Back Deck

November 28th, 2012 by Richard Chudy

To grill or not to grill, that is the question. At Back Deck, they rely heavily on the old standby, our good friend the grill. If the vibe is intended to look and feel like the prototypical “back deck” in most suburban houses, they’ve certainly succeeded. Picnic tables and a brightly lit interior set the scene, and the smoke of the grill is evident if not overwhelming. The aptly named “backyard burgers” offer three slightly intriguing choices; the Santa Fe burger (pepper jack, avocado, tomato salsa), the Muffaletta (provolone, Creole olive salad, garlic mayo) and the Mexicali (pepper jack, avocado, chipotle mayo and green chili salsa). Being a sucker for all things New Orleans, I opted for the Muffaletta burger, which rings in at $13.

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Citizen Pub

April 19th, 2012 by Richard Chudy

There’s always been something slightly off about Citizen Pub for me; a seemingly hip place with a great Whiskey list, I know many who adore it but I always found the service to be lackluster and the food and cocktails uninspired and painfully ordinary. A great effort and with past dishes and meals, it was serviceable but just a notch below similar restaurants in the city. I’ve been after their burger for a while; however, it’s always looked great as it passes through the dining room and I’ve received more than a few email endorsements on its behalf. The description of the burger on the menu doesn’t do it justice, and that’s a compliment. Simply listed as “Ground Sirloin Burger, local Cheddar or English Stilton, Golden Fries, $14,” makes it sound ordinary. But make no mistake about it, this is one beefy and delicious burger. continue reading »

Hillstone

April 13th, 2012 by Richard Chudy

Hillstone has a vintage feel; part of a chain of restaurants that includes Houston’s, it sits right in Faneuil Hall but is far more appealing on the exterior and the interior than many of the tourist-trap establishments surrounding it. $16 will buy you a burger, seemingly of the straight-forward variety, consisting of cheddar, tomato, lettuce and onion. It’s freshly ground Chuck on a homemade bun, and you guessed it, another Big Mac model. It makes sense, it’s a riff on the most popular burger in the world, but not as cleverly done as I’d like it to be. If you think about it, most burgers these days are different versions of the fast food model, after all that’s where it all started. But the missed opportunity here was the chance to elevate that classic burger, start with beef and add the usual condiments, but why not try to spin them in a unique direction instead of just re-hashing what we’ve already consumed a billion (trillion?) times over. But maybe that’s not the name of the game at Hillstone, it speaks to the classic look of the restaurant and they aren’t out to re-create the burger wheel.  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 »