10 January 29 - February 4, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MONTH XX–MONTH XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Mouth-Watering Charm City Burger opens its long-awaited Boca Raton location. BY BURGER BEAST S ince 2008, I’ve been hunting down the best burgers South Flor- ida has to offer under the name Burger Beast. From mom-and- pops to one-off hamburger joints, I’ve spent the last 17 years shining a light on the local classics that define our comfort-food cul- ture, like the iconic burger chain Char-Hut. Today, I get to introduce (or reintroduce) Charm City Burger Company to those in South Florida who are craving authentic, old- school burgers and hospitality. Named one of New Times‘ Best Burgers in Fort Lauderdale, it’s a Broward legend that was ahead of the burger game long before everyone else started obsessing over beef blends. For a long time, Charm City Burger Com- pany felt like one of those South Florida se- crets that locals quietly guarded, a destination burger joint you didn’t stumble into by acci- dent, but made a point to visit. Now, after years of testing and what felt like an eternity of waiting, Charm City Burger Company has finally opened its sec- ond location, this time in Boca Raton, at 201 NW First Ave. Charm City Burger Company has been a landmark in Broward County since 2008, when co-founders Evan David and chef Mi- chael Saperstein opened their Deerfield Beach location and quietly built one of the re- gion’s most respected burger operations. Over the years, the brand expanded beyond burgers, spawning El Jefe Luchador, a Mexi- can luchador-themed taco concept, and Sun- shine Provisions, its in-house USDA-certified beef facility that now supplies restaurants like the legendary Mai-Kai, Le Rond, and Ted’s Burgers, the latter of which just opened in Wynwood. I toured the new restaurant recently, and the difference is striking. The layout is cleaner, the dining room is more comfortable, and per- haps most importantly, there are about 30 ded- icated parking spaces. Anyone who’s tried to grab a burger in Deerfield knows what a game- changer that is. No more circling the block, no more creative parking, and most importantly, no more anxiety before even arriving. The Boca opening didn’t happen over- night. In the summer of 2023, Charm City an- nounced that it was finally expanding. Menu additions quietly appeared at the Deerfield Beach shop, clearly functioning as test runs while fans waited and waited for construc- tion updates to turn into something real. Charm City describes itself as serving “five-star chef-designed burgers at a quick- service price,” and that philosophy hasn’t changed. What still sets Charm City apart is its commitment to quality without chasing trends. There are no gimmicks here. Burgers are cooked over an open flame, the old-school way, delivering a juicy interior that doesn’t rely on theatrics. All burgers start with Charm City’s propri- etary beef blends, designed by chef Saper- stein and ground fresh daily at Sunshine Provisions in Deerfield Beach. The default setup includes lettuce, tomato, raw onion, pickle, and the house Charm Sauce, though customization is encouraged. The “Good Ole Burger” remains the base- line, a classic cheeseburger done right with American cheese and that signature flame- grilled patty. For something heavier, “the Em- peror” leans fully into indulgence: a half-pound American Wagyu patty melt topped with sau- téed mushrooms, aged Gruyère, truffle aioli, arugula, and pick- led red onions, all on brioche. Chicken fans aren’t an after- thought here, ei- ther. The “El Diablo Chicken Sandwich” brings the heat with pepper jack cheese, pickled jalapeños, garlic sauce, and Charm City’s “Volcano Sauce.” And if you’re particular about your protein, nearly every sandwich can be swapped from the 1/3-pound Charm City beef blend (a mix of chuck, brisket, and short rib) to grass-fed beef, Wagyu, turkey, veggie patties, or grilled or crispy chicken. Beyond burgers, the menu stretches into serious comfort-food territory. The eight- ounce Philly cheesesteak, made with shaved ribeye, grilled onions, garlic aioli, and house- made white “wiz” on a toasted roll, is no joke. You can also turn up the heat with fresh jala- peños and a red-hot chili pepper relish