tag:blogger.com,1999:blog-77368239437638787482024-03-18T20:50:47.394-07:00Burger ReconMy posse and I sample burger joints around California and report back. We call it Burger Recon.Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-7736823943763878748.post-46012800848526205312013-11-13T11:02:00.001-08:002013-11-13T11:02:24.326-08:00RECON: JG MELONNew York, New York<br />
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Located on the Upper East Side, the old school establishment has a crowded dining room, an old mahogany bar and a watermelon motif throughout the space. The red tin ceiling and traditional American menu give the place a nostalgic, cozy vibe.<br />
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After a long morning of museum-ing, the Canuck and I headed to JG Melon to meet our friend Scott for a burg. They wouldn't seat us until we were all present, which is a testament to the dense popularity of the joint- even at 3 in the afternoon it was packed. The Canuck and I opted for bacon cheeseburgers, cooked medium, and Scott went with the standard burger cooked medium-rare. We ordered cottage fried potatoes for the table, and of course I asked for a side of mayo.<br />
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The potatoes were definitely comfort food. And let's be real, I added a little salt. They were solid; not mind blowing, but a solid addition to the meal.<br />
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Burgers came out, looking hot and beautiful. The cheese was nicely melted, bacon stacked on top. They're served with red onions and pickles on the side, so you can add to your taste.<br />
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The Canuck thought the bacon could have been crispier, but I was satisfied. It was definitely a great, traditional burger. It didn't get soggy, it hit all the right notes. The pickles and onions really cut through the richness of the meat and cheese, creating a nice balance. The Canuck is a major pickle fiend so he was thrilled to have a plate littered with them. I'm slowly coming around to them, but only if they're super crisp/crunchy. I liked the toasted bun, and skipping the lettuce and tomato worked for me. I go either way on lettuce & tomato, and they definitely would have been superfluous here. And this wasn't a greasy burger- the meat was juicy, but it wasn't sliming my fingers and dripping everywhere. Really well done.<br />
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Scott ate most of his burger, picked it apart a little; I don't think he was quite as starved as the Canuck and I. The Canadian thought they skimped on the beer, and technically the glasses were smaller than normal, but really, I just consider them Mallory-sized. (I once bought mustard in a mini glass beer mug, slowly ate all the mustard, washed out the glass and now use it as a Mallory-sized beer mug.)<br />
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If you are in New York, or visiting, I highly recommend popping over here for some grub after a morning or afternoon spent classing it up on museum row. Great escape from a cold wind or the unwelcome rain.<br />
<br />Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-59525592665025060612013-10-18T12:11:00.000-07:002013-10-18T12:11:54.663-07:00RECON: MY BROTHER'S BAR<div style="text-align: left;">
Denver, CO</div>
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Recently the Canuck and I had the chance to go to Denver for the weekend to visit some pals. Day One we walked from Coors Field, through town and across the river in the rain, to My Brother's Bar. It's an old joint, with lacquered wood tables that slope, dark wood walls covered in signage and framed photos, and rounded wood chairs that my grandmother has in her kitchen from the 60's. It was crowded and cozy with all the regulars hiding from the rain, but we got a seat right away. The menus were photocopies of a handwritten menu that I doubt has ever been altered.</div>
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We ordered a couple pitchers to start off and two fries and rings combos. They come out in paper trays on these awesome condiment containers from the 60's. You can add pickles, fresh onions, mustard, ketchup, jalapeños etc to your fries and burgers. The fries were standard- as expected. The onion rings were fantastic. When you bit into them, the onion didn't come sliding out the whole thing and they were perfectly crunchy. </div>
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A couple of us ordered the Ralphie (can't pass up bison!) and a few chose the JCB. I of course added bacon, and it was an excellent decision. The burgs come out wrapped in paper - no plates. I think the BRCB means Bacon Ralphie Cheese Burger. </div>
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I unwrapped mine and it looked gooey and amazing, but I added some onions, pickles, mayo, mustard and ketchup in keeping with the classic flavors of the American Cheese, bison and bacon.</div>
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This is a true, classic American cheeseburger. Excellent grill flavor, tender meat, crunchy bacon. The onions and pickles cut through the richness of the cheese and sesame bun. It would be fair to say it was kind of like eating a bit of history. If you are in Denver, I highly recommend stopping at My Brother's Bar to grab a cheeseburger and a beer!</div>
Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-18113281414504651702013-06-04T12:05:00.000-07:002013-06-04T12:05:50.682-07:00RECON: PONO BURGER<div style="text-align: left;">
Santa Monica, California</div>
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While walking to <a href="http://www.californiashabushabu.com/" target="_blank">California Shabu Shabu</a> (totally recommend), the Canadian and I saw a new burger joint called <a href="http://ponoburger.com/#!" target="_blank">Pono Burger</a>, so we did some googling and discovered that it was founded by a husband and wife (Chef Makani) team with a focus on organic, locally-sourced ingredients. We went back the next day... and the weekend after.</div>
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First off, when a restaurant claims to have organic, high quality ingredients, sometimes you can taste it, sometimes not and it can elicit a major eye-roll from me. At Pono Burger, you can taste it. You are eating a cheeseburger, but it tastes clean. </div>
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On our first trip we ordered the Pono Burger and added Hook's 1 Year Old cheddar, wood smoked/caramelized onions, and the Niman Ranch bacon. The burg comes with green leaf lettuce, ripened tomato, thin sliced white onion, crisp pickle slices and housemade Pono sauce. I have to say, the tomato was delicious and the pickles were the best I've had on a burger. They are sliced super thin, and very crisp, not falling apart in the middle, or getting juice everywhere. I also appreciate the one piece of lettuce, as opposed to a stack of it, or a chunk. The meat was really tender, but it didn't crumble apart. The whole combination was awesome. I didn't add any ketchup/mustard/mayo... but I may have dipped the burg in the aioli for the fries... Like I said, it tasted clean, full of flavor, and not greasy at all. </div>
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Obviously, we got the fries (Russet Potato version) and they're tossed with thyme, parsley and salt. I loved them, the addition of thyme to the seasoning mix really made these fries stand out for me. They are served with an aioli that I very much enjoyed, but there is organic ketchup available for you die-hard ketchup folks. Ahem, Canadian.</div>
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On our next visit I ordered the Pono Burger with Mycella Blue Cheese and Niman Ranch bacon. This burger tasted the way a beach bonfire smells. That is the only way to describe it. I don't know if it was just an amazing batch of bacon, or the combination of bacon and blue cheese but it was fantastic! </div>
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The Canadian ordered off the Specials menu: the Wahine Burger, a spicy burg made with wasabi, avocado and ginger, and it was like eating sushi in burger form. It was a little mind blowing actually, the transfer of those staple sushi flavors into a burger. "I'm biting into a burger, but it tastes like sushi, but its a burger, but the wasabi, but the red meat ... "</div>
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Pono has a small selection of beer and wine (Scrimshaw pilsners for us!) but I also ordered the House Milkshake with salted caramel sauce and Niman Ranch bacon bits. They asked if I would like the shake at the beginning, middle, or end of the meal and I chose middle. Unfortunately they don't quite have the kitchen timing/service down yet. Everyone is friendly and helpful if you ask for things, but its still disorganized. They just haven't found their rhythm. However, the quality of the food is so great, I imagine the rhythm will follow, or they'll succeed despite themselves. After being told the shake machine was down, they brought out the shake and it really hit the spot. They also said there should have been more bacon in it, so I'll have to have it again. (Twist my arm!)</div>
