tag:blogger.com,1999:blog-53794565283579772632024-03-12T21:14:01.301-07:00Honest and Accurate Burger Reviews by TheBurgerBustersBurger Reviews from Across AmericaFat Bruce Lee!http://www.blogger.com/profile/10859840083287002904noreply@blogger.comBlogger382125tag:blogger.com,1999:blog-5379456528357977263.post-84752610695236346292015-01-11T15:26:00.001-08:002015-01-11T15:26:41.701-08:00Maybe This Will Calm Them Down--Habit Burger to Open in the Middle East<div dir="ltr" style="text-align: left;" trbidi="on">
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The Habit Burger Grill, voted America's best tasting burger, is poised to enter the Middle East</h1>
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<img alt="The Habit Burger Grill, voted America's best tasting burger, is poised to enter the Middle East" border="0" class="article-image legacy" src="https://www.zawya.com/pr/images/2015/TheGrill_2015_01_11.jpg" title="The Habit Burger Grill, voted America's best tasting burger, is poised to enter the Middle East" />
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<strong><span style="color: #990000;"><i><i>The Habit Burger Grill's first international agreement to roll out 50 Habit restaurants across the GCC over the next ten years<br />
Food Quest Restaurants Management LLC given exclusive rights to open restaurants in UAE, KSA, Qatar, Bahrain, Kuwait and Oman </i></i></span></strong><strong><span style="color: #990000;"><br /></span>
Dubai,<i> </i>January 11, 2015 <br /></strong> Food Quest Restaurants
Management LLC "Food Quest" today announced the signing of a franchise
agreement with The Habit Restaurants, Inc. (NASDAQ: HABT) "The Habit" -
the brand's first international agreement - for the development of 50
new restaurants across the GCC over the next 10 years. <br />
Founded in 1969 in Southern California, The Habit currently owns and
operates over 100 restaurants in the United States. Voted as America's
best tasting burger in a leading consumer magazine, The Habit Burger
Grill is a fast casual restaurant that specializes in fresh,
made-to-order, char-grilled burgers, sandwiches, and salads. <br />
Food Quest has been given the exclusive rights to open restaurants in
the UAE, Saudi Arabia, Qatar, Bahrain, Kuwait, and Oman - with the first
Habit Burger Grill expected to open its doors to diners in the UAE in
2015.<br />
<br />
"We are thrilled to bring The Habit Burger Grill to the United Arab
Emirates and the entire GCC region" said Darryl Bearer, General Manager
of Food Quest. "We have been great fans of The Habit brand and their
signature made-to-order char-grilled burgers."
The Habit's Chief Executive Officer Russ Bendel stated, "Food Quest is a
great restaurant operator and franchise business partner and we are
proud to be working together to introduce The Habit Burger Grill brand
to the Middle East." He continued, "We are very impressed with their
team's passion for delivering quality food and genuine hospitality all
at a great value which aligns perfectly with The Habit's core
principles."<br />
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-Ends-<b> </b><b>About The Habit Restaurants, Inc.</b><em>The
Habit Burger Grill is a fast casual restaurant concept that specializes
in preparing fresh, made-to-order char-grilled burgers and sandwiches
featuring USDA choice tri-tip steak, grilled chicken and sushi-grade
albacore tuna cooked over an open flame. The first Habit opened in Santa
Barbara, California in 1969. The Habit has since grown to over 100
restaurants in 10 markets throughout California, Arizona, Utah and New
Jersey. More information is available at </em><a href="https://www.habitburger.com/"><em>www.habitburger.com</em></a><em>.</em><br />
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This article is reposted in its entirety from <a href="https://www.zawya.com/story/The_Habit_Burger_Grill_voted_Americas_best_tasting_burger_is_poised_to_enter_the_Middle_East-ZAWYA20150111125905/" target="_blank">here</a> at Zawya.com<em> </em></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com0tag:blogger.com,1999:blog-5379456528357977263.post-85137697825474328602015-01-11T14:35:00.002-08:002015-01-11T15:16:39.045-08:00Kahou Teriyaki Fire Roof (Food Truck)--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
I found the Kahou Teriyaki Fire Roof food truck at the corner of Broadway and Ocean Ave. in Santa Monica, CA. No web presence.<br />
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I was driving home from a particularly awful beach workout when I spotted a food truck with the words "Ramen" and "Burger" adjacent to one another, in that order, on the side of a food truck, and not too far from my residence. I called Happy Meal to see if he wanted one. His response was, "Dad, dad...I'll ask the stupid questions here." I ordered a couple of the signature Ramen Burgers, and I hung around while the order was prepared. The flat top cooking surface was viewable through a window, so I had the opportunity to watch the burgers and ramen "buns" cook. 10 minutes later, the burgers were ready, and I was speeding home to share my discovery with Happy Meal.<br />
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<a href="http://3.bp.blogspot.com/-Imur3THrejM/VLL56jk_j8I/AAAAAAAADmw/tuPb9oawgHo/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BSignage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Imur3THrejM/VLL56jk_j8I/AAAAAAAADmw/tuPb9oawgHo/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BSignage.jpg" height="86" width="320" /></a><span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: The staff was busy at the Kahou Teriyaki Fire Roof truck, so I did not have a chance to get a depth of detail on the burger meat. The 8-ounce patty was strongly beefy and tasted like a 100% Chuck burger. The fat content was average--about 20%. There was no minerality, which would have suggested premium cuts, and there was no taste of funk/aging. The burger was juicy, and this was re-enforced by the moist, dense, ramen bun. The burger patty was just firm enough to linger on the palate and hold its own with the firm noodles.<br />
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The Seasoning: I observed the nice man behind the griddle hit the burgers with a salty blend of seasoning on both sides of the patty as they sizzled away. The seasoning was appropriate to stand up to a thick, 1/2 pound burger and equally thick ramen "buns."<br />
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<a href="http://1.bp.blogspot.com/-EVlKgLXFjns/VLL56Nu6yuI/AAAAAAAADm4/GzNfN7adpl8/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BBurger%2BSear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EVlKgLXFjns/VLL56Nu6yuI/AAAAAAAADm4/GzNfN7adpl8/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BBurger%2BSear.jpg" height="181" width="320" /></a>The Sear: There was none. The moisture content of the Chuck, coupled with the griddle temp, caused the burger to steam more than sear. Frankly, a hearty sear would not have mattered from a texture standpoint. The savory, chewy noodle pucks provided a firm chew that would have trumped even the best sear.<br />
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The Preparation: Both the burger patty and the ramen pucks were pre-formed. All three were cooked on the same griddle and brought up to temperature. The burger was cooked to a juicy Med-Well. Med-Well was just right to denature the collagen in the Chuck, which released all of the beefy flavors. The patties were flipped only once as they cooked, and this was exactly right. The noodles were moist and hot with just a hint of carmelization, but not enough to create a stiff and overly chewy crust.<br />
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The Cheese: <a href="http://www.imdb.com/title/tt0372588/" target="_blank">American...eff yeah!</a> There was only one cheese choice at the Kahou Teriyaki Fire Roof truck, and that choice was the correct one. The American cheese was a decadent addition by way of texture. It added a creaminess to the firm mouth feel of the ramen. The iron and saltiness further served to complement the combination of beef and bun.<br />
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The Bun: The bun was exactly what I hoped it would be...dense, moist, chewy, savory, slightly sweet...you know, like a puck of satisfying and tasty ramen noodles. The bun was heavy...at least as heavy as the burger. The bun and beef patty weighed in at about a pound. That's not all, though. The noodles had been cooked, cooled, and reheated. The result was that the starch in the noodles was converted into a <a href="http://en.wikipedia.org/wiki/Resistant_starch" target="_blank">resistant starch</a>. What? That's right! The glycemic index was lower than fresh noodles, because the starch behaved more like a fiber than a sugar. <br />
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The Meat To Bun Ratio: This was perfect. The vermiform bun paired nicely with the beef patty to deliver a consistent bite throughout the meal.<br />
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<a href="http://2.bp.blogspot.com/-TkxmqbXPGps/VLL55VFZNuI/AAAAAAAADmk/Bj_8y1hGMvQ/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BBurger%2BCross%2BSection.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TkxmqbXPGps/VLL55VFZNuI/AAAAAAAADmk/Bj_8y1hGMvQ/s1600/Kahau%2BTeriyaki%2BFire%2BRoof%2BBurger%2BCross%2BSection.jpg" height="153" width="400" /></a>The Fries: There were none. The Kahou Teriyaki Fire Roof Ramen Burgers came with a little bag of Doritos. In other words, "all that and a bag of chips." Honestly, who needed fries after consuming 1/2 pound of noodles?<br />
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The Toppings: I wouldn't know. I was there for the ramen, beef, and cheese. Toppings seemed superfluous. There was a bit of greenery on my cheeseburger, but it went unnoticed.<br />
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The Value: $8 for a pound of delicious noodles and ground beef. I was not disappointed. The burger value at Kahou Teriyaki Fire Roof was strong. Normally food trucks jack up the prices (sort of like the airport). This food truck was a welcomed exception to that trend.<br />
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Ramen-bun cheeseburgers are a novelty rather than a mainstay, and I am glad to have that out of my system. I am even more glad that I tried my first at this food truck, because it was excellent in pairing, execution, and value. <br />
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Burger Review : A novel and tasty combination of ramen and burger were absolutely enjoyed at the Kahou Teriyaki Fire Roof food truck. If you see this truck anywhere, stop by and enjoy a cheeseburger...you will be happy that you did.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com1Ocean Avenue & Broadway, Santa Monica, CA 90401, USA34.0127297 -118.496490399999978.4906952000000011 -159.80508439999997 59.5347642 -77.187896399999971tag:blogger.com,1999:blog-5379456528357977263.post-75030311877359491612015-01-09T11:22:00.000-08:002015-01-09T11:22:42.478-08:00Bachi Burger--West Los Angeles<div dir="ltr" style="text-align: left;" trbidi="on">
<span>2030 Sawtelle Boulevard </span><br />
<span>Los Angeles, CA 90025</span><br />
<span>424-832-3018</span><br />
<span><a href="http://www.bachiburger.com/" target="_blank">website</a></span><br />
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<span>Several years ago, I visited the original Bachi Burger location in <a href="http://www.theburgerreview.com/2011/07/bachi-burger-las-vegas-nv.html" target="_blank">Las Vegas</a>. The burgers, on that visit, were disappointing in the face of the hyped up praise the location had garnered from the local audience and press. In spite of this negative experience, Happy Meal and I decided to give Bachi Burger a second chance and sample the cheeseburger fare at the recently opened Little Osaka (West Los Angeles) outpost. There was a bounty of metered street parking available. We arrived at about 5 PM on a weekday, and we discovered that the service was slow and disorganized. A staff of 7 struggled to serve about the same number of patrons, and after an unduly long wait to order, our burgers took an additional 20 minutes to arrive. While we were waiting, we sampled the Boba Tea. We tried this, so you will never have to. The boba was clumpy and soggy. This beverage should be avoided at Bachi Burger...Boba Time on National Blvd is the current champ.</span><br />
<a href="http://1.bp.blogspot.com/-7TSAXtz8iWc/VLAnZ3oUhAI/AAAAAAAADmM/03XBZJ-RAOg/s1600/Bachi%2BBurger%2BSignage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7TSAXtz8iWc/VLAnZ3oUhAI/AAAAAAAADmM/03XBZJ-RAOg/s1600/Bachi%2BBurger%2BSignage.jpg" height="43" width="200" /></a><b><span style="font-size: large;"><span><br /></span></span></b><br />
<b><span style="font-size: large;"><span>The Burger Breakdown...</span></span></b><br />
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<span>The Beef: Yawn. The Angus beef was sourced from Sysco Foods. It was comprised of Brisket, Short Rib, and Chuck. The fat content was about 20%. This blend is generally a winning burger combination, but in the case of Bachi Burger it came up in the range of Average. The 7-ounce burger patty was meek in terms of beefy and satisfying steak flavors. </span><span><span>The burger had only the faintest hint of complexity from the Short Rib.</span> The flat patty was moderately juicy. The texture of the ground beef was firm yet yielding. </span><br />
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<span>The Seasoning: The mild burgers were lacking in the seasoning department. The only spice that I could discern was something mildly sweet on the exterior of the burger patty. There was no trace of salt or pepper. Salt and pepper were very much needed to butch up this tame and passive burger patty.</span><br />
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<a href="http://1.bp.blogspot.com/-v3lxhVRPvkY/VLAnZu1FNLI/AAAAAAAADmI/PDYGNUz9t8g/s1600/Bachi%2BBurger%2BSear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-v3lxhVRPvkY/VLAnZu1FNLI/AAAAAAAADmI/PDYGNUz9t8g/s1600/Bachi%2BBurger%2BSear.jpg" height="217" width="320" /></a><span>The Sear: What sear? After waiting 20 minutes for a burger, I had hoped to see a sear proportional to the buildup. Nope. The sear on the Custom Made BBQ Burger at Bachi Burger was nothing more than thin grill marks. This, coupled with the mild flavor of the beef and the lack of seasoning, left us with a perfectly average burger patty. For $9, we had hoped for something better than average.</span><br />
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<span>The Preparation: The uniformity of the burger patties suggested that Bachi Burger took delivery of preformed burgers from their supplier, Sysco Foods. The burgers were cooked to a competent Med Rare, and the patties were only turned once during the cooking process. Once is enough, and it tends to produce a better sear by allowing the surface of the beef to reach a higher temperature. </span><br />
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<a href="http://1.bp.blogspot.com/-iBqjwsNiX0Y/VLAnYYHmNZI/AAAAAAAADl4/iM3-BzlIV-w/s1600/Bachi%2BBurger%2BFries.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iBqjwsNiX0Y/VLAnYYHmNZI/AAAAAAAADl4/iM3-BzlIV-w/s1600/Bachi%2BBurger%2BFries.jpg" height="200" width="147" /></a><span>The Bun: The bun at Bachi Burger was a bespoke bun delivered by a local Taiwanese bakery. The faintly toasted bun was sweet and spongy. The sweetness of the bun paired with the lack of beefy and savory notes led to a cheeseburger, which was overly mild in flavor. The bun would have worked with a well-seasoned and high-quality burger patty. In this case, it served to send the bland burger even farther into the shadows.</span><br />
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<span>The Meat To Bun Ratio: This was spot on.</span><br />
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<span>The Cheese: The cheese was available at an upcharge. $1.50 for Cheddar or Swiss, and $2.50 for Gruyere or Bleu. We opted for the Cheddar. The Cheddar did contribute a bit of savory flavor to the burger but not enough to save the dish.</span><br />
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<span>The Fries: Yuck! The $4.00 fries were nicely presented and properly seasoned. However, the skinny, peel-off fries had a watery and slightly bitter flavor reminiscent of Ore-Ida frozen Tater Tots. The fries also had a lank texture, which suggested that they had been sitting out for longer than was appropriate.</span><br />
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<span>The Toppings: The Romaine lettuce was fresh and crisp. The tomato slice was juicy, ripe, and flavorful. </span><br />
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<a href="http://1.bp.blogspot.com/-N6QaRR1OWEQ/VLAnYMqaMuI/AAAAAAAADl0/sMvzUsRdvnU/s1600/Bachi%2BBurger%2BCross%2BSection.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-N6QaRR1OWEQ/VLAnYMqaMuI/AAAAAAAADl0/sMvzUsRdvnU/s1600/Bachi%2BBurger%2BCross%2BSection.jpg" height="207" width="400" /></a><span>The Value: $10.50 for a 7-ounce cheeseburger would have been a fine value had the burger been flavorful, properly seasoned, and properly seared. $4.00 for plain fries was not OK, and it was even less acceptable considering the low quality of the fries. The value at Bachi Burger was weak. </span><br />
<span><br />The West Los Angeles Bachi Burger location delivered the same lackluster burger as the <a href="http://www.theburgerreview.com/2011/07/bachi-burger-las-vegas-nv.html" target="_blank">Las Vegas, NV</a> location. Ironically, we had to walk past <a href="http://www.theburgerreview.com/2012/04/plan-check-los-angeles-ca.html" target="_blank">Plan Check</a> to get to Bachi Burger. Plan Check has consistently served up one of the best cheeseburgers in Los Angeles.</span><br />
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<span>Burger Review : Don't believe the hype. The cheeseburgers were under-whelming and over-priced. </span><br />
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<span><b><span style="font-size: large;">Rating: <a href="http://www.theburgerreview.com/search/label/3%20bites" target="_blank">3 Bites</a></span></b> (rounded up from 2.5)</span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com12030 Sawtelle Boulevard, Los Angeles, CA 90025, USA34.040292 -118.442649000000028.5182575 -159.75124300000002 59.5623265 -77.134055000000018tag:blogger.com,1999:blog-5379456528357977263.post-41968096867674783862014-12-18T12:08:00.000-08:002014-12-18T12:12:02.469-08:00Seoul Sausage Company--Los Angeles, CA<div dir="ltr" style="text-align: left;" trbidi="on">
<span itemprop="streetAddress">11313 Mississippi Ave</span><br />
Los Angeles, CA 90025<br />
310-477-7739<br />
<a href="http://www.seoulsausage.com/" target="_blank">website</a><br />
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</b>Seoul Sausage Company had recently won their season of <a href="http://www.foodnetwork.com/shows/the-great-food-truck-race/contestants/seoul-sausage/the-great-food-truck-race-season-3-seoul-sausage.html" target="_blank">The Great Food Truck Race</a> (Season 3). It had also gotten a bit of attention for the Korean-style burgers. Happy Meal was a little reluctant to get out of his burger comfort zone, but I managed to charm him into tagging along. The "Little Osaka" location was just off of Sawtelle, and it had an abundance of free parking on the adjacent side streets.<br />
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<a href="http://1.bp.blogspot.com/-TkRychb6ukM/VJMxNIfkOqI/AAAAAAAADkk/SsvRrYuK4ds/s1600/Seoul%2BSausage%2BCompany%2BSignage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TkRychb6ukM/VJMxNIfkOqI/AAAAAAAADkk/SsvRrYuK4ds/s1600/Seoul%2BSausage%2BCompany%2BSignage.jpg" height="64" width="320" /></a>We ordered a couple of the KBBQ Burgers ($7-beef), a soda, and a Spam Musubi Ball (fun). Seating was a challenge--6 seats at the counter and a bit of standing room in front. The "gentleman" seated next to me had an odd sense of entitlement regarding the shared space, and his resultant passive-aggressive jockeying was fun to watch and directly experience. Some folks just have a tough time with concept of sharing. Our burgers were ready at the counter in about 10 minutes. <br />
