The very latest from the desk of the Boston Burger Blog…

Centre Street Cafe

March 30th, 2015 by Richard Chudy



Centre Street Cafe is the type of quaint and tight knit spot that we don’t nearly have enough of around these parts. On a recent Sunday brunch visit, the line was out the door and the dining room was buzzing; it instantly felt comfortable and familiar. Chef Brain Rae, formerly of Rialto, also happens to be serving a cute little number of a burger as well. Available for lunch and brunch only, the “Maine grind burger” is a $14 treat, and a judgment free zone if like me, this so happens to be your first meal of the day.  continue reading »

The Bancroft

March 25th, 2015 by Richard Chudy


If any type of establishment should have a great burger, it’d have to be a steakhouse, right? I mean, the classic pub and fast causal categories make a lot of sense too, but great beef should be a no-brainer for a place that specializes in red meat. And The Bancroft in Burlington passes the meat test with flying colors. The lunch and brunch only burger sits at $15 and is a treat; not flawless, but what burger is. Brioche, crispy onions, cave aged cheddar, fries and pickles round it out on a pretty presentation in a gorgeous room.  continue reading »


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 »

American Burger Revival, pre-order

February 25th, 2015 by Richard Chudy



My first cookbook, American Burger Revival, is now available for pre-order!! So what are you waiting for, reserve your copy now and be the first to receive the book when it comes out in May. Thanks for all the support!!

Lulu’s Allston

February 6th, 2015 by Richard Chudy


Shiny and with an open concept, Lulu’s still has that new restaurant smell and is a welcome addition to the Allston ‘hood. The menu is vast with pub influenced bites, plates and sandwiches and a slight accent of gluttonous offerings to boot. Two burgers appear on the menu (three if you count a black bean one a burger; I don’t), one very normal, one very much a knife and fork sounding job. Of course I had to have both the Lulu’s Burger ($12) and the fittingly named Bad Ass Burger ($15).  continue reading »

Almost here…

January 28th, 2015 by Richard Chudy

Yes, almost a year in the making, but my first cookbook (co-written with the incredible Sammy Monsour) will be on the shelves this May. American Burger Revival will be just that: an irreverent look at America’s most precious handheld pastime food item, with some modern twists and our completely unique and (hopefully) original outlook on a classic. It was an incredible journey, those of who have written a cookbook before know what I’m talking about. Each deliberation, creative brainstorming session and tweaks and re-tweaks in the kitchen made it all worthwhile and I couldn’t have asked for a better partner in all of this. Sammy is a master in the kitchen and his ideas and passion made this book what it is. We got the book we always envisioned thanks to the incredible team at Union Park Press and we can’t wait to spread our burger love (take that however you want) into your home and kitchen in just a few months. Here are a couple of teaser pics I wanted to share. Thanks as always for all the support and love along the way, I couldn’t have done it without all of my dear readers throughout the years.

– Richard