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Pono Burger is definitely stiff competition for the Santa Monica burger market (<i>Umami, Father's Office, R+D Kitchen and Hillstone - not to mention a pending Stout - will it ever open?!)</i> I can't wait to go back and try another burger with a crazy new flavor profile!</div>
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Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-12963653143044613032013-03-04T15:45:00.000-08:002013-03-04T15:45:28.488-08:00RECON: BARLOW<span style="font-family: Trebuchet MS, sans-serif;">Venice, CA</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA-JX-u9N197FP3EV831gkFvJerU3MPwGGLJ4NJKc4iISRy7K0NpIVfcHIQgIHsST2qAkEuiSS4CqjnVbIXFT4aQHPBQGUBBdDMeodIZVPBnJf7x1VBzvElk71aloNZDlSaMpT4T_it2G/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA-JX-u9N197FP3EV831gkFvJerU3MPwGGLJ4NJKc4iISRy7K0NpIVfcHIQgIHsST2qAkEuiSS4CqjnVbIXFT4aQHPBQGUBBdDMeodIZVPBnJf7x1VBzvElk71aloNZDlSaMpT4T_it2G/s200/photo.jpg" width="195" /></a><span style="font-family: Trebuchet MS, sans-serif;">The Canuck and I were hanging with Mr. Chicken and In-Like-Flynn, debating our party plans for the night. Not in the mood for the high energy of First Fridays, we walked over to <a href="http://www.jdvhotels.com/dining/barlo" target="_blank">Barlo at Hotel Erwin</a> for a boozy dinner. The hotel itself caters mostly to tourists. They're a little disorganized and understaffed but the location (and rooftop bar scene) keep them going. Barlo is a small space, with simple-industrial decor and a full bar. In-Like-Flynn and I started with the Applewood cocktail, a delicious mix of bourbon, apple butter, apple juice and lemon. The boys opted for Scrimshaw pilsners. We started with the deviled eggs (yum!) and the truffle fries (duh) and were not disappointed. Both were well-flavored, and the fries were medium crispy. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I chose the Barlo burger, while The Canuck and In-Like-Flynn opted for the Chicken Burger. Ironically, Mr. Chicken did not order the Chicken burger, but surprised us all by ordering the Barlo burger! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Barlo Burger was the clear winner of the two. It's prepared with herbed goat cheese, tomato marmalade, arugula and bacon caramel. The bun was well-toasted and if you got a bite with everything, it tasted fantastic. But that was just the problem: un-even topping distribution, or not enough toppings. If you put caramel bacon on your burger, I want to taste it in every single bite, cut with the goat cheese and the tomato marmalade. More, more, more! Don't be so stingy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Because we had started with the fries, I chose to have a 'wedge' salad with my burg. <i>Do not do this. </i>It was a lazy, half-assed salad that looked like something Denny's would serve next to an over-cooked steak. Order different appetizers (maybe the shrimp and grits?) and make sure to get the fries with your burger. (Plus this way, no sharing!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBvp5X1u68RNnORM5FKXWtoOjgDTwQugAUWRwB0i34dNQ4h7xPZ3bIl_M2PGci0b9JyPBrNymIIsGCamd_alorwI5coUaMdyzUARssFMJKymUdz61sV6ywwwswZaSgPr51_9IIi0UH670/s1600/photo%255B2%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBvp5X1u68RNnORM5FKXWtoOjgDTwQugAUWRwB0i34dNQ4h7xPZ3bIl_M2PGci0b9JyPBrNymIIsGCamd_alorwI5coUaMdyzUARssFMJKymUdz61sV6ywwwswZaSgPr51_9IIi0UH670/s320/photo%255B2%255D.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Chicken Burger was a disappointment. It was insanely dry (as lean meats can be) and they didn't even try to compensate for that with a marmalade, sauce or dressing. It was just really bland and The Canuck and In-Like-Flynn were not pleased! Lean meats lack fat and thus lack flavor. Most chefs will account for this by adding "fat" like bacon, cheese, sauce etc. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Overall, Barlo has a little work to do, but I would order the burg again and ask for EXTRA toppings. </span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-51575179455849025132013-01-07T10:39:00.000-08:002013-01-07T10:41:03.243-08:00THE MISFIT<span style="font-family: Trebuchet MS, sans-serif;">Santa Monica, CA</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Most of us west-siders have been to <a href="http://www.themisfitbar.com/" target="_blank">The Misfit</a> for drinks, but you might not know that they make an awesome burger. The Canuck and I popped in to the usually-crowded Misfit for lunch on Saturday and were seated in the belly of the the restaurant, opposite the bar. The decor inside reminds me of an old-school American clubhouse. Dimly lit with dark wood and leather, the bar extends high into the second story, giving the illusion of a library wall. Since it was noon, I ordered a Bloody Mary, but the Canuck went all in and ordered the Clocktower Manhattan. [What can I say? We were in a post-holiday season funk and needed some pick-me-ups.] We started with the "shoestring" fries and of course added the Maytag bleu cheese- it's the only way to go. Since we've both had the burger twice before, we branched out. The Ahi Tuna Burger for me and the Fried Chicken Sandwich for him. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfpVNso812g2fSObGPBXhtAnna4xh9LE5SxeOHj0YmOv9Qa9giVCMRuQLPN-JLKxo-r8xB-EzF7KZgw41ai2yTorGi6HA_43owHJDtOIGESBtdi6OCsV406saBcirK12DfjdSv9z8vG8U/s1600/misfit++fries.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfpVNso812g2fSObGPBXhtAnna4xh9LE5SxeOHj0YmOv9Qa9giVCMRuQLPN-JLKxo-r8xB-EzF7KZgw41ai2yTorGi6HA_43owHJDtOIGESBtdi6OCsV406saBcirK12DfjdSv9z8vG8U/s320/misfit++fries.jpeg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I do have a special place in my heart for the bleu cheese fries, they're skinny and crispy, which is how I like it. However, the bleu cheese crumbles don't melt enough and its hard to get bleu cheese in every bite. Might I suggest melting it slightly, perhaps a 60 second oven blitz, or instead of serving with a honey mustard, serve with a light bleu cheese dip? I will eat my fries with a fork if it means bleu cheese in every bite, but I'd prefer to use my fingers. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Let's start with the Ahi, because this subject requires discussion, extending beyond the Misfit's menu:</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">I understand that most places that offer an Ahi Burger are mimicking a beef burger as best they can, but ground Ahi is mushy, lacks texture, and its such a light clean fish, it adopts whatever flavor you add to it, which means SEASON THE GODAMN THING. Ironically, everything else on the burger has a lot of flavor to offer. They're usually topped with avocado, daikon sprouts, lemon or wasabi aioli, teriyaki, tomato, lettuce etc- tasty ingredients! But the fish itself isn't bringing anything to the bun, if ya know what I mean.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxF6k_csud8HYQCFu3wpL6A1OXMsW277kyDwSOefB5TvBJ7wEj9-j8PFjJ4NB-_Hx3BuVsVSod315qY_QeVRPMoXdoBgPvyDxHFxMap7hiNdzD_QWvbS9TtGGDy3zaQaxWAammgaErYmk/s1600/ahi.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxF6k_csud8HYQCFu3wpL6A1OXMsW277kyDwSOefB5TvBJ7wEj9-j8PFjJ4NB-_Hx3BuVsVSod315qY_QeVRPMoXdoBgPvyDxHFxMap7hiNdzD_QWvbS9TtGGDy3zaQaxWAammgaErYmk/s320/ahi.jpeg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Misfit's ahi burger tasted fresh, clean and healthy, but it wouldn't hurt to season the tuna, and add a spicy mayo or wasabi. The other real issue is that Ahi has almost no fat, but fat is a key ingredient in burgers, besides being a flavor builder, it holds the patty together. This is why ahi burgers tend to fall apart after the first bite. Needless to say I ate the entire thing with a fork and knife. And while the Misfit beef burger is great on the sliced, grilled bread, the ahi burger needs a different kind of bookend. Something softer, that won't squish the patty when you bite it. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Let's move on to the fried chicken sandwich. We saw one come out of the kitchen before we ordered it, and it was stacked tall with goodies. It starts with pickles and apple slices, then the fried chicken breast - very crispy but not particularly moist - then the fennel-apple slaw, and a spicy mayo. The spicy mayo was a winner here, and the breading on the chicken had a ton of heated flavor. BUT overall, the sandwich lost out to: (drumroll please) R+D Kitchen's chicken sandwich. Don't get me wrong, the Misfit's fried chicken sandwich was a solid entry in the competition. It is by no means a bad sandwich, it just wasn't <i>as</i> good, and it wasn't unique enough to negate the obvious comparison.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCCMaGUmo2IbKwZVAlV0rDcA2dQDfhg_26kfhfxfwyrbeeuAMjSQCC5Hkl1nYawpO7zpdNYeguEDtSaBE6Y1YRljBhaq9VMJ9Deg_O8JUbJfKzcXzY-SCMZdFOIWZREJCxPGwDtY0rCpY/s1600/chicken+swich.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCCMaGUmo2IbKwZVAlV0rDcA2dQDfhg_26kfhfxfwyrbeeuAMjSQCC5Hkl1nYawpO7zpdNYeguEDtSaBE6Y1YRljBhaq9VMJ9Deg_O8JUbJfKzcXzY-SCMZdFOIWZREJCxPGwDtY0rCpY/s320/chicken+swich.jpeg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have a lot of respect for The Misfit, there are so many tasty items on their menu: the lobster nik niks, the mac n' cheese, the beef burger... and the salted chocolate chip cookies are unbelievable, but they still have some work to do!</span><br />
