Quality ingredients and precise preparation have made Angus Jack one of the most revered burgers in Northwest Arkansas.
Now in its fourth year of service at 2638 W. Sunset Ave. in Springdale, Angus Jack’s success continues to rest on its dedication to serving only robust Angus beef that is fresh, never frozen and cooked to order. That, along with its enhanced gluten-free menu, has made the restaurant a local favorite on the fast-casual dining scene.
Operated by local couple Ian and Jean Cairns, consistency has been the key to success and seems to be the secret to a booming business in both, their personal and business relationships.
They met as high-school sweethearts in their homeland of Ireland some 32 years. Now, after 25 years of marriage and the past three as business partners, it seems to be a match made in burger heaven. And after 22 years in the Natural State, the Cairns now call themselves true Arkansans.
“Most people can’t work with their spouse, but we’ve worked together for years and it works for us,” said Ian, who handles the business side and front-end of the restaurant.
Jean focuses primarily on the kitchen and quality control.
“Staying consistent with what we do is probably the biggest key to our success,” Jean said. “If it’s consistently good, guests will continue to come back and they will tell other people about us.”
Burgers range from the Snack Jack with a single patty for $3.49 to the triple-patty Lumber Jack for $7.49. Included in the price is a choice of six sauces — mayonnaise, mustard, ketchup, honey mustard, barbecue sauce or AJ’s Signature Sauce — and five toppings — tomato, leaf lettuce, pickles, onions or grilled onions.
“Jack It Up” toppings can be added for 99 cents each and include bacon, grilled mushrooms, fried pickles, onion strings, pico de gallo, grilled jalapenos, fresh jalapenos, Bleu cheese, a pineapple ring or a fried egg.
In addition to the familiar hamburger on a bun, the menu also offers a number of signature creations.
The Jose is two patties smothered with Monterey Jack cheese, pico de gallo and AJ’s signature sauce cradled in a grilled tortilla. The Wee Jack are snack-sized sliders served on Hawaiian sweet rolls topped with cheese and grilled onions. A six-pack is priced at $7.99 and a 12-pack is $15.00.
Bright and savory flavor combinations are featured in additional menu offerings.
The Black Jack is a single-patty burger with blackening seasoning topped with Bleu cheese crumbles, grilled jalapenos, mayonnaise and a choice of fresh vegetables for $5.49.
The Haystack Jack is a single-patty burger with cheese, onion straws, barbecue sauce and a choice of fresh vegetables for $5.49.
The Cactus Jack is a double-patty burger with pepper jack cheese, fried pickles, mustard and a choice of fresh vegetables for $6.49.
Angus Jack also serves a four-cheese, deep-fried Ultimate Grilled Cheese for $3.99; a B.L.T. for $3.99; grilled or fried chicken sandwich for $5.49; and Fish and Chips for $9.99. The Jumpin’ Jack presents grilled or fried chicken in a wrap with shredded asiago, lettuce tomato and a spicy Thai chili sauce for $5.49.
Another notable distinction between Angus Jack and other burger joints is their many gluten-free menu items and their careful preparation of these offerings.
“We have gone to great lengths to offer gluten-free items. There is special preparation that goes into these items. We have a separate bun toaster and separate fryer,” Ian said.
Additionally, burgers served on gluten-free, dairy-free buns are prepared a separate part of the kitchen to ensure that no items are cross-contaminated.
“People love our gluten-free burger, and we also offer a vegetarian option,” Jean said. “So if you have a family that has several dietary restrictions, we have a place where everyone can come and find something to eat.”
Certain side items that are naturally gluten-free, such as the French fries and the crinkle-cut sweet potato fries, are maintained and prepared in that fashion.
A treat for many with gluten intolerance is the gluten-free version of the grilled or fried chicken sandwich.
“We take a grilled chicken breast, and if they want it fried, we put it in rice flour and fry it in the gluten-free fryer,” he said.
Options also include fried pickles, onion straws and the buttermilk fried mushrooms.
The Jack Frost is a signature slush drink with shaved ice that comes in a variety of flavors, including strawberry, lemonade, wildberry, mango, passion fruit and pina colada.
Angus Jack also serves hand-dipped shakes in 11 flavors, including Cappuccino, banana and peach.
The flavors of the Jack Frost and the hand-dipped shakes can be mixed together for additional flavor combinations. Jean suggests strawberry-passion fruit or chocolate-pomegranate.
Angus Jack offers a daily special, all day, everyday, that includes a quarter-pound cheeseburger, fries and a 20-ounce drink for only $6.
Also, Wednesdays are half-price burger nights, from 5-9 p.m. Every burger on the menu can be purchased for half-price.
“That’s obviously our busiest night of the week,” Ian said. “That has become very popular. You can’t beat that deal.”
There are current plans to expand into Fayetteville and Benton County. There is a possibility that a Fayetteville Angus Jack could land in the former Mr. Burger location at the corner of Garland Avenue and North Street. The Cairns also plan to begin franchising for further expansion in the near future.
The restaurant is open 11-9 p.m. daily. Free Wi-Fi is available to dine-in customers.