Tag Archives: hamburger

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.

Galley and Garden: Afterthought burger possibly?

3 Dec

History is littered with many great and forgotten afterthoughts – Ed Muskie, the theory of relativity, the Roebuck part of Sears. But a burger being an afterthought is, in the case of Galley and Garden in Birmingham, unnecessary.

Relatively new to the Birmingham fine-dining scene, G&G is in the old Veranda location on Highland Ave. It opened approximately one year ago and is run by Chef James Boyce, who has a menu of established, excellent restaurants – including Cotton Row in Huntsville.

The menu is varied – with emphasis on local ingredients and seafood. Reviews have generally been very positive. Service – both from reviews and in my experience – was anywhere from excellent to adequate. No issues. It’s upscale. It’s creative. And the pedigree/past helps it.

Why then was the burger I received from G&G such a disappointment? And I ask that question knowing WHY I was disappointed… but the bigger question… well, let’s save it.

Several new/old friends joined me at this lunch. The appetizers were excellent – duck confeit fries and fried oysters. Both delicious. Both presented very appealingly. I could have licked the platter of fries …

Then the entrées came. Two orders of shrimp and grits and two burgers ordered exactly alike – the G&G Burger. Nothing but generally positive reactions to the shrimp and grits. But the burger … from both of us … mmehh.

IMG_2904Underwhelming. The G&G burger (available on the lunch menu for $13) is described as: “grass-fed beef, pimento cheese, bacon, gratitude farms bibb lettuce, tomato.”

Some thoughts:

  1. The presentation of the burger was attractive (see pic). While “elegant” and “burger” don’t often share descriptive space, this one was both.
  1. Some of this may be seasonality, but the overall flavor of the burger was a bit too understated, flat. Nothing really stood out (except it was heavy on the salty side with the cheese and bacon). I’ve experienced this before with burgers wearing eau de pimento cheese … It should work. It looks like it would work (cheddar cheese and meat, with pimentos). But it just never brings its.
  1. I specifically asked – as I always do when given the opportunity – for the burger to be cooked medium. I know … it’s not the rules; some places cook all their burger to MW or above. Mine was cooked MW, as was the other burger in our party (we both requested M). But if you were going to cook it to MW, why ask? And if it was simply a mistake, it’s fairly laughable for a place that likely serves the most expensive pimento cheeseburger in town … it ain’t eatin’ at Western Sizzlin’.
  1. I don’t have confirmation – so consider this a question. But the bun on my burger looked, felt and tasted distinctly like a bun that you could get off the shelf next door at the Western Supermarket. It’s possible it was some artisan bun/brioche/roll, but it looked like a hamburger bun, felt like a bun and tasted like a bun … hence I remember it as a bun (or maybe duck confeit bun).

Overall, the burger was okay – but truly nothing spectacular. It’s neither the best nor the worst in Bham, and you can get a pimento cheeseburger several places (Jackson’s, Blackwell’s to name two).

And G&G has another burger on its bar menu – the Birmingham Burger, which is more straightforward and on a brioche bun.

So, let’s circle back to the hanging question: this G&G burger is neither primary to the menu nor a shining example of the establishment’s or chef’s abilities. Thus, why is it on the menu? Otherwise, the menu is chocked full of exceptional dishes, accompanied by a burger that really is not bad but also not especially noteworthy.

An afterthought… like this line … something that a good editor would likely have deleted.

"Galley

Yelp Review

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

Sam’s Super Samwiches – a load off my mind

12 Nov

Brace yourself: I can be a bit stubborn, with a side order of procrastination. And no, I’m not impressed by the people who’ve just jumped up to second that one! Sometimes, that stubbornness manifests itself in me choosing not to do something – like when I went years without getting a mobile phone.*

* Which I can also say that I haven’t gotten yet, in a technical sense, since the  phone was kind of forced on me by a previous boss … But it’s now the only phone I have and I am a bit addicted, not that this has anything to do with this story.

I’ve been putting off a trip to a hamburger stand of high regard, not because I didn’t want to go. I’ve put it off because I know the owners (XX, Sue!). A lot of this blog is just for fun, but I take seriously what I write about; if I don’t like it, you’ll know. See my Purple Onion review.

I’m breathing a sigh of relief now that I’ve actually been to Sam’s Super Samwiches in downtown Homewood. First of all, the place is an icon. There are a lot of nice shops in the revitalized downtown Homewood. Most are a bit high-brow, but there are a few hold-outs, like Sam’s.

Sam’s is really a hot dog stand, in the Birmingham sense of the word. Its look, feel and food, to a degree, are evocative of the Greek-inspired hot dog stands in downtown Birmingham (see my review of Lyric Hot Dogs). It can get busy and frankly, if you want a place to sit and eat, you’ll likely need to be willing to eat on the curb (not the Curb that used to be in Homewood … the actual curb).