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<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: Seoul Sausage Company served up a 1/3 pound patty composed of about 4 parts marinated Short Rib, 1 part Chuck and a fair amount of green onion. The fat content was somewhere between 20-25 percent. The bite was juicy, and that was a little surprising considering I had observed the cook pressing some of the juice out of my burger on the smokey grill. Aside from being juicy, the thick, irregular, hand-formed patty had a firm bite and a mouth feel of tender steak. Keep in mind that this was a Galbi burger. The flavor was all garlic, heat, and sweetness. The Short Rib's complexity and the beefy notes of the Chuck were dominated by the Galbi marinade so much that any flavor contribution from the beef was imperceptible. <br />
<a href="http://3.bp.blogspot.com/-Mm3DUiLjdYE/VJMxLv9iSeI/AAAAAAAADkQ/e9Ho71GkioM/s1600/Seoul%2BSausage%2BCompany%2BBurger%2BSear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Mm3DUiLjdYE/VJMxLv9iSeI/AAAAAAAADkQ/e9Ho71GkioM/s1600/Seoul%2BSausage%2BCompany%2BBurger%2BSear.jpg" height="246" width="320" /></a><br />
The Sear: Heck yes! The sear on the burgers at Seoul Sausage Company was crisp and dark. The fat and sugar content of the burger coupled with the high heat of the gas-fired grill created a bacon-like crust on the beef, and this was just right. The level of sear worked especially well with the heavily seasoned beef to produce something akin to a crisp sausage patty.<br />
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The Seasoning: The interior of the burger was composed of Galbi marinated beef. There was no seasoning applied to the exterior--it would have been redundant overkill.<br />
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The Preparation: The juicy burger patties were hand-formed just before they were placed on the intensely hot, cast-iron grates of the gas-fired grill. The beef was scarcely handled, and that resulted in a tender bite. The beef was marinated, ground, and blended on site. The burgers were cooked to a juicy Med-Rare. The burgers were flipped once, which was correct and delivered a thorough sear.<br />
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The Cheese: The was no cheese of the burgers at Seoul Sausage Company. There was a creamy jalapeno aioli, and I'll get to that in a moment.<br />
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The Bun: The bun was properly toasted and quite neutral. The soft, fresh bun had one job....keep the fingers clean while delivering the seasoned beef to my mouth. The bun did its job without making a big deal about it. Sort of what you'd like to see out of Joe Biden.<br />
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<a href="http://4.bp.blogspot.com/-fRm_vOpVnAI/VJMxL28YU5I/AAAAAAAADkU/hZIpIkoTCNw/s1600/Seoul%2BSausage%2BCompany%2BBurger%2BCross%2BSection.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fRm_vOpVnAI/VJMxL28YU5I/AAAAAAAADkU/hZIpIkoTCNw/s1600/Seoul%2BSausage%2BCompany%2BBurger%2BCross%2BSection.jpg" height="195" width="320" /></a>The Meat To Bun Ratio: Perfect.<br />
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The Toppings: Our burgers came out dressed with thin strips of marinated, sweet and tangy, red onion and a spicy, garlicky, jalapeno aioli. These toppings nicely complemented the sweetness of the Galbi beef. Again, this was a burger that didn't not taste like beef. It was all seasonings and toppings. This was not a bad thing, just not a burger thing.<br />
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The Sides: I would love to go on and on about the Spam Musubi Ball, but Happy Meal ate the whole thing before I could get a bite. He said it was great, and he really like the macaroni, which was blended into it.<br />
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The Value: It was a darn good Korean beef sandwich. The quality of the ingredients were in line with the pricing.<br />
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<a href="http://4.bp.blogspot.com/-7Ov5kmkbuvw/VJMxM2bRIlI/AAAAAAAADkg/bzaVv9CXjBw/s1600/Seoul%2BSausage%2BCompany%2BMenu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7Ov5kmkbuvw/VJMxM2bRIlI/AAAAAAAADkg/bzaVv9CXjBw/s1600/Seoul%2BSausage%2BCompany%2BMenu.jpg" height="107" width="200" /></a>I wouldn't recommend Seoul Sausage Company to burger lovers, since the dish was really Galbi Beef in the shape of a burger patty and served on a bun for the sake of convenience and convention. I would recommend the sandwich to anyone that appreciates well executed takes on Korean classic dishes. At the time of this review, Seoul Sausage Company was preparing to launch a second food truck and a second location in downtown Los Angeles. <br />
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Burger Review : Seoul Sausage Company is not a burger restaurant, and they did not serve up a traditional burger. What they did serve up was a well-executed and strongly flavored interpretation of Galbi Beef.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/3%20bites" target="_blank">3 Bites </a></b></span>(not an average dish, but not really a burger) </div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com011313 Mississippi Avenue, Los Angeles, CA 90025, USA34.0394395 -118.442998699999988.517405 -159.75159269999997 59.561474000000004 -77.134404699999976tag:blogger.com,1999:blog-5379456528357977263.post-34160066312064932872014-12-02T18:32:00.000-08:002014-12-03T09:31:38.300-08:00BareBurger Is Coming To Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
2732 Main Street<br />
Santa Monica, CA 90405<br />
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I was bummed when The Omelette Parlor had closed late last year. It had long been one of my favorites.<br />
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I was delighted when I walked past the shuttered establishment to discover that <a href="http://www.theburgerreview.com/2011/11/bareburger-new-york-ny.html" target="_blank">BareBurger</a> had plans to take over the space. I love the holidays. Also, I loved the food at BareBurger in NYC, and I hope it is just as good in Santa Monica. Spring of 2015 is the projected open time frame.<br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com02732 Main Street, Santa Monica, CA 90405, USA34.0002048 -118.482051399999998.4781702999999986 -159.7906454 59.522239299999995 -77.17345739999999tag:blogger.com,1999:blog-5379456528357977263.post-63879473852082363392014-11-30T21:26:00.000-08:002014-12-04T14:55:47.139-08:00The Melt -- Hollywood, CA<div dir="ltr" style="text-align: left;" trbidi="on">
6290 Sunset Blvd,<br />
Hollywood, CA 90028<br />
(213) 344-4906<br />
<a href="https://themelt.com/" target="_blank">website</a><br />
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<tr><td class="tr-caption" style="text-align: center;">The Original Burger</td></tr>
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The good people of The Melt were generous enough to invite me to the relaunch/prelaunch of the Hollywood location. Metered street parking was a breeze to find. The setup at The Melt was the standard order and pay at the counter. My host, Jenna, was a trove of useful information about both the food and the organization. She set me up with a broad sampling of The Melt's burger and sides fare. I noted that the wait times for food were in the range of 5 minutes, and this was impressive considering that the staff was working in a revamped kitchen with a revised/expanded menu. The Hollywood location boasted high-quality sodas and a nice selection of beers and wines--mostly local offerings.<br />
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<a href="http://1.bp.blogspot.com/-kFrCrPADq_s/VHv4aiiT7QI/AAAAAAAADg4/wGp675aM_K4/s1600/IMAG0346%2B(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kFrCrPADq_s/VHv4aiiT7QI/AAAAAAAADg4/wGp675aM_K4/s1600/IMAG0346%2B(2).jpg" height="90" width="200" /></a><br />
Jonathon Kaplan, the founder of The Melt also founded Pure Digital Technologies, the good folks that brought low-cost, high-quality, video capture to the masses (Flip Camera). The Melt was based on a similar philosophy...take gourmet ingredients and package them for consumers at a reasonable price in a comfortable format.<br />
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<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: The Melt was tight-lipped about the source, cuts, etc. I was informed that the beef was a custom blend of 90% Angus/10% Waygu. It seemed a fair guess that they went with one of the locally available, free-range, grass-fed, hormone-free ranches like Myer, Estancia, or Niman. The fat content came in at about 20%, and the oil coated my lips without creating a greasy mouth feel. The 4-ounce patty had a firm but not chewy texture. Based on the complexity of the flavors and texture, I guessed that the burger patty was predominantly Sirloin with some Chuck and Short Rib to round things out. The texture resembled coarsely ground steak, and the flavor followed suit. The beef was juicy, and it boasted strong beef notes along with mineral notes. The faint taste of complex funkiness likely came from Short Rib. The beef was a solid winner.<br />
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The Seasoning: The exterior of the irregular, hand-formed patty was seasoned with just the right amount of salt and pepper to accentuate the strong flavors of the juicy beef.<br />
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The Sear: The Melt applied a deep, rich sear to both sides of the burger. This was accomplished via a gas-fired flat-top.<br />
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The Preparation: The Melt took delivery of their beef in a ground and pre-blended state. The kitchen staff formed the 1/4 pound burger patties by hand during the prep cycle. The beef was not over-manipulated, and this resulted in the firm yet yielding bite. Burgers were cooked to the house default of Medium.<br />
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The Cheese: I tried a variety of burgers with a variety of cheeses. The Original came with Aged Cheddar....two slices of Aged Cheddar...each bonded to one of the halves of the bun rather than the burger. Smart! This juice-proofed the bun. The cheese itself was good. Salty and just a little gooey. It is important to note that I tried the burgers at The Melt in the way prescribed by the chef. That meant that the burgers were lent a fair amount of moisture and texture by the various toppings.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Double Bacon BBQ Burger</td></tr>
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The Bun: The Original's potato bun was savory with a cake-like consistency. This made perfect sense when combined with the lettuce, tomato, and sweetish Melt sauce. The high-domed bun was properly toasted. Again, I sampled all of the burgers fully topped, so the added ingredients imparted a lot of moisture to the bite. A meat/bun/cheese only burger would have probably been dominated by the bun.<br />
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The Meat To Bun Ratio: In the case of all of the fully topped burgers sampled, the meat to bun ratio was spot on.<br />
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The Toppings: The menu was designed by Chef Laurie Fulmer. Chef Fulmer took a very thoughtful and precise approach to her burger-craft and beyond.<br />
<ul style="text-align: left;">
<li>Original ($4.95)--Fresh Iceberg lettuce...ripe, local tomato slice...savory/sweet Melt sauce.</li>
<li>Mission($5.95)--House-charred Jalapeno pepper slices...fresh, rich Avocado slices...house-pickled red onion...Harissa ketchup.</li>
<li>Double Bacon BBQ($6.95)--Crisp, smokey bacon (2 slices)...grilled onions...ripe, local tomato slice...BBQ sauce. I loved this burger. Crunchy, beefy, savory, sweet--I would go back for that one.</li>
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<tr><td class="tr-caption" style="text-align: center;">The 'Shroom Chicken Melt</td></tr>
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<li>'Shroom (Chicken Breast)--Moist, seared chicken breast...creamy Fontina cheese, wilted spinach leaves...house-pickled, red onions.</li>
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There were no bad choices in terms of the combinations. Each burger delivered a nice balance of flavors and textures.<br />
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The Fries: The Melt took delivery of par-cooked, bagged, and frozen fries. The peel-off, standard cut fries were properly crisped in canola oil and seasoned with the proprietary blend that went on the grilled cheese sandwiches for which the restaurant was famous. The fries remained crisp as they cooled. More importantly, the fries were delicious. The Well Dressed fries were well beyond delicious. The fries were covered in a mixture of Aged White Cheddar, Fontina, and Monterey Jack cheeses, crumbled bacon, and crispy onions. These were simply ridiculous and difficult to push back from.<br />
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<a href="http://1.bp.blogspot.com/-rZXKyiymehM/VHv4B8LvCnI/AAAAAAAADgM/wWKxpZe-m0Q/s1600/IMAG0351.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rZXKyiymehM/VHv4B8LvCnI/AAAAAAAADgM/wWKxpZe-m0Q/s1600/IMAG0351.jpg" height="136" width="200" /></a>The Mac And Cheese: I sampled a version called Trio. This was perfectly <i>al dente</i> Cellentani mixed with a savory blend of Aged Cheddar, Fontina, and Monterey Jack cheeses with a bit of crispy onion. This was perfectly delicious and difficult to stop eating.<br />
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The S'more: Good heavens, the S'more! This was an unreasonably tasty mess. Salted butter was applied to thinly sliced bread. This bread then sandwiched layers of French marshmallows, Godiva chocolate, and something resembling a caramel syrup. The whole works was seared to toasty, melty, gooey, sweet, and salty perfection. It was like the world's best version of Nutella. So good!<br />
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The Value: The Melt served up well-considered, artfully prepared, and high-quality burgers for a very reasonable price. The value was great.<br />
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The Melt served up chef-inspired cheeseburgers prepared with care, skill, and attention to the way that flavors work on the palate. The fries were terrific, and the S'more stole the show. The Sunset Strip boasts a fair number of burger restaurants...some good and some not so good. The Melt has firmly established itself among the best in the area.<br />
<a href="http://3.bp.blogspot.com/-d7Tj0VpZYL8/VHv30AyrsPI/AAAAAAAADfw/KT08izfVkn4/s1600/IMAG0355%2B(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d7Tj0VpZYL8/VHv30AyrsPI/AAAAAAAADfw/KT08izfVkn4/s1600/IMAG0355%2B(2).jpg" height="181" width="320" /></a><br />
Burger Review : Great burgers with the perfect amount and combinations of toppings at a very reasonable price. The Melt served up one of the best cheeseburgers on the Sunset Strip.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/5%20Bites" target="_blank">5 Bites</a></b></span> (rounded up from 4.5 Bites)<br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com16290 Sunset Boulevard, Los Angeles, CA 90028, USA34.0979805 -118.3264186000000134.0971585 -118.32767910000001 34.0988025 -118.32515810000001tag:blogger.com,1999:blog-5379456528357977263.post-38941910404260334442014-08-05T09:39:00.000-07:002014-08-05T10:03:01.177-07:00Summer Break Visit Roundup -- Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
Happy Meal and I dropped by Las Vegas after the Kansas visit to check in with The Marinater (now a Las Vegas resident) and to meet up with the Pretty Lady Veterinarian.<br />
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We went to<b> <span class="bodycopyscroll">B&B Burger & Beer</span></b> twice (at The Venetian). Chef Jon Littleton is one of my favorite burger chefs, and the burgers are just a little better when he is running the kitchen. Both The Marinater and the Pretty Lady Veterinarian were duly BLOWN AWAY by the crazy goodness of the Drive Thru Burger. I can't stress enough how completely excellent this burger has been on all three visits. It was simply perfect, and I am grateful that it is far away, or I would be the next contestant on The Biggest Loser.<br />
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Happy Meal and I also stopped by the Broadway Burger Bar & Grill at NY NY for a recheck on the cheeseburgers there. On this visit, the burgers were merely competent but nothing special--just average. The tomato slices were surprisingly bland and mealy (shameful considering it was the height of Summer).<br />
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This is off topic, but the Croissant Donuts at <a href="http://www.nynyhotelcasino.com/restaurants/america.aspx" target="_blank">America Donuts</a> (in NY NY Hotel and Casino) were stunningly good. We could see why New Yorkers queue up for these. <br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com3tag:blogger.com,1999:blog-5379456528357977263.post-85223991514137139802014-08-04T18:03:00.001-07:002014-08-04T18:03:27.902-07:00Wabash Bar & Grill -- Manhattan, KS<div dir="ltr" style="text-align: left;" trbidi="on">
<span>1116 Moro Street</span><br />
<span>Manhattan, KS 66502</span><br />
<span><a class="fl r-rhscol7" data-number="+17853206080" data-rtid="rhscol7" data-ved="0CKwBEJAIKAEwDg" href="https://www.blogger.com/null" title="Call via Hangouts">785-320-6080</a></span><br />
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<a href="http://4.bp.blogspot.com/-DWo6Ed_iGWU/U-Ar3OxdK_I/AAAAAAAADXo/mQUPeWwh5bA/s1600/IMAG0072+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DWo6Ed_iGWU/U-Ar3OxdK_I/AAAAAAAADXo/mQUPeWwh5bA/s1600/IMAG0072+(2).jpg" height="319" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-FV0fKTFH3T8/U-Ar1ePurDI/AAAAAAAADXc/x1zC6IWK5Gk/s1600/IMAG0064+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FV0fKTFH3T8/U-Ar1ePurDI/AAAAAAAADXc/x1zC6IWK5Gk/s1600/IMAG0064+(2).jpg" height="151" width="200" /></a><span>Happy Meal and I were on a pilgrimage to my hometown of Manhattan, KS. Nothing like wrecking a kid's Summer break by taking him to look at cattle and corn. That said, a college buddy of mine had recently opened a restaurant, and he had a selection (11) of ambitious burgers on the menu. My friend, Dave Bollman, is a mechanical engineer, so I was looking forward to his precise take on the American classic. The genesis of Wabash Bar & Grill was Dave's quest for a truly great cheeseburger. He had been fruitlessly searching and sampling for several years when a friend suggested that Dave try his favorite burger. Dave sampled the burger and rated it a 6 out of 10. The friend, Jerald Creed, was offended, but Dave invited him to his home and prepared his personal burger. This is where the collaboration was born, and the two opened Wabash Bar & Grill together. With all of that said, did the cheeseburger live up to the high expectations? Yes, it did. It was as good as I had hoped and better than I had anticipated. By coincidence we sampled the burger on the one-year anniversary of the opening of the restaurant.</span><br />
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<b><span style="font-size: large;"><span>The Burger Breakdown...</span></span></b><br />
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<a href="http://2.bp.blogspot.com/-FGK79pEMeKc/U-Ar2aMbixI/AAAAAAAADXk/SuzQbIn_ZcU/s1600/IMAG0076+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FGK79pEMeKc/U-Ar2aMbixI/AAAAAAAADXk/SuzQbIn_ZcU/s1600/IMAG0076+(2).jpg" height="186" width="320" /></a><span>The Beef: Quality beef is where it starts with a cheeseburger. In the case of Wabash Bar & Grill, the beef was locally sourced from <a href="http://www.munsonangusbeef.com/" target="_blank">Munson Premium Angus Beef</a>. The beef supplier was less than 20 miles from the restaurant, and the beef was locally raised. While the blend was proprietary, it tasted and felt like a blend of Brisket, Sirloin, and a bit of Chuck, The beef was dry aged for 14 days, which lent a pleasant, but not overbearing, hint of funk to every bite. The beef was richly beefy with a strong presence of iron and complex steak flavors. The 8-ounce patty was perfectly juicy. It delivered a savory rush of wet awesomeness with each bite. The texture of the Med-Rare burger was lush and dense </span><span><span>while presenting just the right amount of chewy resistance.</span> The grind was Medium-Fine, which contributed to the luxuriousness of the bite. The fat content was a perfect 20%. The quality of the beef was simply exemplary and as good as any of the best burgers that I have sampled. Getting beef that close to the source was clearly working in favor of Wabash Bar & Grill. Happy Meal inhaled his burger. I was astonished to get a cheeseburger of such a high quality in such a small town.</span><br />
