Articles tagged ‘fries’

Pops

August 15th, 2011 by Richard Chudy

The perfect example of “looks better than it tastes,” the Pops burger is a head turner. It’s one of those burgers that once someone orders it, half the people in the room will follow. And why not, a glistening burger with a huge cone of golden fries looks good to everyone, right? Looks can be deceiving, as many choices made with respect to the burger are puzzling and not up to par. The first (predictable) downfall is the use of the much maligned Brioche bun. Quite possibly the largest bun to date, it was mostly over-charred and incredibly sweet to boot, more reminiscent of Challah, but still a massive disappointment. Above average beef flavor couldn’t save this burger, poorly prepared mushrooms and bacon only add to my list of gripes. continue reading »

Harvest

March 7th, 2011 by Richard Chudy

Either places are starting to take notice and improve their burgers, or it’s just one big coincidence, but like 51 Lincoln and Lineage before it, the burger at Harvest is quite delicious. Brioche is generally a pet peeve of mine, simply because far too often it’s too airy and outnumbers the amount of beef. But, when used properly, and the patty is both substantial enough in size and juicy enough to break the barriers of said airiness, then it works. Basically the same black pepper brioche from Iggy’s that’s being used at the Common Ground and Coda, to name a couple, it does its best to withstand the onslaught that is one ridiculously juicy burger. Juicy and salty, that’s the name of the game, but good salty, as in perfectly seasoned, most other burgers should be envious of the generous touch used here. continue reading »

Neptune Oyster

January 28th, 2011 by Richard Chudy

Often praised and spoken about, the burger at Neptune Oyster in the North End was my next destination is search of the best burger in Boston. To no surprise, the menu is dominated by fresh seafood, leave it to this nitwit to order one of two dishes on the menu that featured beef, it felt like I was ordering off the kids’ menu. It’s my fault for thinking this burger would be excellent, how could a burger be any good at a seafood restaurant? It’s different, I’ll give you that, maybe that’s why it’s so beloved, when do you ever see a burger with fried oysters? I feel that too often people like or dislike their meals before they even eat. Brioche, ground beef, garlic mayo, oysters and relish may sound appealing, but does it actually work well together? In my opinion, it does not, too much burger and way too much bun overwhelm everything else in this burger, despite being pretty well seasoned.

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Lord Hobo

November 11th, 2010 by Richard Chudy

Despite having one of the worst names for a restaurant I’ve ever heard, Lord Hobo makes a pretty good burger. Dining with my now former Pastry Chef, Jenni, who was enjoying her last American burger before she heads to greater things in Paris, I’m glad it was worthwhile. I must be getting old though, because the noise level in there is just unpleasant, why go out if you can’t even hear what your friends are saying to you? It’s a mildly pretentious atmosphere, with the usual round-up of Cambridge hipsters and too-cool-for-school servers and hostesses. But the menu is pretty solid, if not overly priced in spots, and smaller than deserving portion sizes. The burger, ground from the traditional Chuck, arrives on a soft bun that’s in the neighborhood of brioche, not quite as “bread-y” as a brioche, a little less buttery, but glistening and an overall good fit for the beef despite being a tad too large. It may be dark, but I can tell my burger is over-cooked, not enough pink in this burger, and unevenly cooked. But the flavor is good, if not a little lean, there is some beef flavor present, and seasoned quite nicely. But it’s too dry because it’s more of a medium than a medium-rare, but again, a higher fat content might make the juiciness more forgiving, instead there’s barely a hint of moisture, despite the proper seasonings.

The fries, on the other hand, are a delight, and very memorable. I promise, all it takes is some salt and most fries would rank much higher on my list, these are perfectly fried and seasoned to perfection.They literally only taste of salt and potato, and that’s the way it should be. Look, I realize salt is a personal thing, but fries deserve to be salted liberally, something that must be done as soon as they come out of the fryer, not at the table. The fries at Lord Hobo aren’t ambitious or unique, they’re just good, I just wish there was more of them.

While the burger is good enough, and perhaps on a different day it’s even better when cooked the preferred medium-rare, the noise level is so bothersome to me I feel like a bitter old man even thinking about making that complaint. But to someone who is clearly less of a loser than I am, and someone who enjoys an extensive beer list and water served in a Mason Jar, this might be the place for you.

Overall Score: 83

The Cellar

February 14th, 2010 by Richard Chudy

Burger & Fries from The CellarOkay, we’ve been a little slow here at Boston Burger Blog in 2010, yes there was TheBurger Bash, which was amazing, but we haven’t done a review since December. Meanwhile, my burger list grows every day, and it’s not always easy to coordinate a burger time for two people (yes, Nick is real) even if I’d love to go once a week. In any case, we headed to The Cellar on Saturday night, not our first go around as we were there for the Burger Crawl, but that day was all about gluttony, not exactly a day spend on enjoying, tasting or analyzing the burger. One thing I did have in mind was the bun, as is always the case the bun is a major factor in my burger experience, and the wrong choice can really mess things up. I love brioche on its own, but rarely does it work in a burger for me, because there’s just too much of it and it can be too rich in taste. The Cellar does its best attempt to make the most pretentious burger it can, using brioche, arugula, grass-fed beef, aioli, and truffle, in an otherwise non-pretentious atmosphere. If you haven’t been, when they say The Cellar, they really mean it, but it’s a great space regardless, perfect to meet friends for a drink or two and enjoy classic pub food done with a twist. continue reading »