Tag Archives: beautimousburger

The Sweet Burger Smells of Home – What I learned from a revisit to Tony’s

30 Dec

A few years ago, I wrote about an affinity I have for a small mom/pop burger place south of Birmingham – Tony’s. It’s homey, with a line stretching nearly out the door most days. The food is good, better than good. But even then, I wasn’t really sure why I liked it so much, until recently, it all came together.

I still really like the place, and I like that it seems to have a following of everyday, regular people – business people, parents, grandparents, etc. Tony was there slinging burgers and dogs that day.

But the why … let me set the way-back machine for the late 1970s or even early 1980s.

Wayback

Tony’s takes me back … to how I remember homemade burgers tasting as a kid. Cooked on a stovetop, in a skillet, smashed down to brown, with the ever-present smell of seared meat and fat wafting around … then the patty was topped with garlic salt, maybe pepper and seasoned salt. The smell is unique. And it’s the way I remember a burger when my mom (and on a rare occasion, dad) and my grandmother cooked them.

  • We didn’t just dash off to fire up an outdoor grill.
  • No premade patties
  • God help you, no broiler…
  • You can try and remove some of the grease with a paper towel, but it’s kind of like trying to keep toddlers clean at the table

A trip to Tony’s reminds me of those times. It’s not just homey, but the smells, the spices and flavors remind me of home, family.

I realized as I ate my burger – it’s served on a giant sesame seed bun, with lots of mayo to give it that rich flavor that mixes so well with seared meat – that over the time I’ve been reviewing burgers, I’ve probably had several that are better made, better all around. Tony’s fries are good, always crispy. But they are from a bag …

No, what I like most about eating a burger at Tony’s – and what is most difficult to explain to people when they ask why I like this or that burger – is that eating a burger at a place like Tony’s make you FEEL GOOD. It makes me feel good:

  • It reminds me of being a kid and home
  • It tastes good
  • You know it’s not good for you (and that’s part of the allure, for sure).
  • It’s also stripped of pretention. It isn’t trying to be a burger place; it isn’t trying to be hip; it isn’t trying to have a burger that could be served at a five-star place … it’s just a place that makes burgers and dogs. It’s an honest burger, from an honest place.

So, enjoy your burger, wherever it may come. Enjoy it cause you paid too much from it; enjoy it because it’s one of the best; enjoy it because it reminds you/comforts you … but most of all Enjoy It, and the slice of the good life that it is.

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Buck Mulligans: Ulysses and an Ironically Fine Burger

24 Nov

Call it a little Irish irony that the latest visit for the beautimousburger blog was to an Irish pub — typically places of simple pleasures and pursuits — named after a character in an almost unreadbable, unapproachable novel. The location of Buck Mulligan’s — in the former Black Market space on Highland Avenue — has a lot of personal memories associated with it:

  • I may or may not have introduced a best friend to a mind eraser at this location on or near his wedding eve … In fact, I may have introduced him to several
  • I may or may not have gone to my first burlesque show in this building
  • I may or may not have made out with some woman there … and can’t recall the woman’s name or even the name of the bar at the time (and if we’re Facebook friends and you recall this, I absolutely remember now; it was life changing … thank you so much).

The name “Buck Mulligan” comes from James Joyce’s Ulysses. Buck’s a nice lad, liking his food and drink. And he may be one of the few amiable characters in an otherwise depressing and wretched book. And there is a delicious, somewhat ironic parallel between the book and the food at this relatively new addition to the Southside of Bham..

Burgers and burger experiences are not all equal. There is a beauty to the simple presentation of a burger at a hole-in-the-wall burger joint. It’s Americana; it’s homey-ness. It’s bluegrass or shaped-note singing. It’s accessible and shared. It might be delivered in paper, or on something disposable. Simplicity, however, doesn’t guarantee goodness. And at the same time, complexity and creativity aren’t necessarily counter to a good burger experience.

As impatient creatures, we don’t always appreciate slow, or something requiring more than a quick glance to consume/understand… which is where the book and the burger meet on the same page …

Reading Ulysses was part of one of the first grad classes I took, and is one of those books that you’re supposed to read. But I think the world might be a better place if we could get an actual, legitimate account of people who have finished it — every page, and give them some long suffering reader award. Modern readers, accustomed to 140 characters, probably won’t even make it out of chapter 1 (which features Buck Mulligan). It comes from that strain of creativity that emerged in the early 20th century that embraced complexity and the shattering of old tropes (and that revelled in ironic self-reference) for it’s own sake — think Absalom, Absalom! by Faulkner, Rite of Spring by Stravinsky, etc.

