In the book Fast Food Nation, author Eric Schlosser used Colorado Springs as a focal point, referencing the city often and returning to it in many chapters. He said that the growth of that city parallels the growth of the fast food industry, and its development is reminiscent of the development in southern California a century ago that led to the emergence of fast food in the first place. Additionally, its location is at the crossroads for fast food consumption and cultivation, since Colorado has a long history of cattle ranching, and beef from that state ends up in cheeseburgers all across the country.

Long before cattle were even introduced to America however, their distant cousin the American Bison once roamed Colorado’s open country. Bison meat plays a prominent role in the earliest culinary culture of Colorado, and is still served at some of the oldest eating establishments in the state. The oldest restaurant in Denver is Buckhorn Exchange, a steakhouse founded in 1893 that serves high plains bison ribs and steak alongside other exotic dishes like Rocky Mountain oysters, fried alligator tail, and broiled elk medallions. A few blocks away is My Brother’s Bar, an establishment along the Platte River that has been serving drinks for more than 150 years, allowing them to confidently make the claim of being the oldest bar in Denver.

My Brother's Bar on Platte Street doesn't have an actual sign
My Brother’s Bar on Platte Street doesn’t have an actual sign

Originally called Highland House, then Paul’s Place, and possibly Platte Bar, the current name came about when it was acquired by brothers Jim and Angelo Karagas in 1970. The current owner is the son of a former head waitress who served under the Karagas brothers. He worked as a busboy in the nineties, and bought the bar in order to preserve one of Denver’s culinary icons. Naturally, he has made very few changes, and the bar still has a cash register, clock, tin roof, and dark wooden floors from decades ago. The new owner also opted to keep the name “My Brother’s Place” since it was well known, and it had some interesting lore behind it. The name supposedly comes from the early days when the bar was still a two man operation run by Angelo and Jim Karagas. Whichever one of the Karagas brothers was behind the bar would say “Don’t look at me, it’s my brother’s bar”, whenever any vendor came to collect payment. The basic operation of the bar has barely changed, so the food served is still simple pub fare.

Vintage Cash Register and Clock at My Brother's Bar, the Oldest Bar in Denver Colorado
Vintage Cash Register and Clock at My Brother’s Bar, the Oldest Bar in Denver Colorado

For over four decades, My Brother’s Bar has been known for top quality burgers, and even today they are still listed among the restaurant that serve the best cheeseburgers in Denver; a no frills bar-style cheeseburger that comes with the option to upgrade to bison meat instead of the standard beef patty. The bison burger from My Brother’s Bar is a simple, but standard American cheeseburger, not much different in appearance when compared to something like a cheeseburger from In-n-Out. There is American cheese, a sesame seed bun, a thick cut slice of tomato, and some onions. Simple ingredients, but just like the aforementioned In-n-Out cheeseburger, every component is absolutely perfect so every bite is also perfect.

Bison Burger and Onion Rings from My Brother's Bar in Denver
Bison Burger and Onion Rings

The bison meat is slightly sweeter than beef, surprisingly tender, with a grassy and smoky flavor. The patty is relatively thin, but the sandwich never seems sparse. There is no need for bacon, or any special sauces. This is the ideal cheeseburger for anyone who seeks simplicity and perfection, but is willing to pay a slightly higher price for it as this burger is definitely not cheap. Although expensive, it is a burger made with a rare type of meat, and it comes with the bonus of being served at a historically significant restaurant, so that makes it worth it.