Articles filed under ‘Reviews’

Precinct Kitchen + Bar

October 21st, 2014 by Richard Chudy

Precinct

The places I go to review are rarely, if ever, random. I stay as current as I can with online burger chatter, professional reviews or readers’ suggestions to me. A recent Chowhound post pointed me in the direction of Precinct Kitchen + Bar at the Loews Hotel in the Back Bay. Available at the bar only, the $14 burger hits what it needs to hit on paper, sounding quasi high end but with an affordability to go along with it. Vegas Burger Blog and I went out for a little brotherly burger research, to hopefully add another go-to burger spot to our list.  continue reading »

BurgerFi

October 13th, 2014 by Richard Chudy

BurgerFi2

Hey look, another Shake Shack look alike. I’m not talking the specific model, of course; fast causal burger and shake places far pre-date Shake Shack. But in terms of the actual color schemes and physical look and feel of the space, BurgerFi is far from original. The process is basic: you order at a counter with options aplenty, a few minutes pass and the food is ready. See, that’s not so hard, is it? BurgerFi, based out of Florida and with locations across the country, has the premise that they set themselves apart with different topping options from their competitors. That may be true, with options like neon relish, salt and vinegar chips and Peter Luger steak sauce all optional add-ons; some are free, some are an extra dollar. Pre-arranged burgers are limited (with a “secret” menu also available if you are in the know) to fairly normal options, and the menu is rounded out with the usual fries, onion rings, sodas, concretes and custards.  continue reading »

Brass Union

September 11th, 2014 by Richard Chudy

Brass Union

Is there too much stock put into cooking a burger to the requested doneness? Maybe, maybe not. It’s an area that is a hot button issue for burger enthusiasts, because if you are going to be cooking copious amounts of burgers at your restaurant, you should probably be nailing the temps on a consistent basis. If you order a steak and it is not cooked the want you wanted it, it’s getting sent back, one would presume, but burgers sometimes get a free pass. Maybe it’s a price issue with burgers being on the more affordable spectrum (usually), so it’s less of an issue. Where am I going with this? I lean somewhere on the side that it has to be more about the general flavor and enjoyment of the overall burger. Do I want my burger cooked a perfect medium-rare? No doubt about it, and the better spots will hit that temp each and every time, and I’d be foolish into trying to convince you that it’s not a factor in my overall grading scale, because it absolutely is. However, if the burger is juicy, seasoned and has the proper meat to bun ratio, I’ll take that over a perfectly executed patty with no seasoning or substance. Long story short, and I’m sure you can guess where I’m going with this, Brass Union in Somerville makes a very tasty burger, but on this inaugural visit, medium-rare it was not.  continue reading »

Rox Diner

September 3rd, 2014 by Richard Chudy

rox

Situated in Newtonville, the newish location of Rox Diner (the original being in West Roxbury) is all about breakfast all day, with a pretty burger-heavy menu for those folks not looking for French Toast for dinner. What really grabbed me right off the bat was the proclamation that they use LaFrieda beef; in this case a short rib and chuck blend. LaFrieda is of course one of the better, if not arguably the best beef you can get out there (Shake Shack for one uses their product as well as many of the top spots in NYC) so I was especially eager to try them out. Basic cheeseburgers begin at $12 and climb to $14.75 for a couple of the more involved, so there is something for everyone.  continue reading »

High Horse

August 18th, 2014 by Richard Chudy

high horse

Finding myself in Western Mass for a weekend, I knew a burger was obviously going to be in the cards. After a quick stop at the new outpost of White Hut, I found my way into High Horse, a brewery and pub in Amherst. Like any good pub, it devotes a large portion of the food menu to burgers, which the restaurant boasts as being ground in-house every morning. Pickles and buns, I’m also told, are made in-house as well. If you think making pickles isn’t a big deal (and I would agree with you) take a look at all the local Boston restaurants that use pickles (while still delicious) from another hometown company. Generally lots of components are made in-house, but the pickle is often outsourced and I never understand why. A refreshing but painfully small pour of a Saison joined my lunch as I sat outside on the patio. continue reading »

Ceia Kitchen and Bar

August 4th, 2014 by Richard Chudy

CeiaI sometimes wish I could set my own price after I eat a burger. Not to be cheap, but merely to see if what I think it should be valued at is the actual number on the menu. It can go either way; many burgers taste far more extravagant than their humble price tag while oftentimes pricier options just don’t add up for me. Put Ceia Kitchen and Bar somewhere in the middle; not quite a bargain but but not a major disappointment either. The $16 Kobe burger is topped with manchego cheese, serrano ham, tomato, smoked paprika aioli and served with duckfat fries. It certainly sounded like it was worthy of the slightly hefty price tag, and after waiting a good hour for the food to arrive, I could hardly wait to dive right in. continue reading »