IMG_2895And the book is beautiful on multiple levels; the complexity and irony in it adds to its depth and its art. The burger at Buck Mulligans — with its Guinness sauce, spinach leaves and garlic aioli on a sweet/brioche-type bun — could make similar claims in the world of burgers.

Buck’s opened in the summer of 2015, and the food — what I’ve experienced — is well conceived and well executed. I sampled the corned beef and have been told the fish and chips are excellent. But for all its claims to Irish pub-ness (which it can legitimately claim for most of the food), it’s also not a burger joint, by any stretch. Might there be a winking, self-referential, ironic nod in a place that transacts on the homey feel of an Irish pub (with thoughts of green beer, songs and lots of beer/whiskey) and also features shaved brussel sprouts and kale on a salad? Is the idea of a night of Jameson shots and a salad liver cleanse a cocktail you’d fix for yourself?

And none of this takes away anything from Buck Mulligan’s fun ambiance and tasty food. It’s actually an admission that a place that raises the bar on pub food in Birmingham is doing it with a good natured, post-modern nudge in the ribs. So yes, an Irish pub has a really good burger that is topped with “aioli”  — a burger that I would recommend (and likely enjoy again) — a complex and delicious burger. It was cooked as I asked (not MW, I live on the edge for medium). And the combo of fried onions and the Guinness sauce were a sweet and salty mix that works. With other fun touches — hints of garlic, spinach and grill scores on the bun, it’s good, better than good. It’s a very artistic presentation that is equal to the taste.

And yes, I had a lovely discussion with co-owner Michael Gordon about fries (both he and the other owner Danny Winter were present when I visited). And Buck’s hand-cuts their fries. They are shoestring size, crispy and a nice compliment.

  • Burger — complex tastes mix well together  … 8.75
  • Fixins — not a complete surprise, and it works … 8.5
  • Presentation and ambiance — it’s a pub with good Irish-themed pub food … 7
  • Fries — you had me at hand-cut … 8
  • Costs — moderate

I’ll go back to Buck’s. I enjoyed the experience. I enjoyed a place that has a good vibe, with food more intricate than you might at first expect. But just don’t ask me to re-read Ulysses …

Buck Mulligan's Public House Menu, Reviews, Photos, Location and Info - Zomato

http://www.yelp.com/biz/buck-mulligans-public-house-birmingham?hrid=fcKFlGs8BaJS1lINvpjBSQ

Hamburger Heaven, Irondale — Is that the person you knew in high school?

14 Nov

Facebook has changed so many things. If you’re younger than around 30, you might not be as familiar with the idea that upon leaving [insert place here … high school, old job, bar you used to hang out too much] that you could generally walk in one direction for a week or two and NEVER SEE THOSE PEOPLE AGAIN. Now that person who you vaguely, fondly remember from high school or the old job or bar is always sharing the specifics of the morning’s run or meme about Pres. Obama being a closet Lutheran.

Which brings me to Hamburger Heaven — the original on Crestwood Boulevard in Birmingham/Irondale.

Let’s get some things clear. I recognize that saying anything — positive or negative — about the original Hamburger Heaven will likely unlock some fierce feelings. It’s been around since 1982, flipping essentially the same food (it was sold some years later). I’ve known people that have had memorable experiences there … but in all honesty, few of them actually involve the food.

The good things about this place is it’s less of a fast food chain (though if you were defining things, it would be a fast food joint). It owes a lot more to its nearby barbecue brethren than to the Golden Arches. The place looks like a local joint — with homages to college football players and similar photos adorning the walls. So, in the decor department, I’m down with it. And as basically a local place, as we say around our parts, “Moo Moo Yea!”

In fact, for the most part, I’m down with the place as a whole. But — honesty box time — it’s a high quality, fast food joint. And this is the basic rub … in the parlance of today, the place is what it is. It’s better than almost any fast food burger you’ll find. The meat is hand-done and purports to be “fresh” and daily delivered. The burgers are typically juicy, made-to-order only when you’ve ordered — though you may have a patty that is just being finished.

It’s an decent burger. It could rival some of the sit-down small chains — Mooyah’s, Five Guys, etc — it could, but doesn’t consistently.

