Bay Area Edition | May 2023

COURTESY STOMP’S BURGER JOINT

THREE DISHES TO TRY

1 Chicken Salad ($10.99) This salad is topped with chicken, avocado, bacon, cheese, croutons, tomatoes and onions. 2 Big State Burger ($11.99) This burger features an Angus patty, Philly steak, cheese, lettuce, tomatoes, onions, pickles and mayo.

DINING FEATURE

Cousins Eddie Taye (left) and AJ Jaser own Stomp’s Burger Joint locations.

COURTESY STOMP’S BURGER JOINT

RENEE FARMERCOMMUNITY IMPACT

Stomp’s Burger Joint Restaurant brings fresh specialty burgers to the Bay Area D ue to their family’s can-do spirits and cooking skills, cousins AJ Jaser and Eddie attended the University of Houston and worked at a gas station before joining the restaurant industry. Both credit their Palestinian BY RENEE FARMER

3 Drunken Dog ($6.99) This battered and fried

Nathan’s beef frank comes with sauerkraut, bacon bits, diced onions, cheddar and Jack cheese, and mustard.

The Big State Burger, which has an Angus beef patty on a Philly steak, draws the most customers, Taye said. The Stomp’s name was created by the Baycli location’s previous owner, whom they purchased the restaurant from in 2012. After chang- ing the menu up to make it their own, the family opened the Pearland location in January 2017. Taye manages the Pearland location and Jaser the Baycli one. Stomp’s Webster location opened in 2020 and is owned by Taye’s brother- in-law Joel Sanchez, who hopes to have locations in Katy and League City within a year. “We’re trying to spread our wings and grow the name,” Taye said.

Stomp’s Burger Joint 3107 Hwy. 146, Bacli 281-339-0785 www.stompsburgerjoint.com Hours: 11 a.m.-9 p.m. daily

Taye were inspired to own and run two of the three Stomp’s Burger Joints, all around the Bay Area. Jaser’s father started 9er’s Grill, which the cousins said is responsible for their idea to run Stomp’s. Jaser started working at 9er’s when he was 17 and spent ve years learning about the restaurant business from experience. “I’ve always liked food, liked cooking, but I didn’t study it. It’s all layman’s knowledge—doing it yourself,” Jaser said. Taye, who lives in Pearland,

grandmother’s cooking as inspira- tion. Their grandparents came to the U.S. around 1980. The pair channel their spirit as well as Jaser’s father’s work ethic. “We’re not professionals at franchising,” Jaser said. “We’re people who know how to get things done through grit and grind and not giving up.” The menu features typical burger joint fare for dine in or pickup with a selection of specialty burgers. Fresh ingredients are delivered every other day, and its burgers are never frozen.

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BAY AREA EDITION • MAY 2023