Five Horses Tavern (Davis Square)

July 14th, 2016 by Richard Chudy

This site has been largely dormant for a while now, but I’d still like to ultimately post more regularly. However, in the interest of trying to shake things up a little bit, gone are the days (at least for the foreseeable future) where I write full-length burger reviews. I just don’t have it in me anymore. I found that most of the time I’d eat a burger, get caught up in everything else, and never get around to writing the review. It didn’t seem fair to the restaurant or you the reader to write something weeks, or even months after enjoying said burger. Moving forward I’ll just be doing quicker snapshots of the burgers I consume, starting with a recap on Instagram (username: bostonburgerboy) and the overall score posted the next day. That’s it for now, I’m always around in meal form even if I am a bit off the grid sometimes, so keep the suggestions coming and I’ll keep eating those burgers. Cheers!

 

Five Horses Tavern (Davis Square)

 

Five Horses

The good: Accoutrements were outstanding. In this case: crispy onion strings, dirty cheese sauce, pickles, tomato preserves and Kewpie mayo. There was a dominant sweetness that balanced nicely with the buttery beef. The flavors were slightly competing, but you could pick up the nuances of everything. I could have eaten a sandwich with just the sauces and vegetation within the burger. Tater tots were flawless and superb.


The bad: The beef was a bit overcooked and the ciabatta bun was a little too flaky and bread heavy for its own good. About a 50/50 ratio of beef to toppings, the purist in me would have loved more beef flavor although I did thoroughly enjoy the condiments and vegetables included here.

Overall score: 84

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 end of the 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 to try 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 »

Kirkland Tap and Trotter

March 21st, 2014 by Richard Chudy

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At this point, we all know about the legendary burger at Craigie on Main. The problem with that burger, and really the only issue, is/was the accessibility. Yes, it’s deliciously beefy and probably the most interesting and clever little burger I’ve had, but with only a very limited number available nightly (18 I believe, more on Sunday brunch) who the hell can ever actually get to eat this burger? I have no problem with burgers that are only served at the bar or at certain times of the night, but to have to make a reservation just to eat a burger is a little extreme. Still, the Craigie burger is my highest ranked burger for many reasons, and when news broke that Chef Tony Maws would be opening a new, more casual spot with a seemingly more casually priced and more readily available burger, we burger nerds were giddy with anticipation. Enter Kirkland Tap and Trotter, in Somerville but literally on the Cambridge border, where things are not as casual, at least on the pricing scale, as one might have been led to believe.
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Bronwyn

January 14th, 2014 by Richard Chudy

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If ever a restaurant was destined to have a burger, it had to be Bronwyn, right? The mere backbone of this place is all about the fat, the salt and the sizzle (generally in an encased form) so it just seemed natural that eventually they would join the burger party. The Bronwyn burger was recently announced to the food-world last week, and I knew I had to have it right away. Sounding so damn great on paper (a bacon studded patty, cabbage-sauerkraut slaw, German potato salad and bacon onion strings on the side) it just had to be great, right? continue reading »

The Independent

November 4th, 2013 by Richard Chudy

When given the choice, who really prefers a grass-fed burger? A grass-fed burger, much like any other burger, can be as great as it wants to be if treated correctly. But the grass-fed variety is often a little more difficult to nail because it is generally very lean, and hence, less flavorful in my mind. But then again, how often do we have a choice? At The Independent in Union Square,  you can get the most basic of burgers ($10) or supposedly upgrade to the grass-fed option ($14) according to my server. I was explained that if I like better flavored beef and my meat cooked rare to medium-rare then the grass-fed burger was the way. Dubious that there would even be a difference between the two and skeptical that the extra $4 would be worth it, I played their little burger game and went with the claimed superior product.
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Foundry on Elm

February 27th, 2013 by Richard Chudy

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Just upstairs and affiliated with Saloon, Foundry on Elm is the prototypical gastropub with a New England flair. And like any good gastropub, there is a burger on the menu. The ‘Foundry Chef’s Burger‘ is a $15 behemoth boasting grass-fed chuck, bacon jam, blue cheese, house BBQ sauce, shaved dill pickles and pickled red onion. You can sort of sense the problems early on, and if you’re like me, you think about and predict what the burger will taste like before you even sink your teeth into it. In this case it looks like too many ingredients, many of which are strongly flavored, and it more or less does not come together.  continue reading »