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<span>The Seasoning: Salt and pepper were applied liberally, and in perfect proportion, to the exterior of the thick, pub-style burger patty.</span><br />
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<a href="http://1.bp.blogspot.com/-xa4R417Qu6k/U-Ar3JSOmRI/AAAAAAAADXs/BWD8lSmPLQQ/s1600/IMAG0080+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xa4R417Qu6k/U-Ar3JSOmRI/AAAAAAAADXs/BWD8lSmPLQQ/s1600/IMAG0080+(2).jpg" height="202" width="400" /></a><span>The Sear: The beef was very juicy, and this resulted in a sear that was less than epic. Still, the sear provided crispness and a nice shift in texture. The flat top was hot enough as evidenced by the thin layer of Well-Done beef enveloping the remainder of the patty. The beef was so flavorful and well-seasoned that a crisp sear was not missed or even needed.</span><br />
<span><br />The Preparation: There was a precise level of care, which was apparent in everything about the burger. The handling, the cooking temperature, and the presentation all suggested that great care was given to detail and the kitchen maintained high standards.</span><br />
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<span>The Cheese: Wabash Bar & Grill offered a nice variety of cheeses, but Happy Meal and I stuck with American. The cheese was gooey, savory, and served to lend a creaminess to the already decadent bite. </span><br />
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<span>The Bun: The bun was a proprietary brioche-esque affair. It was moderately yeasty and just a little savory. The bun was otherwise relatively invisible, and it got out of the way to let the spectacular beef be the star of the show. The bun was nicely toasted, and it lent a bit of crispness to the edge bites.</span><br />
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<span>The Meat To Bun Ratio: Flawless.</span><br />
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<span>The Toppings and Sides: I passed on toppings for my review burger, but I did try the house-made beans. These were a lovely combination of bacon and onion with sweet and smokey flavors. The beans were perfectly flavorful. I happen to really enjoy beans, and I found these to be exceptional. Happy Meal ordered the Mac and Cheese, and I managed to wrestle a single bite...it was terrific.</span><br />
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<span>The Fries: The fries were nice, peel-on, standard-cut fries. They were earthy, crisp, well-browned, and perfectly seasoned. They were cooked in properly hot canola oil. The centers were creamy, which suggested that the fries at Wabash Bar & Grill were par-cooked.</span><br />
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<a href="http://2.bp.blogspot.com/-uGQeWJZV1ic/U-Ar4KptVKI/AAAAAAAADX8/52Cd7kr77ms/s1600/IMAG0086+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uGQeWJZV1ic/U-Ar4KptVKI/AAAAAAAADX8/52Cd7kr77ms/s1600/IMAG0086+(2).jpg" height="181" width="320" /></a><span>The Skillet Brownie: Happy Meal pretty much fell in love with his dessert. It was a homemade brownie paired with local ice cream and house-made chocolate sauce. What? Yes, they made their own chocolate syrup. It was a gooey delight, and it was so good that the ordinarily chatty Happy Meal went completely silent on me.</span><br />
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<span>The Ranch Burger: At the end of the meal, Dave came out with his favorite burger and periodic special--The Ranch Burger--and we split that. This was the same patty and bun but with a host of toppings: thinly sliced jalapeno, grilled tomato, caramelized onion, ranch dressing, Provolone cheese, a green that seemed to be a combination of Romaine Lettuce and Curly Endive. This was a spectacularly complex and wet mouthful. I was grateful that I let my burger rest. Frankly, you should always let a burger rest a bit. </span><br />
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<span>The Value: $8.99 for a half pound of insanely good beef prepared meticulously and with passion was an amazing value. The burger at Wabash Bar & Grill vaulted into my top five list within 3 bites.</span><br />
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<span>I walked in hoping that my friend would deliver a burger that I would enjoy enough to deliver a bit of honest praise. I walked out stunned by the fact that a world-class burger was being offered to an audience that probably lacked the experience to understand their remarkable good fortune. </span><br /><span> I don't plan on returning to Kansas anytime soon, but I am glad
to know that there is a remarkable burger waiting for me when I show
up.</span><br />
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<span>Burger Review : Are you kidding? If you are within 100 miles of Manhattan, KS, get yourself to Wabash Bar & Grill and sample one of the best burgers in the country in a really unlikely setting. The burgers are a non-fussy result of endless experimentation to achieve a superb level of flavor and quality.</span><br />
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<span><span style="font-size: large;"><b>Rating...</b><a href="http://www.theburgerreview.com/search/label/5%20Bites" target="_blank"><b>5 Bites</b></a></span></span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com01116 Moro Street, Manhattan, KS 66502, USA39.185993 -96.57393990000002813.663958500000003 -137.88253390000003 64.7080275 -55.265345900000028tag:blogger.com,1999:blog-5379456528357977263.post-59609698918671644732014-04-23T12:06:00.000-07:002014-04-23T12:11:21.890-07:00KGB: Kerry's Gourmet Burgers (Revisit) – Las Vegas, NV <div dir="ltr" style="text-align: left;" trbidi="on">
At Harrah's<br />
<br />
<div class="MsoNormal">
3475 Las Vegas Boulevard South<br />
Las Vegas, NV 89109</div>
<div class="MsoNormal">
<span class="skype_pnh_print_container">702-369-5000</span><span class="skype_pnh_container" dir="ltr" tabindex="-1"><span class="skype_pnh_mark"> </span><span class="skype_pnh_mark"></span></span></div>
<a href="http://www.harrahslasvegas.com/restaurants/kgb-kerrys-gourmet-burgers.html" target="_blank">website</a><br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-w4xF_jqhnDY/U1gNlcI0ZoI/AAAAAAAADLg/n8KZa821300/s1600/Build+Your+Own+Burger+with+American+Cheese+at+KGB+Harrah%27s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w4xF_jqhnDY/U1gNlcI0ZoI/AAAAAAAADLg/n8KZa821300/s1600/Build+Your+Own+Burger+with+American+Cheese+at+KGB+Harrah's.jpg" height="334" width="640" /></a> <br />
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I hadn't been to KGB at Harrah's for about three years, and a revisit was in order. Happy Meal was happy to tag along to try what I remembered being a darn fine burger.<br />
<br />
<a href="http://2.bp.blogspot.com/-M_39STxLd2Y/U1gLR4S5IdI/AAAAAAAADK8/BSmrDPaZnH0/s1600/KGB+Harrah%27s+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-M_39STxLd2Y/U1gLR4S5IdI/AAAAAAAADK8/BSmrDPaZnH0/s1600/KGB+Harrah's+Signage.jpg" height="200" width="93" /></a>Here's a little from the Harrah's website: "...Celebrity chef Kerry Simon opened his restaurant inside Harrah’s Las
Vegas: KGB, Kerry’s Gourmet Burgers. KGB offers the ultimate Vegas
burger selection with the signature Simon flair. Located in the heart of
Harrah’s Las Vegas resort, KGB serves lunch and dinner. Simon, dubbed the “Rock ’n Roll Chef” by Rolling Stone magazine,
created a brand of sexy restaurants with a distinct vibe. At KGB Las
Vegas, Kerry Simon took inspiration from his Ultimate Burger victory on
Food Network’s “Iron Chef America.“..."<br />
<br />
We spoke with the chef and confirmed that aside from higher prices, the menu and ingredients were largely unchanged from 3 years ago. We ordered a bunch of stuff and a couple of the $14 BYB (Build Your Burger) Burgers.<br />
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While waiting for our cheeseburgers, we tried a few of the appetizers. We started with Mac and Cheese Sticks. These were breaded, deep-fried, bundles of tasty Mac and Cheese with a cheesy dipping sauce to take things from good to great.<br />
<br />
<a href="http://1.bp.blogspot.com/-UPmJZ4T9FKE/U1gLRajiBpI/AAAAAAAADK0/SKJ4gakSFr4/s1600/KGB+Harrah%27s+Appetizers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UPmJZ4T9FKE/U1gLRajiBpI/AAAAAAAADK0/SKJ4gakSFr4/s1600/KGB+Harrah's+Appetizers.jpg" height="200" width="166" /></a>Next, we moved on to the Buffalo Chicken Rolls. These were crisp won ton wrappers stuffed with a generous portion of perfectly seasoned, shredded Buffalo chicken. The dish was deep-fried and served with a creamy dipping sauce. Solid winner!<br />
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From there, we sampled the Fried Homemade Dill Pickles. Why? Because sometimes you just need a big-ass, deep-fried, spicy dill pickle. The pair of massive pickle halves were battered and fried. I really enjoyed this. <br />
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Finally, we tried the Iron Chef Sliders. Owner, Chef Kerry Simon, had recently won with on Iron Chef America. The sliders were perfectly seared, funky from the beer (Shiner Bock) infusion, and just chewy enough to provide substance. The cheese was a medium Cheddar, and the bun closely resembled a King's Hawaiian Roll. This was finished with a fresh tomato slice. All told, the sliders were a great dish.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-47YK27PV3Ls/U1gLRkJksKI/AAAAAAAADK4/tybCuQB1P4I/s1600/KGB+Harrah%27s+Iron+Chef+Sliders.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-47YK27PV3Ls/U1gLRkJksKI/AAAAAAAADK4/tybCuQB1P4I/s1600/KGB+Harrah's+Iron+Chef+Sliders.jpg" height="232" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Iron Chef Sliders</td></tr>
</tbody></table>
Our burgers arrived shortly after we had plowed through the copious starters. <br />
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<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
<br />
The Beef: The burger beef at KGB was still the All Natural, 100% Angus, Myers
Ranch beef blend from <a href="http://www.premiermeats.com/" target="_blank">Premier Meat Company</a> The blend was the familiar 50% Chuck, 25%
Ribeye, and 25% Brisket. The fat content was 20%. The burger meat was strongly beefy, tremendously juicy, and rich in texture (nearly creamy). While there was no funk from aging, there was a nice steak flavor from the premium cuts of beef in the blend. The thick, uniformly round patties were cooked to a perfect Med-Rare.<br />
<br />
The Seasoning: The exterior of the burger patty was hit with just enough salt and pepper to bring out the best in the beef.<br />
<br />
The Sear: Drat. The sear on this burger was weaker than on the previous visit. The burgers were cooked on a too cool grill, and it just didn't get the Maillard Reaction going. This would have been a nearly perfect burger with a good sear. This was the same shortcoming that I had observed on my previous visit to KGB.<br />
<br />
<a href="http://4.bp.blogspot.com/-RV0eIzaaQB4/U1gLUYuC61I/AAAAAAAADLU/ZmBOk0y_Oug/s1600/KGB+Harrah%27s+burger+sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RV0eIzaaQB4/U1gLUYuC61I/AAAAAAAADLU/ZmBOk0y_Oug/s1600/KGB+Harrah's+burger+sear.jpg" height="232" width="400" /></a>The Preparation: The pre-formed, 8-ounce patties from Premiere Meat Company were perfectly handled. The cooking temperature was perfect, and all of the vegetables were splendid. The quality of preparation and skill in the kitchen was strong.<br />
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The Cheese: Boom! Two slices of American cheese. This was what the burger required--big bun, big meat, BIG cheese. The American cheese slices were just right, and the cheese provided the notes of salt, creaminess, and iron that served to round out the bite.<br />
<br />
The Bun: The source of the bun shifted from the old Imperial Palace (now The Quad) bakery to the on-site bakery. The bun was a tender, nicely toasted (around the edges), sweet, moist, fresh, unseeded, standard burger bun.<br />
<br />
The Meat To Bun Ratio: The big, thick bun was a perfect match to the big, thick, juicy burger patty.<br />
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The Toppings: The Iceberg lettuce at Kerry's Gourmet Burgers was fresh and crisp. The tomato slice was hearty, red, and ripe.<br />
<br />
<a href="http://4.bp.blogspot.com/-Ok-2GWCQpsg/U1gLTHfq3iI/AAAAAAAADLM/zLUt5nh-X6Q/s1600/KGB+Harrah%27s+burger+cross+section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ok-2GWCQpsg/U1gLTHfq3iI/AAAAAAAADLM/zLUt5nh-X6Q/s1600/KGB+Harrah's+burger+cross+section.jpg" height="183" width="320" /></a>The Fries: The cheeseburgers came with a copious amount of fries. The fries were par-cooked, coated in potato flour, bagged and delivered frozen. The fries were excellent. The peel-on
fries were well crisped and browned in canola oil. The fries were seasoned perfectly.<br />
<br />
The Value: The $14 burger was $4 more than it had been less than 3 years ago. Still, the value was fine when one took into account the large size, the quality ingredients, and the amount of fries that accompanied the meal. <br />
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KGB: Kerry's Gourmet Burgers was consistent over the years. The high points remained the high points, and the low points continued to be the low points. Well...low point...that missing sear really bothered me. Happy Meal was pleased with his meal.<br />
<br />
Burger Review : KGB at Harrah's produced a darn fine and generously portioned cheeseburger and fries for a fair price.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com03475 South Las Vegas Boulevard, Las Vegas, NV 89109, USA36.1183787 -115.1726201999999810.5963442 -156.48121419999998 61.6404132 -73.864026199999984tag:blogger.com,1999:blog-5379456528357977263.post-3729892349047818552014-04-18T00:37:00.000-07:002014-07-28T17:13:13.378-07:00Buddy V's Ristorante--Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
3339 Las Vegas Blvd. S.<br />
at The Venetian<br />
Las Vegas, NV 89109<br />
702-607-2355<br />
<a href="http://buddyvlasvegas.com/" target="_blank">website</a><br />
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<a href="http://4.bp.blogspot.com/-3UThJoQ6O8w/U1DVcjVx0VI/AAAAAAAADJ8/eTcEKfIUODE/s1600/Buddy+V%27s+Ristorante+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3UThJoQ6O8w/U1DVcjVx0VI/AAAAAAAADJ8/eTcEKfIUODE/s1600/Buddy+V's+Ristorante+Burger+Presentation.jpg" height="324" width="640" /></a></div>
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Day 3 of the 2014 Spring Break Burger Tour took Happy Meal and me back to The Venetian to Buddy V's Ristorante. We were hoping that B&B Burgers & Beer hadn't set the burger bar too high, and those in its sphere of influence would be able to follow suit. We spoke with the chef to gain an understanding of the burger. We decided to split the Angus Burger and a couple of sides.<br />
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The Calamari was just fantastic. It was combined with battered lemon slivers and sliced pickle banana peppers. The tart notes combined with the savory of the spices on the generous portion worked perfectly. The sundried tomato aioli was a great touch.<br />
<br />
<a href="http://4.bp.blogspot.com/-og32T2ftgco/U1DVdCCihqI/AAAAAAAADKE/tyAVqcKQabA/s1600/Buddy+V%27s+Ristorante+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-og32T2ftgco/U1DVdCCihqI/AAAAAAAADKE/tyAVqcKQabA/s1600/Buddy+V's+Ristorante+Signage.jpg" height="156" width="320" /></a>The Grandma's Meatballs were also excellent. These were a combination of pork, beef, and veal. The meatballs were exactly what you always thought meatballs should be but could never quite attain--the springiness was sublime. These were the gold standard of meatballs. They were served on a bed of savory tomato ragu. I would go back for the meatballs alone.<br />
<br />
Here it comes.....the Garlic Bread. The Garlic Bread was out of control. This was a decadent combination of Mozzarella, pesto, and soft Italian bread....all fried until the bread was crisp and the inside was moist and tender. This was all served on a bed of savory stewed tomatoes. This was a knife and fork affair, and even Happy Meal did not bristle at the concept. This was the finest and most subtle garlic bread that I have ever tried. It was a grilled cheese served in the style of fine dining with ingredients to match.<br />
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As we ate the amazing appetizers, we watched the tight cooperation and communication between the staff in the large, immaculate, and open kitchen. Our burger arrived in about 15 minutes.<br />
<br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: The chef shared with me that the 8-ounce patty was a combination of equal parts Brisket, Short Rib, and Chuck. This was all Certified Premium Black Angus beef from<a href="http://www.creekstonefarms.com/" target="_blank"> Creekstone Farms</a> in Kansas (where I was born and raised). The fat content came in at about 20% from the supplier who ground and blended the beef for Buddy V's Ristorante. The beef was strongly beefy in flavor, and there was a low note of minerality. There was no funk from aging. The beef was cooked past the requested Med-Rare, but we didn't feel like busting stones over that. The result was a juicy burger with a bit of chewiness. The upside was the fully denaturation of the collagen, which yielded a the strong beef flavors. Additionally, there was a nice note carbon from the grill.<br />
<a href="http://3.bp.blogspot.com/-JaQEt_wSvz0/U1DVcSvXYlI/AAAAAAAADJ0/owb6U1egPAU/s1600/Buddy+V%27s+Ristorante+Burger+Cross+Section.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JaQEt_wSvz0/U1DVcSvXYlI/AAAAAAAADJ0/owb6U1egPAU/s1600/Buddy+V's+Ristorante+Burger+Cross+Section.jpg" height="203" width="320" /></a><br />
The Seasoning: There was a mild dusting of salt on the exterior of the burger patty.<br />
<br />
The Sear: The sear on the Buddy V's Ristorante burger was great. The sear was dark, deep, and flavorful. The sear was a winner and a fair trade for the higher than requested cooking temperature. I love a good sear.<br />
<br />
The Preparation: The 8-ounce burger patties were formed to order. The thick patties were handled gently, and this made the burger as tender as it could be. The burgers were seared on a gas-fired grill. The quality of the burger and the other dishes that we sampled showed a strong level of talent in the kitchen.<br />
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The Cheese: The Angus Burger was served with a thick slab of mild, buttery, springy, melted Provolone. The Provolone worked well to contribute moisture and a bit of creaminess to the bite.<br />
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The Bun: Buddy V's Ristorante sourced the burger bun from Amato Bakery. This was the same bakery that Todd English's P.U.B. sourced their bun from. The Brioche bun was well-toasted, sweet, tender, and yeasty. The bun provided crunch around the edges. The Brioche was a little cakey in its texture, and this complemented the rich Provolone.<br />
<br />
The Meat To Bun Ratio: This was spot on.<br />
<br />
<a href="http://2.bp.blogspot.com/-hhQn4q2bJks/U1DVcP6P1KI/AAAAAAAADJw/AVsyVvmfD5Y/s1600/Buddy+V%27s+Ristorante+Burger+Sear.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hhQn4q2bJks/U1DVcP6P1KI/AAAAAAAADJw/AVsyVvmfD5Y/s1600/Buddy+V's+Ristorante+Burger+Sear.jpg" height="309" width="320" /></a>The Fries: The "Tuscan" fries were delivered peel-on, par-cooked, and frozen. The fries were nicely crisped in canola oil to a golden brown. The crisp and flavorful fries were finished with shredded Parmesan cheese, an appropriate amount of salt, and a generous dusting of Italian herbs.<br />
<br />
The Toppings: The tomato aioli was house-made and flavorful. The Bibb lettuce was crisp and fresh. The tomato slice was ripe, juicy, and flavorful.<br />
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The Value: $15 for a 1/2 pound burger with a mountain of fries was pretty much the going rate on the Las Vegas Strip. Buddy V's ingredients warranted the price.<br />
<br />
Buddy V's Ristorante served up some amazing Italian dishes and a really tasty and competent cheeseburger.<br />
