple menu composed of burgers, fries and shakes.
Recipes were developed and the menu was built out after companies and ven- dors were found that could supply the quality products that set Teddy’s apart from the competition. Teddy’s Bigger Burgers uses only 100% fresh chilled ground
chuck, without any fillers or binders, and the burgers are hand crafted daily and always charbroiled to order.
Surf a wave of flavor with a Triple Waikiki Burger (price varies), a massive 1-pound triple-patty creation that fea-
tures a unique combination of taste and texture as teri- yaki sauce, bacon, spuds and cheddar cheese top the
4 / Dining Out / August 21-27, 2022