It was a busy day at the Fire House Grille in Auburn last Saturday, what with the robust lunch crowd and the steady stream of customers stopping by to pick up baked bean specials for their Saturday night dinners.

Co-owners John Roy and Victor Mathieu opened the pub-style restaurant in November at 47 Broad St., Auburn, the former home of Andy’s Baked Beans. Yes, the baked beans deliciously remain (using Andy’s original recipe), but gone are the bold yellow, red and green stripes on the side of the brick building — replaced instead with a clever, nearly full-sized trompe l’oeil of a fire engine entrance.

Roy, who still works full-time as lieutenant of Tower One for the Auburn Fire Department, and Mathieu, who recently retired as battalion chief after a 25-year career with the Auburn Fire Department, are both hands-on in the kitchen and with the general operations of their new venture.

With at least six burger choices on the menu, all made with half-a-pound of ground Angus beef, Roy said one of their most popular is the Engine Company, put on the menu at the request of several fellow firefighters. The burger is topped with a hot relish — which he first referred to as pretty “warm,” but, after a brief hesitation, admitted “It has a pretty good kick!” — capped with an over-easy egg. “People really just love to bite into it because of the gooey, runny mixture of flavors,” he explained, including blue cheese, cheddar cheese and bacon. Roy shared the recipe with readers, along with one of the Fire House Grille’s favorite appetizers, Double Tomato Bruschetta. To see Fire House Kitchen Manager Jeff Daniels construct the Engine Company burger, go to sunjournal.com.

I counted nearly 17 sandwich options for you to try out, including: the 911 (a simple grilled chicken), the Flashover (a tuna club with bacon, lettuce, tomato and cheese), the Fire Boat (a beer-batter-dipped haddock fillet) and, of course, the requisite Sparky — the Fire House Grille’s deluxe version of a chili dog (a full quarter-pound dog topped with chili and sauerkraut). Roy makes the chili using a recipe originally picked up at the fire station and has since modified it to his own specifications. Sandwich prices range from $6.99 up to $12.99 for the Chief (the Fire House lobster roll).

A post on their Facebook page says, “We’ve been told we have the best steak bomb around!” And after only two bites into my Truckee, I quickly concurred. Their traditional Philly Cheese Steak Sandwich (called the Lieutenant) is served on a crusty roll, whereas the Truckee is served on a wrap. The shaved steak was tender, and was grilled up with what I considered the perfect amount of peppers, onions and mushrooms, topped with melted cheese. Gluten-free wraps can be substituted on any sandwich — just ask your server.

For a fun appetizer, you might try the fried pickles — they have a surprising little zing that comes from the actual pickle, said our server, not the coating. Served up with a side of honey, they’d also make an excellent side to many of the Fire House sandwiches, in particular the Roof Vent, a pastrami and Swiss cheese combo.

While you’re waiting for your own order to arrive, I’m quite sure you will witness mounds of Fire House onion rings — hand-cut and beer-battered — go by. They might just possibly be the largest, puffiest onion rings I’ve ever seen. They can be ordered by the bucketful for $5.99.

Barely making a dent in the “fire bucket,” there’s a lot more on the menu to try at the Fire House Grille. I’d like to check out their barbecue ribs, served with coleslaw and a side of beans (for $12.99). For those with a hefty appetite, the “Big Guy’s Double Portion” can be added for an additional $8.99. I could also be tempted with the baked haddock in a lemon-wine sauce or the fresh Maine salmon cooked in a ginger-soy glaze.

The atmosphere of the Fire House Grille is fun, casual and light-hearted. Part of the fun appeal of the place is the collection of fire department memorabilia, all donated by firefighters or fire departments.

The pub seats 50, with an additional 10 seats at the bar. Roy said they stock many local beers, such as Baxter, Shipyard and Sam Adams, and offer a selection of wines and a full bar.

Serving lunch and dinner, the Fire House Grille is open Monday through Thursday, from 11 a.m. to 11 p.m.; Fridays from 11 a.m. to 1 a.m.; and Saturdays, from 8 a.m. to 1 a.m. Closed Sundays.

Andy’s Baked Bean Saturday Specials, hot from the oven

Large: 1 quart of beans, 1 pint of coleslaw and a loaf of bread for $8

Small: 1 pint of beans and half a pint of coleslaw for $6.50

Red hot dogs or the quarter-pound Fire House brown hot dogs are available separately, for an additional cost.

The Engine Company Burger

1/2 pound of ground certified Angus beef

2 tablespoons of blue cheese crumble

Toasted bulkie roll

Slice of cheddar cheese

2 strips of cooked bacon

1 egg, cooked over easy

1 tablespoon of hot relish

Directions:

Prepare the two strips of bacon and the egg, over easy. Divide the ground beef in half and make two patties. Stuff the blue cheese in between the two patties and make a single burger, with the crumble on the inside. Cook on the grill approximately eight to 10 minutes (for a medium burger) or desired doneness. Toast the bulkie roll; place the burger on the toasted bun and top with cheddar cheese and bacon. Place the cooked egg on top, and finish off with the hot relish.

Engine House Grille’s Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves garlic, minced

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

Directions:

Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top with mozzarella cheese. Broil for 5 minutes or until the cheese is melted.

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