Snarfburgers’ debut in the old Daddy Bruce’s Bar-B-Que location
What I most liked most about Daddy Bruce’s Bar-B-Que, the funky, immutable BBQ shack at 20th and Arapahoe in Boulder, was owner Bruce “Daddy Bruce” Randolph’s generosity. His little barbecue shack was a hangout for ths area’s small population of elderly African-Americans who passed the time of day there. Because Daddy Bruce donated Thanksgiving baskets to the less fortunate for decades, Denver named a large street in his honor
After his death, his son, Bruce Randolph, Jr., continued kept the joint open and continued the tradition of giving. Daddy Bruce, Jr. finally sold the landmark barbecue shack in 2012. Both Daddies Bruce were well on in years as they kept the place going, and by the time the Daddy Bruce era ended, the place was in sad shape. In truth, much as I admired Daddy Bruce’s humanitarian spirit. I never cared for his vinegary Carolina-style sauce or the squooshy white bread that traditionally comes with it.
Jim Seidel, who created Snarf’s Subshops, took on the daunting stem-to-stern renovation task to make way for Snarfburger, a simple and clean new burger place. The little corner eatery had always been simple, but in its waning years, “clean” was not an adjective that came to mind. At this offshoot of the popular Snarf’s Sub Shops ,the menu is small and directed at the students who comprise a large part of their base. From Snarfburgers, Naropa University is just to the east, Boulder High School to the west and the enormous University ot Colorado campus is up on the hill to the south/southwest.
The sub shop formula is in effect here too: order at the counter, listen for your name to be called and either eat in (space is limited) and stools are or take out. The signature items are burgers — single or double, served on big, squishy buns. These are so far, on untoasted buns. but since the sub shops toast the bread items, this could change. Customers who don’t opt out of certain condiments automaitcally get shredded lettuce. tomato, onion, pickle slices, mustard mayo — and maybe something else I’ve forgotten. The burgers are presented in brown paper bags. From the fryer, either potatoes or onion rings are offered. Other items are hot dogs and grilled bologna sandwiches (aimed that the student market again). Shakes, soft ice cream and sodas from a self-serve dispenser, and that’s it. I didn’t take a picture of the brown paper bag or the burger. You can imagine what they look like.