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Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com1tag:blogger.com,1999:blog-7736823943763878748.post-41301285040733663062012-09-18T15:35:00.002-07:002012-09-18T15:36:45.481-07:00RECON: National Cheeseburger Day (2 of 2)<span style="font-family: Trebuchet MS, sans-serif;">Santa Monica, CA</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Today, seven of my best coworkers and I jaywalked across the street to <a href="http://www.thecounterburger.com/" target="_blank">The Counter</a> to celebrate National Cheeseburger Day like proper Americans. The Counter employees were unaware of the religious holiday, but we brought them up to speed. We painstakingly poured over our menu options, debating toppings and sauces, then we began to eat our way through two plates of The Counter's "fifty-fifty" sweet potato and regular fries. Now, lets get down to business:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR0gndivBXNVHK5ZJHO-FMNCLTid6BgBtS6VCflfYAnCx-R-d3USniseJV9Jrd_Ymdo5q-F8axnJ_x9RlGuuI8rmkO3eXynJIMxjTbChc9-yu6-aNrLucRymXM8kyzbKxLGeARefyIZXZ/s1600/Santa+Monica-20120918-00075.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR0gndivBXNVHK5ZJHO-FMNCLTid6BgBtS6VCflfYAnCx-R-d3USniseJV9Jrd_Ymdo5q-F8axnJ_x9RlGuuI8rmkO3eXynJIMxjTbChc9-yu6-aNrLucRymXM8kyzbKxLGeARefyIZXZ/s200/Santa+Monica-20120918-00075.jpeg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b>The HillBilly</b> opted for a Burger Bowl with feta, hard boiled egg, black olives, roasted corn and black bean salsa with balsamic dressing. This healthy Greek and Mexican mix was well received, although a fried egg might have improved the combo. The HillBilly had this to say about his burger, "My burger got up and danced before we partied. It was that good." <i>Comment open to interpretation.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAC7L6Y8gwC2JmFWDOv9ovy1iiBSfLBtXdc8_tVUYtmU38yK7phe9jjzFS4NBzzgkTpAg7G189_6o9BOWF_pxDwUXt54zQH8YIpXWdROtRlZ6_ayQbwr2nP4xFpxY6eJDiy7zRt1nQSkH/s1600/photo.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAC7L6Y8gwC2JmFWDOv9ovy1iiBSfLBtXdc8_tVUYtmU38yK7phe9jjzFS4NBzzgkTpAg7G189_6o9BOWF_pxDwUXt54zQH8YIpXWdROtRlZ6_ayQbwr2nP4xFpxY6eJDiy7zRt1nQSkH/s200/photo.jpeg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b>L-Swizzle</b> chose a Burger Bowl as well, but kicked up the heat a few degrees. She went with onion, roasted corn salsa, sprouts, tomatoes, avocado and jalapeño jack with habanero salsa. The habanero salsa on this mexicali bowl was delish, and really brought the ingredients together to work as a flavor team. Yes, 'flavor team' is a new phrase. I am also working on spreading the slang term for avocados: 'cado, if you'd like to be a trendsetter in your group of friends...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm2QYLz2O9e5WML7E8JWkZfWYJ1pg1X1sOfiOX_MdYx1m0hoxLQNMWtaQnSaqnNQKf2HDbkBwULrFfURTEB21DnkgXd8KFtWwmWPsFk0O3s0wmVzG4sm1xKSe-joJmlFqULgRPoJYydws/s1600/gphoto.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm2QYLz2O9e5WML7E8JWkZfWYJ1pg1X1sOfiOX_MdYx1m0hoxLQNMWtaQnSaqnNQKf2HDbkBwULrFfURTEB21DnkgXd8KFtWwmWPsFk0O3s0wmVzG4sm1xKSe-joJmlFqULgRPoJYydws/s200/gphoto.jpeg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ace-Dawg</b> went gourmet with her Burger Bowl and then surprised us all and brought the funk at the very end: a turkey patty, with spinach, sprouts, avocado and fried egg plus: Hot. Wing. Sauce. Ace-Dawg is one of our pickier eaters, so this was a really unexpected combination in my book, but she said its <i>definitely</i> the way to go.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Bran-the-Man </b>did it up right on a burg bun with pepperoncinis, tomatoes, spinach, bacon and sautéed onions topped off with sweet BBQ sauce. However, he said the pepperoncinis were sliced thin and got lost under the meat. Bran-the-Man also encountered a common burg consumption problem: disappearing bottom bun. Not surprisingly, the disappearance of bun is a problem that affects 1 in 4 burger eaters. Because everyone's mouth is shaped differently (and because a lot of us did not wear our retainers like the orthodontist wanted) we bite our burgs with a slight underbite or overbite, causing unbalanced bun-loss in the process. I have personally found that the best way to combat this travesty is to flip the burger and take every 3rd bite with the top bun facing the plate. (This technique also works for Subway sandwiches and Sausage Egg McMuffins.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFalvCGZD5d4WSQszJIn8Lj_yaIhWSycG8KJy44HH2BjltosTOyv-FSonRcZLXdLvKSCI7Fe7tMFM_fAtUahx_rH7cqhwGDFQ-3A66RYEBzbrQaXzlnxcdSBdIqG0xzyxb3eC9sv0WDdRL/s1600/missus.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFalvCGZD5d4WSQszJIn8Lj_yaIhWSycG8KJy44HH2BjltosTOyv-FSonRcZLXdLvKSCI7Fe7tMFM_fAtUahx_rH7cqhwGDFQ-3A66RYEBzbrQaXzlnxcdSBdIqG0xzyxb3eC9sv0WDdRL/s200/missus.jpeg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b>The Missus</b> rallied and got her burg on a wheat bun. She built the most beautiful burger at the table: gruyere, fried onion strings, mixed greens, and tomato with a sun-dried tomato vinaigrette. While the vinaigrette was ordered to cut the salty-ness of the gruyere and onion strings, it didn't make it to her burg due to the mess factor. In fact, she had to remove a few onion strings just to pick up the burger, but the flavor combination was tasty. In the future, she might sacrifice texture for eatability, which are really two much bigger debates about 1) the crunch factor and 2) whether or not its morally wrong to eat your burg with a fork and knife. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkuikg1ECfMKPO76xEYZfpB1xStwsgZmMFqyPQHa0XKqx6XXS6zFaQ4civjdiaoJ6b79tCYMMvdUApTQYcDoSXr8NH4lQ_8cZvqPpkpC9o6jxdMj01R0gPUCk9pumFsk0Dchi0fuJK3F9/s1600/vandal.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkuikg1ECfMKPO76xEYZfpB1xStwsgZmMFqyPQHa0XKqx6XXS6zFaQ4civjdiaoJ6b79tCYMMvdUApTQYcDoSXr8NH4lQ_8cZvqPpkpC9o6jxdMj01R0gPUCk9pumFsk0Dchi0fuJK3F9/s200/vandal.jpeg" width="150" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><b>Trandall-the-Vandal</b><span style="font-weight: normal;"> made a Burger Bowl that packed a punch, with horseradish cheddar, jalapeños, hard-boiled egg, black olives, sautéed onions & mushrooms, and chipotle aioli. Shockingly, this combo wasn't too hot for the Vandal (I would have died!) AND he wins Best Photo of the lunch.</span></b></span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;">Seth-Sizzle</b><span style="font-family: 'Trebuchet MS', sans-serif;"> opted for a burger bowl with swiss cheese, roasted peppers, cucumber and dijon balsamic. This mediterranean flavor profile was both pleasing to the eye and the stomach; a light, clean, satisfying combination.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">AND you know I got my burger on the bun. I wanted something rich and luxurious, so I opted for blue cheese, avocado, bacon and garlic aioli. I added pickles at the last minute just so I'd have a little acidity. The combination was fantastic. The crunch of the bacon with the creaminess of the blue cheese and avocado was perfect for me. The burger itself was a little overcooked; the flavor of the meat wasn't totally able to come through. In hindsight, it was almost a Cobb salad burger, something I'll have to consider for the future...</span><br />
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<br />Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-53998839832121687622012-09-18T08:09:00.000-07:002012-09-18T08:09:12.796-07:00Nat'l Cheeseburger Day (Post 1 of 2)<div>
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<span style="font-family: Trebuchet MS, sans-serif;">Get hungry loyal burg fans! It's National Cheeseburger Day. A select group of burger samplers and I will be hitting up The Counter ('cause it's right across the street from our office) to properly celebrate this holiday and of course I'll document it right here for you. </span><div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Also coming this month in Burger Recon: The Misfit</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stay tuned... </span></div>
Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-59504082804551880202012-06-26T14:14:00.001-07:002012-09-18T08:28:18.899-07:00RECON: FRICKLEBURGER<span style="font-family: 'Trebuchet MS', sans-serif;">Cathedral City (Palm Springs)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">At the tale end of our Palm Springs getaway the Canadian and I went to <a href="http://frickleburgers.com/Home.html" target="_blank">FrickleBurger</a>, the ultimate in German burger fare. Let me start by saying, when you walk in you are jovially greeted by the owner/cashier/server, Mike, who's voice sounds just like Eric Stonestreet's on <i>Modern Family </i>(seriously close your eyes and listen to him while he speaks to the other customers!)<i> </i>Mike takes you through the menu, kindly learns your names, and makes sure you have all the burger accessories necessary -malt vinegar, ketchup, home made blue cheese dressing- for maximum FrickleBurger enjoyment.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;">The Canadian opted for the most popular item, The Big Kenny, which consists of </span><span style="background-color: white;">Bratwurst, sautéed </span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">onions, sauerkraut, chopped bacon, and bleu cheese. It was beautiful. The bratwurst literally melts in your mouth. You remember pixie sticks? How they just dissolve on your tongue? That's how good this bratwurst is. Then consider the fact that this delicate bratwurst is on top of a perfectly cooked burger with all the toppings. Because the blue cheese dressing is the creamy element that cuts the savory flavor profile, ask for extra so you can pile it on! I can see why its a customer favorite.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I chose the Country Comfort which comes with <span style="background-color: white;">melted cheddar, BBQ sauce, red onion, tomato, </span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">shredded iceberg, and an onion ring. Usually I steer clear of BBQ sauce on a burger because I find it overwhelming, but this was just the right amount and it didn't overtake the other ingredients. The red onions are clutch on this burger because they're the main crunchy element. Next time I might add chopped bacon to it! The one complaint with both burgers is the bun; the burgers themselves are already heavy (you can see the awesome stack of goodies in those pictures!) and the buns are super dense, adding </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">unnecessary</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"> weight.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Fries were delicious, thick-cut the way the Canadian prefers, with awesome tater tots mixed in! Tater Tots! Mike brings them out personally in a brown bag to absorb grease, evenly salt and retain heat, and then he pours them into the basket at the table. Fries are of course served with the home made blue cheese dressing, which finds a nice balance between creamy-ness and pungent blue cheese flavor. Mike also offers up malt vinegar, which is delish on fries if you haven't experienced it yet!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Certain sodas on the fountain machine were on the fritz, so Mike offered up bottled soda to patrons. He checked on us partway though the meal and even refilled my diet coke for me. FrickleBurger is an oasis in the desert with a great family heritage and hearty fare to satisfy your hunger. There is also a build-your-own option which might be borderline dangerous for foodies like me who's eyes are always bigger than their stomachs!</span></div>
<br />Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com1tag:blogger.com,1999:blog-7736823943763878748.post-32170428683598260632012-06-04T08:52:00.000-07:002012-09-18T08:26:27.726-07:00RECON: PLAN CHECK<span style="font-family: 'Trebuchet MS', sans-serif;">West LA</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Last weekend the Canadian and I went to <a href="http://www.plancheckbar.com/index.html" target="_blank">Plan Check</a>, and it was so awesome, that we went back this weekend with the 2 people who told us about it in the first place, Pete and Victoria. (Special shout-out!) </span><span style="font-family: 'Trebuchet MS', sans-serif;">As you can read on Plan Check's website, the name comes from their proximity to the Building and Safety Department in Little Osaka. Head Chef Ernesto Uchimura, previously an executive chef at Umami, has outdone himself, so I'm going to dive straight in. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">For cocktails, I had the Ronin which I loved, the Canadian had the Bento Box and Victoria opted for an Old Fashion with their housemade moonshine. I'd recommend sticking with their specialty cocktails. They also have a beer and wine menu, with several good options.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Appetizers are so-so; the goat cheese was delish, the duck breast ham was a disappointment. The best starter is actually a side dish: the Stuffed Mushroom. And, I hate mushrooms, so that's really saying something. The boys loved the spicy cucumber with sriracha.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Now lets talk about the stars of the show, all served on toasted buns, and nearly impossible to pick up. </span><span style="font-family: 'Trebuchet MS', sans-serif;">The Chef's Favorite has bacon two ways, cheese two ways and a fried egg. It's gooey, crunchy and full of flavor. I could not pick it up to save my life. This burger is for breakfast lovers. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The Pastrami Nosh is amazing. A huge chunk of pastrami, tossed on a flat top and crisped up, then spiced with a kimchi mustard, served with the bun inside out and a fried egg on top, its a beautiful interpretation of the traditional deli sandwich. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Then there's the Bleuprint, with a strong, but not overpowering, bleu cheese and salty "pig candy" aka thick cut bacon, and the flavors mix perfectly. Chef Uchimura uses a unique blend of slightly untraditional ingredients to develop the traditional flavor some patrons will be seeking.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The last burger we had was the PCB, or Plan Check Burger. This was a creamier burger, the americanized dashi cheese and schmaltz onions create a rich, smooth flavor, and it gives you a chance to try the much-talked-about ketchup leather.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">We had both sweet potato fries and regular, equally delicious, but the kimchi ketchup didn't really do it for us, I recommend asking for the salt & pepper mayo when you order the fries. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">And their famous dessert, the cruller donuts, taste like they waved a magic wand and turned churros into donuts. Served with cream and fresh fruit, its worth eating, even though you're already stuffed! I apologize for the lack of photo, I may have had too many Ronins...</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">So fellow burger lovers, go to Plan Check and taste the latest stash of gourmet burgs LA has to offer.</span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-81936038034817595662012-02-28T17:19:00.000-08:002012-02-28T17:19:24.339-08:00RECON: HAMBURGER HABIT<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"></div>West Los Angeles, CA<br />
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</div><div>After two horrible missteps at Cafe 50's and Patrick's Roadhouse (<i>never again!</i>) the Canuck and I ventured over to <a href="http://hamburger-habit.com/">Hamburger Habit</a>, which claims to be the best hamburger in LA. Seriously, there are signs all over the mini mall its in, touting the radios station that crowned them. The cashier who handled our order was sassy and quick with the wit, but his accent threw me off to the point that he might have considered me retarded. The vibe of the place was kind of a run down old school diner. They had a lot of coke memorabilia, a bar height counter running around the edge of the restaurant, and shiny red bar stools cemented evenly into the floor. The other patrons were young dudes who looked like they belonged in <i>Half Baked</i>.<br />
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</div><div>The Canuck ordered The Works, which has chili, shredded cheese, lettuce, tomato and pickles. I ordered The Big Scene which has dressing, lettuce, tomato and pickles. (The burger titles and their ingredients just didn't match.) I ended up adding cheese - which the guy called cheddar, but it was American - and adding bacon and grilled onions. I would also like to say that paying more than a dollar for add-ons at a dive-y restaurant pisses me off. Bacon and avocados aren't <i>that </i>expensive. He wrote the orders on egg-crate plates and passed them over to the grill. Then we ordered chili cheese fries, a diet coke and a chocolate shake. <b>Spoiler Alert!</b> The shake was the best part of the meal.<br />
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I couldn't find the bacon in my burger, stupidly, I thought <i>oh, it must be in there somewhere</i>, but no, so I got shafted right off the bat. And without texture, its not a great burger. The patty had a nice char, and grilled onions are always delicious, but it just got all gooey. I am going to admit something here and confess that I've had Del Taco chili cheese fries on more than one occasion, and the chili cheese fries at Habit had all the same flavors. And to top off all the (insert wah-wah sound effect here) elements of the meal, the diet coke was caffeine free. Where I come from, that just ain't right. <br />
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</div>BUT the chocolate shake was absolutely delicious. It was thick, and had a dash of chocolate syrup on top and it made me happy on the inside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=79dfec2c39&view=att&th=135c628b83eb5f6d&attid=0.1&disp=inline&safe=1&zw&saduie=AG9B_P-eiUxVfVXOrAQeADxXHYVb&sadet=1330477179737&sads=4yB6ioHxGXodm13bruKMWI0XiRk" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=79dfec2c39&view=att&th=135c628b83eb5f6d&attid=0.1&disp=inline&safe=1&zw&saduie=AG9B_P-eiUxVfVXOrAQeADxXHYVb&sadet=1330477179737&sads=4yB6ioHxGXodm13bruKMWI0XiRk" style="-webkit-user-select: none;" width="320" /></a></div></div><div><br />
