Clifford restaurant offers much more than just a burger

It's much more than just your typical burger joint, say owners.

Dans Ma Bouch in Clifford takes the traditional burger to the next level by serving fresh, locally sourced, artisanal burgers made with local ground beef and fresh toppings with a twist.

For restaurant owner and chef, Collin Oleksandriw, his restaurant at 47 Elora St. S. in Clifford, is just as much about the experience as it is the taste.

"There isn't a burger on my menu that almost anybody would not enjoy. There's an option for everybody. Depending on the flavour they are looking for, I have your regular burger to burgers with caramelized onions and a lot of other different toppings," Oleksandriw said.

"What I love is seeing people try my food and hear them say that's the best they've tried in a very long time."

Since opening his first restaurant in November, the 20-year-old said he continues to receive a warm response from his Clifford community.

"I'm still open, so things must be going pretty good," Oleksandriw said.

"I know this community. And I find that people really enjoy it. I think they are happy with having quality food in Clifford."

Oleksandriw believes quality comes from supporting and sourcing ingredients locally for his restaurant's gourmet burgers and entrees from a menu that sees favourites such as Philly cheese steak, fish and chips, Mediterranean burgers, Reuben sandwiches and breakfast specials.

"I offer more elevated pub-style food. It's mainly focused on different burgers and fish and chips. Sometimes I do different specials like rib dinners or turkey dinners especially, when it gets to winter," Oleksandriw said.

"I source alot of my stuff from Mildmay in Walkerton. So, I do try and support local."

His love for cooking also began locally.

"I was born in Beaverton. Then I moved to Kitchener, and I've been living in Clifford for almost 17 years," Oleksandriw said.

"I originally worked at Jemstones Bar and Grill on Elora St. in Clifford when I was younger. I started when I was 13. And then it took about a year for me to get introduced to the kitchen. I was there for about five years. That's when I really began to enjoy cooking. And then after that, I took a short break to save up money at a different job that payed a bit more money."

Oleksandriw went on to pursue studies in culinary arts at Conestoga College in Waterloo.

"And now, here I am. I'm actually in the same building where it all started, where Jemstones was on Elora Street in Clifford," he said.

Dans Ma Bouche is available for dine-in or take-out.

Currently, the restaurant has two front-of-house staff, two back-of-house staff and Oleksandriw as the main chef.

"I am looking to expand a bit more into different things, likely by next summer. I also plan on getting a liquor licence and make some fancy cocktails, especially in the winter time," he said.

Oleksandriw hopes people try Dans Ma Bouche because he believes it offers something a bit different than other restaurants.

"I think I offer better quality than some other restaurants in the area," he said.

"So many people have come in and said, 'This is the best hamburger I've had in years.' I've even had people who say, 'That's the best burger I've ever had in my life.'