Archive for March, 2011

Ten Tables

March 18th, 2011 by Richard Chudy

In the ultimate too much of a good thing can ruin a burger scenario, Ten Tables in Jamaica Plain fires on all cylinders. Unless of course you subscribe to the theory that the burger is flawed, seriously flawed regardless, it won’t make much of a difference. I secretly love places like this though, in that underground, hidden burger destination that no one is aware of, this is not the typical spot for a burger, kind of in that Craigie mold without it actually being any good. But that’s kind of a major difference. It would have been superb if it were actually superb, but don’t be fooled by the atmosphere, the intimacy, or the cheffy tricks they try to pull. This burger is done-in by a dreadful bun that is about five times the size of the patty itself, and far too many components that all get muddled together. Bacon aioli and A-10 Sauce sound great, and on their own they taste great, but when you pile them onto an already monstrous burger with caramelized onions, cheese and lettuce, it’s too much to handle. Literally. continue reading »

Now writing for the Dig…

March 17th, 2011 by Richard Chudy

Pretty cool, a little exposure never hurt anyone, right? So I will be writing columns for the weekly Dig, on the topic of burgers, of course. Here is a link to the first article, on the difference between gourmet and classic burgers. Have an idea for a meat related topic? Send it my way, please. And as always, thanks for reading along, the burger love and support is greatly appreciated.

The Fat Cat

March 11th, 2011 by Richard Chudy

You can’t blame a burger for trying. I always root for the underdog, in this case the cheap-o pub burger, hoping that someday an under $10 burger will be memorable. The Fat Cat is what I like to call the burger with too much “stuff.” Namely a crazy amount of lettuce, a huge and offensive looking (and tasting) tomato, and huge discs of raw red onion. If I wanted a salad I would have ordered one. The basic burger with “stuff” costs $8, and additional toppings are generously priced at .50 each. I happily add Manchego Cheese, rarely seen on burgers although it should be seen more frequently, and some bacon. The cheese is oddly grated, not really tasting like the glorious Manchego I know and love, and not adding all that much to my burger enjoyment. The bacon, while not crispy, has great flavor, and they did not skimp on the quantity, it’s pure bacon goodness, and it makes the burger.  continue reading »

James’s Gate

March 11th, 2011 by Richard Chudy

The burger at James’s Gate is everything it needs to be: a stripped down, honest offering that is not dressed to impress. But that doesn’t mean it’s not good; rather, it is what is, no gourmet bullshit, just a burger. Reminiscent of Highland Kitchen, after discarding a mealy and pale looking end piece of a tomato and a much too large and wilted piece of lettuce, you’re stuck with beef, cheese and a bun. Isn’t that the way it should be? It’s a burger, people, evaluate it for what it is, additional toppings need not apply. Of course to achieve burger perfection, you have to bring it. James’s Gate is close to being very good, and in many ways it is, but overall it’s close but not close enough.   continue reading »

SoChange, b.Good and the chance to do something great

March 7th, 2011 by Richard Chudy

The message of the Boston-based burger joint b.good is one we can all admire; locally sourced, fresh, healthy ingredients. My friends over at SoChange are working with b.good to help feed children from Boston’s low-income households and promote a wellness environment at Head Start. Head Start helps these children achieve school readiness, self-sufficiency and success in life. If we show b.good that this cause is important to the community by buying $1000 worth of gift certificates, their professional chefs will train the head start food service staff in healthy cooking best practices and and directly feed 470 hungry mouths b.good’s all natural house ground beef so they can return to class refreshed and eager to learn! b.good will put $40 towards feeding needy children for every $20 gift certificate that a SoChanger buys.

As a reader of Boston Burger Blog, I strongly encourage you to help out in any way you can, and please support the cause.

Thanks,

-Richard Chudy

 

Harvest

March 7th, 2011 by Richard Chudy

Either places are starting to take notice and improve their burgers, or it’s just one big coincidence, but like 51 Lincoln and Lineage before it, the burger at Harvest is quite delicious. Brioche is generally a pet peeve of mine, simply because far too often it’s too airy and outnumbers the amount of beef. But, when used properly, and the patty is both substantial enough in size and juicy enough to break the barriers of said airiness, then it works. Basically the same black pepper brioche from Iggy’s that’s being used at the Common Ground and Coda, to name a couple, it does its best to withstand the onslaught that is one ridiculously juicy burger. Juicy and salty, that’s the name of the game, but good salty, as in perfectly seasoned, most other burgers should be envious of the generous touch used here. continue reading »