Articles tagged ‘bacon’

Met Back Bay

December 7th, 2011 by Richard Chudy

If you’re going to talk the talk you’d better be able to walk the walk, and the Dry-Aged burger at Met Back Bay clearly has issues walking and talking at the same time. The epitome of a burger that sounds really friggin’ good on paper  (Dr-Aged beef, sharp cheddar, double smoked bacon, port wine onions, organic sesame seed bun) but is a colossal disappointment. There’s no debate that a higher price tag has to yield higher expectations and the opportunity for more critiques. It’s not nitpicking, that’s just the way it is, and this burger, priced at $18, fails in just about every aspect. continue reading »

Scarlet Oak Tavern

July 19th, 2011 by Richard Chudy

I’ve explored the depths of non-city burgers once or twice, most recently here. I’m a city boy, more or less, but I have no qualms about traveling all over this state, region, or country for great eats, never mind a great burger. Hingham isn’t exactly the farthest destination, but far enough for the SBK and I to enjoy a little car ride while I swear at traffic all the while. Scarlet Oak Tavern was the destination, and I’m happy to report it was worth the trip. I opted for the Gus Burger (cheddar cheese, smoked bacon and a fried egg) for a mere $12. Arriving hot, juicy, and with a dominating char aroma, it was satisfying and worthy of the price tag. Not without flaws, but if you’ve read anything on this website before, that shouldn’t surprise you. continue reading »

The Fat Cat

March 11th, 2011 by Richard Chudy

You can’t blame a burger for trying. I always root for the underdog, in this case the cheap-o pub burger, hoping that someday an under $10 burger will be memorable. The Fat Cat is what I like to call the burger with too much “stuff.” Namely a crazy amount of lettuce, a huge and offensive looking (and tasting) tomato, and huge discs of raw red onion. If I wanted a salad I would have ordered one. The basic burger with “stuff” costs $8, and additional toppings are generously priced at .50 each. I happily add Manchego Cheese, rarely seen on burgers although it should be seen more frequently, and some bacon. The cheese is oddly grated, not really tasting like the glorious Manchego I know and love, and not adding all that much to my burger enjoyment. The bacon, while not crispy, has great flavor, and they did not skimp on the quantity, it’s pure bacon goodness, and it makes the burger.  continue reading »