It’s hard to say whether or not Union Bar and Grille is still a reliable food destination. It’s a shiny space with a comfortable bar setting, and that’s exactly where I found myself on a recent outing. It’s surely an enjoyable place to sip on a few cocktails, leisurely wasting the day away in the process. The burger certainly sounds appealing, as the “Prime Chuck Burger with smoked tomato remoulade with cheddar, bacon and fries” feels appropriately priced at $14.75. After placing our order, we waited, and waited, then waited some more for the food before it finally arrived. continue reading »
Simplicity with a burger is usually a good thing, but it can get tricky. It can go from looking appealing on paper with unnecessary overly complicated ingredients if done with too much ambition, to plain and boring if left with too blank a canvas. The short of it is a great burger need not be too involved but if you’re going the easy route, you better bring it. Silvertone, known as an industry hot spot because it’s open until 2am, isn’t the prettiest gal on the block, especially in the light of day. The Silvertone burger is a very straight-forward, $10, 10 ounce patty with your choice of cheese and a side of fries. continue reading »
When I was contacted by the folks behind the Food Truck Throwdown to be a judge this year, it was pretty much a no-brainer. For the second year in a row, it’s a chance for the food trucks in Boston to compete against some of the best food trucks in New York. A Boston versus New York rivalry? Now where have I seen that before… Regardless, I’m looking forward to a fun day filled with great food, the event is free to the public so I hope to see you there. As an added bonus, I’ve been contacted by a few of the Boston trucks to share some of their signature dishes, all made with Maker’s Mark, enjoy!
Roxy’s Grilled Cheese Bourbon Peach Melt
with Brie, Maker’s Mark ™ Bourbon-Peach marmalade, crispy bacon
8 Peaches, Quartered
Quarter cup brown sugar
1 and a half cup Maker’s Mark ™ bourbon
Quarter of a diced red onion
One sprig chopped tarragon
Six slices of center cut bacon
Six slices of white bread, preferably sourdough
One pound of triple cream brie, sliced around a quarter inch thick
Quarter cup mayonnaise
Cook bacon on medium heat in frying pan until crispy. Cool, rough chop.
For the Maker’s Mark ™ Bourbon-Peach Marmalade:
Quarter and pit peaches. Saute onions til tender. Once tender, add peaches. Saute until soft. De-glaze with Maker’s Mark ™ bourbon. Add brown sugar, cook down on low for ten minutes. Remove from heat, add chopped tarragon, let cool.
For the Grilled Cheese:
Apply a thin layer of mayonnaise, not butter, to one side of each slice of bread. Over low medium heat in a frying pan, lay bread down with the mayo side down touching the griddle. Apply brie, marmalade, and chopped bacon. Once topped, close sandwich. Flip as needed until golden brown. continue reading »
Just like the days of a “chicken in every pot” there seems to be a “burger on every menu.” But that’s not a complaint; I’d be out of words long ago if eight out of ten restaurants didn’t serve some form of beef in bun locally. BoMA, open since October, is mere steps away from The Gallows, home of one the better burgers around, and similar in structure in the realm of GastroPubs. It’s tough entering the burger market around here: do something different and you risk alienating the purists, but keep it too mainstream and you’re just one of the same. Ultimately it can be risk-reward; the better burgers are able to stick their neck out even just a little to differentiate themselves, while still keeping it as close to the traditional as possible. On paper, BoMA appears to be right in the middle of the norm and the different. continue reading »
Boston isn’t exactly littered with celebrity chefs. On a national scale, how many casual food fans can really name more than, say, Ming Tsai as a household name that hails from Boston? Well Bobby Flay isn’t from here, and Burlington isn’t quite part of Boston either but after three separate trips to Bobby’s Burger Palace, I can say with confidence that it is a very high quality burger place for what it is. And that “what it is” is really the only true way to identify and properly score the burger; relating it to other similar burgers and nothing more or less. Bobby’s Burger Palace is a fast casual chain of restaurants quietly spreading throughout different regions of the country, and aside from the “local” Burlington location, there is one at Mohegan Sun and quite a few in New Jersey. I ventured to the Mohegan Sun location last month and enjoyed it, much more than the disappointing and far more expensive burger at his flagship, Mesa Grill in New York City. After a lengthy chat with Flay at the opening of the Burlington store and being once again impressed with the burger I ate, I was excited to head back once more to follow up. continue reading »
Right in the thick of Newton Center lies B Street, a quasi-upscale restaurant serving lunch and dinner during the week and brunch on the weekends. I’ve been a longtime nemesis of brunch, mostly because I’m a grump, and also because I’m supposed to pay how much for a pile of pancakes? But many restaurants are now serving my beloved burger on brunch menus, which is just enough enticement to get me out of my sweatpants and into the car on a Sunday morning. Startlingly priced at $16.50, the ‘Burger Benedict’ is a 10 oz. burger with bacon, lettuce, tomato, a fried egg and an Old Bay hollandaise. The side of roasted potatoes is also hit with Old Bay, and the burger and potato combination at least sounds appealing on paper. The goal with this burger is clearly a spin on the classic eggs benedict, right down to the English Muffin bun. continue reading »