That’s not to dismiss it; it’s just not a sit down place. It’s a place to order a great dog and a tasty burger.

First, on the burger; It’s a sloppy, delicious mess. Let’s say, for the sake of argument, that you decide to eat outside (which you’ll probably want to do, instead of trying the few counter spaces). And let’s say, that it’s freakin’ cold. And you don’t want to move … GET SOME NAPKINS BEFORE you walk out.

The burger is grilled on a griddle, not too firm and not too loose. So, it’s juicy and has a great, not too seasoned taste to it. I got the SuperCheeseBurger … and then saw someone next to me with a SuperCheeseBurger with bacon. Damn. I wish I’d thought of that, cause I would have arm wrestled that little pip-squeak for it. Beautalicios was there; she would have tackled his parents. The fixings on the burger as just about perfect, with chopped lettuce and onions that mingle so nicely. I almost thought I heard them singing Kumbaya.

But Sammy’s is definitely a low-tech establishment where you should check your pretense and desire for pomme frites at the door. It is gloriously a throw back, not in a Johnny Rockets-plastic way, but it a WYSIWYG way. It’s a hot dog and burger stand. No trays. Your food will come wrapped in paper.

Now, if I said this was the best burger in the town, then my quest would be over and you’d not have the pleasure of reading more of my reviews. Sam’s has a tasty burger, but my quest will continue. Plus, Sam’s has something else going for it – reputation and being a local institution. Plus it has a good dog, too.

Points are 1-10 (ten being the best)

Meat – 8.75 … I have no idea about the origin of this burger species, but the meat tastes fresh. It’s also treated in a way that doesn’t dry it out or make it too runny. (According to a source, who is — should I call it “inside the ownership” — the meat actually comes from the Pig down the street, patties made daily.)

Bun and fixins’ 8.75 – This was a nice surprise, with the lettuce and onion mixed and the sauce not too overpowering.

Sides – (unsure) … Well, I don’t think that I can give real points for fries on this one, since you can’t get them there. Chips, you can get. However, the homemade chili and having a hot dog could be kind of a side … okay, I did that, but I’m a glutton. All in the name of my craft.

Service & Presentation – 8 … I like the feeling of being moved through a line a warp speed and not have someone cranky about it (I’m looking at you Niki’s). There’s nothing wrong with no plates and having everything on paper; fits the place.

Ambiance – 9 … You can’t pay for nostalgia.

Rating – A+

Sam's Super Sandwiches on Urbanspoon

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

A few word about making your own burgers … or learning to embrace the Pareto Principle of fat

10 Sep

In so many things, you’ll find the truth in the 80/20 rule, also know in some circles as the Pareto Principle. In business, one of the rules of thumb is that 80 percent of your business comes from 20 percent of your customers. Or that 20 percent of people control 80 percent of wealth.

In burgers, there’s an 80/20 rule. It’s less of a rule, than a way to look at what you’re doing.

Before the crazes of the low-fat and the low-carb yo-yoed people to confusion about what was good for them, there was the hamburger. Noble. Innocent in all this posturing. Just making its way in the world today, taking everything its got.

But let’s put a stop to some of this goofiness. Let’s talk …

A burger is flavorful, and most meat, in and of itself, has flavor because of a combination of meat and fat. If you’re kind of reluctant to discuss fat, sensitive or whatnot, then call it meat and “moisture.”

Fat, itself, is a form of sugar that is stored. When it’s cooked, the sugar caramelizes. And us human beings, well, we do love us some sweeties.

So, when meat is cooked, it needs some fat in it; or more specifically to make it edible, it needs moisture. To little moisture, and you have the equivalent of a hockey puck … think beef jerky.

But it also needs fat because it adds flavor, and it needs fat because it’s also a source of hydration. Long story short, have you ever cooked boneless chicken on the grill? Those cluckers will dry out faster than a shamwow, unless you add more liquid (marinate), mix something with the meat that mediates the process of drying out (mixing in sauces, cheese or whatever) or cook very slowly (which breaks down the connective tissue in muscle slowly).

Fat is a friend … to a degree. Some fat. Too much fat and you end up with something that resembles bacon. Or at best, a nice steak. At worst, it becomes a radioactively-reduced version of the original.

Today, unless you get your meat from a special source and can custom-order it, you have a few options at your local grocer. The numbers are probably familiar:

  • 73/27 (beef)
  • 80/20 (chuck)
  • 85/15 (round)
  • 90/10 (round or sirloin)
  • 93/7 (sirloin)

There are older names for these mixes, ground beef, ground chuck, ground round, ground sirloin. But with regulations that required more transparency in what’s in the package, you now get percentages … and hopefully more confidence in the quality of what you’re buying. In the end, the numbers above refer to the percentages of lean(ish) meat and fat in the mix.

Like everything, you’ll get a bunch of different opinions about what the best mix to use is. Some people will try to get to a custom mix. In general, you don’t want too lean or too fatty.

