But the Hollie's name was founded on burgers, and the fact isn't lost on this new incarnation.
In its heyday, Hollie's was the gathering hub for post-World War II youths with gas to burn, an itch to mix and a burger hankering. Original owner Ed Hollie introduced the bacon burger his drive-in would become known for in 1951.
So, it's fitting the first burger on the new menu is the Bacon Chipotle Barbecue Burger. You'll also find burgers in Black N Bleu, Green Chile Cheese and American cheese.
“We wanted to put a simple menu together that we could emphasize Southwest flavors and perfect execution,” said David Callaway, senior kitchen manager.
The menu also offers sandwiches topped with prime rib, chicken and even catfish. Racks of ribs are available as are roasted chicken, and pork chops.
Pre-entree choices include Hatch chiles stuffed with cheese, chipotle wings, tamales, deviled eggs tinged with habanero, nachos and a fistful of churched-up salads.
From the bar
Hollie's sports a horseshoe-shaped bar made of walnut. You'll find upward of 30 wines on the list, in red and white, with prices from $23 to $79 and many options by the glass.
“Our real specialty is tequila,” Crain said.
The bar offers premium tequilas and cocktails that emphasize them.
The concept also marks a graduation of sorts for the Moore dining scene. Recent development along Interstate 35 south of downtown has drawn an influx of fast-food concepts. Hollie's adds a much-needed full-service restaurant capable of delivering some elements of fine dining while maintaining a family dining atmosphere.
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