aioli. Sides matter at Charm, too. The “Southern Fried Sweet Onion Bloomer,” served with roasted jalapeño aioli, is fried in beef tallow, the same way Charm City handles its hand- cut fries and potato chips, a throwback move that adds richness to their taste. And yes, you should get a milkshake, hand-spun and unapologetically old-school. The cinnamon shake, in particular, drinks like a liquid cinnamon roll and feels tailor-made for Florida’s endless summer. Overseeing it all is general manager Scott Burman, who’s been instrumental in keeping the brand consistent as it expands. For long- time fans worried about what growth might mean, consistency matters. One lingering question has been: what happens to the original Deerfield location? The original plan was to convert it into a sandwich shop, but for now, it’s staying ex- actly where it is, flipping burgers, parking headaches, and all. And honestly, that feels right for South Florida’s burgerverse. Charm City Burger Company earned its reputation by doing things the hard way and sticking to quality. South Florida doesn’t need another smash burger. It needs more places like this. And now, Boca residents and visitors can try its authentic, juicy goodness for themselves. Charm City Burger Company Boca Raton. 201 NW First Ave., Boca Raton; charmcity- burgerco.com. Now open. [email protected] ▼ Café Café Charm City Burger Company photo Legendary Broward burger joint Charm City Burger Company opens long-awaited Boca Raton location on January 21 with its juicy cheeseburgers and creamy shakes. WHAT STILL SETS CHARM CITY APART IS ITS COMMITMENT TO QUALITY WITHOUT CHASING TRENDS. THERE ARE NO GIMMICKS HERE. ▼ MIAMI BEACH OFF THE WALL For more than a decade, Wall at the W South Beach wasn’t just another lounge; it was the it- girl club of the 2010s. A velvet-rope fixture of Miami Beach nightlife, the intimate space hosted everyone from global DJ royalty to A- list celebrities, anchoring countless late nights inside one of the city’s most iconic hotels. Then, in 2020, Wall went dark. And for years, one of Miami’s most storied nightlife spaces sat quietly, waiting for its next chapter. Now, that new chapter has arrived. The space that once housed Wall is offi- cially getting a second life as Mary Lou’s Miami, the cult-favorite supper club and cocktail bar from West Palm Beach that has quietly be- come one of the most recognizable names in East Coast nightlife. Opening January 29, the new location marks Mary Lou’s second Florida location (third overall with its pop-up in Mon- tauk), and perhaps its most symbolic, breath- ing new energy into a room that helped define an era of Miami after-dark culture. Mary Lou’s comes from Mama Hospitality, the West Palm Beach-based group founded by Joe Cervasio, To- pher Grubb, and Alex Melillo. Known for transforming culturally signifi- cant spaces into modern-day play- grounds, the team has built a reputa- tion for blending nostalgia with indulgence. Their West Palm Beach flagship famously took over the former Berto’s Bait and Tackle, while Mary Lou’s pop-up in Montauk in 2025 became one of the Hamptons’ buzziest nightlife desti- nations. Now, they’re applying that same sensi- bility to Miami Beach. Closed since 2020, Wall’s legacy looms large, and Mama Hospitality isn’t shying away from it. Instead, Mary Lou’s Miami leans into the space’s history while reimagining it through the brand’s signature lens: part supper club, part high-end cocktail lounge, and part anything-goes spectacle. The redesigned venue, led by creative Jason Volenec, layers animal prints, rich textures, and surrealist touches with the seductive glamour for which Miami Beach is known, blurring the line be- tween dinner, dancing, and performance. At Mary Lou’s Miami Beach, the cocktail list is anchored by a martini program that takes center stage. Classics like the “1896 Dry Martini Gin” with Tanqueray, dry vermouth, orange bit- ters, and olive oil, and the silky “1952 Dry Mar- tini Vodka” with Grey Goose set the tone, while bolder riffs like the briny “1980 Olive Ave,” the espresso-fueled “1983 Espresso, Yourself,” and the feta-washed “Dirty Business” show the menu isn’t afraid to play. | TASTE TEST | MARY LOU’S MIAMI ISN’T JUST REOPENING A ROOM; IT’S REVIVING A PIECE OF MIAMI NIGHTLIFE LORE.
