This chill slider joint offers a rotating menu of globally inspired bites in a quirky, kitschy setting, perfect for casual feasting and fun drinks.
"By some miracle, Green Do’s pricing system seems to be immune to inflation, which is great for fans who love filling up on $4 sliders. Mix and match multiple mini burgers like the Kentucky-inspired Hot Brown with grilled chicken, bacon, and Mornay sauce or the classic cheeseburger with Velveeta. The Mystery Meat is a must for adventure seekers. Past specials have included kangaroo burgers, salmon, wild boar, elk sausage, and even shark. Cocktails are appropriately also under $5. Hit up the restaurant (just make sure your group shows up on time; reservations are not an option) and takeout is available." - Danny Palumbo
"The whole concept behind Green Dot Stables is to offer diners a variety of sliders, fries, and drinks for just a little dough. Burgers are available in beef, chicken, and veggie form and range between $2.85 and $4.50 a piece. Loaded fries, salads, soups, and other sides start at $2.95, while beers go for as low as $2.85." - Danny Palumbo, Serena Maria Daniels
"Combine a gourmet version of White Castle with your favorite horse-themed dive bar and you get Green Dot Stables. This downtown tavern serves more than 20 types of sliders, including a Cuban, gyro, and a daily “mystery meat,” which could be anything from fried lobster to cauliflower. It’s a casual spot to eat some tiny burgers, have a few $3 drinks, and be glad that the bar you imagined your grandpa secretly placed race bets at still exists." - sara barron, sam faye
"When you are in the mood for variety, Green Dot Stables is the place to go. They offer an amazing selection of sliders from Tempeh, Catfish to Lamb. Always check the board for their Mystery Meat special. Best of all, everything on the menu is $2-$3, including cocktails!" - Michelle & Chris Gerard
"Local slider spot Green Dot Stables serves a wide variety of chicken sandwiches including a sweet and salty option with sage maple syrup." - Eater Staff, Brenna Houck