On June 3, nationally acclaimed chef Shaun Doty of Atlanta’s Shaun’s in Inman Park and entrepreneur Erik Maier will open YEAH! BURGER in the White Provision complex at 14th Street and Howell Mill Road in Atlanta. YEAH! BURGER re-imagines the classic American burger joint as a fast-casual eatery with a strong commitment to real, all-natural ingredients and sustainability. The restaurant will feature customizable burgers made with White Oak Pastures’ grass-fed beef from South Georgia, nitrate-free hot dogs, hand-cut french fries, organic salads, and Straus Family Creamery organic ice cream, all served in a comfortable “California casual” setting. YEAH! BURGER will offer lunch and dinner seven days a week and will provide Atlantans with a convenient, affordable, eco-friendly dining option.

“We want guests to truly feel good about what they’re eating at YEAH! BURGER, so we’re using superior quality ingredients and responsible environmental practices as the foundation for our restaurant,” Maier says.

With YEAH! BURGER’s fast-casual format, customers place their order at the counter and their food is delivered to the table shortly thereafter. The restaurant also features a convenient carryout counter where guests can easily grab a quality, customized meal on the go. Online and mobile to-go ordering will be available this summer.

Chef Doty, who is renowned for his ingredient-driven cuisine and simple preparations, created a menu with gluten-free, vegetarian, and vegan options for diners with special nutritional needs. YEAH! BURGER’s built-to-order menu provides guests with the ultimate in customization and allows them to create food to fit their desired flavor profile or dietary needs.

“It’s very important for us that guests can customize their food to fit their diet or taste preferences,” Doty says.

Burgers will start at $5.99 and increase slightly in price depending on guests’ patty and topping selections. First, a customer chooses their bun option. Choices include Southern white and whole-wheat buns developed by Chef Doty and, baked exclusively for YEAH! BURGER by H&F Bakery, a gluten-free bun or a lettuce wrap. Next, the guest chooses their patty: a White Oak Pastures grass-fed beef burger, a naturally-raised bison burger, an organic turkey burger, an organic veggie burger, or an organic chicken breast patty. Cheese options include American, blue cheese, cheddar, pepper jack, pimento, or Swiss cheese. Customers can then top their burger with a large selection of free toppings and $1 premium toppings such as nitrate-free bacon, a fried cage-free egg, or sliced avocado. The burger creation process ends with sauce selection, featuring options that range from basic ketchup to roasted garlic aioli sauce and the house specialty, “YEAH! Sauce.”

YEAH! BURGER’s menu also offers nitrate-free hot dogs, a selection of organic salads, hand-cut french fries cooked in heart-healthy canola oil, fresh onion rings, and Chef Doty’s signature chili.

The bar at YEAH! BURGER seats up to 17 guests and serves a full selection of beer, wine, and cocktails. Bar offerings include biodynamic wines, organic bottled beer, and signature drinks. Non-alcoholic beverage options include fountain drinks, natural sodas, organic teas, and fresh juices.

The restaurant’s 2,500-square-foot space seats 55 guests in the dining room and more than 40 guests on the large, concrete-tiled patio. Designed by Stacey Kirby and Matt Redden of Seiber Design Inc., YEAH! BURGER has an inviting “California casual” style that features Cypress wood paneling made of reclaimed, river-recovered wood also known as “sinker” Cypress. The focal point of the restaurant is the white subway tile arch illuminated with LED lights that frames YEAH! BURGER’s bar and kitchen. Other design features include reclaimed heart pine table-tops and metal Tolix chairs from France.

As a socially responsible business, YEAH! BURGER will support local charitable organizations including the Believe in Me Foundation, Autism Speaks, and the Atlanta Community Food Bank. YEAH! BURGER’s socially conscious approach also extends to its numerous green efforts, including offsetting its energy usage with wind power; use of ENERGY STAR equipment throughout the restaurant; installation of water-efficient toilets, bathroom fixtures, and kitchen faucets; use of reclaimed wood paneling and table tops; and use of 100 percent compostable cups and to-go packaging and utensils.