Hamburger Heaven primary transacts now on nostalgia. It draws based on its reputation and name — visit http://hamburgerheavenrestaurant.com and see how they promote their past accomplishments. Years ago, they were the proverbial nice-sized fish in the small hamburger pond. They were the small town jock who wowed in high school but didn’t have quite the ability for the next level. Without the legacy and the nostalgia of people who visited there, Hamburger Heaven might have drifted off a long time ago to be one of those places that you only recall … because of Facebook or, in Hamburger Heaven’s case, because they’ve been able in later years to franchise the business (but believe me, they are not all the original, and I’m not sure they have added to the place’s legacy).

Today, burger competition is fierce. Now, Hamburger Heaven’s competition is more varied than it was 25 years ago when the closest burger competitors were likely Jacks, Krystal and other chains. Those haven’t changed, but the burger world exploded in the last 10-15 years, and now, for a similar price point (+ a buck or two), you can travel a few miles and get a competitive burger.

And here’s the deal: the burger is probably a seven out of 10. The extra points are that the joint has a good shake and for initiates, they know about getting the hamburger steak … with onions. But … I do not dig the fries. They are too pre-fab for my tastes and aren’t bad, or good, or memorable or anything that would cause you to go just for fries.

And my basic reaction to the place isn’t a burning desire to go because I’ve heard from someone else recently how great they think it is; it’s personal nostalgia. It’s remembering that I’ve liked it in the past. It’s a person I knew in a past life and going back doesn’t remind you how exceptional it was. Instead, it reminds you, when you go, of exactly what type of place it is and where it exists today.

Enjoy it for what it was. Enjoy it for what it is. But don’t allow memory to cloud what you’re getting — a decent burger — and shake — from a place that capitalizes on its other best asset — history.

Burger — 7 out of 10

Ambiance — 7 out of 10

Fries — 5 out of 10

Shakes — 8 out of 10

Happiness Project: If you’re Prince, it’s cool to be weird

24 Mar

Today, I’m equating guilty pleasures and being happy. If chocolate cake or porches or whatever can bring a few minutes of happiness, I owe at least a nod to his majestic purple weirdness. If I’ve had a guilty pleasure when it comes to music, it has been Prince since the early 1980s.

I was a little bitter at that time in my life … (trust me, I’ve gotten over it). The whole world was not-Lady and not-man Gaga over this one-gloved, unusually high-pitched voiced guy who kept promising the world … over and over … that he wasn’t Billie Jean’s lover.

All the time, I was sneaking reads of the words to Darlin’ Nikki and hoping whichever radio station played “Let’s Go Crazy,” wouldn’t use the short version of the song, which cut off a few seconds of the guitar solo at the end.

Man, that annoyed me.

I was a Prince fan already, because 1999 had been a staple of the band bus. I didn’t have a copy of it, but I knew which songs on it that I liked: 1999, DMSR, Lady Cab Driver and Delirious (I was never that crazy about Little Red Corvette … though I like Corvettes … and the songs was kinda slutty, you know).

My parents – God, love em – didn’t monitor my music a lot, but there was no way I was going to see Purple Rain.

But when I got in high school, I bought a copy of Around the World in a Day, the follow up album to Purple Rain. To non-Prince people, it’s the Raspberry Beret album …

Which brings me to an important Prince-point: the crap on the radio was usually the often doofus-music, as he might tell you himself, schlocked together for Warner Bros. Raspberry Beret was catchy, but with the depth of a your basic sideline or locker room interview.

There are plenty of songs on that album that I flat wore out. And I used to be able – all you oldsters will know of what I speak – to flip the tape at just the right point to begin songs I wanted on the other side of the tape.

I liked that he was catchy, lurid and everything that rock and roll should be. But I was completed taken to another level of weird appreciation when I read the liner notes … I don’t have them around, but let’s just agree on one Prince thing, which was crystal clear from reading those notes:

That is one conflicted dude! All the stuff about God and thanking God for this and that, then songs like Temptation, about sex and going to Hell.

I’ve endured much in my Prince appreciation:

  • I actually watched “Under the Cherry Moon” and “Graffiti Bridge.” Get the soundtracks. As for the movies … If you need a film review, let’s put it this way: Madonna’s films look good compared to these; Roger Corman looks like Stanley Kubrick; those are not tears coming from my eyes … it’s the blood from gouging my eyes out.
  • I quit caring during his symbol days. It went over the top, even though there are songs I like.
  • Not everything – especially stuff done to get out of the Warner contract – is his best work. He mails it in, on occasion.

