Whether you’ve lived in Victoria for one year or 50, you’ve likely driven past the historic corner of Menzies and Superior while out for a drive near the Legislature, or on your way to Dallas Road for an ocean walk.
The building at 332 Menzies St. has long been home to a rotating cast of iconic eateries – from the James Bay Tea Room to Tex’s Grill, and most recently, Floyd’s Diner. Since 2018, its unmistakable pink facade had become a neighbourhood landmark.
But this summer, the paintbrush came out – literally and figuratively – as Floyd’s packed up and relocated one block north to the Royal Scot Hotel. In its place: Murder Burger.
Now splashed in emoji-yellow, Murder Burger officially opened its doors on Saturday, July 26. The bold rebrand is no accident – owner Jody Polishchuk takes an unapologetically loud approach to burger culture.
“It doesn’t matter if you like it, you just need to talk about it,” Polishchuk said, speaking of the name. “You’re never going to forget it. And people love it.”
Before landing at the corner of Menzies and Superior, Murder Burger built its name through a series of pop-ups, officially launching July 19, 2024. Just one year later, they’ve moved into one of James Bay’s most recognizable buildings.
“I went from knocking on doors last year to opening our first brick-and-mortar shop a year later,” said Polishchuk. “I got lucky by meeting a lot of really good people, including the owner of Floyd’s, Petr [Prusa]. We connected, and in April, he reached out to tell me this space might be opening up – and I didn’t look back.”
Murder Burger is subleasing the space from Floyd’s through May 2026, with a renewal already in the works, according to Polishchuk.
So, what makes these burgers stand out?
It starts with technique – a smash-style patty, pressed thin on a hot grill to form a crispy, flavourful crust.
“You gotta have those lacy, crispy edges,” Polishchuk said. “The outside is crunchy, the middle is juicy – we’re giving people texture.”
The ingredients are dialed in, too: dry-aged beef, Martin’s Famous Potato Rolls, classic American cheese, thin-cut red onions, and tangy pickles.
“These are literally $100 steaks going into our burgers,” he added. “If you take one ingredient out, or add one in, it just wouldn’t be the same.”
The chicken wings, Polishchuk says, could have a restaurant of their own.
The three-day process involves only flats, a dry rub brine, and a low-and-slow cook at 150°F.
“This isn’t just a bag-to-fryer scenario,” he said. “We’re crafting them to be an 11 out of 10.”
Then there’s the tallow oil. Polishchuk drives four hours round trip to Gabriola Island to source it – one final detail he says pulls everything together.
Opening week was a whirlwind, with over 700 burgers sold and some customers waiting more than an hour. Now the focus shifts to consistency and cutting down wait times.
“On our absolute busiest night, I don’t want anyone waiting more than 30 minutes,” said Polishchuk. “It was a longer wait in our first week than we wanted, but we are actively working on improving that.”
For a neighbourhood used to pink walls and all-day breakfast, the new coat of yellow might take a minute to get used to. But one thing’s certain – no one’s driving by without noticing.
