Denis Kendes has always had a fascination with cooking. Not the high-octane gastronomy of fine-dining restaurants, more the humble and accessible fare one would likely find at a local burger joint or tuck shop. Burgers, the world-renowned and evergreen staple, have always been particularly captivating for Denis, who is enamoured with their deceptive complexity and down-to-earth approachability so much so that he seeks them out even when travelling. Ask him which spots sit in his burger chain pantheon and he’ll point to the United States institutions like 5 Napkin Burger, Shake Shack and Five Guys – patty-slinging powerhouses one and all. When Denis and his partner Lina Ko discussed making the jump into hospitality, burgers and hotdogs – America’s other quintessential street food – were a no-brainer choice as an area of focus. Soul Brothers, the couple’s brand-new 70-seat eatery nestled in the heart of Nundah, is an expression of the couple’s unadulterated affection for both old-school American fare and soul music – a combination purposefully designed to enliven the senses. The eatery’s minimalist interior design, conceived by Lina, draws influence from retro diner aesthetics (think monochromatic Pleasantville-inspired colour scheme), with old-school posters of soul legends adorning the walls and the sounds of their music floating through the air.

When it comes to food, Soul Brothers operates on the mantra of ‘simple is best’. No frills, no fancy gimmicks and nostalgia-inducing by design, each burger has been crafted to resemble the iconic dish in its purest form. As for burger construction specifically, Denis and Lina agree that the most important ingredient is the meat patty. The couple have gone to great lengths to nail this foundational element, finding a local butcher to supply Soul Brothers with patties made primarily using brisket rump. A clam-shell patty press is used to lock in flavour and cook each delicious circle to a consistently high level, ensuring each patty is as perfect as the one that preceded it. Up next is the bun – a delightfully pliable potato bun is used for both the burgers and hotdogs, creating a continuity of flavour and texture across both items. From there Denis and Lina have built a concise menu designed to be delivered from grill to table quickly and consistently. Soul Brothers offers six kinds of simple burger varieties, including Basic, Spicy, Standard, Bacon, Southern Fried Chicken and Grand options – all available at a very reasonable price point. Looking to ignite some love for the humble hotdog around town, Denis and Lina have also assembled a tight trio of dogs (incorporating Gotzinger cheese kranskies) topped with the likes of cheese, onion, bacon, jalapenos and burger sauce. Rounding out the menu are regular, cheesy or loaded fries (lathered in cheese sauce, bacon bits, burger sauce and jalapenos), soft-serve thick shakes (with flavours including Hershey’s, peanut butter, Oreo and Kit-Kat) and a tight list of beers to wash it all down.

Soul Brothers is open to the public – operating hours and contact details can be found in the Stumble Guide.