Grant Achatz is chef/owner of Alinea in Chicago. Grant is one of those crazy chefs that makes stuff that looks like stuff but isn' t stuff and then serves it to you on a scented pillow of air. His burger looks pretty good and semi normal. I am intrigued by the apples.
Check out the video on how he makes a French inspired burger.
Published in Men's Health.
I love when burgers make it into health magazines ;)
Food and Wine just published it's picks for best burgers in the US.
Wow, time to get into the Winnebago for a US burger tour. If only reality didn't get in the way.
Just one comment on the list, what is up with America's infatuation with In-N-Out Burgers? Sure they are good, probably one of the best take-out/fast food burgers. But at the end of the day they are still just fast food burgers.
The rest of the list looks absolutely awesome.
I was at Romer's last September and had a great burger, check out my review. I'm back with Dan a friend of mine for a casual B & B lunch (burger & beer). This is only my second time at Romer's, I’m not in Kits too often, but I really like this place. I like the feel. I like the flat screens. I like the taps and I like the burgers.
Both Dan and I had the THE ULTIMATE KOBE CLASSIC
Premium Kobe beef, horseradish jack, chanterelle mushrooms, onion strings, truffle mayo, organic watercress, garlic mustard, robust red wine demi-glaze on the side
Dan gave the burger a 9/10 and I have to concur, everything comes together. Everything works, but then, how could it not, look at the ingredients. Quality ingredients with soul and bang you got a fantastic burger.
I asked Dan what it would take to give the burger a perfect 10/10 score and his answer was simple; add an avocado. A surprising answer but after some thought I think I can get on that boat. BTW, while we are on the avocado topic, if you want a burger with a killer avocado check out the Fat Elvis burger at the Sunshine Diner on Broadway and Chef Big D’s in Squamish.
Adding avocado is a good suggestion but for me a 10/10 could be achieved by increasing the size of the patty. There were bites of this burger that were sublime and then sadly bits with little to no meat that was just a bit of a let down. Or perhaps, if there was ever a “double patty” option, Oh boy! That would be outstanding. Hello Mr. Romer, call me when the double patty option is available! I'll be there.
I like brew pubs. I figure if the place is so passionate about their beer, to craft it themselves, that has to translate into a decent food program and of course into a decent burger. There are a couple of exceptions, most notably Taylor’s Crossing in North Vancouver comes to mind but generally speaking if you need to take a chance on a burger and there's a brew pub around it's usually a safe bet.
I'm not really taking a chance with Spinnakers Gastro Brew Pub in Victoria, I've been there many times, the beer is great, the pub upstairs has a fantastic view of the harbour and a laid back feel. I'd say it's one of my favourite places in Victoria to have a pint and relax.
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| Lunch with a View |
I also like their take on food:
"the promotion of local food is a movement we endorse & live by"
The burger:
"highland bound beef burger, brewery spent grain fed highland beef burger, bakery fresh kaiser, house made bbq aioli, beer braised onions, dragonfly farms tomato relish, organic greens, ipa vinegar pickled cabbage."
I added bacon and cheese (naturally) and it was a very fine burger hovering somewhere around 9/10, but to be frank this score combines not only taste but also Spinnakers overall food program. Using local family farms and suppliers is important; I’m a big fan of small local farms and local ingredients.
Great flavour from the Highland Bound Farms meat patty, the server old me it was from up island, but surprisingly no info online on this place and I'm a suspicious bastard when it comes to marketing claims. But taking them for their word how can you not like this burger, everything is fresh and real. The purple pickled cabbage was a nice and unique touch. The only miss from me aside from the patty being too well done was the whole wheat, dried basal infused bun. Whenever I is see dried basal leaves in dough I think of crappy 99¢ pizza by the slice, hole in the wall takeout. But that's just me.
I’ll be back, many times.
