Island Creek Oyster Bar

February 24th, 2016 by Richard Chudy

ICOB Burger

Remember when I used to write a new burger review as often as once a week? Me neither. It wasn’t necessary a conscious choice, and quite frankly, I wasn’t sure how eager I was to get back into it after the release of American Burger Revival. I felt even more connected to the local burger world but in some ways felt it was as good a time as any to take a break, catch my breath, and well, start eating a little better along the way. Ultimately I knew I had to get back into it all. We’ve really been pushing and growing our personal chef business so that has been the focus from a professional stand point, and even though burgers are/were part of my identity, it wasn’t the only game in town, if you will. I’ve eaten a few burgers here and there, but never got around to writing a review for various reasons. Maybe I’ll revisit those lost burgers at some point (Puritan = great, Grill 23 = not that great) but for now, it’s onto new burgers and new reviews as often as I can. Sorry for the long and semi-pointless intro but away we go… continue reading »


October 13th, 2014 by Richard Chudy


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 »

Beacon Hill Bistro

February 20th, 2014 by Richard Chudy


It’d probably be simpler if we could ignore price and just focus on the quality of the burger in hand. In some ways, price is just one factor of many, but it’s always something to think about, especially when that price tag slowly creeps higher and higher. But the flavor of the beef can often trump the price tag, within reason of course, and that beef better be damn great to be worthy of semi-frequent visits. The Beacon Hill Bistro burger launches off at $16, which comes with a side of fries and a red eye aioli (more on that later), and nothing else. Upgrading with cheese (cheddar or blue) will set you back $2, as will the bacon of the day. Of course I went with both, and for all you math majors out there, that comes to a grand total of $20. But how was it?
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Abby Lane

November 12th, 2013 by Richard Chudy


Nestled in Boston’s Theater District, Abby Lane is one of three restaurants run by “celebrity” chef Jason Santos. Probably known more for his blue hair and appearance on Hell’s Kitchen a few seasons ago than his food, Santos used to run the popular and unique Gargoyle’s on the Square before it shuttered not long ago. The room at Abby Lane is bright and clean, and about two-thirds empty on a recent lunch visit, although things seemed to have picked up after walking past the restaurant closer to dinner time in subsequent walk-by’s. The menu is pretty traditional, appealing to the masses with minor twists and turns. Three burgers are on the menu, nothing too extravagant but appealing nonetheless. I opted for the namesake, The Abby Burger, with the promise of a burger topped with smoked gouda, horseradish mayo, fried red onions, crispy fries and dill pickles. continue reading »


May 7th, 2013 by Richard Chudy


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 »

City Landing

January 3rd, 2013 by Richard Chudy


I don’t need my ideal burger to win any beauty contests, I just want it to taste great. The City Landing burger is really friggin’ good looking, but it’s all beauty and no substance. All of the elements should have been there, and maybe, just maybe, a return visit would yield different results. I only say that because the burger fails largely due to a universal lack of seasoning, but that’s a tough road to recover from. It’s a $15 burger that of course sounds nice on paper (scallion-basil aioli, caramelized onions, sliced pickle, spiced fries) but that’s where the excitement ends.  continue reading »