Ho hum. I’ve had this burger before and you’ve read this review before. Not literally of course, but the burger at Savin Bar and Kitchen in Dorchester is not unlike many renditions I’ve had thus far. Not surprisingly, after hundreds and hundreds of burger eating experiences, it’s inevitable that there similarities among them. Hanging out with the man himself, my friend Adam Xii of Radio BDC fame, our focus ended up shifting towards music, as it often does, instead of the sandwich before us. And that’s mostly a good summary of the lunch; the burger is and was totally fine, but attention worthy or even debatable on its success was sort of an afterthought. Completely adequate and satisfying in a way that most burgers are as a whole, we could just as easily leave it at that. continue reading »
True food savants will likely point to the word “slider” as a very specific form of burger with steamed onions and soft and very squishy buns with a credit card thinness of a beef patty as the mainstay. Anything less (or more) than that verges into the mini burger category, and let’s not miss that distinction. Newish Snappy Patty’s in Medford is somewhere in the middle, not quite a slider, not exactly a mini burger and hints of patty melt territory even if they insist on calling them patty melt Sliders (direct from their website). It doesn’t matter though, they are quite tasty, a little flawed, but satisfying.
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 »
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 »
The 3rd annual Let’s Talk About Food Festival—the region’s largest outdoor food celebration event returns to Copley Sq. this weekend. The free festival, which was founded by local journalist Louisa Kasdon, features discussions with experts on current food issues such as sustainability and GMOs, live interactive cooking demonstrations with local and celebrity chefs, kid friendly activities, healthy food sampling—all designed to change how we eat, grow, cook, buy, and sell food in the community.
I am completely humbled and honored to be judging the “Earth and Turf” burger competition among some of the top chefs in Boston. The chefs will be challenged to create their version of the “Earth and Turf” burger— a burger that has a lighter carbon footprint by using 20% less ground beef, but still satisfies even the most self-proclaimed meat lovers. This is not your average burger competition. Participants include: Tony Maws, Craigie On Main and Kirkland Tap and Trotter; Chris Coombs, Deuxave, Boston Chops and dbar; and Tony Rosenfeld, B.Good;. The burger recipes will go on the menus of each participating chef and will also be published on Boston.Com. This is going to be a great event and hope to see you all there!