If you’ve ever driven down Eureka Road in Taylor, Michigan, you’ve seen it. That massive building with the bright lights and the kind of energy that feels like a Friday night even on a random Tuesday afternoon. It’s Bubba’s 33. But honestly, if you’re just walking in and ordering the first thing you see on the Bubba’s 33 Taylor menu, you’re doing it wrong. This isn't just another corporate chain slinging frozen patties.
They do things a little weird here.
Most people walk in expecting a standard sports bar vibe, and while they definitely have enough TVs to cover every single game happening on the planet simultaneously, the food is the actual draw. We’re talking about a kitchen that grinds their own meat and makes their own dough from scratch every single morning. That’s not normal for a place this size. It's actually kind of impressive when you realize how many people they feed on a Saturday night in Taylor.
The Burger That’s Actually Half Bacon
Let’s talk about the Bacon Burger. Most places just slap a couple of greasy strips on top of a patty and call it a day. Not here. At the Taylor location, they take ground beef and grind it together with smoked bacon. It’s a 70/30 blend. It’s ridiculous. When you bite into it, you aren't chasing a piece of bacon around the bun; the flavor is literally inside the meat.
The "Bacon Burger" is basically the flagship of the Bubba’s 33 Taylor menu. If you want to get really aggressive, you go for the Sunshine Burger. It’s got a fried egg on it. Is it healthy? No. Is it the best thing you’ll eat all week? Probably. The yolk breaks and mixes with that bacon-infused beef, and suddenly you realize why this place is always packed. They also have this thing called the "Shotgun" which involves chili and jalapeños. It’s spicy, but it’s the kind of heat that actually tastes like something instead of just burning your tongue off.
You've gotta respect a place that doesn't use frozen pucks. You can taste the difference in the crust—that hard sear you only get from fresh meat hitting a hot griddle. It’s messy. You’ll need like six napkins.
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Why the Pizza is Secretly Better Than the Burgers
It’s weird to go to a sports bar for pizza, right? Usually, bar pizza is that thin, cardboard stuff that exists only to soak up beer. But the Bubba’s 33 Taylor menu treats pizza like a religion. They ferment their dough for 48 hours. That’s a long time for a place that also sells chicken wings.
The result is a crust that is chewy but also has those little charred bubbles on the edges. The "Dickie V" is the one people talk about—named after Dick Vitale, obviously. It’s loaded with meats. Pepperoni, Italian sausage, and mushrooms. It’s heavy. If you’re looking for something lighter, they have a veggie one, but let’s be real: you didn't come to a place called Bubba’s to eat a salad.
- The "33" in the name actually refers to 1933, the year Prohibition ended.
- They make their own sauces from scratch.
- The Taylor location specifically has a massive bar area that gets loud during Red Wings games.
I’ve seen people argue about the wings, too. They have traditional and boneless. The "Shotgun" sauce is the go-to if you like a little kick, but the Raspberry Chipotle is the sleeper hit. It’s sweet, then it hits you with a smoky heat that lingers. It’s addictive. Honestly, just get a basket for the table because you're going to want to try more than one sauce.
The Taylor Vibe and the "Hidden" Gems
Taylor is a tough food town. There are a million options, so if a place isn't good, it dies fast. Bubba's stays busy because they understand the "33" philosophy: great food, cold beer, and a loud atmosphere. But there are things on the menu that nobody talks about.
Take the Ribeye, for example. You don't expect a high-quality steak at a place with neon signs and garage doors for walls. But they hand-cut them. It’s an 14-ounce ribeye that’s surprisingly tender. If you’re not in the mood for a burger or pizza, that’s the play.
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Also, the salads. I know I just made fun of salads, but their kale quinoa salad is actually decent. It feels like an apology for the bacon burger you ate three days ago. It’s got goat cheese and walnuts and a balsamic vinaigrette that doesn't taste like it came out of a plastic packet.
Don't Skip the Drinks
You can't talk about the Bubba’s 33 Taylor menu without mentioning the margaritas. They do these "signature" margaritas that are way stronger than they look. The Jamaican Cowboy is a fan favorite. It’s blue, it’s fruity, and it’ll definitely give you a brain freeze if you drink it too fast while watching the Lions blow another lead on the big screen.
They also have a massive selection of craft beers. They keep the lines clean, which matters. Nothing ruins a meal faster than a beer that tastes like a damp basement because the tap lines haven't been flushed in six months. In Taylor, they keep a good rotation of local Michigan brews, so you can usually find something from Founders or Bell’s on tap.
Making the Most of Your Visit
If you’re planning to head over to the Eureka Road spot, timing is everything. Friday night is a madhouse. If you don't mind the noise, it's great. If you want to actually hear the person sitting across from you, maybe try a Monday or Wednesday.
- Check the specials: They often have deals on pizza or burgers depending on the day of the week.
- Order the Garlic Knots: They are covered in parmesan and garlic butter and are essentially a requirement for entry.
- Ask about the seasonal taps: They rotate local Michigan beers frequently.
- The "Bubba Dipper": It’s a roast beef sandwich that comes with au jus. It’s legit.
The staff at the Taylor location are usually pretty on it. It’s a high-volume environment, so they have to be. You’ll see the managers walking the floor, checking in on tables, which is a nice touch for a place that could easily just coast on its brand name. It feels like a neighborhood spot despite being part of a larger company (they're actually owned by the same folks who started Texas Roadhouse, which explains why the meat quality is so consistent).
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What Most People Get Wrong
People think Bubba’s is just a "wings and beer" joint. That’s a mistake. If you go there and just get wings, you’re missing the point of the kitchen. The kitchen is actually doing work. They are simmering sauces. They are proofing dough. They are hand-breading the chicken tenders.
That’s the secret sauce of the Bubba’s 33 Taylor menu. It’s the effort. It’s the fact that someone is in the back at 8:00 AM grinding bacon and beef together while the rest of the city is still drinking their first cup of coffee. That’s why the food doesn't taste like a "system." It tastes like food.
If you’re a local or just passing through Downriver, it’s worth the stop. Just don't expect a quiet, candlelit dinner. Expect a lot of screaming fans, a lot of chrome, and a burger that might actually change your opinion on what a burger should be.
Next time you're staring at the menu, ignore the "safe" options. Go for something that sounds a little over-the-top. Get the pizza with the weird name. Order the burger with the bacon inside the patty. That’s how you actually experience what this place is trying to do.
Actionable Steps for Your Next Visit:
- Download the App: They have a waitlist feature. Use it. On a Saturday night, the wait can easily hit an hour, but you can jump in line from your couch.
- Start with the Chorizo Sausage Queso: It’s a heavy hitter that sets the tone for the rest of the meal.
- Try the 12-inch Pizza: Even if you're getting a burger, the pizza is worth taking home for leftovers the next morning. Cold Bubba's pizza is a top-tier breakfast.
- Target the "Happy Minute": Ask your server about any current drink or appetizer specials that align with game times.
The Taylor food scene is surprisingly competitive, but Bubba's 33 has carved out a massive niche by simply refusing to cut corners on the basics. Whether it's the 48-hour dough or the custom meat blends, the details are what keep people coming back to Eureka Road. Don't overthink it—just show up hungry and ready for a bit of noise.