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Burger Review : A darn good burger at a fair price.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com03339 South Las Vegas Boulevard, Las Vegas, NV 89109, USA36.1231252 -115.1705921999999910.601090699999997 -156.4791862 61.645159699999994 -73.861998199999988tag:blogger.com,1999:blog-5379456528357977263.post-44114579167669124182014-04-17T10:17:00.002-07:002014-04-19T11:35:29.015-07:00B&B Burger & Beer--Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="street-address"><span itemprop="streetAddress">3355 Las Vegas Blvd S</span></span> <br />
at The Venetian<br />
Las Vegas, NV 89101 <br />
702-414-2220<br />
<a href="http://www.bandbburgerandbeer.com/restaurant.cfm" target="_blank">website</a><br />
<br />
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<a href="http://1.bp.blogspot.com/-l1o2Vmb9s5Q/U1AIRXdlZnI/AAAAAAAADIc/c-W0JybVC0M/s1600/B&B+Burger+&+Beer+Burger+You+Way.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-l1o2Vmb9s5Q/U1AIRXdlZnI/AAAAAAAADIc/c-W0JybVC0M/s1600/B&B+Burger+&+Beer+Burger+You+Way.jpg" height="300" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-J0jjWpmH6Io/U1AITuSUR0I/AAAAAAAADI8/Zss25r3DNa4/s1600/B&B+Burger+&+Beer+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-J0jjWpmH6Io/U1AITuSUR0I/AAAAAAAADI8/Zss25r3DNa4/s1600/B&B+Burger+&+Beer+Signage.jpg" height="85" width="320" /></a>Happy Meal and I were on our second day of our 2014 Spring Break Burger tour. We selected<b> </b><span class="bodycopyscroll">B&B Burger & Beer at The Venetian as our second burger <i>du jour</i>. I had read all sorts of mixed reviews on this place, and I felt that this sort of passion and confusion warranted a closer look. </span><span class="bodycopyscroll">B&B Burger & Beer took over the short-lived Rattlecan space, and it had been open for about 6 months at the time of this review. Here's an excerpt from the </span><span class="bodycopyscroll"><span class="bodycopyscroll">B&B Burger & Beer website: "...</span></span><span class="bodycopyscroll"><b>B&B Burger & Beer</b>
is a bright, casual restaurant in the Venetian Hotel Casino. The space
boasts a 2,000 square-foot, 75-seat outdoor patio facing Las Vegas
Boulevard. In true Batali & Bastianich form, the atmosphere is
trumped only by consistently delicious food. To that end, the menu at <b>B&B Burger</b> features local ingredients including dry-aged American beef for
burgers, served on a perfectly charred bun, plus signature sides, robust
salads, and standout shakes. The beer-driven beverage menu spotlights
beers from Las Vegas and other local craft breweries..."</span><br />
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<span class="bodycopyscroll">Happy Meal and I spoke with the Chef (Jon Littleton) who walked us through the ingredients, sourcing, and prep. Chef Littleton was warm, engaging, and highly informative. He clearly liked to work clean, since his chef's jacket was spotless--this spoke well of the kitchen in general. Our server, Daniel, treated our burger experience like fine dining, and his knowledge of the menu was stellar. All too often, I run across surly servers that show obvious annoyance when I try to get the details required to write a thorough review. Daniel was a cut above.</span><br />
<a href="http://2.bp.blogspot.com/-G_ZoHm2XXJY/U1AITFW6g_I/AAAAAAAADIs/LMGbWd2_3oI/s1600/B&B+Burger+&+Beer+Fried+Pickles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-G_ZoHm2XXJY/U1AITFW6g_I/AAAAAAAADIs/LMGbWd2_3oI/s1600/B&B+Burger+&+Beer+Fried+Pickles.jpg" height="200" width="320" /></a><span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">We ordered The Drive-Thru ($9) for Happy Meal, and I requested The Bar Burger - Your Way ($12 with cheese). I know this is skipping ahead, but we didn't raise an eyebrow at the prices. The ingredients were of such high quality and the preparation so meticulous, that the cost seemed low. Our burgers were ready in about 12 minutes. As we waited, we sampled the Pickles and the Unfried Mozzarella. </span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Pickles were deep fried, house-made, bread and butter pickles. These can be hit or miss, but at B&B Burger & Beer, the batter was made with vodka. When cooking, the alcohol evaporated, and this took away just enough liquid to keep the chips from becoming soggy with pickle brine. The chips were dusted with a savory seasoning to complement the sweet and sour within. The pickles were served with a very subtle, house-made, garlic aioli. This was a great starter. Happy Meal and I both loved this.</span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Unfried Mozzarella was </span><span class="bodycopyscroll">B&B Burger & Beer's take on fried cheese sticks. This was </span><br />
<a href="http://1.bp.blogspot.com/--MJJE00IR8Q/U1AIUalvUzI/AAAAAAAADJI/enlGilzo7W8/s1600/B&B+Burger+&+Beer+Unfried+Mozzarella.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/--MJJE00IR8Q/U1AIUalvUzI/AAAAAAAADJI/enlGilzo7W8/s1600/B&B+Burger+&+Beer+Unfried+Mozzarella.jpg" height="188" width="320" /></a>Stracciatella on a bed of spicy tomato sauce. The dish was ridiculously good. The cheese (think Burrata) was buttery, delicate, warm, and soft. This coupled with the freshly toasted crostinis and the spicy sauce, and we had an appetizer worthy of fighting over (and we did). Happy Meal was quoted as saying, "You can't have enough of this." He was right.<br />
<br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
<br />
The Beef:<b> </b><span class="bodycopyscroll">B&B Burger & Beer was a Mario Batali and </span>Joe Bastianich venture. They had other jointly owned establishments in town, so this provided B&B with enhanced access to world-class ingredients. The beef was a prime example. The beef blend (50% Brisket and 50% Chuck) was ground and blended fresh daily onsite from hand-selected sides of beef from Niman Ranch. The beef was broken down, ground, and blended by the on-site butcher. Yes, these guys had a guy whose job was to select the sides of beef for the restaurants. Niman Ranch beef is 100% Angus, vegetarian diet, and no hormone/antibiotic free. The burgers came out at 6 ounces each. The Drive Thru was two 3-ounce patties, and my burger was a single 6-ounce patty. The beef was splendid. The flavor hit us in a rush of sear, beef, salt and pepper, complex mineral notes, and a little blood. The texture was firm and then creamy. The burger patty was perfectly juicy with no trace of oiliness. The beef resembled the Stracciatella in its complexity and delicate texture, but the beef brought a sledgehammer of flavor to the palate. This was one of those bites that made me smile and slow down as I savored eat bite. The Drive-Thru Burger was very similar to my Bar Burger, except that burger had twice the sear and twice the cheese...twice the sear and twice the cheese in one bite was the culinary equivalent of a <i>menage a trios</i>. I will be getting that burger on my next visit. The beef was perfect.<br />
<a href="http://2.bp.blogspot.com/-fR8km2GS21A/U1AISaKaldI/AAAAAAAADIk/LxoCZkqjO88/s1600/B&B+Burger+&+Beer+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fR8km2GS21A/U1AISaKaldI/AAAAAAAADIk/LxoCZkqjO88/s1600/B&B+Burger+&+Beer+Burger+Sear.jpg" height="190" width="320" /></a><br />
The Seasoning: Salt and pepper and lots of it. The kitchen nailed the burgers with a good dose of seasoning...just the right amount. This was perfect. The seasoning unlocked the flavors of the high-quality beef and made it sparkle.<br />
<br />
The Sear: Get out your crying towels...the sear was perfection. The sear wrapped the Med Rare interior in a thin and uniform shell of crisp, dark, chewy, savory Maillard Reaction magnificence. The sear was perfect. This was where I envied Happy Meal's choice of the Drive-Thru burger. His double patty burger had 4 layers of sear, and my burger had only 2. I wanted to do a lap through the kitchen and high five everyone.<br />
<br />
The Preparation: The kitchen staff at <span class="bodycopyscroll">B&B Burger & Beer took magnificent ingredients and prepared them with competence and near reverence. This great care came through in every bite. Our burgers were seared on a remarkably hot, gas-fired flat-top. The burger patties came to us a perfect Med-Rare.</span><br />
<a href="http://2.bp.blogspot.com/-83c15SFJh3s/U1AIUnmyseI/AAAAAAAADJY/89moOckZh1g/s1600/B&B+Burger+&+Beer+cross+section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-83c15SFJh3s/U1AIUnmyseI/AAAAAAAADJY/89moOckZh1g/s1600/B&B+Burger+&+Beer+cross+section.jpg" height="125" width="200" /></a><span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Cheese: There were numerous cheese choices: America, Swiss, Fontina, Goat, Gorgonzola, Pepper Jack, Provolone, and Robiola--I suppose that one could even request Stracciatella. I went with the usual American. The cheese was perfectly melted, and in sufficient quantity to make itself known throughout the bite. Savory, gooey, and just plain satisfying. This was more the case in the Drive-Thru burger, which had thinner patties.</span><br />
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<span class="bodycopyscroll">The Bun: </span><span class="bodycopyscroll">B&B Burger & Beer sourced their buns from one of my Las Vegas favorites, <a href="http://www.bonbreads.com/" target="_blank">Bon Breads Bakery</a>. I opted for the potato bun, which was......perfect. This was a standard, non-seeded, moderately toasted bun. It was savory, soft, and moist. The burger bun was just chewy enough at the beginning and then finished with a creaminess to mirror the texture of the beef. There was a bit of crispness around the edges to complement the epic sear. The sesame seeded bun on the Drive-Thru burger was equally good. It provided a bit more sweetness, and this worked with the double doses of sear and seasoning.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bF-KiW1qYsI/U1AIS6lxc-I/AAAAAAAADIo/k5nN2ZJHdK8/s1600/B&B+Burger+&+Beer+Drive+Thru+burger.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bF-KiW1qYsI/U1AIS6lxc-I/AAAAAAAADIo/k5nN2ZJHdK8/s1600/B&B+Burger+&+Beer+Drive+Thru+burger.jpg" height="147" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Drive-Thru Burger</td></tr>
</tbody></table>
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Meat To Bun Ratio: PERFECT</span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Toppings: Chef Littleton was a stickler for fresh produce and freshness in general. He spoke to me of the evils of oxidation, and I firmly agreed. This passion came though in the veg that accompanied the burgers. The tomato slice was bold, ripe, and full-flavored. The Bibb lettuce was fresh, crisp, sweet, and unblemished.</span><br />
<a href="http://1.bp.blogspot.com/-YnefU7AJnKo/U1AITVaYm-I/AAAAAAAADJA/gAlcWltts1A/s1600/B&B+Burger+&+Beer+Nutella+Shake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YnefU7AJnKo/U1AITVaYm-I/AAAAAAAADJA/gAlcWltts1A/s1600/B&B+Burger+&+Beer+Nutella+Shake.jpg" height="200" width="106" /></a><span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Rings: Wow! This was the same batter that worked so well in the fried pickle dish. The batter worked equally well on the perfectly cooked onion rings. The tower of rings came with a tomato aioli (also house-made), and this was a rich and welcome alternative to ketchup. The brightness of ketchup can serve to mute other flavors. The rings were perfectly crisp and beautifully seasoned.</span><br />
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<span class="bodycopyscroll">The Shake: The Nutella shake was made with vanilla gelato, Nutella, and candied hazelnuts. The shake was obscenely good. Happy Meal declared that if this shake was thrown over the side of a building, he would jump over to save it or at least enjoy it on the way down.</span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">The Value: The prices were low in contrast to the amazing quality of ingredients and preparation. There was absolutely nothing to take issue with throughout the entire meal. I found myself wondering if they were charging enough.</span><br />
<a href="http://4.bp.blogspot.com/-v47elLHNgYA/U1AIU_wKJKI/AAAAAAAADJQ/YawjJlpymo0/s1600/B&B+Burger+&+Beer+onion+rings.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v47elLHNgYA/U1AIU_wKJKI/AAAAAAAADJQ/YawjJlpymo0/s1600/B&B+Burger+&+Beer+onion+rings.jpg" height="191" width="200" /></a><br />
<span class="bodycopyscroll">At the time of this posting, B&B Burger & Beer was on my list of top burgers in the country. It edged out the burgers at BurGR on the merit of the sear. This burger was on par with the spectacular cheeseburger at <a href="http://www.theburgerreview.com/2010/11/brindle-room-new-york-ny.html" target="_blank">The Brindle Room</a> in NYC. I found myself already missing the burger as I took my last few bites. I am fortunate to live close enough to Las Vegas to repeat this experience. </span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll">Burger Review : This was the best burger in Las Vegas. One the best cheeseburgers in the US. This burger made my short list, and it should make every critic's top 10 list. Fine dining on a bun...perfection.</span><br />
<span class="bodycopyscroll"><br /></span>
<span class="bodycopyscroll"><span style="font-size: large;"><b>Rating....<a href="http://www.theburgerreview.com/search/label/5%20Bites" target="_blank">5 Glorious Bites</a></b></span></span><br />
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Joe Bastianich</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Joe Bastianich</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Joe Bastianich</div>
</div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com23355 South Las Vegas Boulevard, Las Vegas, NV 89109, USA36.1226902 -115.1701939000000210.6006557 -156.47878790000001 61.6447247 -73.861599900000016tag:blogger.com,1999:blog-5379456528357977263.post-67019203978062017432014-04-16T10:36:00.000-07:002014-04-16T10:36:10.041-07:00Bobby's Burger Palace--Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
<span>3750 S Las Vegas Blvd</span><br />
<span>Las Vegas, NV 89109</span><br />
<span><span>702-598-0191</span></span><br />
<span><a href="http://bobbysburgerpalace.com/" target="_blank"><span>website </span></a></span><br />
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<a href="http://4.bp.blogspot.com/-bpbKxmrLMzE/U06-52cy7zI/AAAAAAAADGk/lTleKf90U6E/s1600/Bobby%27s+Burger+Palace+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bpbKxmrLMzE/U06-52cy7zI/AAAAAAAADGk/lTleKf90U6E/s1600/Bobby's+Burger+Palace+Burger+Presentation.jpg" height="284" width="640" /></a></div>
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<span><span>Bobby Flay had opened a gang of eponymous burger joints, and the Las Vegas Strip location at the Mandarin Oriental was a recent addition to the chain. The drill at BBP was order at the counter, sit, wait, and eat. I spoke with the manager and got the low down on the ingredients so that Happy Meal and I could order properly and give the Flay burger a fair shake. We ordered the Palace Classic and a side of fries and waited for about 10 minutes. I counted no less than 12 employees, so they were primed for business.</span></span><br />
<a href="http://2.bp.blogspot.com/--LjOR4MaiFo/U06-6R25fmI/AAAAAAAADG4/xkpgRWQtVQ4/s1600/Bobby%27s+Burger+Palace+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/--LjOR4MaiFo/U06-6R25fmI/AAAAAAAADG4/xkpgRWQtVQ4/s1600/Bobby's+Burger+Palace+Signage.jpg" height="118" width="200" /></a><span><span> </span></span><br />
<span style="font-size: large;"><b><span><span>The Burger Breakdown...</span></span></b></span><br />
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<span><span>The Beef: The beef was Certified Angus Beef sourced from Sysco Foods. The 8-ounce burger patties arrive pre-formed. While the staff was tight lipped about the cuts of beef in the burgers, I guessed that the 80:20 beef was Chuck. The default cooking temperature was Medium, and that was my first clue. The flavor was strongly beefy with no other notes of aging, minerals, or steak....Chuck was a safe bet. The beef was juicy and tender while providing enough resistance to be satisfying. </span></span><br />
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<span><span>The Seasoning: Salt was strongly evident, and there was a bit of pepper on the exterior of the patty. Salt was the primary seasoning flavor that came through.</span></span><br />
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<a href="http://3.bp.blogspot.com/-yCLPruPfdV4/U06-56ZE1xI/AAAAAAAADGo/swYcZoHlgRk/s1600/Bobby%27s+Burger+Palace+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yCLPruPfdV4/U06-56ZE1xI/AAAAAAAADGo/swYcZoHlgRk/s1600/Bobby's+Burger+Palace+Burger+Sear.jpg" height="179" width="320" /></a><span><span>The Sear: The sear on my burger was close to non-existent. A crisp sear would have gone a long way on at Bobby's Burger Palace.</span></span><br />
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<span><span>The Preparation: The burger patties were cooked on a too-cool, gas-fired, flat-top griddle. The grind of the beef was medium. The burgers came out a competent Medium. </span></span><br />
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<span><span>The Cheese: BOOM! The thick slice of American cheese pulled this burger back from the brink of mediocrity. The cheese was rich, well-melted, gooey, savory, and with a strong iron flavor.</span></span><br />
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<span><span>The Bun: The bun was fresh and moist. It was sourced from Sysco Foods, as well. The bun was neutral in flavor and barely toasted. The bun was simply a means to keep our fingers clean.</span></span><br />
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<span><span>The Meat To Bun Ratio: This was fine.</span></span><br />
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<span><span>The Toppings: The Romaine lettuce was fresh and crisp. The tomato slice was rich and ripe.</span></span><br />
<a href="http://2.bp.blogspot.com/-20-YDOZNetY/U06-5nYDymI/AAAAAAAADGg/NCYR3xiYQQI/s1600/Bobby%27s+Burger+Palace+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-20-YDOZNetY/U06-5nYDymI/AAAAAAAADGg/NCYR3xiYQQI/s1600/Bobby's+Burger+Palace+Burger+Cross+Section.jpg" height="153" width="320" /></a><span><span><br />The Fries: The fries at Bobby's Burger Palace were cut in house. The peel-on fries were par-cooked in canola oil and finished in canola oil. The fries were perfectly cooked and really nicely seasoned. </span></span><br />
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<span><span>The Value: $9.50 for a 1/2 pound burger was a fair price. I would have preferred higher quality ingredients. It was a bit surprising that this establishment was part of the Mandarin Oriental.</span></span><br />
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<span><span>Burger Review : A better than average burger with convenient access to the Las Vegas Strip.</span></span><br />
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<span><span><span style="font-size: large;"><b>Rating: <a href="http://bobbysburgerpalace.com/" target="_blank">4 Bites</a></b></span> (rounded up from 3.5 Bites)</span> </span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com03750 South Las Vegas Boulevard, Las Vegas, NV 89109, USA36.1039176 -115.1733745999999910.581883100000002 -156.4819686 61.625952100000006 -73.864780599999989tag:blogger.com,1999:blog-5379456528357977263.post-9977669795478905342014-04-16T07:40:00.001-07:002014-04-16T07:41:15.812-07:00Munchbar--Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
3570 Las Vegas Blvd South<br />
In Caesars Palace <br />
Las Vegas, NV 89109<br />
702-731-7544<br />
<a href="http://www.munchgroup.com/%E2%80%8E" target="_blank">website </a><br />
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<a href="http://3.bp.blogspot.com/-VC_RnEPL6do/U06VGn2SwXI/AAAAAAAADFw/gafpjdg_j0Y/s1600/Munchbar+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VC_RnEPL6do/U06VGn2SwXI/AAAAAAAADFw/gafpjdg_j0Y/s1600/Munchbar+Burger+Presentation.jpg" height="338" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-aXUSAvxaLWA/U06VHj6jmLI/AAAAAAAADGA/Ea3s5eG2XNM/s1600/Munchbar+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aXUSAvxaLWA/U06VHj6jmLI/AAAAAAAADGA/Ea3s5eG2XNM/s1600/Munchbar+Signage.jpg" height="68" width="320" /></a>The Marinater had just moved back to Las Vegas, and Happy Meal and I wanted to pay tribute. I had tried burgers at Caesars Palace before. <a href="http://www.theburgerreview.com/2011/06/bradley-ogden-las-vegas-nv.html" target="_blank">Bradley Ogden</a> (closed) and <a href="http://www.theburgerreview.com/2013/07/pj-clarkes-las-vegas-nv.html" target="_blank">P.J. Clarke's</a> both failed to deliver. The "third time's a charm" rule came into play, and we met up at Munchbar (near the poker room). Munchbar had a great vibe: bustling, enthusiastic, happy and knowledgeable staff, and great looking dishes coming out of the kitchen. It was a chef's menu, so it was all bold flavor combinations with no shortage of bacon. We ordered a couple of the Munch Burgers and a BBQ Bacon Burger. The 10 ounce burgers were $15.95, and each came with a bucket of fries. We only had to kill about 10 minutes until our burgers arrived.<br />
