The very latest from the desk of the Boston Burger Blog…

The Bancroft

March 25th, 2015 by Richard Chudy

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If any type of establishment should have a great burger, it’d have to be a steakhouse, right? I mean, the classic pub and fast causal categories make a lot of sense too, but great beef should be a no-brainer for a place that specializes in red meat. And The Bancroft in Burlington passes the meat test with flying colors. The lunch and brunch only burger sits at $15 and is a treat; not flawless, but what burger is. Brioche, crispy onions, cave aged cheddar, fries and pickles round it out on a pretty presentation in a gorgeous room.  continue reading »

Sycamore

March 17th, 2015 by Richard Chudy

Sycamore

Is the burger a trend? Moreover, is the forced gourmet platform of our dear burger just a flash in the pan? I sure hope not, but even as more and more places start offering a burger, there are the pundits who will always put their noses up at the sight of yet another burger. But if you think the burger, in any form, is going away anytime soon, you are incredibly naive. Enter Sycamore in Newton, a buzzworthy restaurant ever since it opened a couple of years ago, which up until a few weeks ago had never served a burger. But why start now? You got me, it’s not the type of place that needs to draw in less adventerous diners and serve a common burger, but clearly the level of excitement to add their take on the classic is something that many chefs and restaurants can get behind, if nothing else than for the mere enjoyment of it all.  continue reading »

American Burger Revival, pre-order

February 25th, 2015 by Richard Chudy

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My first cookbook, American Burger Revival, is now available for pre-order!! So what are you waiting for, reserve your copy now and be the first to receive the book when it comes out in May. Thanks for all the support!!

Lulu’s Allston

February 6th, 2015 by Richard Chudy

Lulu's

Shiny and with an open concept, Lulu’s still has that new restaurant smell and is a welcome addition to the Allston ‘hood. The menu is vast with pub influenced bites, plates and sandwiches and a slight accent of gluttonous offerings to boot. Two burgers appear on the menu (three if you count a black bean one a burger; I don’t), one very normal, one very much a knife and fork sounding job. Of course I had to have both the Lulu’s Burger ($12) and the fittingly named Bad Ass Burger ($15).  continue reading »

Almost here…

January 28th, 2015 by Richard Chudy

Yes, almost a year in the making, but my first cookbook (co-written with the incredible Sammy Monsour) will be on the shelves this May. American Burger Revival will be just that: an irreverent look at America’s most precious handheld pastime food item, with some modern twists and our completely unique and (hopefully) original outlook on a classic. It was an incredible journey, those of who have written a cookbook before know what I’m talking about. Each deliberation, creative brainstorming session and tweaks and re-tweaks in the kitchen made it all worthwhile and I couldn’t have asked for a better partner in all of this. Sammy is a master in the kitchen and his ideas and passion made this book what it is. We got the book we always envisioned thanks to the incredible team at Union Park Press and we can’t wait to spread our burger love (take that however you want) into your home and kitchen in just a few months. Here are a couple of teaser pics I wanted to share. Thanks as always for all the support and love along the way, I couldn’t have done it without all of my dear readers throughout the years.

– Richard

 

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Savin Bar and Kitchen

January 22nd, 2015 by Richard Chudy

Savin Bar and Kitchen

Ho hum. I’ve had this burger before and you’ve read this review before. Not literally of course, but the burger at Savin Bar and Kitchen in Dorchester is not unlike many renditions I’ve had thus far. Not surprisingly, after hundreds and hundreds of burger eating experiences, it’s inevitable that there similarities among them. Hanging out with the man himself, my friend Adam Xii of Radio BDC fame, our focus ended up shifting towards music, as it often does, instead of the sandwich before us. And that’s mostly a good summary of the lunch; the burger is and was totally fine, but attention worthy or even debatable on its success was sort of an afterthought. Completely adequate and satisfying in a way that most burgers are as a whole, we could just as easily leave it at that.  continue reading »