But I look past all this to his purple funkiness. Enjoy some clips of a couple of my favorites …

Ballad of Dorothy Parker

http://www.dailymotion.com/embed/video/x6njop
The Ballad Of Dorothy Parker (Live at Leno) by CJanssen

Anotherloverholenyohead

http://www.dailymotion.com/embed/video/x6rcff
ANOTHERLOVERHOLENYOHEAD Live 1986 by samsarax

http://www.dailymotion.com/embed/video/x93d85
Prince Lets Go Crazy / Purple Rain tour 1985 by Recoda321

Check out these great blogs, too, from other happy people.

Wild Rock Grill: “The Artist Formerly Known as Locos”

18 Sep

You might call Wild Rock Grill a Prince of a Grill. You might call it a great place to have a meal.

Then again, you might be drugged frequently, forced to watch Gong Show reruns and look forward to your hunting date with Dick Cheney.

But lest I hold back … My experience at Wild Rock Grill was like the music of Prince (in case you were unaware, he’s changed his name back to a name). No, sadly, it’s not the inspired funky, rock, soulful grooves of Purple Rain or Sign of the Times. No, it’s probably from a period you don’t know much about, unless you are especially fond his purple majesty … Wikipedia politely calls it a time of increased out put; let’s call it what it is: a creative enema.

Around the year 2000, Prince got in a snit with his publisher – Warner Bros. Not that this is unusual or unusual with him. Instead of contacting
lawyers and working it out the American way, Prince (the symbol at the time) decided that the best way to be let out of his contract was to flood the universe with crappy music, producing albums quickly to hit quotas. It was a puzzling mess of uninspired schlock – album titles that no one can remember and songs as forgettable as junk mail.

Which brings me to Wild Rock Grill (in case you’re wondering, it’s the restaurant that replaced Locos on Lakeshore Pkwy) … Some places get by on reputation. Some get by on great food. Some atmosphere. If Wild Rock Grill is getting by in the burger department, it’s only through the support of people who are connoisseurs of uninspired schlock (or they could be the same people who purchased albums during Prince’s “Slave” period).

I went on a Wednesday evening. Very few people there. For a place that purports to be a sport bar and a bunch of other stuff, it was empty. To make the experience worse, “Wendy, Lisa and Sheila E.” were sitting in a booth next to us, discussing the intricacies of bladder surgery, oozy discharges and enough unsavory things that I was kind of hoping that there’d be more people to drown out there “disgust-ion.”

The service was fine, and the waitress was pleasant and attentive. It’s not her fault that when I asked about the fries, she said – without flinching –
“They are those frozen steak fries.” So, in a first for this blog, I ordered … the steamed veggies (fear not, I tried some of my kids …).

Ordering the burger was like going to a buffet, and about as inspiring. The signature burger comes with whatever you choose out of the list of stuff
you’d normally expect. Cheese is extra. Exotics, like mushrooms, are extra extra. You could dress this burger up with a $100 bill, and it would still be not be able to pay you for a hamburger today. What you’re getting is an uninspired attempt to fill out a menu at a place that has better foods there.

When it arrived at the table, I looked at the burger. It was a pre-made patty and had that “solution” taste that’s somewhere between meat, preservative, saline, melba toast and black licorice (maybe great in a wine, not so great in meat). So, I asked the waitress to tell me where they got their meat. She demurred …

At the end of the meal, which I didn’t finish (except for the veggies), I asked again, when she had yet to supply the answer. She came back, having consulted someone for talking points or whatever, “It’s doesn’t really come from anywhere; it comes on a truck. We get it from a service.”

In the end, I’d wished I’d ordered a veggie plate, or corned beef, or an additional copy of 1999. But in the end, I’m reaching for my mallet and whacking the gong on this act.

Points …

Meat – 5.5 …I don’t know, when I ask where the meat comes from, it’s not likely to make it more savory to say that it comes from a truck.

Bun and fixins’ — 6.5 … Let’s see, I could pick whatever I want on the burger from lettuce, pickles, tomato, onion, ketchup, mustard and mayo. I could … wait for it … have one of two kinds of cheese. It’s not that the quality was awful here, but the lack of creativity and curiosity.

Sides – 6.0 … I wish you could get votes on this for steamed veggies, but it kind of cuts against the burger grain. But after having done this for a
while, some days, you reach a frozen fry limit. I found mine that night. Did try them … [sigh].