For me, I usually use 80/20 if I just get a pound or two of meat. But if I’m making a lot, I’ll mix, because my experience is the 85/15 can be a bit too lean by itself. If I mix some outside liquid (pesto, cheese, ground mushrooms, etc.) in the meat, 85/15 will probably work, because I’m introducing additional liquid into the meat.

My advice, shoot between 80/20 and 90/10, depending on your needs, but experiment. See what works best for you.

And like all good cliffhangers, just realize all we’ve discussed now is the meat. You can throw a big old communist monkey wrench in this depending on temperature and length of cooking. You can turn your good, reliable Adam Smith-ian 80/20 rule into the next Stalin-managed five-year plan.

The Depot Deli and Grill (Helena): A Visit to the Island of Sodor

4 Sep

Burgers and burger places have a character. Ask for mushroom-swiss burger, and you’ll have an idea of what you get. Ask for some frou-frou avocado and arugula monstrosity, and you’ll have an idea of the place and the burger, too. Which makes the Depot Deli and Grill in Helena kind of like taking a trip to the Island of Sodor.

For the uninitiated, the Island of Sodor is home to many characters – Thomas, Percy, Sir Topham Hatt, and a host of steamies, diesels, cars, trucks and people – associated with Thomas and Friends, the children’s other-world where trains are kind of people, too. It’s wholesome, kid fun in which, luckily, no one get hurts. But every train has a character; each is slightly different … in a keep-kids-interested-and-force-parents-into-buying-the-latest-new-train-on-the-island-vortex.

So, when I visited a place that actually called itself a depot, I thought, “What train would this place be?” Now, to start, we could play a little game and go to some of my old reviews and assign a train to the place (if you know the show and the trains, this will be fun!):

And without considering that his name is a bit misleading for a burger place, the Depot could only be Salty. Now, let’s clear this up, straightway. The meal wasn’t salty …

Salty – and its doppelganger burger existence in the Depot Grill – is an easy-going, likable diesel. He was brought to the island by that
corpulent but enlightened despot, Topham Hatt. And Salty either entertains or drives his really useful friends nuts with the constant stories, sea shanties and an overall cheery attitude. He’s hard working, blue collar and appreciated because he’s proven himself to his quarry-mates – Bill, Ben and Mavis.

Depot Grill sits in-between train tracks and the dam/levee in old Helena. It’s all kind of throw back. Downtown Helena is a bit of an oasis in what would otherwise be yet another desert suburban bedroom community with as much fun as a nomadic clan of anesthetic-eschewing dental surgeons.

The inside is quaint, with license plates and decorated dollar bills all around the register. Outside, a large covered porch looks over the Cahaba River. It’s a nice scene. And honestly, that really makes this place. It’s hard working. It’s easy-going and fun. But it is its own unique little place in the midst of Helena-dom. Atmosphere takes this place a long way.

As for the burger, it’s much better than good. I ordered my burger Baptist – almost going all the way, but stopping just shy.

It was good, very good. It was served on a slightly sweet kaiser roll. The meat was the clear taste leader, along with the bun. It came with what you’d expect – lettuce, pickles, etc. And they offered several varieties – smaller and larger – on the menu. As testament to the burger there, I came at nearly 3 p.m. on a Saturday. It was still busy, and most everyone had ordered one of their delicious burgers.

At this point in my life, I view fries like the creators of Thomas use the Troublesome Trucks. They don’t always have a lot of character
individually. They are stock characters — the guy-in-the-red-uniform-on-Star-Trek (but no one get hurt on Thomas). Depot had crinkle fries, uninspiring maybe, but I will eat them … all of them. At least they don’t laugh maniacally like the Troublesome Trucks.

Points …

Meat — 8.0 … Like Salty, I have no idea where it came from. It just showed up after I ordered it on my plate. By all appearances, it was hand-made. By taste, it was delicious hamburger meat of unclear origin. But it was done just enough and was tasty, so I moved on.

Bun and fixins’ — 8.0 … The kaiser roll is a nice touch on a decent burger

Sides – 7.5 … The Troublesome Truck usually giggle a lot and talk nonsense. I consider frozen crinkle fries the Troublesome Trucks of the fry world; they are primarily useful as a ketchup delivery system.

Service & Presentation – 8.0 … Order at the window and pick up your food when they call your number. And get your own drinks. It makes me think that I am a very useful patron … and that I should somehow get a tip, too.

Ambiance – 9 … The porch was nice, while I’m sure that it could also be unbearable hot as it does get around here. But with fall in the air, this
place might just be a great hang-out.

Bonus X – +1 … The view is exceptional. Wanna watch the dam? Check. See people frolicking in the water? Check. Watch a train? Check. See people getting married at the wedding chapel? Check. Watch as people get pulled over for enjoying Helena at a bit too brisk a pace? Helena has it all.

Rating — A+

Depot Deli & Grill on Urbanspoon

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