“This burger joint that first opened its doors late last month is just the kind of place that would have regulars ordering too much greasy food for their own good. At Dick’s, however, the food isn’t greasy and eating it is definitely good for you.” – OregonLive
When it came to food, our ancestors were all about fresh, healthy and local. In a radical stroke of back-to-the-future modernism, Dick’s Kitchen owner and namesake Richard Satnick has added diner-style convenience to the mix. Enjoy lean, tasty proteins our hunter-gatherer ancestors would have killed for, while doing your body a favor. Naturally anti-inflammatory, lean protein and plenty of vegetables have been shown to alleviate a variety of modern ills, including diabetes, heart disease, arthritis, and other metabolic disorders. Indulge in grass-fed lean beef and meats or delicious vegan proteins at Dick’s Kitchen and do your part to bring health care home.
We serve 100% humanely raised, lean, grass-fed beef that’s much leaner and contains the Omega-3s and micronutrients that are missing from ordinary beef. All burgers are cooked in cast-iron skillets, which imparts more nutrition to your low-fat burger.
Because we do not use large amounts of salt in our food preparation, we provide imported sea salt at the table. We know this takes a little extra effort, but we want to start with the lowest amount of salt possible.
Our potatoes are not deep-fried, but “air-baked” potatoes, which reduces the amount of fat to an absolute minimum. We have created sauces and salad dressings that use low-glycemic agave instead of corn syrup and refined sugar. Our side dishes contain no added fats, and are created to supply abundant fresh, complex carbohydrates instead of the processed ones that currently make up a high percentage of our diet.