Just in time for patio season, Dirty Burger Bar at The Shacks at Austin Ranch is entering a new era—with new owners, a new name, a refreshed menu, and viral soft-serve margaritas already drawing a crowd.
Led by chefs Austin Brown and Omar Hernandez, The Chefs Grind is transforming the former burger shack into a chef-driven hot spot for loaded burgers, mix-and-match sliders, and one of DFW’s most sought-after cocktails.
“I used to come out here with my dog about two years ago. I love this place, love this spot. I just thought it was a really good opportunity,” Brown, who now co-owns the space, says. “It just popped up one day, and I took it and ran with it.”
The concept is part of a broader refresh at the Shacks, a dog-friendly dining hub tucked minutes from Grandscape and WorldSprings in the Colony. The complex includes multiple casual concepts, a one-acre dog park, and a sprawling shared patio. The duo finalized the acquisition on February 6.
Both chefs bring a range of experience spanning fine dining, Tex-Mex kitchens, and hotel operations. Brown hails from Atlanta, where he sharpened his technique in kitchens like Nikolai’s Roof, while Hernandez worked his way up from dishwasher and later graduated from the Northwest Culinary Institute in Washington. The two met while working at the now-closed Davio’s Northern Italian Steakhouse.
For nearly three years, the colleagues-turned-business partners talked about opening something together while juggling full-time roles at the Westin Dallas Park Central, where Brown served as executive chef and Hernandez as sous chef.
“Hotel chefs—it’s a major operation. It’s a lot of work. It’s a lot of prep work,” Brown says. “This is more where we can get down to the details and make things that we like, love to sell, and love to eat.”
That focus shows in the Chefs Grind’s streamlined menu. The previous concept is gone, replaced with a concise selection of seven scratch-made burgers built through a chef’s lens. A classic burger and fried chicken sandwich set the foundation, while the rest of the menu leans more inventive.
The Smokehouse is an early standout, stacked with a beef patty, sliced brisket, roasted jalapeño pimento cheese, a crisp onion ring, and barbecue aioli. The Teriyaki Crunch is a showstopper. Instead of chicken breast, the chefs use a Japanese-style fried chicken thigh for extra juiciness, glazed in teriyaki and topped with a grilled pineapple wonton slaw. Each bite balances sweetness and crunch.
Other options include the Greek Freak, a turkey burger with tzatziki; The Day After with candied bacon, smoked Gouda, and a fried egg; and The Texan, a Frito pie–inspired build. Diners can order full-size burgers or sliders, making it easier to try multiple options at once.
“You go into a burger place and get one big burger—maybe you want to try five,” Brown says. “Here you can try three, four, or five different ones instead of having one big burger that’s all the same.”
The menu rounds out with wings, seasoned fries, sweet potato fries, and hand-cut onion rings. A side of Chef’s Signature Sauce—reminiscent of Cane’s sauce meets In-N-Out spread—ties it all together.
The team plans to introduce monthly specials and actively incorporate guest feedback. “We’re trying to get the community involved,” says marketing coordinator Krishna Mojica. “It’s not just our restaurant—it’s everybody’s restaurant.”
That community input has already influenced a breakout hit. “Everybody’s loving the soft serve margarita,” Mojica says. “That is going crazy. We had people that haven’t had margaritas before, and they fell in love with it.”
Introduced in early April after testing six different recipes, the boozy margarita doubles as dessert. Available in strawberry, mango, or a swirl of both, it’s topped with tangy chamoy, a Tajín rim, and a chili-tamarind candy straw, with an optional orange liqueur floater. It’s indulgent and best enjoyed on the patio. The Green Apple Margarita and P.O.G. (pineapple, orange, and guava) Jell-O shots are also catching on.
Looking ahead, Brown and Hernandez plan to lean into local sourcing, with partnerships in the works with North Texas ranches and microgreen growers in The Colony.
The craft burger spot will also introduce upcoming specialties like a lobster roll, fried shrimp sandwich, and quesadilla burger, continuing the chefs’ blend of comfort food and technique.
The Chefs Grind, 5804 Windhaven Pkwy, The Colony, thechefsgrind.com