Hunger pangs satisfied, but not wowed. For $22, you might as well go wild at In N Out.</div>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-30721475003241185822011-12-05T17:08:00.001-08:002012-02-28T17:20:15.528-08:00RECON: SLATER'S 50/50<div class="MsoNormal"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">San Diego, CA</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I popped down to San Diego over the Thanksgiving holiday and couldn’t wait to hit up a new burger joint that my dad had told me about: <a href="http://sandiego.slaters5050.com/">Slater’s 50/50</a>. Located in the fast-developing Liberty Station, Slater’s has a nice outdoor patio, a healthy obsession with bacon and fantastic service.</span></div></div><div class="MsoNormal"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I went with the Canuck and my Dad, and since it was unseasonably warm, we sat on the patio. They ordered water, but I was in the mood for a beer and the manager suggested the Hofbrau Hefe Weizen, which turned out to be a nice contrast to the burger I ordered. We started with the Onion Strings that come with BBQ sauce, but as always I requested Ranch. They were solid, not out of this world, but solid and we ate every last one. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYJdBOIgk7t4nk8UDnToWKi695l6Oc6zoyfxwasMCDEsmaY4gLCuhJSUaTdMxefXSJCZ1QEbY9ToSmOTRO0cn6dAH6bnsko47MbTCsgib1ytOBFfccurKfnstVIzCwOjGqL8Ku48WC_TV/s1600/PICT0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYJdBOIgk7t4nk8UDnToWKi695l6Oc6zoyfxwasMCDEsmaY4gLCuhJSUaTdMxefXSJCZ1QEbY9ToSmOTRO0cn6dAH6bnsko47MbTCsgib1ytOBFfccurKfnstVIzCwOjGqL8Ku48WC_TV/s320/PICT0007.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Then it came time to order our burgs. Slater’s is famous for their 50/50 patty, which is half ground beef and half ground bacon! Obviously I was having that patty no matter what, even though they offer a variety of meats (and non-meats) to choose from. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Both the Canuck and my dad ordered the 50/50 burger, which is the first burger in their ‘Burgers Designed’ category. It comes with an egg sunny side up, avocado, pepper jack cheese and a chipotle mayo:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbphYktFHSQMav4OMDTvQvd1Z-GygVubLY7xabaguEV-KcMxJ_H7MIIT3QY_l_YJa07hE-krBKZPbAtydmDet83ionpkwmbIeM0XyvFAGNJgcd0qyV9_e5FBL6V82G7qTtyQza2PJO12KO/s1600/PICT0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbphYktFHSQMav4OMDTvQvd1Z-GygVubLY7xabaguEV-KcMxJ_H7MIIT3QY_l_YJa07hE-krBKZPbAtydmDet83ionpkwmbIeM0XyvFAGNJgcd0qyV9_e5FBL6V82G7qTtyQza2PJO12KO/s320/PICT0011.JPG" width="240" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My dad swapped out the chipotle for baconnaise on the side, the pepper jack for cheddar and added bacon, so he kind of designed his own in a round about way:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iqJaCKmxhaUZf8eQdcdmUtpq89f-1wayFQpaPlk7jwK4GCiPgdYon-87mKyjt02FKpQkXzzNQt-F53vY_hBPsk9ohEib6hiqglHkGry5dy7glSjxVAOlKdHYPQhPHqyLwW6YZ2E324Kd/s1600/PICT0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iqJaCKmxhaUZf8eQdcdmUtpq89f-1wayFQpaPlk7jwK4GCiPgdYon-87mKyjt02FKpQkXzzNQt-F53vY_hBPsk9ohEib6hiqglHkGry5dy7glSjxVAOlKdHYPQhPHqyLwW6YZ2E324Kd/s320/PICT0008.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I chose to build a burger: 50/50 patty, (which must be cooked medium well to get the bacon right) baconnaise, brie, tomato, grilled onions and thick cut bacon. Like other places that have a build-your-own menu, they provide half-sheets for you to create your burg, only Slater’s takes it a step further and gives you a space to name it. I named mine The Heart Attack:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBuMhO1T5fjXMd0_uHVVHuHgUuWAJSsIwwKYdIqPOXxEeYAD0Y4RpZP2UcW0pj-sIHryYCaqJnjES8RpsC3yIzKFPeS1oYUZDeZmIIaaDQlgDpUUjBfaXmKwKUJnReh16PLgVhE2Lgp7r/s1600/PICT0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBuMhO1T5fjXMd0_uHVVHuHgUuWAJSsIwwKYdIqPOXxEeYAD0Y4RpZP2UcW0pj-sIHryYCaqJnjES8RpsC3yIzKFPeS1oYUZDeZmIIaaDQlgDpUUjBfaXmKwKUJnReh16PLgVhE2Lgp7r/s320/PICT0010.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> The burgs come out stacked tall, with a knife stabbed through the center, and trust me you need the knife. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">{And Side Bar: If you name your burger, they say it when they bring it to you: </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"And who had the Heart Attack?" I raised my hand, "I did!" </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now that I know that, I will have to abuse this privilege.}</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> The Heart Attack was delicious! I built a winner. The brie and bacon were awesome, the patty was perfectly cooked and I could <u>definitely</u> taste the ground bacon. After a few bites, the onions were too slippery and the yummy baconnaise was oozing out, getting burg juice all over both my hands and my face. I looked like the fat kid that’s in every camp movie ever made stuffing his face with sloppy-joes. The point is, I ended up using a fork and knife. </span></div></div><div class="MsoNormal" style="text-indent: .5in;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBHt3tNRYDESVXH2j6yuYW-7RzFUmR3n9xHGcCyfZWhN7FVWhWYsDvQA7Uz_cPXsTqF_BFtmvM5V0DmjLnW61QEHUhGfoPai5Tqjrka4BymVs-U6vdYfM0NETHoZMmbmHOZf68no5yToG/s1600/PICT0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBHt3tNRYDESVXH2j6yuYW-7RzFUmR3n9xHGcCyfZWhN7FVWhWYsDvQA7Uz_cPXsTqF_BFtmvM5V0DmjLnW61QEHUhGfoPai5Tqjrka4BymVs-U6vdYfM0NETHoZMmbmHOZf68no5yToG/s320/PICT0013.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The egg escaped the Canuck’s burger; it slid out the back while he was taking a bite. Eggs and grilled onions are awesome on burgers, but sooo slippery. The Canuck also said the chipotle sauce overwhelmed the mild avocado, so maybe ask for it on the side if you go that route during your visit. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Next time I want to design my own mac n cheese (yes, they let you do that!) and do a combination plate for the appetizer so I can try the fried artichoke hearts. </span></div></div><div class="MsoNormal" style="text-indent: .5in;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oh, and by the way, my dad managed to keep his burger together the whole time and never resorted to silverware; he says the trick is to <i>never put it down. </i></span></div></div>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-18499903989251548162011-09-06T08:58:00.000-07:002011-09-06T08:58:08.705-07:00RECON: NOOK<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">West Los Angeles, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My best Canadian and I kept hearing about this new place called <a href="http://www.nookbistro.com/">Nook</a>. We heard it was on the corner of Bundy and Santa Monica, so we set out on foot, but when we reached the intersection and saw nothing called Nook, we hit up the iphone for better directions and found we had several blocks to go. The IHOP was tempting due to laziness, however we continued on, and it was definitely worth the walk. Its buried in the corner of a mini mall, with nothing but a bright orange door indicating there's something back there. The inside had a crowded but pleasant ambiance, with a few small tables and a couple big, tall bar tables that were family style seating. We climbed into our high chairs and tried to wriggle them up to the table. The menu was small but everything seemed tantalizing. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We both chose the Nook Burger, made with <span class="Apple-style-span" style="line-height: 22px;">gruyere cheese, red wine-onion jam and baby arugula on grilled rustic bread. We opted for fries of course and then the waiter offered us something that I didn't quite hear, but I never say no to free food, so I responded 'yes, please!' He then placed a little dish of boiled peanuts in front of us. I had never heard of such a thing but according to the Canuck its very common in the south. I was absolutely fascinated by them and wanted to make my own version immediately by boiling them with garlic or some such thing. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1SDsCUI941-0QjUOOwiMLTZoUZDiO4vwYe-wNJ4FYm-GgKvpijaDwcPKMptAETMJRFy9sN4hDU9ipCv7nEWjKAjExY4rtshhk76UKF2dVfGc9mFj5tLPACrhpAbUMo50EMIfXIClzKZY/s1600/IMG-20110804-00055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1SDsCUI941-0QjUOOwiMLTZoUZDiO4vwYe-wNJ4FYm-GgKvpijaDwcPKMptAETMJRFy9sN4hDU9ipCv7nEWjKAjExY4rtshhk76UKF2dVfGc9mFj5tLPACrhpAbUMo50EMIfXIClzKZY/s320/IMG-20110804-00055.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">The burger had rich flavors that complimented the perfectly cooked meat well. The lower bun definitely got a little soggy, but overall, tasty. During all this recon I've seen a redefining of "the restaurant burger:" it always has caramelized onions and arugula, and the cheese is usually gruyere or stilton. Every up and coming restaurant puts this "gourmet" burger on their menu, regardless of cuisine. The Nook is a relatively new restaurant, and while the quality of ingredients upped the flavor, it seemed like it was on the menu simply because of this unspoken rule that you must offer a gourmet burg. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7E_Zeq1TAdQ8NX11YAbUOJ26e0ynOCeEyd9xzvJVA0CvsSgF1snr0S7N5uffPuplq7-S9p8aJ6_FXXan5gRqunK_OF2ZJS886pzhNUHii-BKWOLzBnmuzD1UrRPNf3zD8g_OvOHSDrd4/s1600/IMG-20110804-00054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7E_Zeq1TAdQ8NX11YAbUOJ26e0ynOCeEyd9xzvJVA0CvsSgF1snr0S7N5uffPuplq7-S9p8aJ6_FXXan5gRqunK_OF2ZJS886pzhNUHii-BKWOLzBnmuzD1UrRPNf3zD8g_OvOHSDrd4/s320/IMG-20110804-00054.