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<b><span style="font-size: large;">The Burger Breakdown...</span></b><br />
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The Beef: The large patties were Certified Grass-Fed Angus Chuck. The fat content was 19% (very meticulous chef). The uniformly round and flat burger patties arrived pre-formed courtesy of Desert Meats. The flavor was strongly beefy. The mouth feel was firm and just chewy enough to create a strong sense of eating meat. The burger was juicy without being greasy. At 10 ounces, this was a lot of beef.<br />
<a href="http://3.bp.blogspot.com/-THZetmd1jXw/U06VHV4AqwI/AAAAAAAADGI/WNb5Lf1qtx8/s1600/Munchbar+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-THZetmd1jXw/U06VHV4AqwI/AAAAAAAADGI/WNb5Lf1qtx8/s1600/Munchbar+Burger+Sear.jpg" height="142" width="320" /></a><br /><br />
The Seasoning: The kitchen at Munchbar hit the exterior of the burger with just enough salt to make the beef flavors pop,<br />
<br />
The Sear: The griddle at Munchbar was properly hot, and this imparted a nice and flavorful sear to the burger patty. The sear created a crisp layer of beef, which provided a shift in texture that was interesting. A good sear always elevates a burger.<br />
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The Preparation: The staff at Munchbar were on their game in terms of consistency, efficiency, quality, and presentation. The plates arrived swiftly and looking perfect--not a single thing out of place.<br />
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The Cheese: Munchbar used a mild Cheddar on the Munch Burgers. Other burgers received slices of Bleu Cheese. The sliced product came into play after patrons complained that the crumbled Bleu was too strongly flavored. Points to Munchbar for making the adjustment. The cheese slice on the savory Munch Burgers was thick enough to provide some texture. I should have gone with the Bleu or an American to complement the big burger.<br />
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<a href="http://4.bp.blogspot.com/-p5XEP0rSsaU/U06VGUarsJI/AAAAAAAADFs/7OBGgBGbgZY/s1600/Munchbar+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p5XEP0rSsaU/U06VGUarsJI/AAAAAAAADFs/7OBGgBGbgZY/s1600/Munchbar+Burger+Cross+Section.jpg" height="154" width="320" /></a></div>
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The Bun: This was a standard, unseeded, burger bun. The bun was fresh, moist, sweet, and just substantial enough to stand up to the over-sized patty. The bun was lightly toasted, and it provided a nice crunch around the edges.<br />
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The Meat To Bun Ratio: This was just right.<br />
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The Toppings: The toppings (lettuce, onion, and tomato) were all fresh and ripe. I generally ignored these as I attempted to work through the large burger and bucket of fries.<br />
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The Fries: The fries at Munchbar were the perfect version of Five Guys fries. The fries were peel-on, par-cooked, frozen, bagged, and delivered. They were perfectly crisped, browned, and seasoned. There was not hint of sogginess, even as the fries cooled.<br />
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The BBQ Bacon Burger: Come on! Imagine a really good and really big burger patty but with BBQ sauce, bacon, and crispy onion strips. It was fantastic.<br />
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<a href="http://3.bp.blogspot.com/-3muiLU3C464/U06VGtHEj9I/AAAAAAAADF0/WbBBtze_ar0/s1600/Munchbar+BBQ+Burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3muiLU3C464/U06VGtHEj9I/AAAAAAAADF0/WbBBtze_ar0/s1600/Munchbar+BBQ+Burger.jpg" height="283" width="400" /></a></div>
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The Value: The value at Munchbar was right down the middle considering the fact that the burgers were huge, made from high quality ingredients, and arrived with a bucket of fries.<br />
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Munchbar did everything right. The staff, the menu, and the food were all on point.<br />
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Burger Review : A massive burger/meal at a reasonable price. A great experience and high-quality food at Munchbar.<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com03570 South Las Vegas Boulevard, Las Vegas, NV 89109, USA36.1170596 -115.177874610.595025099999997 -156.4864686 61.639094099999994 -73.8692806tag:blogger.com,1999:blog-5379456528357977263.post-57076661466570269782014-04-14T19:29:00.000-07:002014-04-14T19:29:23.524-07:00Ketchup Premium Burger Bar--Las Vegas, NV<div dir="ltr" style="text-align: left;" trbidi="on">
3663 Las Vegas Blvd<br />
at Planet Hollywood<br />
Las Vegas, NV 89109<br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">702-463-4433 </span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><a href="http://www.ketchuplasvegas.com/" target="_blank">website </a></span></span><br />
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<a href="http://3.bp.blogspot.com/-ZZhLNpUNpuo/U0yYQqraHiI/AAAAAAAADE8/KhsI9Re8sxU/s1600/Ketchup+Premium+Burger+Bar+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZZhLNpUNpuo/U0yYQqraHiI/AAAAAAAADE8/KhsI9Re8sxU/s1600/Ketchup+Premium+Burger+Bar+Presentation.jpg" height="462" width="640" /></a></div>
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<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br />This from the Ketchup site: "....</span></span><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">Ketchup Premium Burger Bar was found (sic) by people, just like you, who LOVE
burgers. When we opened our doors, we had one goal in mind: Fair
prices, fresh ingredients, and fine burgers. We didn’t just want a
place where customers could come to grab a quick bite, we wanted a place
where customers would be happy to come back time and time again. We
decided to only use the freshest ingredients, including our never frozen
certified angus beef patties, and our fresh baked buns delivered daily
from our local bakery. We get it, we’re burger people too, and we hope
you like our food just as much as we do..." </span></span><br />
<a href="http://2.bp.blogspot.com/-kGgx3w-5lWI/U0yYRHXz1yI/AAAAAAAADFM/-P5J8pUBoJQ/s1600/Ketchup+Premium+Burger+Bar+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kGgx3w-5lWI/U0yYRHXz1yI/AAAAAAAADFM/-P5J8pUBoJQ/s1600/Ketchup+Premium+Burger+Bar+Signage.jpg" height="142" width="200" /></a><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The owners of <a href="http://www.blondieslasvegas.com/%E2%80%8E" target="_blank">Blondie's Sports Bar, </a>also at Planet Hollywood, had recently opened up a burger joint in the same complex as Gordon Ramsay's outstanding BurGR. This was ballsy, and Happy Meal and I wanted to investigate. We ordered a couple of basic 1/2 pound cheeseburgers ($10) at the counter. Our wait was a scant 4 minutes until our burgers arrived at our table. Now, I love the burger at BurGR.....BUT....sometimes I don't want to wait 45 minutes for a table and then 45 minutes more for a burger at a relatively high cost. </span></span><br />
<b><span style="font-size: large;"><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span></span></b>
<b><span style="font-size: large;"><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Burger Breakdown...</span></span></span></b><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Beef: The 8-ounce beef patty at Ketchup Premium Burger Bar was Certified Angus Beef. I had the familiar beefiness of Chuck, but the GM assured me that it was not. That said the cuts of beef were a mystery. The thick, uniformly round patty was a traditional 80:20 lean to fat ratio. The flavor was all beef. This was a straight-forward burger in terms of flavor. The burger was juicy and not oily. The mouth feel was firm and just chewy enough to outlast the brioche bun.</span></span><br />
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<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Seasoning: There was a faint dusting of salt. This was probably a growing pains oversight--more seasoning would have done the trick</span></span><br />
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<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Sear: The edges of my burger patty picked up a nice sear, but the patty's center contracted as it cooked, so the center lacked a sear. A retooling of the patty or a light griddle weight would have rectified this.</span></span><br />
<br />
<a href="http://4.bp.blogspot.com/-m6pdGB32uqQ/U0yYQXuxK3I/AAAAAAAADE0/yKNEbxT5nSk/s1600/Ketchup+Premium+Burger+Bar+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-m6pdGB32uqQ/U0yYQXuxK3I/AAAAAAAADE0/yKNEbxT5nSk/s1600/Ketchup+Premium+Burger+Bar+Burger+Sear.jpg" height="220" width="400" /></a><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Preparation: The burgers are Ketchup Premium Burger Bar were cooked Medium and FAST on a gas-fired, stainless steel flat-top. The patties were formed with medium pressure. The grind was medium-coarse. The quality of the ingredients was high--the vegetables were especially fresh and ripe. The GM of Ketchup took some time to speak with me, and his focus on quality was clear.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Cheese: Our cheeseburgers were topped with a thin slice of mild Cheddar. The cheese was a silent passenger. A burger that thick and heavy needed a far bolder cheese to make a noticeable and meaningful contribution.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Bun: The brioche bun was barely toasted, but it was fresh, moist, and buttery. The bite was tender but just firm enough to stand up to the thick beef patty.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Meat To Bun Ratio: This was perfect.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Toppings: There were a variety of ketchups: Balsamic, Sriracha, Hickory, and standard. The Sriracha Ketchup was great. The tomato slices were thick, ripe, and hearty. The Romaine lettuce was perfect. </span></span><br />
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<a href="http://2.bp.blogspot.com/-j-DtnCNoqMo/U0yYQVWdJ8I/AAAAAAAADE4/9j3rfT-_pvk/s1600/Ketchup+Premium+Burger+Bar+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j-DtnCNoqMo/U0yYQVWdJ8I/AAAAAAAADE4/9j3rfT-_pvk/s1600/Ketchup+Premium+Burger+Bar+Burger+Cross+Section.jpg" height="196" width="320" /></a><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Fries: These were of the peel-on, par-cooked, frozen, bagged, and delivered in variety, but they were just fine. The fries were perfectly seasoned, well-browned, and crisp. </span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">The Value: $10 for a 1/2 pound cheeseburger that arrived with blinding speed was just fine. Happy Meal and I were both happy with our meals.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"></span></span><br /><span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">Ketchup Premium Burger Bar was up against an 800-pound culinary gorilla. The price point combined with the speed of service made them a viable alternative for those craving a burger but lacking the foresight to factor in 1.5 hours from asking for a table to sinking teeth into meat, bun, and cheese.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone">Burger Review : High quality ingredients served at a fair price with great haste. The Oreo shake was amazing.</span></span><br />
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><br /></span></span>
<span class="i-wrap ig-wrap-biz_details i-phone-biz_details-wrap mapbox-icon"><span class="biz-phone" itemprop="telephone"><span style="font-size: large;"><b>Rating...4 Bites </b><span style="font-size: small;">(3.5 rounded up)</span></span></span></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com0Planet Hollywood, Las Vegas, NV 89109, USA36.11027 -115.1703886999999936.107063 -115.17543119999999 36.113477 -115.16534619999999tag:blogger.com,1999:blog-5379456528357977263.post-76041694936172034012014-04-12T16:10:00.000-07:002014-04-12T16:10:03.490-07:00BOA Steakhouse--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
<span>101 Santa Monica Blvd.</span><br />
<span>Santa Monica, CA 90401</span><br />
<span>310-899-4466</span><br />
<span><a href="http://www.innovativedining.com/restaurants/boa?_oskwdid=10117842&_engineadid=23352376663" target="_blank">website</a></span><br />
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<span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QlgFjGopjnk/U0nG5gNxiSI/AAAAAAAADEE/pmK8S2XlftY/s1600/BOA+Steakhouse+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QlgFjGopjnk/U0nG5gNxiSI/AAAAAAAADEE/pmK8S2XlftY/s1600/BOA+Steakhouse+Burger+Presentation.jpg" height="458" width="640" /></a></div>
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<span>It was date night for the Pretty Lady Veterinarian and <span style="font-size: small;">me<b>,</b></span> and BOA Steakhouse was close enough. We dropped the car with the valet, and found seating in the lounge area. We ordered a couple of the BOA Burgers ($17) and settled in for about a 20-minute wait.</span><br />
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<a href="http://2.bp.blogspot.com/-I6NlxO1Tq8s/U0nG67aFwfI/AAAAAAAADEQ/jthfULeOOx8/s1600/BOA+Steakhouse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I6NlxO1Tq8s/U0nG67aFwfI/AAAAAAAADEQ/jthfULeOOx8/s1600/BOA+Steakhouse.jpg" height="66" width="320" /></a><span><br /></span><br />
<span style="font-size: large;"><b><span>The Burger Breakdown...</span></b></span><br />
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<span>The Beef: BOA Steakhouse delivered a burger patty that was about 50% NY Strip and 50% Chuck. The fat content was pushing 25%, but this was appropriate, and it did not create a greasy bite. The NY Strip provided complexity and some dry-aged funk, while the Chuck contributed a solid beefiness and just the right amount of resistance. The salt and pepper treatment brought out the the best in both the Chuck and the Strip. The bite went like this: Salt...Beef...Fat...Funk...Sweet (bun)...Creamy (bun)...Steak...Pepper. The source of the beef was Premiere Meats, and they always do a great job. The beef was rock solid.</span><br />
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<span>The Seasoning: Salt and pepper were applied, although just a little too sparingly.</span><br />
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<a href="http://3.bp.blogspot.com/-MaPLy9-s3zE/U0nG6RWGbsI/AAAAAAAADEM/iLHJu_QhGKk/s1600/BOA+Steakhouse+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MaPLy9-s3zE/U0nG6RWGbsI/AAAAAAAADEM/iLHJu_QhGKk/s1600/BOA+Steakhouse+Burger+Sear.jpg" height="170" width="320" /></a><span>The Sear: Meh. This was sad. I had expected a steakhouse with BOA's reputation to be able to apply a proper sear to a burger patty. I specifically requested a nice sear, but I received a burger with some light grill marks....so it goes.</span><br />
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<span>The Preparation: The beef arrived pre-ground from the purveyor. The grind was Med-Fine. The burger was cooked to a competent and juicy Med-Rare on a moderately hot gas-fired grill. The 7-ounce patties at BOA Steakhouse were formed with a gentle pressure, and this lent to the tender nature of the mouth feel. Overall, the preparation at Boa was timid--it should have been bold.</span><br />
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<span>The Cheese: Camembert....sigh. This mild cheese was largely absent on the palate. There was a bit of creamy texture and a little bitterness from the errant rind that found its way onto my burger. Camembert was just a weak choice...particularly for a steakhouse. I hearty Cheddar or a thick slice of American cheese would have done the trick here.</span><br />
<span><br /></span>
<a href="http://2.bp.blogspot.com/-Mo6TQN5ZPl0/U0nG4lj0QwI/AAAAAAAADD8/a7BjgaPNu24/s1600/BOA+Steakhouse+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Mo6TQN5ZPl0/U0nG4lj0QwI/AAAAAAAADD8/a7BjgaPNu24/s1600/BOA+Steakhouse+Burger+Cross+Section.jpg" height="175" width="320" /></a><span>The Bun: The BOA Burger arrived on a highly competent brioche bun from La Brea Bakery. The brioche was light, sweet, resilient, buttery. I was, however, grilled rather than properly toasted, so the bun provided no crunch. </span><br />
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<span>The Meat To Bun Ratio: This was fine.</span><br />
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<span>The Toppings: The tomato slice was perfect. The Butter Lettuce was crisp. The fried onion strips were bland.</span><br />
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<span>The Fries: The standard-cut fries were just right: crisp, well-seasoned, hot, and creamy in the center.</span><br />
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<span>The Value: $17 for a cheeseburger is a lot. While the beef, bun, and toppings were of high quality, the timid preparation didn't justify the price point.</span><br />
<span><br /></span>
<a href="http://4.bp.blogspot.com/-SKRImFwAtSI/U0nG6jJ22ZI/AAAAAAAADEU/I6xxJN31MbQ/s1600/BOA+Steakhouse+Signage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SKRImFwAtSI/U0nG6jJ22ZI/AAAAAAAADEU/I6xxJN31MbQ/s1600/BOA+Steakhouse+Signage.jpg" height="200" width="83" /></a><span>The burger at BOA Steakhouse was good...really quite good....but it wasn't damn good. The mild cheese, lack of sear, mild seasoning, and grilled bun dragged the ingredients from great to good.</span><br />
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<span>Burger Review : A good but not great cheeseburger at BOA Steakhouse in Santa Monica, CA.</span><br />
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<span><span style="font-size: large;"><b>Rating....<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com2101 Santa Monica Boulevard, Santa Monica, CA 90401, USA34.014607 -118.4980448.4925724999999979 -159.806638 59.5366415 -77.18945tag:blogger.com,1999:blog-5379456528357977263.post-54459281870301885852014-02-24T10:28:00.000-08:002014-02-24T10:31:16.444-08:00Burger Lounge--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
213 Arizona Avenue<br />
Santa Monica, CA 90401<br />
424-238-8950<br />
<a href="http://www.burgerlounge.com/index.php" target="_blank">website</a> <br />
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<a href="http://3.bp.blogspot.com/-Mlz_sIWR_wA/UwuLlW1xpRI/AAAAAAAAC_k/T0bYRhTvbn8/s1600/Burger+Lounge+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Mlz_sIWR_wA/UwuLlW1xpRI/AAAAAAAAC_k/T0bYRhTvbn8/s1600/Burger+Lounge+Burger+Presentation.jpg" height="460" width="640" /></a></div>
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I had given Burger Lounge a couple of chances after a <a href="http://www.theburgerreview.com/2012/05/burger-lounge-west-hollywood-ca.html" target="_blank">less than happy experience there a few years ago</a>. The location on San Vicente in Brentwood was really good, and recently, Happy Meal, The Pretty Lady Veterinarian, and I sampled the Santa Monica location. I noticed the tagline, "The Original grass-fed Burger." It is not my job to debunk patently ridiculous claims, so I let the boast slide.<br />
<a href="http://3.bp.blogspot.com/-8NreWO3iqgI/UwuLnOWG_qI/AAAAAAAAC_0/Rx8VaPJ7JTk/s1600/Burger+Lounge+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8NreWO3iqgI/UwuLnOWG_qI/AAAAAAAAC_0/Rx8VaPJ7JTk/s1600/Burger+Lounge+Signage.jpg" height="104" width="320" /></a><br />
Here's a bit from the Burger Lounge site:<br />
"This is the burger you want.<br />
We support cows eating grass, corn is for the birds.<br />
We use only 100% fresh American single source grass-fed beef because
it is better for you, tastes better and is better for the planet... <br />
It’s healthier for them, healthier for us, oh, and it taste better too.
