Articles tagged ‘chips’

West Bridge

January 3rd, 2014 by Richard Chudy

018

It used to puzzle me when restaurants that seemingly had no business putting a burger on their menu, had a burger on their menu. Especially when you consider that most burgers are fairly similar, why bother throwing your hat in the perpetual burger ring when you aren’t going to try something different? This has often been the case with some of the higher end restaurants in town who (try to) rely on premium beef and brioche bun varieties but somehow miss the mark more often than not with what should be an easy assignment. When they are successful it’s usually a fast-food inspired burger that is ultimately a very round about way of pleasing us in the way that burgers were always supposed to please us: with simplicity. West Bridge in Kendall is known for a few things: small plates, that damn egg in a jar (probably the most overrated menu item I’ve had in recent memory) and a nice cocktail list, but a burger, not so much. continue reading »

The Blue Room

May 31st, 2011 by Richard Chudy

Photo courtesy of Christine Liu, http://cmliu.com/

I’ll never complain about the lack of cheese on a burger again. At least not in the case of The Blue Room, a little hideaway of a place in Cambridge. Accompanied by my buddy Christine, this was not a restaurant I had heard all too much about, best case scenario it would be another Fireplace situation. A great burger in an otherwise unsuspecting environment. They really put the cheese in cheeseburger, no question about it. The cheese is a Bouche du Poiton. Don’t worry, I hadn’t heard of it either. It’s basically a goat-meets-brie-meets-blue kind of cheese. And they are not shy about it, a huge hunk, rind and all, sits atop the burger, just about larger than the patty itself. It’s not melted at all, but I’m not even sure that it could or needs to be. It is warm though, and it is delicious, but shouldn’t it be more about the beef and less about covering it up with a very strong (yet flavorful) cheese? continue reading »

Green Street Grill

December 24th, 2010 by Richard Chudy

At its best, a thin burger patty is greasy, fatty, and utterly juicy and irresistible from start to finish, at its worst, a thin burger patty is dry, rubbery and reminiscent of a Burger King double cheeseburger. Sadly, the Bacon Double Cheeseburger served at Green Street Grill is the latter. And it is sad, every burger deserves to be great and loved, and if you know me, you know I love thin burgers, West Coast style as we say here, but this burger just doesn’t work. The interior and atmosphere are top-notch, but as Nick points out, most of the places we go to have a great atmosphere, and usually the burger isn’t up to our ridiculous standards. It’s lively and open, clean and comfortable, a place I would return to, for drinks anyway, not so much for the food. continue reading »

The Beehive

December 5th, 2010 by Richard Chudy

This is not what I was expecting. I was preparing myself for another ho-hum South End burger, you know the type, featuring brioche, arugula, and something with the word “truffle.” It might look pretty but it would be bland, expensive, and the servers would be pretentious. Instead, I was treated to a beefy, juicy and downright pleasing hamburger and fries combination, with attentive servers. They still charge more than I’d prefer, but it is the South End, I can sort of deal with a $14 burger, I can’t of course, deal with paying an extra $1 for cheese. But what can you do, I enjoyed my burger through and through, chatting with the passionate Gary from PigTrip for hours, about all things burgers and BBQ. continue reading »