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">The fries I enjoyed, though they were similar to the Library fries the Canuck is not so into, and they came with a lemon aioli that was quite original. Once the Canuck realized there was a wasabi aioli, that drowned out the disappointment he felt over the crispy fries. I haven't been back to Nook yet, but I have a feeling the other items on the menu are going to be much more interesting- I want the shrimp and grits. The Canuck suggests making reservations if you want a private table, all conversations are open to eavesdropping at the family style seating!</span></span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-14100596315122600482011-09-02T12:15:00.000-07:002011-09-02T12:15:54.928-07:00RECON: LIBRARY ALEHOUSE (Again)<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Santa Monica, CA</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ueMJL2B76Rn26rquMcM4P4fp9ACFDeZUAr-XbQa5l2wRf6hfDFCjl1m2ijkDkXqYelgCqOi_yDvNWvLyDip4j5A-Ms6_NpJGjhL1wOreAsJcLQDRLxVIogEPhU4zhhXa2ZV2zAZjfRWz/s1600/IMG-20110722-00048.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ueMJL2B76Rn26rquMcM4P4fp9ACFDeZUAr-XbQa5l2wRf6hfDFCjl1m2ijkDkXqYelgCqOi_yDvNWvLyDip4j5A-Ms6_NpJGjhL1wOreAsJcLQDRLxVIogEPhU4zhhXa2ZV2zAZjfRWz/s200/IMG-20110722-00048.jpg" width="109" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Canuck and I were down on Main Street, and being creatures of habit, when faced with where to eat, we settled on <a href="http://www.libraryalehouse.com/index.php">Library Alehouse</a>. We continued being creatures of habit by ordering our usual beers, a Bitburger for the Canuck and a Lost Coast apricot for me. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was in a healthy mood, so I ordered the Ahi burger with wasabi coleslaw, daikon sprouts and a side salad, but the Canuck chose the Blue & Bacon (again) which as you might guess has bacon, and stilton bleu cheese with fries of course.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Burgers came out looking good as always, and we took our first bites. The ahi burger tasted very plain, so I stole the mustard off the Canuck's plate and then suddenly the ahi burger was delicious. I don't know why something that supposedly had wasabi in it was so bland, but the mustard <i>made</i> the burg. Side salad tasted way too healthy and boring, it was more like a little pile of rabbit food than a salad.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This time the Blue & Bacon burg was cooked properly - medium - and the flavor combination is delicious as you'd expect for Kobe beef. The sweetness of the onions balanced the salty-ness of the bacon and cheese. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Canuck complained about the fries, but I like them bite size and crisp, tossed with parsley. I concede that they were well done, but what's not to love? Overall, the food at Library Alehouse is consistently good, but the service not so much. I don't know if its because we are usually on the back patio, or if its the same up at the bar, but the bus-ers have better game than the servers. Let's be real though, it won't stop me from returning... </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-17515437112193105592011-09-01T14:46:00.000-07:002011-09-01T14:46:44.548-07:00RECON: STOUT<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hollywood, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made the trek out to Hollywood to catch up with my buddy Leo and we landed at <a href="http://www.stoutburgersandbeers.com/home">Stout</a>. I had been to Stout before, but there were several burgs on the menu I still needed to try. Leo opted for the Shu burger which has pepper jack cheese, bell spread and chipotle sauce. I went for an equally rich - though less potent burger - the Six Weeker, which consists of brie, fig jam, arugula and caramelized onions. We caught up on our writing and sipped a Lost Coast apricot wheat beer. Side orders are large, so we split an order of fries. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Leo drowned his fries in ketchup while I politely requested mayo, which Leo hates, so I made a point of dipping my fries in the mayo first then the ketchup, just to disgust him. The fries are more than satisfactory, but nothing to write home about.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then the burgs came out and conversation took a back seat to nom-ing. My burger was perfectly cooked, had excellent flavor and the arugula was pleasantly placed under the meat to help prevent sog, although the meat was so juicy this might have been an impossible task. I do feel like the brie was overshadowed by the caramelized onions, and might alter the ratio of cheese to onion to draw out the subtler flavors. Leo enjoyed his spicy burg, but I am weak and can't handle that kind of heat. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCbkA3dVBYeFJL2jnWFUHcH7A75UUw0yFOjvkGuMtR9IWQ3qBQMvvwYk0k4QrRNdG484oF0VxRlds9rV996VFRLf9FpmMlFpfSkDQimWuru8-7lX6CSrwk_hPo_zpMgBZdrFf7FH_osyh/s1600/PICT0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCbkA3dVBYeFJL2jnWFUHcH7A75UUw0yFOjvkGuMtR9IWQ3qBQMvvwYk0k4QrRNdG484oF0VxRlds9rV996VFRLf9FpmMlFpfSkDQimWuru8-7lX6CSrwk_hPo_zpMgBZdrFf7FH_osyh/s320/PICT0063.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The place was busy for a week day lunch, which I suppose adds to the joint's legitimacy. The staff was friendly and plentiful, and I found it reasonably priced, for the quality of food and location. If I lived over there, I would really take advantage of the fact that Stout stays open until 4am! </span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-71588254560584048382011-06-29T15:23:00.000-07:002011-06-29T15:23:23.112-07:00RECON: MR. BARTLEY'S BURGERS<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cambridge, MA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sadly, Cojo went back to California before I did, but Murph and I carried on and went to <a href="http://www.mrbartley.com/mrbartleys-home.html">Mr. Bartley's</a>. Bartley's has been a part of Cambridge for around 50 years. The restaurant has family style seating and the walls look like a frat house. It's chaos, and all in good fun. If you know me, you know I don't like strangers, but Murph loves to talk to strangers and she struck up a conversation with the father and son duo seated uncomfortably close to us. (She's so brave!) All their burgers are named after pop culture phenomenons and politicians. I chose the Joe Biden burger, and Murph went with the Bill Clinton. Joe Biden comes with American cheese, bacon and BBQ sauce; Bill comes with BBQ sauce and cheddar cheese. (There's a sex joke in there somewhere...)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Murph got sweet potato fries and I got onion rings so we could mix and match. They didn't provide anything but ketchup, and we all know a proper dipping sauce is key or I'm not interested, so our waitress brought out a blue cheese dressing which was the perfect companion for the fried treasures. She did warn me this dipping sauce would cost extra- Bartley's is a little pricier than Flat Patties, but I think you're paying for the name and heritage as well. The sides come <i>piled</i> next to the burgers, the burgs are probably 3-5 inches high, and they stack the sides as high, if not higher. It is 100% too much food.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was delicious: rich, salty, filling. We were starving, my blood sugar was super low and we probably waited 30-40 minutes for the burgs to come out, but we scarfed them down in half that time. We were so gung-ho at first and then your brain tells you you're full, but you keep eating because its tasty, and then your brain threatens you, "If you eat one more bite I will make you puke." And your tongue is like, "Fuck you, Brain." It's a bitter battle. Your stomach is the real victim, it doesn't have a voice. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you go to Boston, or if you're an Asian over-achieving tourist checking out Harvard, don't miss Mr. Bartley's. You would be doing your tongue a disservice to skip the politically charged fare.</span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-23963775245308483512011-06-29T14:50:00.000-07:002011-06-29T14:50:34.587-07:00RECON: FLAT PATTIES<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cambridge, MA</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One of my best friends, Murph, just got her masters at Tufts University, so Cojo and I popped out to Boston for a week of exploration. We took the red-eye and powered through our first day. It was hot and muggy and we walked around Cambridge and Harvard getting a feel for things. In need of a big meal after dour airplane food, Murph took us to </span><a href="http://www.flatpatties.com/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Flat Patties</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, according to them</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> they are the: "2010 WINNER BEST OF BOSTON & MOST AFFORDABLE!" </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Canuck and I continued our burger feast at <a href="http://www.libraryalehouse.com/index.php">Library Alehouse</a> on Main. I wanted the tuna tartare as an entree, so I chose to have a slider appetizer with <span class="Apple-style-span" style="color: #330000;">Niman Ranch beef, lettuce, tomato, onion, Tillamook cheddar and their Alehouse thousand island. </span></span><span class="Apple-style-span" style="color: #330000; font-family: 'Trebuchet MS', sans-serif;">The onion was diced, which I thought was odd, and I got the slice of tomato that has the little circle where the stem grows which I didn't approve of, however these are aesthetic issues, not taste issues. The slider was satisfying and I would order it again, especially with the amazing Apricot Wheat beer I was drinking from Lost Coast. I do appreciate when a restaurant shreds its lettuce, and the thousand island was a good addition.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #330000;">The Canuck went all out and had the Blue N Bacon burger with </span></span><span class="Apple-style-span" style="color: #330000;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kobe, double bacon, stilton blue and caramelized onions. Fries too of course and they were natural cut with solid flavor, a perfect compliment to our beers.</span></span><br />
