Slaters 50-50

Slater's 50/50

6362 E Santa Ana Canyon Rd,
Anaheim Hills, CA 92807
Phone: 714.685.1103
Website | Map


8082 Adams Ave,
Huntington Beach, CA 92646
Phone: 714.594.5730
Website | Map

Lunch $15 / Dinner $20

Lunch $15

1st – Choice of:

Your choice of non-alcoholic beverage

2nd – Choice of:

Appetizer – Examples include Panko Fried Mac N' Cheese, Fried Dill Pickle
(See Slater’s 50/50 Menu for full selection)

3rd - Choice of:

Burger (Burgers Designed), Sandwich (Slater’s Specialties) or Salad
(See Slater’s 50/50 Menu for full selection)

Examples include the classic 50/50 Burger made with 50% ground beef and 50% ground bacon topped with a sunny side up egg, Peanut Butter and Jeallousy Burger made with creamy peanut butter, strawberry jelly and thick cut bacon
Or
Fried Chicken Pancakes
Or
Slater's House Salad made with mixed baby greens, sliced pear, candied pecans, crumbled blue cheese and dried cranberries with raspberry vinaigrette

Excludes "Design It" menu, "Combination Plate" appetizer and "Design Your Mac N' Cheese".
Excludes: Buffalo Chicken Strips app and Cococarma dessert

Dinner $20

1st – Choice of:

Your choice of 1 beer or 1 glass of wine

2nd – Choice of:

Appetizer – Examples include Panko Fried Mac N' Cheese, Fried Dill Pickle Chips, or Boneless Buffalo Chicken Strips
(See Slater’s 50/50 Menu for full selection)

3rd – Choice of:

Burger (Burgers Designed), Sandwich (Slater’s Specialties) or Salad
(See Slater’s 50/50 Menu for full selection)

 4th – Choice of:

Choice of one dessert- Bacon Brownie or Homemade Bread Pudding

Chef Brad Lyons

Question: How long have you been a chef?
Answer: As a dedicated profession I have been a Chef for 5yrs. I have been working in kitchens on and off since I was 16.

 
Question: How long have you been at this restaurant?
Answer: Scott and I started the company about 3yrs ago.
 
Question: Who or what inspired you to become a chef?
Answer: I developed a love for cooking and food at a young age and began considering it as a profession about 7 or 8 yrs ago when I left the YMCA in San Diego. I wanted to remain in an industry that allowed for the creativity I was accustomed to with teaching but also allowed me to travel and develop a concept into a business of my own. It wasn't until after I immersed myself into the industry that I found inspiration from other Chef's and individuals in the culinary world.

 
Question: What do you enjoy most about your profession?
Answer: I enjoy the creativity it allows for and the satisfaction of a guest truly enjoying one of our creations. Comfort food is great like that...

 
Question: When you’re not in the kitchen what are you doing?
Answer: When I'm not in the kitchen I'm usually immersed in one of the other 10 million aspects of the restaurant. When I'm away from the restaurant you can usually find me with a group of friends, camping, going to concerts and traveling

 
Question: What is your most popular dish?
Answer: The 50/50 of course!
 
Question: Your last meal on Earth would be??
Answer: My mother's Chicken and rice. Simple, I know but so very good. I make it every year for my birthday.

 
Question: What's your favorite item on the menu?
Answer: I love the Flamin' Hot. Everything comes together well and it's got a spice without being hot for heat sake. The onion rigs provide a great crunch and the smokiness from the chilies really comes through nicely.