Service & Presentation – 7.5 … I don’t fault the wait staff for not having sufficient answers to simple questions. They only answer what they know to
say. The service itself was good, and I kind of like the simple presentation at a pub.

Ambiance – (-1) … This place receives the first negative score in the history of the beautimousburger blog. It might not be “their fault” that the conversations taking place around me were way more graphic than for polite company (had little kids with me). But that was my experience. Don’tmake the news; just report it.

Bonus X – … No points, but some of the other dishes looked more inspired and more authentic. I won’t be returning, but if you do, there might be
something there to appreciate.

Rating — BBB-

Wild Rock Grill on Urbanspoon

Beautimous Besto Pesto Burgers — a Beautimous Original

15 Aug

Ever since my trip to Rogue Tavern and the somewhat disappointing experience with the pesto sliders, I’ve been making plans to make my own pesto burgers. Now, I didn’t start this blog – initially – to share the various things that I throw together for meals (though I have been cajoled more than once to write my reci … well, I can’t even call them “recipes,” usually, because mostly it’s cooking by the Force).

I am no professional chef. My experience at cooking is trial and an exceptional comfort-level with error. I’m not a card-carrying foodie, though I appreciate the ideals. But God love ‘em, it’s just not practical every time.

That said, I’m going to share my newest creation – following the Beautimous’ squire naming of it – the Besto Pesto Burger. For the complete meal, obviously, suit yourself, but I’ll share what I prepared. Let’s just agree at the onset that it’s more of a food guideline … because I didn’t use a recipe to make it.

Besto Pesto Burgers

I have a basil plant that is freakin’ out of control. So, as a wildlife management tactic, I dedicated myself to making homemade pesto. I consulted several recipes … and then pretty much like always, I modified. Normal or not, here are the “food guidelines” for my pesto:

Besto Pesto

  • 3-5 cups of fresh basil, cup up
  • 1&1/2 tablespoons chopped garlic (fresh or canned)
  • 1/2 cup chopped walnuts
  • 1 to 1&1/2 cups of shredded Romano cheese (any hard cheese will work).
  • 2 tablespoons parsley
  • 2 teaspoon balsamic vinegar or white wine vinegar
  • At least 4 tablespoons olive oil (extra virgin or light), probably more
  • Salt and pepper to taste

Note this will make a lot more than you’ll need for the burgers. You can save in the fridge for several days or freeze for a couple months.

  1. Besto Pesto -- Pesto Burger mixPlace all the ingredients, except the vinegar and oil (and s&p) in a blender (or food processor). Pour in the vinegar and 2-3 tablespoons of the olive oil. Blend on lowest speed. You’ll probably need to stop and scrape the side occasionally.
  2. Add more oil, as needed. What you’re trying to achieve is a certain consistency in the mix – chopped, wet, pasty but not liquefied (see the rough, gross photo for an idea … it’s the best I could do, the pesto’s almost gone!).  If you need more than 4 tablespoons, go for it … get it to the consistency that you want.
  3. Taste it … then add salt and pepper as you want (around a tablespoon or less). Voila. You’ve got pesto. What does it yield? I don’t know. A bunch of pesto!

Besto Pesto BurgerBesto Pesto Burger – Grilled
Yields about 6-8 patties

  • 2 lbs of ground beef (80/20 … don’t use lean meat and don’t go for the 73/27 either)
  • Besto Pesto Mix … and yes, you COULD use sto’ bought pesto. I won’t be around to tattle on you.
  • Sliced yellow tomato (or whatever kind)
  • Sliced Purple onion
  • Sliced mozzarella cheese
  • Romaine lettuce leafs
  • Loaf of French Bread
  • Condiments to suit
  1. Fire up the old grill and let it get to a good medium-low heat
  2. Thoroughly mix 2 tablespoons of the pesto into a quarter pound of the meat.
  3. Repeat until you have all burgers ready for the grill.
  4. Cook on low to medium-low heat 5-7 minutes on each side or until done to your liking. WARNING (Other than the ones that you should know about cooking safety … these burgers are oily and likely to have flash flames on the grill. Keep some water handy, don’t flip more than necessary and DON’T PRESS).
  5. Also place the purple onion on the grill. Prep in favorite way to keep it from sticking.
  6. Onion is done when it is has some scorching … this is delicious (caramelized sugars on the onion).
  7. When the meat is cooked, build your burger. Serve on French bread topped with tomato, some grilled onions, a slice of mozzarella cheese, lettuce and whatever condiments are to your liking (suggest mayo and very light mustard).

