There are two types of people when it comes to Culver’s: those who get it and those who don’t — Wisconsinites certainly “get it.”
For nearly 40 years, the Wisconsin-based family restaurant has been raising the bar for restaurant chains across America. Let’s get into the meat about what’s really cooking up at this cult favorite eatery.
A quick history lesson
Founders Craig and Lea Culver, along with Craig’s parents, George + Ruth, opened the very first Culver’s in Sauk City in 1984. Its menu was simple: The signature ButterBurger + fresh frozen custard. Business really started booming when Culver’s franchise opened in Baraboo, WI in 1990 — since then, 800+ more Culver’s restaurants have started slinging burgers across the nation. Pro tip: 145 of them are in Wisconsin alone, we’d wager there’s probably a location not far from you.
Table to farm
Culver’s gives back to the community in many ways — not just with tasty burgers. The Thank You Farmers Project advocates for Wisconsin farms + helps to inspire agriculture education for the next generation. Keep an eye out for Project Blue Barns — custom-painted barns with messages of appreciation for Wisconsin farmers.
Tips + tricks fresh off the grill
We took to Reddit to see what the internet insists “Culver’s newbies” need to know.
- “It all starts with the Deluxe double butter burger” — u/harlan_p
- “Note on burger toppings: a “deluxe” burger means mayo, lettuce, onion, tomato and pickles. A burger with “the works” is ketchup, yellow mustard, pickle and onion.” — u/socialENDER
- “The food is just a pretext for ordering the frozen custard!! 🍦" — u/FaithlessnessNo8543
- “Kids menu is surprisingly fulfilling, best cost/benefit” — u/Tinger_Tuk
Now you’re officially part of the group that gets it, try it for yourself. Butter you waiting for?