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<span class="Apple-style-span" style="color: #330000;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The bacon was excellent, and the stilton and caramelized onions were a great flavor combination. That's a side of dijon, which almost had to fight the stilton for flavor power. Sadly, the Canuck ordered this burg medium and it came out well done. Now, I don't know how that chef was raised, but in my world, overcooking kobe beef is a big no-no. Regardless, the flavor was satisfying- better than the Umami Port and Stilton burger? No, but maybe it was just an off day for that chef. There are many other burgers on the menu and you can build your own, so I will come back and give the place another try.</span></span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-51227768946397727032011-05-25T11:03:00.000-07:002011-05-25T11:26:53.448-07:00Recon: HILLSTONESanta Monica, CA<br />
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Last Friday the Canuck and I returned to <a href="http://www.hillstone.com/hillstone/">Hillstone</a> for an impromptu fancy feast. We started with the spicy tuna roll from their mini-sushi menu and it was fantastic. Then the Canuck ordered a martini, so of course I had to have one too. (I hate being left out.) After our sushi, our martinis were probably half-consumed and are lovely waitress brought out fresh chilled glasses to pour our martinis into to keep them chilled. It was glorious. <br />
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The Canuck opted for the Hawaiian Ribeye, and I honeybadgered him into getting the baked potato so we could trade tastes of sides. I chose the California Burger, for two reasons: 1) it sounded great and 2) the regular Hillstone burger seemed similar to the R+D burger. Both restaurants are owned by the Hillstone group, so I wanted to make sure I was trying something new. I opted for fries. Obviously.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg2hgrGsJbZu9bacAQqeKNxWhzuST-Ga5T2LYAk_z47y7nO2DlePWELFRonP1_LdMqI0P7SKmqbStzC2Wrgud9BceZfC2pdiYuNRonHqLkN9R2ZfQMu9gYB1Q9eMemRvhu37XRhyANvSy/s1600/IMG-20110520-00105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg2hgrGsJbZu9bacAQqeKNxWhzuST-Ga5T2LYAk_z47y7nO2DlePWELFRonP1_LdMqI0P7SKmqbStzC2Wrgud9BceZfC2pdiYuNRonHqLkN9R2ZfQMu9gYB1Q9eMemRvhu37XRhyANvSy/s320/IMG-20110520-00105.jpg" width="320" /></a></div><br />
The burg is fresh ground, with jack cheese, avocado, arugula and red onions. It was very classically flavored to me. A nice balance of creamy avocado and cheese with the salt of the meat and tang of the onion. I asked for mayo with my fries, and they were golden and crispy. The Hawaiian ribeye had great flavor and was properly cooked. The Canuck was in steak heaven. The baked potato was also good, though I felt the flavors could have had a little more punch. It came out with all the fixin's but they didn't blend the way I anticipated. I recommend the restaurant both on its own, and for the burger. There's just something about high quality ingredients that can make classic seem gourmet.Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-33937372865108134282011-05-25T10:47:00.000-07:002011-05-25T11:26:05.301-07:00Mini-Recon: CAFE BLEU<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">San Diego, CA</span><br />
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For mother's day brunch we went to <a href="http://www.cafebleusd.com/">Cafe Bleu</a> in Mission Hills. I ordered a croque madam which is basically ham and cheese with a sunny side up egg, and it was delicious and very unhealthy. My father and step mom chose the Bleu Burger. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5mU35ariL0MEZfhh0bXpNiKKP5dfrpi30D2krz5R4HOy2zPfZNL9bLprYfJUwYcVsSzeSzGBCnpHGHFa2SwEXm-qGe10h6K4mv_z6Gq6tZuFdLXPzGqiQQpnKS28ogCEvuP7Rouf4OcS/s1600/PICT0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5mU35ariL0MEZfhh0bXpNiKKP5dfrpi30D2krz5R4HOy2zPfZNL9bLprYfJUwYcVsSzeSzGBCnpHGHFa2SwEXm-qGe10h6K4mv_z6Gq6tZuFdLXPzGqiQQpnKS28ogCEvuP7Rouf4OcS/s320/PICT0010.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This juicy burg is made with kobe beef, Point Reyes Bleu Cheese, pickled onions and fresh tomatos. The cheese made the burger. Bleu cheese is obviously a strong cheese so anytime you put it on something it will stand out, and the pickled onions tempered it slightly, but it was still strong and fantastic. They even brought out their bleu cheese dressing for our fries. Yum!</span></div>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-50408587693975953462011-05-25T10:42:00.000-07:002011-05-25T11:25:06.587-07:00Mini- Recon: THE PEARL<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">San Diego, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For my Dad's birthday my step mom and I planned a surprise dinner at <a href="http://thepearlsd.com/dine/default.asp">The Pearl</a>, a recently restored 1960's motel in Point Loma. The atmosphere is fantastic and we dined right by the pool while Goldfinger was projected on a large screen above the pool. We tried some lavender cocktails, which were a little sweet for my taste, then settled into some red wine. Most of us ordered the braised short ribs, but my brother was true to his upbringing and opted for the burger. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA3w8Bk6OCja4ppAvYdG1l1jhiPzVl9MVvlDsUCq6LYokUGoyHONn1_njR-0_YN_us9VdxZ5BjuvD_psNRv9iwue_CpWwmgk8IHVzua9hMZs_CN3O0q3-jD6gnXjrmnR9b5a2R_OPO1Vf/s1600/PICT0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA3w8Bk6OCja4ppAvYdG1l1jhiPzVl9MVvlDsUCq6LYokUGoyHONn1_njR-0_YN_us9VdxZ5BjuvD_psNRv9iwue_CpWwmgk8IHVzua9hMZs_CN3O0q3-jD6gnXjrmnR9b5a2R_OPO1Vf/s320/PICT0004.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With Meyer Ranch Chuck, Smoked Gouda and carmelized onions, (which he picked off and I happily ate with my short ribs) the burger was solid. Classic with a few gourmet tweaks, the butter toasted bun brought it home. Not the best burger ever, but a safe choice. Fries were delicious!</span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-56630057333761439972011-05-03T15:23:00.000-07:002011-05-03T15:23:32.592-07:00Recon: UMAMI Fred Segal<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Santa Monica, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My dad popped into town last week, the day Obama arrived, so not the best planning our parts, but Santa Monica was magically unaffected. We went to <a href="http://umamiburger.com/menu/#2Santa_Monica">Umami at Fred Segal</a>. It was time for the Truffle Burger. As you know I have been to Umami several times and always ordered a different burger, but the Truffle Burg has been on the list for a while. We opted to start with the Tempura Onion Rings and the Roasted Garlic Aioli. They were solid, but nothing outta the park. Umami ketchup has actually grown on me, it has a more savory taste than Heinz, which is too sweet for my taste.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u-d4OsyIBea4mizNDwHg8niVc6UGgXjRwQH9VAIdWmDksf-ctsIjR9o8-qK1rEpyh9YxrQgYsrZwJXop-ueatFA_fWUbZOL5EizBYxk4l13D5o8adNfkawlBZRAsTMxZgEB7gaolC0S9/s1600/IMG-20110421-00078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u-d4OsyIBea4mizNDwHg8niVc6UGgXjRwQH9VAIdWmDksf-ctsIjR9o8-qK1rEpyh9YxrQgYsrZwJXop-ueatFA_fWUbZOL5EizBYxk4l13D5o8adNfkawlBZRAsTMxZgEB7gaolC0S9/s320/IMG-20110421-00078.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The truffle burg is served with a truffle cheese and a truffle glaze. All Umami burgs are cooked medium-rare unless you request otherwise. Its very simple, and very rich. It tastes delicious, but by the end I was a little overwhelmed, <i>because</i> it's so rich. You really have to be prepared for it, but if you like truffles, you're golden.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My dad opted for the Manly Burger, which consists of beer-cheddar cheese, smoked-salt onion strings and bacon lardons. There are definitely unique flavors in this burger, something I couldn't quite put my finger on. My dad was convinced that the taste of 'umami' would be similar to miso, but in the end he he decided, "It's a unique flavor that you just can't quite define." I am in agreement!