I may have had the best burger of my life here.
I showed up planning on sharing an appetizer and/or a sandwich as a 3:30 pm "lunch" (knowing that we had dinner plans with friends). When I saw the Pimento Burger, however, I changed my mind and just went with the flow.
And the flow was good. Local beef, topped with pimento cheese, bacon aioli, and fried green tomatoes. I'm pretty sure that a more decadent (and, yet, complimentary) combination of three burger toppings could not exist.
This must be a new burger, as it's not on BridgePort's online menu, so it may not be there if/when you visit -- but if it is (and I should hope that they make it a permanent fixture on the menu) -- jump at the opportunity to enjoy this outstanding burger.
Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts
Friday, October 7, 2011
Saturday, July 23, 2011
The Frog Bar & Grille (Ocean City, MD)
There's mention on at least one website that The Frog Bar & Grille appeared on "Diners, Drive-Ins, and Dives" based upon its mushroom and swiss burger (served with an entire marinated portobello mushroom cap), though I cannot seem to locate any reference to the specific episode it appeared on...perhaps it was filmed, but didn't make the final cut?
Anyway, their slogan -- have a brew with a view -- is apropos, as it is located at the south end of Ocean City, overlooking the inlet and Assateague. We shared the clam strips based upon an online review, and were not disappointed. Fresh, with a hint of saltiness, and lightly breaded. Delicious.
But the star was the burger. Served atop a fresh brioche roll, the burger is topped with locally sourced fresh vegetables. I had mine with bacon, swiss, and ranch -- and man was it good. Even if there wasn't a great view, I'd return for the clam strips and the burger!
The house margarita, however, was overly sweet. The lesson to be learned, of course, is to do what the locals do -- enjoy a BREW with a view.
Anyway, their slogan -- have a brew with a view -- is apropos, as it is located at the south end of Ocean City, overlooking the inlet and Assateague. We shared the clam strips based upon an online review, and were not disappointed. Fresh, with a hint of saltiness, and lightly breaded. Delicious.
But the star was the burger. Served atop a fresh brioche roll, the burger is topped with locally sourced fresh vegetables. I had mine with bacon, swiss, and ranch -- and man was it good. Even if there wasn't a great view, I'd return for the clam strips and the burger!
The house margarita, however, was overly sweet. The lesson to be learned, of course, is to do what the locals do -- enjoy a BREW with a view.
Wednesday, January 12, 2011
Ray's Hell Burger (Arlington, VA)
THE MEAL
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
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