March 17th, 2015 by Richard Chudy


Is the burger a trend? Moreover, is the forced gourmet platform of our dear burger just a flash in the pan? I sure hope not, but even as more and more places start offering a burger, there are the pundits who will always put their noses up at the sight of yet another burger. But if you think the burger, in any form, is going away anytime soon, you are incredibly naive. Enter Sycamore in Newton, a buzzworthy restaurant ever since it opened a couple of years ago, which up until a few weeks ago had never served a burger. But why start now? You got me, it’s not the type of place that needs to draw in less adventerous diners and serve a common burger, but clearly the level of excitement to add their take on the classic is something that many chefs and restaurants can get behind, if nothing else than for the mere enjoyment of it all.¬† continue reading »


June 3rd, 2014 by Richard Chudy


You know the drill. A simple burger is bound only by its parts and labor. Great beef, bun and fries are more paramount than the burger loaded with a myriad of toppings and the like. Sure, great beef, bun and fries are always important, but if you go the straight-forward route, you are only opening up yourself to a closer inspection with nary a sauce to hide behind. The burger at Cook, in Newton, comes with nothing more than cheddar, lettuce, tomato and onion on their burger, and for $13 is probably about all you can expect from this middling restaurant. continue reading »

B Street (CLOSED)

March 7th, 2013 by Richard Chudy


Right in the thick of Newton Center lies B Street, a quasi-upscale restaurant serving lunch and dinner during the week and brunch on the weekends. I’ve been a longtime nemesis of brunch, mostly because I’m a grump, and also because I’m supposed to pay how much for a pile of pancakes? But many restaurants are now serving my beloved burger on brunch menus, which is just enough enticement to get me out of my sweatpants and into the car on a Sunday morning. Startlingly priced at $16.50, the ‘Burger Benedict’ is a 10 oz. burger with bacon, lettuce, tomato, a fried egg and an Old Bay hollandaise. The side of roasted potatoes is also hit with Old Bay, and the burger and potato combination at least sounds appealing on paper. The goal with this burger is clearly a spin on the classic eggs benedict, right down to the English Muffin bun. continue reading »

Farmstead Table

January 14th, 2013 by Richard Chudy

IMG_1113Yet another case of a burger that has slowly built a positive reputation, the new-ish Farmstead Table in Newton has received pretty good grades from some local critics, with more than a few of them being impressed by the burger. The fairly priced $15 burger showcases grass-fed beef, smoked baby Swiss, New Hampshire bacon and a choice of fries or a salad. Of course, you have to be a real weirdo to opt for the salad but if that’s your thing then go for it. While we chewed the fat waiting for our burgers to arrive, we tried to recall a grass-fed burger ever being exceptional. The short answer is no, at least not in these parts (I supposed anywhere for that matter) because grass-fed is simply too lean to be great. Technically the Craigie burger is locally sourced and grass-fed, but it’s the addition of beef fat and a few other unique touches that separate that burger from the field. The Farmstead Table burger arrives, looking like a winner if not oddly shaped. It’s very classically a pub burger in some ways, featuring a very thick and wide bun and patty with a slight softball appearance to it. continue reading »

Lee’s Burger Place

July 20th, 2010 by Richard Chudy

The artist formerly known as Flippin’ Burgers is now Lee’s Burger Place, or at least has been for a little less than a year. I still have yet to learn the correct information regarding the ownership, is it the same as before, partly different or a complete overhaul? At first glance it appears to be more or less the same place, with a few new items on the menu (namely subs) but a familiar West-Coast style burger. The focus is still burgers, done simply and prepared quickly, I was in and out in under twenty-five minutes, call it fast-food if you will (I will) and realize that with an interior so small, it has to be fast-food. I loved Flippin’ Burgers, it was beefy, the perfect size, affordable and downright delicious. Lee’s is almost identical in every way, except for two major flaws, the beef and the fries. continue reading »

Flippin’ Burgers (CLOSED)

July 13th, 2009 by Richard Chudy

Like Flat Patties before it, Flippin’ Burgers is essentially a little hole in the wall that is fast food at its finest. Admittedly I don’t prefer fast-food by any means, but in the world of burgers, quick and easy is the way to go. Nothing about this place is gourmet, it’s not all that clean, there’s literally two tables to eat, and they serve you the food then you’re on your own. The menu is straight forward, a few different burgers to chose from, fries or rings and that’s it. continue reading »