Bareburger and Its Ingredients: The Wave of the Future?

Are the ingredients (and openness about those ingredients) used at Bareburger, a chain of hamburger restaurants in New York City, the wave of the future? Judging from the mission statement on the home page of Bareburger's website, let's hope so:

"At Bareburger, people are sometimes puzzled to hear that little of what we do is actually 'new.' Since the dawn of farming, people have eaten the same organic, all natural, free-range, grass-fed meats; organic and all-natural cheeses; and organic vegetables that we offer. By partnering with local artisans and working with sustainable farmers, we're returning to an old-fashioned emphasis on quality. It’s tastier, it's better for you, and it benefits our community."

Since I haven't eaten at a Bareburger yet, I can't attest to quality. But at least I'd feel comfortable eating there; many ingredients—including the beef, homemade ketchup, vegetables, ice cream, butter and eggs are organic.

Here's a list of the meats used to make burgers and sandwiches; even the non-organic ones are hormone- and antibiotic-free:

Beef: 100% organic, grass-fed, 85% lean
Bison: 100% organic, grass-fed, 91% lean
Turkey: 100% organic, free-range, 94% lean
Elk: 100% all-natural, pasture raised, hormone-free, antibiotic-free, 92% lean
Wild Boar: 100% all-natural, pasture raised, hormone-free, antibiotic-free
Ostrich: 100% all-natural, pasture raised, hormone-free, antibiotic-free, 95% lean
Lamb: 100% all-natural, pasture raised, hormone-free, antibiotic-free, 90% lean
Chicken: 100% all-natural, free-range, hormone-free, antibiotic-free
Bacons: 100% all-natural, hormone-free and nitrate free
Sausage: 100% organic

I just wish this attention to quality sourcing was more prevalent, but we have to start rebuilding somewhere after decades of neglect.

Has anyone eaten at a Bareburger?