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The celebrity chef phenomenon. I don’t like it. In particular, Bobby Flay. Something about his voice and demeanor. But save that talk for another rainy day.

Driving or walking by K Street, I’ve noticed, for a while now, “Bobby’s Burger Place”. Oh hell no, I thought. There it was, one the latest expansions of the vast culinary empire of America’s best-known celebrity chef. But every burger deserves a tasting, even if it means pitching in my share to Mr. Flay’s evil empire. Burgers are serious business and should not be swayed by personal opinions and emotions regarding their surrounding politics, values, situations, backgrounds, and even chefs.

So I walked in.

Skip the ambiance and interior (although the long, wavy snake-like “bar” was worth a glance), and get to the burger.

I love avocados and anything made with avocados. Hence I ordered Bobby’s “L.A. Burger”, my eyes still voraciously staring down the other not-lucky-enough-to-be-chosen-today options. Everything with avocados seems to be called “California something” or “L.A. something”. But guacamole and juicy beef patties go well with each other, so L.A. it is.

The guacamole itself (or I think Bobby called it something else) was great. Rich and creamy, with just enough kick and lime juice. The patty was made with high-quality meat, and it was cooked right to a medium (warm pink center). But it could have used more fat. Bland, I would say. Burgers need a bit more fat dripping from them.

Bobby had laid out his own “Burger Sauce”. Intrigued, I gave it two or three taste tests. I wasn’t as pleasantly surprised as I had hoped, as the sauce just seemed like a last second mixture of standard BBQ sauce and a few other jars in the corner of your pantry.

As I walked out, I realized that I should have taken some shots of the sweet potato fries. Because above all, from Bobby’s Burger Place, Bobby’s sweet potato fries shined outright. I don’t know what kind of oil he fried them in, but Bobby’s fries were perfectly crispy on the outside, moist and vaporize-in-your-mouth silky inside.

Bobby, good work on the fries.

 

I am a proud burger addict. Even at this hour as I am writing this post, a strong craving creeps up – I’m thinking, double cheeseburger with Swiss, thick bacon, grilled onions and red onions, spicy mustard, and a fried egg. Perfect. I’ve had the pleasure of trying all three of the pictured burgers. Some East-Coasters might not have tried In-N-Out, and some West-Coasters might not know of Five Guys or Shake Shack.
Even if you haven’t tried one of these burgers, vote for the one you have, and tell us what makes that burger great!

The time has come to settle this once and for all: who makes the best burgers?
Of course, there are many, many, many burger joints far and near.

But today we focus on three name brands: Five Guys, In-N-Out, and Shake Shack.

Five Guys, with its endless list of toppings and beautiful, thick-cut fries cooked in peanut oil. In-N-Out, using only fresh, unfrozen ingredients, and immortalized by their Animal Style creations. Shake Shack, topped with a soft, eggy bun, completed by cheesy crinkly fries.

Cast your vote! And please leave comments on why you chose your burger joint.

Let the battle begin..!!

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