Besto Pesto Burgers with mashed potatoes and steam squashWe ate these burgers with a strange combo that only could have been demanded by family and what needed to be cooked in the fridge … homemade garlic cheese mashed potatoes and steamed summer squash.

Let me know how this works for you … It was a hit around here.

Five Guys Burgers and Fries – Therapy and a burger to bind them

13 Aug

Five guys burgers and friesI’m convinced that if I keep up this quest to find the best burger experience in Birmingham I’m going to need serious medication or serious therapy, maybe both. After a recent trip to Five Guys Burgers and Fries in Hoover, Alabama, I’m going to let you be the judge … about the therapy part (I’m still doing the reviews around here).

You don’t mind if I lay down on this couch do you? I’m old fashioned that way.

“It all began when I was a child. Well, actually, it began several years ago, when this chain-burger-place movement started. And I started having these dreams … I would be running in a field of flowers, the wind blowing through my chain mail. And I would come to this castle. Wrapped in shimmering samite, a burger would rise over the castle, and I would hear these voices.

“‘Seek out a true burger. But beware … One burger to rule them all. One burger to find them. One burger to bring them all and in the darkness bind them.’”

I’ve been scared of the bind part ever since … I get mentally bound by Five Guys, and to an extent all the other chain casual-dining burger places. I’m drawn by the seductive food, because it is typically good. But like the one true ring, it serves another master. You may be able to harness the power of those places and have a delicious meal, but you do it at the expense of individuality (like Smeagol being turned to Gollem).

And no, I’m not saying that these places are evil. For consistency and efficiency, they have a decent common experience that is still somewhat contrived and plasticized.

So my mania on this topic is crystal clear: I do like Five Guys food. The burger is cooked well, so there is no confusion on what you’ll get, but they also don’t allow the burger to become dried out or overcooked. Also they tout that they only use fresh meat, not frozen or pre-made (that’s clear from the patty). They are so proud of the freshness that — according to their website — there aren’t freezers at Five Guys.

It’s is a succulent experience of grease in all its beauty. They also offer a long list of toppings that you can choose, all at no extra charge, including all the usual suspects and unusual (free) ones like mushrooms, grilled onions, jalapenos and A-1 Steaksauce.

I had my burger with “The Works” – which is pretty much the burger equivalent of “the normal stuff.” Also note, the only real difference between the small and large on the menu is the number of patties on your burger, two for the latter.

Lest I go on about the burger, let me cut to the fries. Five Guys is proud of their fries, that they are fresh, made in-house and cooked in peanut oil (if you have a loved one with peanut allergies, consider this place unclean). They truly are a work of art – greasy art. When you walk in, you see bags of potatoes. When they emerge in their fry form, they are crispy, lightly salted, pieces of peel and with that hint of salty/sweetness that cooking in peanut oil brings.

First timers should know that a large fries is enough to feed several people. Unless I miss my guess, they fill a 16 oz. cup to the brim and then, per corporate guidelines (I assume) dump some extra into your paper bag. It leaves a greasy stain that I suggest ignoring. Focus on inhaling them before you put extra thought into things such as calories, fat — the large fry weighs in at more than 1,400 calories.

Probably this approach is best all the way around. While the experience at Five Guys may not be unique, it is consistent and a worthy burger.

Points are 1-10 (ten being the best)

Meat – 8.5 … This is an example of a burger place that uses fresh meat, but lets the meat do the talking. Not a lot of seasoning and served seared (sealing in juices).

Bun and fixins’  — 7 … Have it your way … A sesame seed bun and then whatever you select to go on it. Nothing really exceptional about all this part of the experience. And as a side note, I prefer places that offer the burger a specific way. It lends itself to a better feel for what really works on it.

Sides – 9.5 … As close to fry nirvana as you are likely to get. I guess you could improve them by not making them so bad for you.

Service & Presentation – 6 … A sack … and order at the counter. I don’t know if I am at a sit down place or at Hardees.

Ambiance – 6 … Décor at Five Guys is boring. Plus, I really dislike all the clips of their accolades in other cities. It’s overkill. And while I believe that they have a great product, why not just let a good burger speak for itself.

Bonus X – Not this time.

Rating – A

Five Guys Burgers and Fries on Urbanspoon

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