<span class="our-story-pop"></span><br />
<div class="unhidden" id="MoreGrassFed">
<span class="our-story-pop">We source our beef from only two farms, <a href="http://sunfedorganic.com/"><b>Sunfed Ranch</b></a> in the foothills of the Sacramento Valley and <a href="http://raincrowranch.com/"><b>Rain Crow Ranch</b></a>
located in the southern hills of the Ozarks in Missouri. Both of our
family owned grass-fed beef partners share the same philosophy of
sustainability that benefits not only the product, but also the animal.</span><br />
<span class="our-story-pop">Grass-fed beef is higher in Omega-3 fatty acids, higher in <span class="caps">CLA</span>
(conjugated linoleum acid), higher in Vitamin E, higher in
beta-carotene, lower in calories and is one of the healthiest protein
sources on the planet..."</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">Parking...Santa Monica had plenty of street and public lot parking. We ordered a couple of :The Classic" ($7.95) cheeseburgers at the counter and settled in for a 10-minute wait for our burgers and fries to arrive. </span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop"><span style="font-size: large;"><b>The Burger Breakdown...</b></span></span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Beef: This Burger Lounge experience was far superior, in every way, to my initial experience. The beef was good--actually darn good. The 1/3 pound patty was juicy, tender, and it was rich with flavor. The flavors that came through were beef, a complex minerality, and a hint of funk from aging. The fat content of the pre-ground, but not previously frozen, beef (Chuck) was about 20%. The thin, irregular patty was good enough to prompt high praise from Happy Meal and The PLV, alike. It was akin to consuming a ground Ribeye. The beef at Burger Lounge was a solid WIN.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop"><a href="http://3.bp.blogspot.com/-yGl7StHv0vo/UwuLmh8tgiI/AAAAAAAAC_w/7ujMvsCAI-M/s1600/Burger+Lounge+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yGl7StHv0vo/UwuLmh8tgiI/AAAAAAAAC_w/7ujMvsCAI-M/s1600/Burger+Lounge+Burger+Sear.jpg" height="164" width="320" /></a>The Seasoning: Heck Yeah! Burger Lounge hit the exterior of the burger patty with just the right amount of salt and pepper to accentuate the strong beefy flavor of the quality meat.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Sear: The sear on the underside of my burger patty was nominal, but the sear on the top of the patty was nearly adequate. The sear was the only lacking element in this equation. A crisp sear would have taken this cheeseburger from good to great.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Preparation: Burger Lounge liked to serve their burgers at Medium, and that was how our burgers arrived. The beef patty was a perfect Medium, and this allowed the strong beefy flavor to develop without compromising the delicate complexity of the earthy mineral notes. The pre-ground beef was ground at a medium setting to provide a strong presence of steak in the mouth feel. A finer grind would have seemed mealy, and a coarser grind would have been distracting in that the beef would have lingered on the palate ovelry long.</span><br />
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<span class="our-story-pop">The Cheese: The organic American cheese was perfectly matched to the portion of beef. The cheese was savory and contained enough iron notes to round out the flavor profile. The cheese was properly melted, and it contributed a creaminess that worked its way throughout the entire bite.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop"><a href="http://3.bp.blogspot.com/-HD0Iw_PbK9M/UwuLmi3oQgI/AAAAAAAAC_s/oEwyEJsJcr0/s1600/Burger+Lounge+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HD0Iw_PbK9M/UwuLmi3oQgI/AAAAAAAAC_s/oEwyEJsJcr0/s1600/Burger+Lounge+Burger+Cross+Section.jpg" height="172" width="320" /></a>The Bun: The Burger Lounge bun was really nicely toasted, and it lent a satisfying crunch to nearly every bite. The bun was fresh, moist, slightly sweet, and just firm enough to stand up to the juicy burger patty. The bun, politely, did not pull focus from the star of the show...the quality beef.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Meat To Bun Ratio: This was perfect.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Toppings: The Romaine lettuce was fresh, sweet, and crisp. The tomato slice was firm and ripe.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">The Fries: The fries at Burger Lounge were fresh, hand-cut, peel-on, par-cooked, and nicely seasoned. The hearty fries were crisped in peanut oil (high smoke point) and finished with just enough salt to enhance the earthy and fresh potato flavors. The fries were a winner.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop"><a href="http://2.bp.blogspot.com/-y4Bczp2zEcw/UwuLsXR9c0I/AAAAAAAADAE/9H_gqx6JleE/s1600/Burger+Lounge+Fries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y4Bczp2zEcw/UwuLsXR9c0I/AAAAAAAADAE/9H_gqx6JleE/s1600/Burger+Lounge+Fries.jpg" height="200" width="178" /></a>The Value: $8 was a little steep for a smallish burger, and $4 for an order fries was a kick in the teeth. The ingredients were of very high quality at Burger Lounge, and this eased the sting of price tag. The value was a little below average.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">Burger Lounge had upped its game and delivered a really good and full-flavored burger, which was prepared with great competence and consistency across multiple recent visits. I was pleased to see Burger Lounge improve to the point of being a cheeseburger that I could endorse as a burger worth trying in Los Angeles.</span><br />
<span class="our-story-pop"><br /></span>
<span class="our-story-pop">Burger Review : Burger Lounge served up a delicious burger with both high-quality ingredients and high-quality preparation.</span><br />
<span class="our-story-pop"><span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></b></span></span></div>
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com0213 Arizona Avenue, Santa Monica, CA 90401, USA34.0166245 -118.498389400000018.4945899999999988 -159.8069834 59.538658999999996 -77.189795400000008tag:blogger.com,1999:blog-5379456528357977263.post-16745211040406029802014-01-30T15:11:00.001-08:002014-01-30T16:14:01.092-08:00Truxton's American Bistro--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
1329 Santa Monica Blvd<br />
Santa Monica, CA 90404<br />
310-393-8789<br />
<a href="http://www.truxtonsamericanbistro.com/%E2%80%8E" target="_blank">website </a><br />
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The Pretty Lady Veterinarian and I were in search of lunch in Santa Monica, CA. Truxton's American Bistro was nearby, uncrowded, and they had a burger on the menu. Metered street parking was plentiful. Truxton's did offer parking in the attached lot (behind) for a fee, but I found this galling. A) I had no cash on me, and B) I resented being required to pay to park at an uncrowded restaurant when I was already going to pay to eat there.<br />
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Truxton's was relatively new (opened in July of 2013), and the employee count pretty much matched the customer count at the time of my visit 14 to 18. I spoke with the manager to get a feeling of what to expect of the burgers. We settled on a couple of tasty sounding choices. 14 short minutes later our cheeseburgers arrived. PLV noted that her Arnold Palmer was the best that she had ever tasted. <br />
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<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: Truxton's American Bistro based their beef burgers on an 8-ounce patty of custom-blended beef sourced from <a href="http://www.premiermeats.com/%E2%80%8E" target="_blank">Premier Meat Company</a>. Premier Meats has never done me wrong, and this trend continued with Truxton's. The beef patty was juicy (drippingly juicy), beefy, and it presented a strong taste of minerals. I didn't detect any funk from aging, and I guessed that the fat content was a hair above 20%. While the staff was unsure about the cuts of beef in the burger, my best guess was Sirloin, Filet, and some Chuck. Regardless, the beef was of a high quality, and the flavor profile was simple and satisfying. The mouth feel was tender and somewhat finely grained. The tenderness led me to believe that Filet was employed here. The beef was a winner. Truxton's also featured a veggie patty, and this was such a hit that Sysco Foods picked it up and became a reseller. I did not try the veggie patty.<br />
<a href="http://1.bp.blogspot.com/-RdoKFozmmGY/UurYvGaWnrI/AAAAAAAAC9A/ss8j3aJh-Pw/s1600/Truxton%27s+American+Bistro+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RdoKFozmmGY/UurYvGaWnrI/AAAAAAAAC9A/ss8j3aJh-Pw/s1600/Truxton's+American+Bistro+Burger+Sear.jpg" height="191" width="320" /></a><br />
The Seasoning: The exterior of the burger patty was liberally salted and treated with a hint of pepper, as well. The seasoning brought out the best of the uncomplicated beef.<br />
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The Sear: Meh. Truxton's used a gas-fired grill to cook the burgers, and this grill simply did not have the oomph to apply a proper and crisp sear to the burger patty. This may have been a stylistic choice to deliver a more luxurious and uniform mouth feel. Still, a thorough sear would have been a nice touch and would have put this really good burger into the realm of greatness.<br />
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The Preparation: I ordered a Med-Rare cheeseburger, and I got a Med-Rare cheeseburger. The beef arrived pre-ground from Premier Meats, and it was left alone until it was gently prepped by the Truxton's kitchen staff. The burger patties were uniformly thick and perfectly tender throughout. Standards were well-maintained.<br />
<a href="http://4.bp.blogspot.com/-329lWus7NgA/UurYtpRz6UI/AAAAAAAAC80/WP12VI3TIHc/s1600/Truxton%27s+American+Bistro+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-329lWus7NgA/UurYtpRz6UI/AAAAAAAAC80/WP12VI3TIHc/s1600/Truxton's+American+Bistro+Burger+Cross+Section.jpg" height="159" width="320" /></a><br />
The Bun: This was a lovely Torta roll from <a href="http://www.cadorobakery.com/" target="_blank">Ca' d'Oro Bakery.</a> Ca' d'Oro has never let me down, and this was no exception. <a href="http://www.theburgerreview.com/2011/05/upper-west-santa-monica-ca.html" target="_blank">Upper West</a>, <a href="http://www.theburgerreview.com/2011/09/six-revisited-los-angeles-ca.html" target="_blank">The Six</a>, and <a href="http://www.theburgerreview.com/2011/03/susan-fenigers-street-los-angeles-ca.html" target="_blank">STREET</a> also used fantastic Ca' d'Oro products, so Truxton's was in good company. The Torta was tender, fresh, moist, a little chewy, resilient, and just sweet enough to work with the savory seasonings. The bun was moderately toasted, and this gave a bit of crunch to the bites from the perimeter of the burger.<br />
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The Meat To Bun Ratio: This was perfect in both my plain cheeseburger and PLV's tarted up and heavily topped Sonoma burger.<br />
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The Cheese: I went with American Cheese. I had a multitude of choices including Swiss, Tillamook Cheddar, Cambozola, Fontina, Mozzarella, and Pepper Jack. The American cheese slice was nicely melted, and it contributed the usual iron notes and creamy texture to the burger. The Cambozola on PLV's Sonoma burger was delightful. Cambozola is a mild, triple cream, Bleu cheese--like Gorgonzola without the commitment to finding a toothbrush immediately after finishing eating it.<br />
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The Toppings: My pedestrian All American Burger ($10.45) came with shredded Iceberg lettuce, red onion, tomato slices, and some tart 1,000 Island dressing. The veg was fresh and flavorful. The Sonoma burger ($11.98) came with a gang of toppings: mixed greens, roasted garlic mayo, fig jam, and caramelized onions. This burger was a delicious, sticky, wet, sloppy disaster. I wanted to eat it over the sink, but I wanted to eat all of it. PLV was forced to eat prison-style to keep my from taking her burger down. She did shiv me in the ribs, but I sensed that she did it out of love more than anything else. I digress...<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LfstUf9lmUY/UurYw-V_46I/AAAAAAAAC9U/_Um8HxMSz8Q/s1600/Truxton%27s+American+Bistro+Sonoma+Burger.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-LfstUf9lmUY/UurYw-V_46I/AAAAAAAAC9U/_Um8HxMSz8Q/s1600/Truxton's+American+Bistro+Sonoma+Burger.jpg" height="187" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sonoma Burger</td></tr>
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The Fries: The fries at Truxton's American Bistro were an upcharge, and for 2 bucks they provided a fistful of competent fries. The fries were of the frozen, bagged, peel-off, par-cooked, and shipped-in variety, but they were properly cooked in a canola blend. The fries were also properly salted. The burger was large enough that the fries were overkill.<br />
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The Value: Two burgers, two sides of fries, and two soft drinks (including tip) came to just over $42. this was steep for lunch, particularly for burgers. Still the quality of the ingredients was very high. The value was about average.<br />
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Happy Meal enjoyed half of my burger when he got home from school, and he gave it an enthusiastic thumbs up. PLV was equally pleased with her burger. The burgers at Truxton's American Bistro were thoughtfully prepared by a skilled staff using quality ingredients.<br />
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Burger Review : Truxton's American Bistro served up really good cheeseburgers sourced from high-quality ingredients from amazing vendors. This is one of the better burgers in Santa Monica.<br />
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<span style="font-size: large;"><b>Rating...</b><a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank"><b>4 Bites</b></a></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com01329 Santa Monica Boulevard, Santa Monica, CA 90404, USA34.0241766 -118.48592148.5021420999999968 -159.7945154 59.546211099999994 -77.1773274tag:blogger.com,1999:blog-5379456528357977263.post-78228878239559388682014-01-16T21:32:00.001-08:002014-01-16T21:32:22.476-08:00Peas and Carrots--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
<span>1260 15th St </span><br />
<span>#105 </span><br />
<span>Santa Monica, CA 90404</span><br />
<span>310-458-3300 </span><br />
<span><a href="http://www.peasandcarrotssm.com/" target="_blank">website</a></span><br />
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<span>At the urging of the PLV (Pretty Lady Veterinarian) and Happy Meal, Peas and Carrots was the first official burger destination for 2014. I managed to get myself done to a wispy 5% body fat as a gift to myself, and it was time to undue some of that good work. Note that the PLV is the woman from the bar scene at <a href="http://www.theburgerreview.com/2009/11/fathers-office-redux-culver-city.html" target="_blank">Father's Office</a> several years ago...small world, right? Our first date.....a burger. Truth is stranger than fiction. </span><br />
<a href="http://4.bp.blogspot.com/-gGiv0syInlQ/Uti92eaWipI/AAAAAAAAC7g/ADDiavk3-VI/s1600/Peas+and+Carrots+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gGiv0syInlQ/Uti92eaWipI/AAAAAAAAC7g/ADDiavk3-VI/s1600/Peas+and+Carrots+Signage.jpg" height="44" width="320" /></a><span> </span><br />
<span>We arrived during an evening when there was a fair amount of street construction, so we pretty much has the place and the proprietor to ourselves. Parking was easy to find in the neighborhood. The burger menu was extensive in terms of the creatures that were available to dine on. Kangaroo, Wild Boar, Red Deer, Angus Beef, Elk, Lamb, Camel, Buffalo, and Ostrich were all on the menu for burger and sliders. The sausage menu was equally interesting. We ordered a gang of burger and exotic sliders and settled in for a 10-minute wait. </span><br />
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<span style="font-size: large;"><span>The Burger Breakdown...</span></span><br />
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<span>The Beef: The beef in the standard cheeseburger at Peas & Carrots was 80:20 Angus Chuck. The grind was medium. The medium-thick patty was juicy, tender, and quite beefy. By "tender," I meant "melt in your mouth" tender. The flavor was simple--beef and seasonings--there was no complexity from the simple Chuck, but the flavor and quality of the beef were well above average. The Camel was about what one would expect...it was mildly gamey and quite lean. The Kangaroo was really lean and tasted like a mixture of beef and shrimp. The Wild Boar was from a ranch in Texas. The piggies had consumed a wild diet of acorns and truffles, and the acorns were evident in the rich and complex flavors of the Wild Boar Slider.</span><br />
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<span>The Seasoning: The kitchen applied just enough salt and pepper to bring out the best from the humble Chuck.</span><br />
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<a href="http://2.bp.blogspot.com/-b7g3gtG_r2U/Uti92N--fzI/AAAAAAAAC7c/tISCdmVu-JU/s1600/Peas+and+Carrots+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b7g3gtG_r2U/Uti92N--fzI/AAAAAAAAC7c/tISCdmVu-JU/s1600/Peas+and+Carrots+Burger+Sear.jpg" height="400" width="290" /></a><span>The Sear: Peas & Carrots applied a competent sear to my burger patty. The sear was by no means epic, but it did the job and provided a little crunch to the bite.</span><br />
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<span>The Preparation: The kitchen delivered a bunch of dishes all at once. Sliders, cheeseburgers, salads, fried zucchini, french fries, and a massive chicken sandwich. All of the the dishes were perfectly prepared to temperature and all were juicy, flavorful, and nicely presented. The burgers were all seared on a gas-fired, narrow-grated griddle. We ordered the standard burgers Med-Well, and the exotics Med-Rare, and the kitchen delivered accordingly.</span><br />
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<span>The Cheese: The cheese choices at Peas & Carrots were not quite as wide as the meat choices, but Mozzarella, Cheddar, Pepper Jack, and Bleu were available. We went with Cheddar on our burgers. The cheese was nicely melted and contributed to the juicy, tender, and creamy mouth feel of the bite. The Cheddar also added just a hint of acid and a bit of savoriness. </span><br />
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<span>The Bun: The bun for the 1/2 pound burger was a seeded, well-toasted, moist, fresh, yeasty, and slightly sweet standard burger bun. The bun was toasted well enough that it lent crispness throughout the meal. The buns for the 2-ounce sliders were sweeter, like Hawaiian rolls. These were also moist and fresh and perfectly toasted.</span><br />
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<span>The Meat To Bun Ratio: Peas & Carrots nailed this for both the standard burgers and the exotic sliders.</span><br />
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<a href="http://4.bp.blogspot.com/-cKeNvKbauHc/Uti90Ut0MuI/AAAAAAAAC7Q/oS3bNyPJv0c/s1600/Peas+and+Carrots+Exotic+Sliders.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cKeNvKbauHc/Uti90Ut0MuI/AAAAAAAAC7Q/oS3bNyPJv0c/s1600/Peas+and+Carrots+Exotic+Sliders.jpg" height="207" width="400" /></a><span>The Fries: The fries were perfectly crisped and well-seasoned shoestring fries. I assumed that the fries arrived frozen and par-cooked, but they were just fine. The fried zucchini sticks were a challenge not to polish off. I failed that challenge--they were too delicious, and I was weak. The accompanying sauces of Ranch, Chipotle Mayo, Garlic Aoli, and Horseradish were all superb.</span><br />
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<span>The Toppings: The Romaine lettuce was fresh, crisp, and sweet. The tomato slices were thick, juicy, ripe, and hearty.</span><br />
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<span>The Value: The bang for the buck at Peas & Carrots was just right. Three of us left stuffed on enough food for 5 people for around 50 bucks. We ordered a lot of food. The exotic sliders were too enticing to pass up.</span><br />
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<span>Peas & Carrots boasted a menu that was quite broad in terms of choices of exotic proteins. The owner assured us that this was to expand further once the relatively new establishment built up more steam. The quality of the food and preparation were also solid, and the owner's extensive studio catering experience was evident. The burgers and sides were generous and flavorful. Other dishes that we observed leaving the kitchen were equally generous.</span><br />
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<span>Burger Review : Peas & Carrots in Santa Monica delivered high-quality burgers for a fair price. Beyond that, they offered a wide variety of meats that we had not seen elsewhere. Go for the cheeseburger and stay for the exotic sliders.</span><br />
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<span><span style="font-size: large;">Rating....<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></span></span><br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com71260 15th Street #105, Santa Monica, CA 90404, USA34.026247 -118.486829100000028.5042124999999977 -159.79542310000002 59.5482815 -77.178235100000023tag:blogger.com,1999:blog-5379456528357977263.post-16402601050773986812013-11-17T19:10:00.000-08:002013-11-17T19:10:15.962-08:00Bravissimo Cafe and Pizzeria--Santa Monica, CA<div dir="ltr" style="text-align: left;" trbidi="on">
2400-D Main Street<br />
Santa Monica, CA 90405<br />
310-392-7466<br />
Website address withheld so that this awful place does not benefit from any traffic from this site.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l0cj_pnLGRU/UomEFp0RCKI/AAAAAAAAC2w/P1Kn-JlASzI/s1600/Bravissimo+Cafe+and+Pizzeria+Burger+Presentation.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="454" src="http://3.bp.blogspot.com/-l0cj_pnLGRU/UomEFp0RCKI/AAAAAAAAC2w/P1Kn-JlASzI/s640/Bravissimo+Cafe+and+Pizzeria+Burger+Presentation.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It really came out looking like this.</td></tr>