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I went back just a week later with the Canuck and ordered the Port and Stilton burger, which has the onions caramelized in port and Stilton cheese, I think it's my favorite. The Canuck chose the SoCal Burger with <span class="Apple-style-span" style="line-height: 18px;">butter lettuce, slow-roasted tomato, house spread, house-made american cheese, and caramelized onions. We also got the skinny fries. Of the fries, I think the truffle fries, that they only serve on 'special' are my favorite. Next time I'll see if they can make the Greenbird burg, but with meat... <i>not</i> turkey... </span></span></div>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-6410631984600716932011-03-25T09:00:00.000-07:002011-04-05T10:28:22.796-07:00Recon: BAR * FOOD<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">West Los Angeles, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Hour is very important to my people. And recently our wallets have been hurting from staying and drinking past happy hour's end- until there was <a href="http://www.barfoodla.com/">Bar * Food</a>. It's good sized, with a square horse shoe bar in the front, and tables down the sides. It's exactly what the name declares, and just last week I accidentally ended up here three out of the five work days. <i>Let's not get into that now</i>. They have a wide selection of beers, but only three are on happy hour special, along with a red and white wine. With each drink during happy hour, you can have a free hot dog, and there's a solid menu of other happy hour food items that include a delicious burger and some great, spicy tuna on crispy rice. Eclectic, I know. Past happy hour, the drinks specials stay but the food specials end. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My friend Dre ordered the $6 burger. Just like the Carl's Jr. commercials, I know. And I totally ate half of it. The bun is toasted in buttery goodness and the burger is served with perfectly melted cheddar cheese, bacon jam and arugula. Its tasty. Great flavor, the right texture and an awesome price. They also have peppered fries with a Guinness ketchup and sweet potato fries with a spicy mayo- the same spicy mayo on the spicy tuna and crispy rice if I'm not mistaken. The next time you need a burger, a happy hour, or both, pop into Bar * Food.</span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-19216358933586811602011-03-23T12:55:00.000-07:002011-04-05T10:27:56.964-07:00Recon: THE TAVERNBrentwood, CA<br />
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I met my friend Cojo at the <a href="http://www.tavernla.com/index.html">Tavern</a> in Brentwood for a catch-up lunch. Tavern has great atmosphere and decor, as well as a full bar and bakery. It's a great place to hang around chatting and while its a favorite work lunch spot in the neighborhood, it's Sunday brunch gets pretty busy. Before my burger I had a Queen Mary, which is similar to a Bloody Mary only made with crushed cucumbers. I highly recommend it. I ordered their Niman Ranch burger with herbed fries. It's served with fontina cheese, red onion, lettuce, tomato and pickles.<br />
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The fries are delicious. I recommend ordering them in conjunction with any of their entrees. The dish is served with ketchup, but I asked for mayo and they were happy to oblige. Crisp on the outside, great flavor, just properly done. The burger itself is solid, but not surprising or unique, which I think is what the restaurant is going for anyway. It's a classic flavor made with high quality ingredients. This burger will always be a satisfying choice.Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-40250432999348828112011-03-21T12:20:00.000-07:002011-04-05T10:27:37.589-07:00Recon: THE B SPOT<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kearny Mesa, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When I was in San Diego a couple weeks ago we decided to do some recon at a place backed by a lot of internet chatter: The B Spot. Nestled into a mostly Asian strip mall, (I say Asian because Kearny Mesa is home to Chinese, Japanese and Korean markets, restaurants and stores and despite my formidable UCLA education, I cannot read any of those languages) it offers teriyaki bowls, sandwiches and burgers. The style is eclectic to say the least: laminated pictures of menu items stick to the walls, tables are pop/mod looking and a large tv next to the counter plays the Food network. You order at the counter, where drinks rest in humming mini fridges behind the register, and then sit down at a colorful, squiggly table. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We ordered the combo fries which consisted of regular fries, sweet potato fries and yam fries. Apparently sweet potatoes and yams are not the same thing... contrary to my prior life knowledge. The fries came out first, smelling delicious with a light seasoning on them and, shockingly, I preferred the yam/sweet potato fries (I can't tell them apart) to the regular fries. They had better flavor and texture. However, I wish they had been served with their own dip, maybe a garlic aioli or thousand island. I ordered the Chopped Bacon Burger (duh) with cheddar cheese and cajun sauce, while my Dad had the Avocado, Bacon and Swiss Burger with a peppercorn mayo, and my little brother bucked the system and had a teriyaki bowl. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The burgers came out all tall and leaning-tower-of-Pisa-esque. I squished mine down and took a big bite- these were going to be messy. The Cajun sauce was strong and overpowering, definitely had some heat to it. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I did ask about the Cajun sauce before I ordered, and it was described as a "spicy thousand island" which I felt wasn't quite accurate. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The bacon was really bacon bits, which would have been better cooked <i>in</i> the patty, or on a bacon salad, one of my other favorite lunch items. The real concept that drew me to this place was that the cheese is hidden inside the meat. And while this kept the cheese melting and oozy, it also meant it was distributed unevenly. It was hard to get a bite of burger with every topping in it. My dad loved the peppercorn mayo on his, and I actually liked his burger better, the avocado gave it a cleaner flavor, and without the Cajun sauce you could actually taste the other ingredients. </span><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was only $25 for 3 people, so definitely reasonable, but it fell short of expectations. Conceptually they're close, but execution didn't cut it. All the internet chatterers who backed this burger need to expand their horizons, and I have a few ideas for my next San Diego endeavor...</span></div>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0tag:blogger.com,1999:blog-7736823943763878748.post-19218912738607232942011-03-14T17:01:00.000-07:002011-03-14T17:01:23.650-07:00Recon: RUSH STREET<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Culver City, CA</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last week I popped over to downtown Culver City to celebrate a friend's birthday at <a href="http://www.rushstreetculvercity.com/">Rush Street</a>. I hadn't anticipated on reviewing the place, but after I had the Truffle Asiago French Fries, there was no way I couldn't say something. I started off simple with a Blue Moon, then took a look at the menu. Immediately, the sliders caught my eye. Then there was a very serious debate about the ground turkey sliders, which come with BBQ sauce, and the ground beef sliders, which come with Thousand Island. A few guests had already had the turkey sliders and loved them, but I personally don't think ground turkey is a fatty enough meat to have good flavor, and given the choice between BBQ and Thousand Island, I'm usually going to pick Thousand Island. Obviously I went with beef, and I have to say, without the Thousand Island, the burg's didn't have a lot of flavor, and they definitely skimped on the cheese. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Still hungry after that weak show, I turned back to the menu and zeroed in on the Truffle Asiago Fries. BAM, done. Serving size is excellently large, and in addition to the asiago and truffle oil, they had finely chopped parsley, which was a fantastic addition. Four of us girls gobbled that order up quick, just as a few more friends were arriving, and when they ordered the fries too, we couldn't help but eat a few more. I'm embarrassed (proud?) to say I could easily have eaten an entire dish of them all by myself. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There were several other things on the menu that looked good, but I got distracted with some wines after that and didn't order anything else. As an aside, I've really only been to Culver City to do something on the Sony Lot and then driven right back, and I was pleasantly surprised to find that their downtown is charming and bustling in the most attractive manner. If you haven't been, go walk around and have a nice meal there- its riddled with restaurants. Follow your nose to the truffle fries.</span>Malloryhttp://www.blogger.com/profile/12683434649838697026noreply@blogger.com0