WAYET
-
Looks terrific Todd. The originator is either this shithole Matt's Bar, who calls it "Jucy" or Cafe 5-8, who calls it "Juicy." The former is a frozen patty, small, with that disgusting Kraft single cheese. Yet the age and funkiness of the hot plate they fry em on makes them amazing. Never seen low quality product elevated so high. The latter has larger patties and options of American, Swiss, pepper jack, or cheddar. Way better on paper, but in fact I'm not so sure. They do have way better sides than the shit ass ore ida crinkle fries at Matt's. A bunch of other places make them now too. There's even a place in New Orleans now.
Mine has onion soup mix, salt, and coarse ground pepper in the patty and crisped bacon crumbles with the extra sharp cheddar cheese in the center. Sautéed onions on top.
-
I am going to get real fat next year at the HWDC meet up
-
Lobster roll and lobster Mac and cheese. Because, y'know, lobster. And it's Friday. Lobster!
LOBSTER!
-
Lobster?
-
My top burgers stateside thus far have been….
- In n' Out Burger Double Double on Sunset in LA.
- Shake Shack Double Cheese in NYC with Urb and the fam last year.
Near where I live an American burger chef has opened a burger bar in a pub called the Navigation, her burgers are allegedly so good that there is a three week wait to get a slot to eat one on a weekend. I must do this....
http://www.anniesburgershack.com/
I might do a UK HWDC meet up here is there was enough interest.
-
http://www.anniesburgershack.com/
I might do a UK HWDC meet up here is there was enough interest.
officially interested
-
Ok, I'll ask around in the threads to see who is interested
-
Speaking of burgers, last night, double smashed stacks of sirloin/ribeye/brisket topped with melted American cheese and house made pickles. Hand cut russet fries. This was an AMAZEBALLS burger, even without lettuce tomato onion bacon etc.
-
…her burgers are allegedly so good that there is a three week wait to get a slot to eat one on a weekend.
There is no such thing as a burger that good. Shake Shack is really good, but it's not worth standing in line for an hour.
Umami Burger is also pretty excellent. -
I think there would be burgers that good if they were hard to make. Luckily it's something you can master pretty easily, and then it's a matter of quality ingredients.
-
…her burgers are allegedly so good that there is a three week wait to get a slot to eat one on a weekend.
There is no such thing as a burger that good. Shake Shack is really good, but it's not worth standing in line for an hour.
Umami Burger is also pretty excellent.I've been waiting for this place to open here. They have 3 locations planned for NYC and one will be right down the street from me. "Williamsburg spot on North 4th Street, a Sixth Avenue Umami Burger in the West Village, and a third, next year, at the World Financial Center in Battery Park City"
We will see. I am a diehard traditional burger kinda guy. So I'm not sure how well I'll like it.
-
…her burgers are allegedly so good that there is a three week wait to get a slot to eat one on a weekend.
There is no such thing as a burger that good. Shake Shack is really good, but it's not worth standing in line for an hour.
Umami Burger is also pretty excellent.I've been waiting for this place to open here. They have 3 locations planned for NYC and one will be right down the street from me. "Williamsburg spot on North 4th Street, a Sixth Avenue Umami Burger in the West Village, and a third, next year, at the World Financial Center in Battery Park City"
We will see. I am a diehard traditional burger kinda guy. So I'm not sure how well I'll like it.
I think you will like Umami. Their burgers focus on simple, quality ingredients; instead of crazy burger concoctions. If you're ever in LA, and are looking for a wild burger that you can't find anywhere else, check out Grill 'Em All. My favorite burgers in LA, though, actually come from a truck: grass-fed sliders courtesy of the Patty Wagon. They are really worth tracking down if you're in the area.
-
raw blue point oysters, tuna tartar and caviar. Unreal!