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The Bravissimo Cafe and Pizzeria's website proclaimed, "The Ferrara tradition continues." While this may be a fact, I must, in good conscience, state publicly and for the record that this was not a good thing.<br />
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<a href="http://4.bp.blogspot.com/-JcM_pRDHQiY/UomEJA55oNI/AAAAAAAAC3M/ifYqAxcWr_I/s1600/Bravissimo+Cafe+and+Pizzeria+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-JcM_pRDHQiY/UomEJA55oNI/AAAAAAAAC3M/ifYqAxcWr_I/s200/Bravissimo+Cafe+and+Pizzeria+Signage.jpg" width="140" /></a>It all started last week when I walked past the window of this joint and saw a sign advertising the following. <br />
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Now appearing: </div>
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The world's greatest burger</div>
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Eat Love</div>
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"The Bravissimo Burger"</div>
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I was foolish not to assume that "Bravissimo" meant anything other than over-priced, incompetent, and bland--I was naive, and I wanted to believe....but I have skipped ahead a bit. </div>
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Happy Meal and I decided to minimize the risk at the outset of this ill-fated adventure. He ordered a slice of pizza, and I ordered the World's Greatest Burger. From there it all just went terribly, terribly wrong.</div>
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Issue 1--The counter staff was clueless as to what went into the burger, where the bun came from, etc. This was not her fault. The blame for this was all on the management for forcing an employee to be incompetent.</div>
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Issue 2--Happy Meal received and finished his slice before my burger ever left the griddle.</div>
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Issue 3--The burger that I ordered Med-Well arrived DEAD RAW after an 18-minute wait.</div>
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Issue 4--The second attempt was Medium. I just gave up and went with that version. 30 minutes was long enough to wait for what was clearly destined to be inadequate chow.</div>
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Issue 5--The fries from the first attempt were re-cooked and used for the second attempt, so they were bleak and dry.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y9nsFXpwVqQ/UomEI4Xqe1I/AAAAAAAAC3I/70ts92WpOwo/s1600/Bravissimo+Cafe+and+Pizzeria+First+Try.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="236" src="http://3.bp.blogspot.com/-y9nsFXpwVqQ/UomEI4Xqe1I/AAAAAAAAC3I/70ts92WpOwo/s400/Bravissimo+Cafe+and+Pizzeria+First+Try.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The raw blend of mystery ingredients on the 1st try</td></tr>
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Issue 6--The Romaine lettuce on the burger was limp and dead.</div>
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Issue 7--The top of the bun was scorched. </div>
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Issue 8--The bacon on the burger was cool to the touch.</div>
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Issue 9--The burger patty was charred. </div>
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These things were all clear before I took a single bite from this burger. </div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>The Burger Breakdown...</b></span></div>
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The Beef: The menu claimed that the Chuck was ground fresh daily--neat. The 8-ounce meatball was bland--as bland as water. The beef was oily to the point of giving Happy Meal and myself stomach aches from the 4 ounces that we each consumed. The only flavor evident was char, and bitter is not the sort of flavor that a burger should lead with, let alone be the only notable flavor.</div>
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The Seasoning: There was NONE. The kitchen at Bravissimo Cafe and Pizzeria failed to use any seasonings in the ground Chuck or on the surface of the comically bland patty to add any flavor. Now, the raw patty, that I sent back, was full of all manner of mystery items (see scary photo). The Medium patty, that I ate, contained none of those ingredients. I am uncertain if I dodged a bullet or missed out on something awesome due to the incompetence and the inconsistency of the kitchen staff.</div>
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<a href="http://3.bp.blogspot.com/-YNyGkR9R5dI/UomEIup5XtI/AAAAAAAAC3E/wxv5AlDC82g/s1600/Bravissimo+Cafe+and+Pizzeria+Burger+Sear+Char.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YNyGkR9R5dI/UomEIup5XtI/AAAAAAAAC3E/wxv5AlDC82g/s320/Bravissimo+Cafe+and+Pizzeria+Burger+Sear+Char.jpg" width="220" /></a></div>
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The Sear: There was a charred patch at the bottom of my burger patty--does that count? </div>
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The Preparation: Haphazard, shoddy, careless, diffident, weak, poor--these are all words that come to mind. </div>
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The Cheese: The cheeseburger at Bravissimo Cafe and Pizzeria came with a little bland Cheddar and a dash of Bleu cheese, but these cheeses were lost in the bland, greasy, charred sphere of weakness that compressed the bun like a sweaty, sumo wrestler on a down pillow.</div>
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The Bun: Aside from being charred on the outside, the bun was only nominally toasted on the inner surfaces. It seemed that 30 minutes was too short a time to properly toast a burger bun. The bun itself was soft and fresh. It was also very bland. </div>
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The Meat To Bun Ratio: The bland, oily wad of burned Chuck overpowered, soaked through, and flattened the bland, scorched bun at Bravissimo Cafe and Pizzeria.</div>
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<div style="text-align: left;">
The Toppings: More of the same. The bacon was cool to the touch. The "caramelized"onions promised on the menu--not so much. The slivers of raw, red onion were scattered under the assembled burger--huh? The Romaine lettuce leaf was wilted and sad. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2Rj1HeQDxvE/UomEFDogFRI/AAAAAAAAC2s/o775dYDabuY/s1600/Bravissimo+Cafe+and+Pizzeria+Burger+Cross+Section+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://3.bp.blogspot.com/-2Rj1HeQDxvE/UomEFDogFRI/AAAAAAAAC2s/o775dYDabuY/s400/Bravissimo+Cafe+and+Pizzeria+Burger+Cross+Section+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The vastly different ingredients in the 2nd attempt at Med-Well</td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: left;">
The Fries: The over-cooked, peel-off, steak fries were scorched, bitter, and dry. They were barely seasoned. </div>
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<div style="text-align: left;">
The Value: Bravissimo Cafe and Pizzeria appeared to be in the One And Done business of bilking tourists with $12 burgers. There was clearly no interest in repeat customers. Not once did the counter staff check in to see if the burger was satisfactory. I assumed this was because they were keenly aware that they were serving up crap, and they didn't need for me to confirm this. </div>
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Happy Meal put it best, "That's what you get for ordering a burger at a pizza place, Dad." </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BFeGQlXLumA/UomEFpDquEI/AAAAAAAAC20/URcecH7yW3E/s1600/Bravissimo+Cafe+and+Pizzeria+Burger+Presentation+Cleaned+up.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="219" src="http://2.bp.blogspot.com/-BFeGQlXLumA/UomEFpDquEI/AAAAAAAAC20/URcecH7yW3E/s320/Bravissimo+Cafe+and+Pizzeria+Burger+Presentation+Cleaned+up.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A more appetizing presentation of an unpleasant burger</td></tr>
</tbody></table>
<div style="text-align: left;">
Burger Review : Bravissimo Cafe and Pizzeria served up a shoddy, over-priced, bland cheeseburger. Terrible, just terrible. I walked in hungry. I walked out with a stomach ache. This adventure was a complete waste of time and 20 bucks.</div>
<div style="text-align: left;">
<br /><span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/2%20bites" target="_blank">2 Bites</a></b></span> (rounded up from 1.5 Bites)</div>
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com32400 Main Street, Santa Monica, CA 90405, USA34.0040525 -118.485964599999998.482018 -159.7945586 59.526087000000004 -77.177370599999989tag:blogger.com,1999:blog-5379456528357977263.post-33476219711081782752013-11-16T12:48:00.000-08:002013-11-16T12:48:00.211-08:00El Burger Luchador--Los Angeles, CA<div dir="ltr" style="text-align: left;" trbidi="on">
Food Truck based out of San Pedro, CA.<br />
<a href="https://www.facebook.com/elburger.luchador" target="_blank">website</a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IvAggY4AwbE/UofZLyoxAyI/AAAAAAAAC14/QG-P95ie1L4/s1600/El+Burger+Luchador+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://2.bp.blogspot.com/-IvAggY4AwbE/UofZLyoxAyI/AAAAAAAAC14/QG-P95ie1L4/s640/El+Burger+Luchador+Presentation.jpg" width="640" /></a></div>
<br />
El Burger Luchador was parked downstairs from my office. Since I was clearly meant to sample this burger, I obliged fate and ordered a burger. A standard cheeseburger with fries was $8.00. My meal was ready in about 7 minutes. The naming convention was used in the menu, but I wanted something a little more over the top. It seemed like a gimmick they could have had more fun with.<br />
<br />
<a href="http://3.bp.blogspot.com/-KgGIbSmifBg/UofZNbq41mI/AAAAAAAAC2I/z7lDhgIPuJQ/s1600/El+Burger+Luchador+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-KgGIbSmifBg/UofZNbq41mI/AAAAAAAAC2I/z7lDhgIPuJQ/s200/El+Burger+Luchador+Signage.jpg" width="195" /></a><span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: El Burger Luchador used 8 ounces of 80:20 Chuck to create the base for their burgers. The Chuck was beefy and juicy. It was not complex, but it was relatively satisfying. Judging by the flat sides and nearly perfect roundness of the patties, I guessed that the patties came pre-formed from the meat supplier.<br />
<br />
The Seasoning: My burger patty was well-seasoned with a blend of salt and pepper. I noted a dusting of Cotija cheese (sort of a Mexican Parmesan), and this added a hint of iron to the burger.<br />
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The Sear: What sear? Either the burger was steamed on a too cool griddle, or it had been precooked. Either way, the sear was non-existent. This was a case where a hearty sear would have truly made this burger pop.<br />
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The Preparation: The burger patty was completely cooked through to Well-Done. It was a juicy and beefy Well-Done with no hint of chewiness. The beef was ground at a medium setting and cooked on a too cool, gas-fired, flat-top griddle. <br />
<br />
<a href="http://1.bp.blogspot.com/-V52FZdB1Tio/UofZNH4mmTI/AAAAAAAAC2M/Q6eoXuJzfH4/s1600/El+Burger+Luchador+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="http://1.bp.blogspot.com/-V52FZdB1Tio/UofZNH4mmTI/AAAAAAAAC2M/Q6eoXuJzfH4/s320/El+Burger+Luchador+Sear.jpg" width="320" /></a>The Cheese: El Burger Luchador topped my cheeseburger with a slice of American cheese. The cheese was well-melted, but there was not enough of it to stand up to the thick Brioche bun. The cheese faded into the scenery and was as notable and memorable as a background dancer. Remember K Fed's work? Exactly.<br />
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The Bun: The bun was a thick, fresh, moist, sweet Brioche. The skin was on the leathery side, but otherwise the bun was fine. It was not toasted to a meaningful degree, so the bun added no crispness to the burger.<br />
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The Fries: El Burger Luchador provided peel-on wedges. The potato wedges were crisp, nicely browned, well-seasoned, and boasted creamy centers. <br />
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The Value: 8 bucks for a full meal was average. I ate half of my cheeseburger and took the rest home to Happy Meal.<br />
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I wouldn't go out of my way tracking down the El Burger Luchador truck, but I wouldn't flip them off in traffic. El Burger Luchador prepared an average burger at an average price, and this was just fine.<br />
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<a href="http://1.bp.blogspot.com/-O7J9io2h2qY/UofZMEqrDpI/AAAAAAAAC18/qoLlWJZUy2I/s1600/El+Burger+Luchador+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="197" src="http://1.bp.blogspot.com/-O7J9io2h2qY/UofZMEqrDpI/AAAAAAAAC18/qoLlWJZUy2I/s320/El+Burger+Luchador+Cross+Section.jpg" width="320" /></a>Burger Review : That'll do, El Burger Luchador, that'll do.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/3%20bites" target="_blank">3 Bites</a></b></span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com0tag:blogger.com,1999:blog-5379456528357977263.post-47214704935709077032013-11-03T14:15:00.000-08:002013-11-03T14:15:09.070-08:00Not A Burger Stand -- Burbank, CA<div dir="ltr" style="text-align: left;" trbidi="on">
1221 W Riverside Dr<br />Burbank California 91506<br />818-567-9990<br />
<a href="http://notaburgerstand.com/" target="_blank">website </a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rZphOn23I14/UnbJTOxBWeI/AAAAAAAAC0o/YY_IhQCaTlI/s1600/Not+A+Burger+Stand+Burger+presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://4.bp.blogspot.com/-rZphOn23I14/UnbJTOxBWeI/AAAAAAAAC0o/YY_IhQCaTlI/s640/Not+A+Burger+Stand+Burger+presentation.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-jl1KPQsAYKk/UnbJQdPfPnI/AAAAAAAAC0U/naFuzho16Uk/s1600/Not+A+Burger+Stand+Burger+Closed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-jl1KPQsAYKk/UnbJQdPfPnI/AAAAAAAAC0U/naFuzho16Uk/s640/Not+A+Burger+Stand+Burger+Closed.jpg" width="640" /></a></div>
<br />
As a burger reviewer, upon reading the name "Not A Burger Stand," I was ethically obligated/compelled to see if they had a burger on the menu. There was burger, so off to Burbank on a Saturday afternoon with Happy Meal. Parking was available at no charge in the attached lot of the small 13 tables (inside and out) establishment. We ordered a couple of the 7 Oz Beef Burgers, a side of fries, an order of chili cheese fries, and a soda. This came to about $25. Our order arrived at our table in about 15 minutes. The chili cheese fries arrived first, and that was appropriate, since they were an appetizer.<br />
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<a href="http://3.bp.blogspot.com/-1KQgsRNYsSk/UnbJUGBkDvI/AAAAAAAAC04/8jUOx7wsrq8/s1600/Not+A+Burger+Stand+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="154" src="http://3.bp.blogspot.com/-1KQgsRNYsSk/UnbJUGBkDvI/AAAAAAAAC04/8jUOx7wsrq8/s200/Not+A+Burger+Stand+Signage.jpg" width="200" /></a><b><span style="font-size: large;">The Burger Breakdown...</span></b><br />
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The Beef: This was plain old Chuck. I noted the 10-pound, clear ,plastic tube of ground beef on the counter of the cramped kitchen, so I did not kid myself about stellar quality. The fat content was 30%, so we ordered our burgers Med-Well to render off some of the copious fat--we wanted to live to eat on another day. The beef in the cheeseburger at Not A Burger Stand was unremarkable in terms of both texture and flavor. The flavor was beefy, and that was it. The burger was not juicy. There were no notes of iron, funk, etc. This was a very basic burger.<br />
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The Seasoning: The exterior of the burger patty was liberally salted, and this maximized the beefiness of the patty.<br />
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<a href="http://1.bp.blogspot.com/-nW09RID4Z8Y/UnbJTYcTwfI/AAAAAAAAC0s/x52doKWA_2c/s1600/Not+A+Burger+Stand+Chili+Cheese+Fries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="http://1.bp.blogspot.com/-nW09RID4Z8Y/UnbJTYcTwfI/AAAAAAAAC0s/x52doKWA_2c/s200/Not+A+Burger+Stand+Chili+Cheese+Fries.jpg" width="200" /></a>The Sear: Not A Burger Stand grilled the burgers on cast iron grates, and these imparted reasonable grill marks on the patty. The hash marks on the patty demonstrated that the patty was turned too many times, and this accounted for the relative dryness of the bite. The sear, while not crisp, did carry a bit of char, and this gave the burger a backyard BBQ flavor. It was fine.<br />
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The Preparation: The burger at Not A Burger Stand was prepared competently but from the most average of ingredients. The result was an average cheeseburger.<br />
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The Cheese: Meh. This was a mild Cheddar. While the Cheddar carried a hint of iron, the slice was too thin to truly create an impact in terms of flavor, texture, or moisture. The cheese was properly melted.<br />
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<a href="http://1.bp.blogspot.com/-oVwsAGoVWwg/UnbJQj0CHbI/AAAAAAAAC0Y/4Sqju0JcxpQ/s1600/Not+A+Burger+Stand+Burger+Sear.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="100" src="http://1.bp.blogspot.com/-oVwsAGoVWwg/UnbJQj0CHbI/AAAAAAAAC0Y/4Sqju0JcxpQ/s200/Not+A+Burger+Stand+Burger+Sear.jpg" width="200" /></a>The Bun: Not A Burger Stand employed an eggy and savory brioche. The brioche was not sweet, buttery, or light. It was a glorified Kaiser roll. The bun was reasonably fresh. It was semi-toasted on the grill, but this imparted no crispness to the bite.<br />
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The Meat To Bun Ratio: This was fine, but I did eat the second half of the burger without the bun, since savory on savory was a waste of calories.<br />
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The Toppings: The tomato slice was hard, bland, and under-ripe. The Iceberg lettuce was just fine.<br />
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<a href="http://3.bp.blogspot.com/-c6Tpm63ngdQ/UnbJQB0SyuI/AAAAAAAAC0Q/qgdssrIdPdQ/s1600/Not+A+Burger+Stand+Burger+Cross+Section.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="94" src="http://3.bp.blogspot.com/-c6Tpm63ngdQ/UnbJQB0SyuI/AAAAAAAAC0Q/qgdssrIdPdQ/s200/Not+A+Burger+Stand+Burger+Cross+Section.jpg" width="200" /></a>The Chili Cheese Fries: Not A Burger Stand's idea of chili was raw, diced tomato mixed with lightly salted ground beef nuggets, some unseasoned beans from a can, and a bit of cheese. There was no trace of chili powder, heat, or the creaminess that one associates with chili fries. The result was fries made lank from the beef juice and rendered bland. This side was an absolute flop.<br />
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The Fries: The fries were perfectly fine. Food service bagged, frozen, peel-off, par-cooked, shoestring fries. The fries were crisp and properly seasoned. The fries were the best part of the meal, and that is generally a bad sign.<br />
<br />
<a href="http://3.bp.blogspot.com/-Q0rIzTaQVrk/UnbJTq2A-2I/AAAAAAAAC0w/J7IyZ2D9U6s/s1600/Not+A+Burger+Stand+Fries.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="123" src="http://3.bp.blogspot.com/-Q0rIzTaQVrk/UnbJTq2A-2I/AAAAAAAAC0w/J7IyZ2D9U6s/s200/Not+A+Burger+Stand+Fries.jpg" width="200" /></a>The Value: $5.75 for a 7-ounce burger would have been OK, but 30% of that 7 ounces was rendered off in the cooking process. $25 for a lackluster meal dragged the value down to an average rating.<br />
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Not A Burger Stand lived up to its name. In fairness, nothing coming out of the kitchen looked better than average.<br />
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Burger Review : Meh.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/3%20bites" target="_blank">3 Bites</a></b></span></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com01221 West Riverside Drive, Burbank, CA 91506, USA34.1588769 -118.313877999999998.6368424000000026 -159.622472 59.6809114 -77.005283999999989tag:blogger.com,1999:blog-5379456528357977263.post-44371367534425277242013-10-26T15:29:00.000-07:002013-10-26T15:29:07.468-07:00Mad Dogz and Burgers--Culver City, CA<div dir="ltr" style="text-align: left;" trbidi="on">
9418 Venice Blvd.<br />
Culver City, CA 90232<br />
310-837-3836<br />
<a href="http://www.maddogzandburgers.com/" target="_blank">website</a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JoaZxeKnSsA/UmxByVg1FhI/AAAAAAAACzc/OIsnv9cf2oQ/s1600/Mad+Dogz+and+Burgers+Burger+Presentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://2.bp.blogspot.com/-JoaZxeKnSsA/UmxByVg1FhI/AAAAAAAACzc/OIsnv9cf2oQ/s640/Mad+Dogz+and+Burgers+Burger+Presentation.jpg" width="640" /></a></div>
<br />
I had been meaning to try Mad Dogz and Burgers for some time, and with Happy Meal sick with a cold, and me needing lunch, this seemed like a fine time. Metered parking was plentiful on the street, but I took my chances (gambled and won) and parked in the medical office parking next door to the tiny establishment. I ordered my cheeseburger from the disinterested and dismissive counter attendant--she had the personality and customer service skills of a stick. When I walked up, she was sitting on a counter, and she was in no rush to take my order. Beyond that she didn't bother to inform me of any choices that I had, up-sell me on a beverage, offer me some water, or do anything other than getting back to parking her butt back on that counter. My order of cheeseburger and fries ($7.50 before wasting money on a tip) was up in about 5 minutes.<br />
<a href="http://3.bp.blogspot.com/-d-uMAZdzu-4/UmxByCD14vI/AAAAAAAACzY/bdabY_iPx_I/s1600/Mad+Dogz+and+Burgers+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="113" src="http://3.bp.blogspot.com/-d-uMAZdzu-4/UmxByCD14vI/AAAAAAAACzY/bdabY_iPx_I/s320/Mad+Dogz+and+Burgers+Signage.jpg" width="320" /></a><br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
