Archive for March, 2012

Casey’s Diner

March 27th, 2012 by Richard Chudy

Photo by Katie Barszcz

Stepping out of my comfort zone from the fancy and upscale to the rugged and humble, I ventured over to Casey’s Diner in Natick with some fellow burger enthusiasts to experience a burger as simple as you can get. Walking into Casey’s is like a time-warp; with about eight seats at the counter, seating is limited, and the option of grabbing your meal from the take-out window is available too. Hot Dogs and Burgers are the focus here, and you can smell them a mile away. But I’m a burger guy (shocking I know) and only having a few minutes to eat, I was carefully instructed to order a burger with onions cooked into the patty, and don’t forget about the bacon. What they do to the onions and bacon is what makes this burger; reminiscent of White Hut, it’s all about the crust, the grease and the simplicity, the beef is not the star but it really doesn’t matter. continue reading »

Let’s Meat-Up!

March 25th, 2012 by Richard Chudy

Here’s the deal; I’ve partnered up with Google Places to co-host a fantastic Burger Event coming up next Thursday, March 29th at Back Bay Social Club. It’s an exclusive event, and the only way to win a seat is to start writing reviews on Google Places. The more places you review (and the quality of reviews) will increase your chances of winning, so get on it! We’ll be enjoying four courses of their delicious burgers paired with some of their signature cocktails, it’s going to be an amazing night!! The Back Bay Social Club Burger is one of the best in the city, it’s burger perfection sent down from the Burger Gods, so if you’ve never had it before, (or if you have and you love it) this is a great way to experience Burger Greatness with some fellow burger lovers. The contest closes on Tuesday, so get those reviews going and hopefully I’ll see you there!! Just follow this link and you’re on your way!

Griddler’s

March 19th, 2012 by Richard Chudy

Oh, Griddlers, you give my dearly beloved Griddled Burger style a bad name. Even though I’m fully aware that sometimes not all burgers have to be gourmet to be good, a place like Griddlers comes along and sort of makes my point about the “expensive” burgers. Often, the cheap burgers are just that; cheap, all grease and no substance, but maybe that’s all that we crave for our burgers. Me, I want a little more, even if that means breaking down something that’s a little less flattering and showing a hell of a lot less finesse in a food category that should be lowbrow all the way. There are numerous examples of quality burgers for an affordable price, but this is not one of them. Better suited to the confines of a drive-through than the upscale surroundings of Beacon Hill, this was a miss, and the very infrequent occasion where we didn’t even finish the burger. continue reading »

JM Curley

March 2nd, 2012 by Richard Chudy

What makes a great burger? It’s not a big secret, most restaurant dishes, especially of the comfort food variety, succeed because they are not shy with salt or fat. Burgers are no exception; season aggressively and don’t skimp on the fat and you’re off to a delicious start. Burgers aren’t a diet food, better stick with the salad if you want something healthier, the ideal burger shouldn’t be good for you. Which isn’t to say the burgers at JM Curley are overly greasy or salty, it isn’t, although it is in fact, a strong contender for one of my new favorites in Boston. continue reading »