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Santa Monica, CA
Most of us west-siders have been to The Misfit 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.
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.
Let's start with the Ahi, because this subject requires discussion, extending beyond the Misfit's menu:
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.
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.
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 as good, and it wasn't unique enough to negate the obvious comparison.
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!
Santa Monica, CA
Today, seven of my best coworkers and I jaywalked across the street to The Counter 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:
The HillBilly 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." Comment open to interpretation.
L-Swizzle 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...
Ace-Dawg 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 definitely the way to go.
Bran-the-Man 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.)
The Missus 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.
Trandall-the-Vandal 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.
Seth-Sizzle 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.
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...