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The Beef: Mad Dogz and Burgers used "Angus-grade" Chuck. I don't know what that meant, but I assumed it just meant Angus Chuck. The sliver of a patty was about 2.5 ounces and about a 1/4 of an inch thick. The flavor was beefy, and that was about it. It was clear that the burger patty had been mechanically created and stamped out. The grind was fine, and this resulted a somewhat chewy bite. The burger was neither juicy or dry. The beef was just below average. <br />
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The Seasoning: The burger patty was aggressively salted. If it hadn't been for the relatively massive bun, this would have been a deal killer. As it was, it was barely tolerable.<br />
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The Sear: Mad Dogz and Burgers got a nice sear onto the meager patty. The sear was imparted by a blazing hot flat top. This was the highlight of the meal.<br />
<a href="http://2.bp.blogspot.com/-ndVYyC9d4Ns/UmxByJmDQEI/AAAAAAAACzg/8Rv4Rlqd2Jk/s1600/Mad+Dogz+and+Burgers+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="222" src="http://2.bp.blogspot.com/-ndVYyC9d4Ns/UmxByJmDQEI/AAAAAAAACzg/8Rv4Rlqd2Jk/s400/Mad+Dogz+and+Burgers+Burger+Sear.jpg" width="400" /></a><br />
The Preparation: Meh. A good sear on an over-salted, preformed patty with rubbery fries did not speak to any attention to standards in that kitchen.<br />
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The Cheese: I had a number of choices, and I went with American. I only became aware of the cheese choices after taking a fresh look at the menu board. This should have been a question that came up in the ordering process...but I digress.<br />
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The Bun: The bun, while daunting in size compared to the wee burger patty, was fresh, moist, and sweet. It was moderately and unevenly toasted.<br />
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The Meat To Bun Ratio: The bun at Mad Dogz and Burgers simply dwarfed the miniscule burger patty.<br />
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The Toppings: The Iceberg lettuce was fresh and crisp, however, the "leaves" that I got were from the center of the head, so they where pale and bitter. The tomato slice was tough and under-ripe. Consistency!<br />
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<a href="http://3.bp.blogspot.com/-OAYIVytyGIg/UmxBv0OEIRI/AAAAAAAACzQ/HuI2EdQIa_0/s1600/Mad+Dogz+and+Burgers+Burger+Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="http://3.bp.blogspot.com/-OAYIVytyGIg/UmxBv0OEIRI/AAAAAAAACzQ/HuI2EdQIa_0/s400/Mad+Dogz+and+Burgers+Burger+Cross+Section.jpg" width="400" /></a>The Fries: Frozen, peel-off, par-cooked, and properly salted. Sadly, the fries were rubbery since they were under-cooked. Also, the fries were lukewarm since the fries were put up in the pass window 3 minutes before the burger was ready, and there was no heating element to maintain the temperature....sloppy but consistently sloppy.<br />
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The Value: $7.50 for poor quality service and preparation was a lousy value.<br />
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On the day that I paid a visit, Mad Dogz was consistent...consistently weak. The staff was clearly not interested in turning out a quality product or in serving customers in any way.<br />
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Burger Review : Move along folks--nothing to see here.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/2%20bites" target="_blank">2 Bites</a> </b></span>(2 generous bites)<br />
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Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com5tag:blogger.com,1999:blog-5379456528357977263.post-41891722651413777112013-09-18T20:58:00.001-07:002013-09-18T21:08:50.549-07:00Eat That Burger--North Hollywood, CA<div dir="ltr" style="text-align: left;" trbidi="on">
11142 Burbank Blvd.<br />
North Hollywood, CA 91601<br />
818-821-6138<br />
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<a href="http://3.bp.blogspot.com/--exkKsvK9lE/Ujp4LNgkyxI/AAAAAAAACwE/qu6ppypKVns/s1600/Eat+That+Burger+Back+to+Back+Cheeseburger+and+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="http://3.bp.blogspot.com/--exkKsvK9lE/Ujp4LNgkyxI/AAAAAAAACwE/qu6ppypKVns/s640/Eat+That+Burger+Back+to+Back+Cheeseburger+and+Fries.jpg" width="640" /></a></div>
<br />
Another day, another Groupon. This time I had to drag The Marinater all the way out to North Hollywood, which was a lot like going to another country. Los Angeles is a huge place. Parking was free, and Eat That Burger was located in the same strip mall as a Mexican bakery, so I was able to bring some baked treats home to Happy Meal. The Groupon was for $25, and it was a challenge to spend that much. We ordered a couple of the generous Back To Back burgers--double meat and double cheese ($3.99), fries, and some sodas. Our meals were ready in about 10 minutes. I did not have high expectations of my cheeseburger. I was pleasantly surprised.<br />
<a href="http://2.bp.blogspot.com/-IXu6TyR8PO4/Ujp4MSWSo5I/AAAAAAAACwU/b5G1h3Eck0w/s1600/Eat+That+Burger+signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="58" src="http://2.bp.blogspot.com/-IXu6TyR8PO4/Ujp4MSWSo5I/AAAAAAAACwU/b5G1h3Eck0w/s320/Eat+That+Burger+signage.jpg" width="320" /></a><br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
<br />
The Beef: The burger patties were in the 3.5-ounce range. The cut was an 80/20 Chuck sourced from Restaurant Depot. The beef was fresh and not frozen. The burger was strongly beefy and it was juicy. It was an uncomplicated patty in terms of flavor, but it was fresh and it was served hot. No funk, no aging, no blood. The mouth feel was firm without being chewy. For the price, the beef was a winner.<br />
<br />
The Seasoning: I detected just the right amount of salt on my burger patties at Eat That Burger.<br />
<br />
The Sear: They nailed it. The irregular patties were nicely seared on a very hot griddle. The sear complemented the hearty beef and savory notes.<br />
<br />The Preparation: The burgers were cooked to a piping hot and juicy Well-Done. The burger patties were formed loosely by hand during the morning prep shift.<br />
<a href="http://2.bp.blogspot.com/-U7Dlft17Lyk/Ujp4MLazkGI/AAAAAAAACwQ/m8XLQQcbbtk/s1600/Eat+That+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="175" src="http://2.bp.blogspot.com/-U7Dlft17Lyk/Ujp4MLazkGI/AAAAAAAACwQ/m8XLQQcbbtk/s320/Eat+That+Burger+Sear.jpg" width="320" /></a><br />
The Cheese: The cheese choices at Eat That Burger were American and........just American, and that was fine with me. American cheese was exactly right for this unassuming cheeseburger. The American cheese was gooey, savory, creamy, and provided just the right amount of iron to the bite. The cheese worked its way into every bite, and it was welcomed there.<br />
<br />
The Bun: The bun was a standard, seeded, sweet, yeasty, hamburger bun. It was moist, and it stood up to the burger just enough to contain the juices and the cheese but without contributing any breadiness. The bun was well-toasted, and it provided a little crunch to go along with the sear on the burger patties.<br />
<br />The Meat To Bun Ratio: This was simply perfect.<br />
<br />
The Fries: The fries at Eat That Burger were the frozen, par-cooked, peel-off, and bagged variety. The fries were just fine. They were nicely crisped and well-seasoned. $1.99 for an endless portion was just a lot more fries than anyone needs, but the value was there.<br />
<br />
<a href="http://3.bp.blogspot.com/-UkF803CvQuY/Ujp4LCEeftI/AAAAAAAACwA/b3SkUW_LzqM/s1600/Eat+That+Burger+Back+to+Back+Cheeseburger++Cross+Section.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="http://3.bp.blogspot.com/-UkF803CvQuY/Ujp4LCEeftI/AAAAAAAACwA/b3SkUW_LzqM/s320/Eat+That+Burger+Back+to+Back+Cheeseburger++Cross+Section.jpg" width="320" /></a>The Toppings: The tomato slice was on the green side. The Romaine lettuce leaf was fresh and crisp. Eat That Burger provided a couple of sauces. The one for the fries was mayo, garlic, tomato, and parsley. This sauce was curiously fresh and refreshing. It was perfect on my cheeseburger.<br />
<br />
The Value: The value was pretty ridiculous. With the Groupon, the value was just embarrassing. For 25 bucks, I got 3 big cheeseburgers, several orders of fries, a couple of drinks, and some jalapeno/cheeseburger in a tortilla, which was fantastic.<br />
<br />
Eat That Burger? You're darn right you should go to Eat That Burger. At the time of this review, they had been open for just over a year, and their quality and standards were rock solid. The value was huge, and the flavors were good.<br />
<br />
Burger Review : A darn fine cheeseburger for an amazing price at Eat That Burger.<br />
<br />
<b><span style="font-size: large;">Rating...<a href="http://www.theburgerreview.com/search/label/4%20bites" target="_blank">4 Bites</a></span></b></div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com211142 Burbank Boulevard, North Hollywood, CA 91601, USA34.1718133 -118.3737444000000234.1718133 -118.37374440000002 34.1718133 -118.37374440000002tag:blogger.com,1999:blog-5379456528357977263.post-39542478996124992172013-08-25T20:43:00.003-07:002013-08-25T21:20:58.872-07:00Mandy's Family Restaurant--El Segundo, CA<div dir="ltr" style="text-align: left;" trbidi="on">
241 Main Street<br />
El Segundo, CA 90245<br />
310-322-7272<br />
<a href="http://www.mandysrestaurant.com/" target="_blank">website</a><br />
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It was Sunday evening, and Happy Meal and I had another Groupon to use. I had purchased one for Mandy's Family Restaurant due to the numerous mentions of burgers in the offer. We made our way down to El Segundo, where the living was easy, and the street parking was free. Finding free parking was the absolute highlight of our visit.<br />
<br />
Mandy's was understaffed with a single waitress for the 10 tables. The owner wandered in and out, but was largely invisible. We ordered a couple of cheeseburgers and an appetizer. About 20 minutes later, 2 cheese-free burgers arrived. I mentioned that we had ordered an appetizer and that we wished to cancel that part of the order, since it no longer made an sense. Naturally, the server brought out that plate immediately. I reiterated that I was no longer interested in the appetizer, since it was arriving after the main course. Her reply was a huff and a surly eye roll. It was only then that I realized that "cheeseburger" was a misnomer for what I had ordered. I summoned the manager over, and he trotted the plates back to get some cheese on the burgers. The kitchen was so sloppy, that the barely melted cheese on my burger had a fry trapped underneath it. So.....bang up start.<br />
<a href="http://2.bp.blogspot.com/-H0eEf0pIycI/UhrNgcvemXI/AAAAAAAACvI/8iVoCUTzHS0/s1600/Mandy%27s+Family+Restaurant+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="107" src="http://2.bp.blogspot.com/-H0eEf0pIycI/UhrNgcvemXI/AAAAAAAACvI/8iVoCUTzHS0/s320/Mandy%27s+Family+Restaurant+Signage.jpg" width="320" /></a><br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
<br />
The Beef: The beef at Mandy's Family Restaurant was of a grade that could best be termed "3rd World Industrial." The beef in this burger had me pining away for airline food. The patty weighed in at around 2 ounces. It had the texture, thickness, and general culinary appeal of an athletic shoe's insole, but it had less flavor. The patty was bowed like a murky contact lens. The grind was intensely fine, and the vulcanized patty was so dry that it was like beef jerky with none of the beef flavor. The burger was bland to the point of tasting watery. The highly processed, machine-formed, previously-frozen frisbee of a patty still had clear conveyor belt marks on it from whatever factory is was shipped in from. Epic fail.<br />
<br />
The Seasoning: There was none.<br />
<br />
The Sear: A hearty yet utterly pointless sear was applied to part of one side of the burger patty. The sear further contributed to the dessicated nature of this burger. <br />
<br />
<a href="http://1.bp.blogspot.com/-cAWx-lSOCFs/UhrNf8yhHQI/AAAAAAAACu8/genIWJIQqBk/s1600/Mandy%27s+Family+Restaurant+Burger+Sear.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/-cAWx-lSOCFs/UhrNf8yhHQI/AAAAAAAACu8/genIWJIQqBk/s400/Mandy%27s+Family+Restaurant+Burger+Sear.jpg" width="400" /></a>The Preparation: In terms of heat and pressure, the burger at Mandy's Family Restaurant was well its the way to being turned into a diamond. The lukewarm fries, unmelted cheese, untoasted bun, and otherwise shoddy preparation spoke to a level of incompetence in the kitchen that made me question the wisdom of allowing Happy Meal to take another bite. He made that decision on his own and set aside the dry disc of shame and despair after a few bites. My son is ordinarily a bit of a human garbage disposal, but Mandy's served up a meal that even my sturdy and ravenous lad couldn't choke down.<br />
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The Cheese: The unmelted slice of American cheese was just that. It was lost in the blandness of inferior, stale-tasting ingredients.<br />
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The Bun: This was an over-sized, stale, cool, barely toasted industrial grade bit of nonsense. The cook had slid/wiped the bun halves across the griddle so that the grease had built up on and soaked into the leading edges. The bun was bland and dry.<br />
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The Meat To Bun Ratio: The dry, stale bun overpowered the thin, dry, chewy, bland burger patty. It was like eating a piece of furniture from Ikea.<br />
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The Toppings: Who cares? It was all bad at Mandy's Family Restaurant.<br />
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The Fries: Lukewarm, bland, unseasoned, and just plain not good. Sadly, the fries were the best thing on the plate. <br />
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The Value: We spent $7 for $14 worth of unpalatable, inedible garbage. This was a sinful waste of 7 bucks.<br />
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The cheeseburgers at Mandy's Family Restaurant were the sort of thing that would cause prisoners to riot. There was simply nothing redeeming about the burgers. The service matched the food. The surly twerp of a waitress failed to check in with us at any point after taking our order.<br />
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Burger Review : The worst burger in the Los Angeles area can be found at Mandy's Family Restaurant. Never again--not even on a dare.<br />
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<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/1%20Bite" target="_blank">1 Bite</a></b></span><a href="http://www.theburgerreview.com/search/label/1%20Bite" target="_blank"> </a>(rounded up from 1/2 Bite)</div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com7241 Main Street, El Segundo, CA 90245, USA33.9183331 -118.415957833.9182816 -118.4160368 33.918384599999996 -118.4158788tag:blogger.com,1999:blog-5379456528357977263.post-47636821774965542072013-08-25T16:25:00.000-07:002014-04-17T11:40:00.481-07:00Burgerim (CLOSED)--West Hollywood, CA<div dir="ltr" style="text-align: left;" trbidi="on">
8593 Santa Monica Blvd<br />
West Hollywood, CA 90069<br />
310-854-0234<br />
<a href="http://burgerimusa.com/" target="_blank">website </a><br />
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Happy Meal and I had a hankering for cheeseburgers, and we had an about-to-expire Groupon for Burgerim. Game on!<br />
<br />
Burgerim is Hebrew for "multiple burgers." There were more than 70 locations of Burgerim in Israel. This was the only US location of the popular franchise. Burgerim had opened up shop atop the ashes of the ill-fated, underwhelming, and mercifully defunct <a href="http://www.theburgerreview.com/2010/09/oburger-west-hollywood-ca.html" target="_blank">O'Burger.</a> O'Burger had distinguished itself a few years ago by serving up one of the worst burgers in Los Angeles. It was only up from there.<br />
<a href="http://3.bp.blogspot.com/-hUBihPigRf0/UhqQ8BixZUI/AAAAAAAACuU/UzdQk45Y9IA/s1600/Burgerim+Signage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hUBihPigRf0/UhqQ8BixZUI/AAAAAAAACuU/UzdQk45Y9IA/s200/Burgerim+Signage.jpg" height="103" width="200" /></a><br />
Here's an excerpt from the website of the US outpost of Burgerim: "...Our savory mini-burgers are infused with Mediterranean flare and
served with a variety of gourmet toppings, so you can customize to your
taste bud’s delight!<br />
<br />
Want natural? We’ve got natural. Our all natural, hormone-free meat
and veggie patties are snuggled between light and fluffy, egg washed
French buns. We use 100% all natural preservative free fresh buns that
are delivered daily, hot out of the oven..."<br />
<br />
While Happy Meal and I were dubious at the prospect of a mini-burger being anything better than mediocre, we were willing to try. We ordered an assortment of burgers: Signature, Mergez, and Kobe. The menu offered 9 kinds of burgers including chicken, tuna, beef, lamb, and veggie. I would be about 4 bucks/burger, if you were paying full boat. We settled in for a brief wait. Our burgers were delivered to our table in about 10 minutes.<br />
<br />
<span style="font-size: large;"><b>The Burger Breakdown...</b></span><br />
<br />
<a href="http://1.bp.blogspot.com/-vaN45qt_hd8/UhqQ6LBmSmI/AAAAAAAACuA/NrhmWHSClXc/s1600/Burgerim+Burger+Closeup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vaN45qt_hd8/UhqQ6LBmSmI/AAAAAAAACuA/NrhmWHSClXc/s400/Burgerim+Burger+Closeup.jpg" height="232" width="400" /></a>The Beef: The 3.25-ounce burgers were sourced from a mystery purveyor, but they were hormone-free. The Kobe beef was grass-fed. I presumed that cut of beef was Chuck. The Signature Burger and the Kobe Burger were virtually identical in terms of flavor and other characteristics, while the Mergez Burger was like a dryish Mediterranean (beef and lamb) meatloaf. The Kobe beef was a little denser than the Signature beef, but that was about it. I would pass on the Mergez and stick with the traditional choices, because the traditional burgers were exceptional. The beef in the proportionally thick mini-burger patties was surprisingly juicy. There was a strong punch of beef followed up with a hint of minerality. There was no funk, but this was fine in the case of Burgerim. The fat content in the medium/coarsely grind beef was 20%. The beef was a real standout, and really quite surprising.<br />
<br />
The Seasoning: The kitchen nailed this with a dusting of something savory. The seasoning was just right.<br />
<br />
The Sear: Burgerim did what they could. The super hot, gas-fired grill got competent, dark, and deep char marks on the burger patties. The mild char flavor was a welcome addition to the bite.<br />
<br />
The Preparation: The burgers were tender enough on the palate to suggest that the patties were formed by hand on the premises. Presumably, this was done during the prep cycle, since it would have been cumbersome to form up tons of small patties during the rush. The burgers were cooked to a juicy Med-Rare.<br />
<br />
<a href="http://4.bp.blogspot.com/-UiYmo_b6TWE/UhqQ8rovtEI/AAAAAAAACuc/AyyBQWIbqZM/s1600/Burgerim+Burger+Sear.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UiYmo_b6TWE/UhqQ8rovtEI/AAAAAAAACuc/AyyBQWIbqZM/s320/Burgerim+Burger+Sear.jpg" height="216" width="320" /></a>The Cheese: Our choices were Pepper Jack and Cheddar. We went with the Cheddar. It was a solid choice! The Cheddar was bold, sharp, and savory. Furthermore, the Cheddar added a strong iron note to the burger along with some gooeyness. The cheese was a winner.<br />
<br />
The Bun: While the website suggested a French bun of some sort, the counter staff informed us that the bun at this Burgerim was a locally sourced Challah bun. Regardless, the bun was fluffy, moist, fresh, and it managed to stay out of the way of the delicious meat and cheese. The unseeded bun was lightly toasted.<br />
<br />
The Meat To Bun Ratio: This was perfect. It was surprisingly spot on considering the fact that the burger patties were not a standard size.<br />
<br />
The Toppings: I tried the Harisa. I hear this is what passes for hot sauce in other parts of the world. This was so mild that I would suggest rubbing it on minor scrapes and burns. The shredded lettuce was fresh, and the tomato slices were rich, ripe, and juicy.<br />
<br />
The Fries: The fries, while not cut in house, were just fine. These were peel-on, par-cooked, and properly crisped shoestring fries. The seasoning on the fries led me to believe that they were cooked in rice bran oil, but I was informed that Burgerim used plain old vegetable oil. I had to fight Happy Meal to get my share of the fries.<br />
<a href="http://4.bp.blogspot.com/-2PrnBHCCo6E/UhqQ6Df_wRI/AAAAAAAACt8/BeGuz0Bu2tg/s1600/Burgerim+Burger+Cross+Section.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2PrnBHCCo6E/UhqQ6Df_wRI/AAAAAAAACt8/BeGuz0Bu2tg/s320/Burgerim+Burger+Cross+Section.jpg" height="243" width="320" /></a><br />
<br />
The Value: With the Groupon, Happy Meal and I got fries, a drink, and 5 mini burgers for $11. This would have ordinarily cost us 2 bucks. With the discount, the value was stellar. Without the discount, the value was just fine. $22 for really good cheeseburgers and fries made sense.<br />
<br />
Burgerim eclipsed the former tenant of the West Hollywood space by providing exceptionally good cheeseburgers at a really fair price. I bought another Groupon for Burgerim today at Happy Meal's strong insistence. We generally don't return to a place that we have sampled, but Burgerim was just that good.<br />
<br />
Burger Review : Burgerim served one of the best burgers in Los Angeles. Go there, and go there soon.<br />
<br />
<span style="font-size: large;"><b>Rating...<a href="http://www.theburgerreview.com/search/label/5%20Bites" target="_blank">5 Bites</a></b></span><a href="http://www.theburgerreview.com/search/label/5%20Bites" target="_blank"> </a>(rounded up from 4.5 Bites)</div>
Pete Neumannhttp://www.blogger.com/profile/01222437611444410110noreply@blogger.com68593 Santa Monica Boulevard, West Hollywood, CA 90069, USA34.0883126 -118.378931599999998.5662781000000017 -159.6875256 59.6103471 -77.070337599999988