Description: Mon-Sat 10AM – 10PM
Sunday 11AM – 7PM :
Bud’s is one of only a few businesses in the small downtown of
Sedalia. The 60 year-old bar sits between two busy railroad rights-of-
way that are only a few hundred feet apart. It’s not uncommon to be
stuck at either crossing for longer than 20 minutes waiting for a
long coal or cattle train to pass. “Some guys walk out, see the
train, and say ‘oh well!’ and head back inside for another beer,”
Mike Steerman told me. Mike should know. He owns the place.
The burger at Bud’s is a classic, griddled, quarter-pounder with
American cheese on a white squishy bun. It’s absolutely amazing and
transcends the standard notion of bar food. The burger bursts with
flavor and is one of the juiciest griddled burgers I have ever eaten.
People go to Bud’s for two reasons – because they know everyone in
the bar and for the burgers. Outside of drinks at the bar, Bud’s has
served only burgers since the beginning. “It’s simple,” Mike
explained, “We don’t offer lettuce, we don’t offer tomato, and we
only use one kind of cheese.” Fries? Nope. Chips will have to do. But
trust me, you’ll be focusing on this burger and nothing else.
The burgers start as 80/20 chuck hand pressed in a single patty
maker. They are cooked on a smallish flattop griddle in a bright,
clean kitchen next to the bar. As a burger nears doneness, both
halves of a bun are placed on the burger and covered with a lid to
steam the bun to softness. Your order is served with a bag of chips
and a slice of onion in a plastic mesh basket lined with wax paper.
“That’s it,” Mike told me, proud of the simplicity of his product.
Locals in the know request jalapeno slices that Mike has stashed in a
small jar in the kitchen.
Bud’s interior is cozy and simple. The small, square box has a bar
on one side lined with vintage stools, booths on the other side, and
a few tables in the middle. An original jukebox sits just inside the
front door and one wall displays a unique item – the branding board.
Of course, being from New York I was very intrigued by the branding
board, something that probably seems mundane to a ranching community.
The idea is simple – It’s a long piece of wood attached to one wall
of the bar that displays actual cattle brands of the local ranchers.
Brands are of fairly intricate design and obviously each one unique,
which makes the branding board a viable piece of ‘bar art’. Also, one
glance at the board and you are reminded of just how close you are to
fresh beef. Source: www.hamburgeramerica.com