Once again Chef Matt Storch’s “Match Burger” takes one of the top spots in my annual review. Anyone on Chef Matt’s FB page sees his weekly Thursday posting announcing the Thursday Night Special Burger night with a photo of perfectly prepared burgers. The Match Burger delivers an incredible array of flavors and starts with a rich, grass fed short rib, chuck and brisket combination. After grilling the patty to create a crisp char and smokiness, the burger is dipped in a Bacon-Cheese Béchamel and then bacon bits are placed atop the cheese-dipped burger to add saltiness. The burger is finished wit a heaping of sweet & sour onions and encased in a sweet onion brioche, which added just a little more sweetness to the combination. The fries at Match were outstanding (maybe the best in the area), crunchy on the exterior, soft and moist on the interior and were the perfect complement to the burger.
My number 4 for 2015 was Bailey’s Backyard “Cheddar and Ale Burger.” It began with beef from a grass fed humanely raised steer that was mildly compressed and grilled. The meat was deep and rich in flavor and incredibly juicy. Chef Forrest Pasternack topped his creation with caramelized onions and a house-made cheddar and ale sauce that contained over 29 ingredients. The subtle spice in the blend to complement the cheddar cheese was za’atar, itself a combination of several spices. The burger was encased in a buttery brioche. The hand cut shoestring fries were crispy and perfectly salted.
I recently attended a conference in Miami and a few of us decided to sample the local fare on the last evening. A foodie friend suggested Sugarcane Raw Bar and Grill, it offered excellent food with a good vibe, not far from the hotel. After a five minute cab ride we entered the terrace and immediately agreed the vibe was very relaxed Miami and if the food was equal, this would be a great recommendation. The terrace was fully enclosed by foliage, offered long wooden tables and a full view of the evening sky with star-shaped Pythagoras solids lightly illuminating the space. The interior is slickly designed with a 20-foot wood beamed ceiling, an open kitchen along the rear wall, leather wrapped banquettes and white topped tables.
The server approached and asked for drink orders, and throughout the entire service was fully capable of answering each and every question about their specialty cocktails, explained each dish and throughout the evening was spot on in her attention to the table and her friendliness couple with professionalism. Many other restaurants would benefit from her attitude and training. We ordered cocktails and several dishes to share.
Two of the dishes were excellent and highly recommend each.
My favorite dish of the evening was the kimchee beef tartare with a quail egg and crispy potato strings. A large plate of crisped shoestring potatoes was intermingled with diced beef and chives, finished with a light dressing that included kimchee. The beef was delicious, full of flavor and the kimchee was a perfect addition to add a good level of spiciness. The shoestrings added a salty crunch and the quail egg a decadent creaminess.
The other recommended dish is the American Wagyu slider. Each was served topped with onions, a “Tonkatsu” sauce and a fried quail egg. The flavors and textures of this combination worked marvelously with the rich meat offset by the sweet sauce and the pungency of the onions. The quail egg added a lovely layer of creaminess and the bun added just a touch of nuttiness to this combination. I could have ordered and enjoyed a few more of these min-burgers.
The others were very good, but there was just something missing from each that
The shaved kale & gala apple salad toasted walnut vinaigrette was very good. The kale offered a richer flavor than those up north and the texture was a little tougher than I am used to. The vinaigrette was delicious, and the apples were a great complement, but the portion of the apples was much too sparse, I would have really enjoyed the dish with the addition of a larger portion of apples.
The “Five spice & honey spare ribs” were four smallish baby back ribs that were lathered in a sweet sauce and finished with a touch of coriander & chilies. The ribs were fall off the bone tender, but the sauce was a little too sweet and it felt like they were not paired but forced together. I really loved the idea of Sugarcane’s take on a traditional southern favorite of fried chicken and waffles with its “Duck & waffle.” A half-waffle was topped with a crispy duck leg confit and a fried duck egg, served with a mustard maple syrup. The duck was perfectly cooked, with one of the crunchiest skins I have ever tasted but it lacked any seasoning. The egg was slightly over-fried and the underside traded creaminess for crunchiness and, again, lacked any seasoning. The waffle was a basic recipe. The dish had all of the components, but lacked that something special to make it great.
I was disappointed in two of the dishes. The “Pan seared scallops” were served with crispy pork belly, calabaza purée, and a green mojo. The scallops were very over-cooked, rubbery and lacked any flavor and the pork belly was likewise borderline flavorless. Again the kitchen failed to add any seasoning to this dish. The “Spicy tuna” roll was basic, at best. It lacked that fresh, vibrant tuna flavor and there was little additional flavor from the rice.
Overall, Sugarcane is on the precipice of serving a full complement of great dishes. The chef has assembled great combinations. If the kitchen can deliver the chef’s vision with consistent quality and proper seasoning this can be one great restaurant.
The “W+C Burger” included Cheddar cheese, smoked mayo, bacon, and a secret ingredient, bourbon onions. The meat was delicious, rich in flavor, topped with several strips of bacon, each mildly salty, to complement the beef and the “Bourbon Onions.” The melted Cheddar cheese was creamy and added a touch of nuttiness, and the mayo, which was smoked, a smidgen of smokiness plus more creamy delight. The toasted brioche bun was the perfect choice for this combination. The killer ingredient, and this may be the best topping I tasted, was the Bourbon onions. These were also some of the most delicious caramelized onions I have ever tasted. They were sweet, buttery and the slight crispiness from grilling was a bonus.
There was both a change in chef as well as a change in the toppings from last year’s first place finish. The 2015 “Dry Aged Beef Burger” at The Whelk was simpler than last year’s version and combined a rich blend of rich dry-aged beef topped with sweet pickles, belle bantam cheese, bacon and onion mayo on a brioche bun. The beef was perfectly seasoned and still delivered a rich flavor, which was complemented by the sweet pickles. The sauce added a wonderful sweet and creamy addition, while the nuttiness of the cheese and the smoky-saltiness of the bacon added additional flavors to the burger.
Sandwiched between two fantastic crossings of the Long Island Sound from CT was a visit to Prime Restaurant in Huntington to enjoy their Sunday Jazz Brunch. The restaurant offers outside waterside tables in a relaxed environment plus more formal tables indoors. On this visit we were a little late for the first come first served tables on the deck and we were seated at a very quiet table next to the windows in the rear of the dining area where we could enjoy conversation with jazz in the background.
The Sunday Brunch menu consists of salads, maki rolls, eggs, and sandwiches, or dive into Prime’s famous and enormous steaks. I ordered the “Prime Burger” that includes a large 8 ounce patty, melted cheese, a slice of tomato, thinly sliced red onions, and lettuce on a brioche with a side of shoestring fries.
The burger was served on a wooden carving board, masquerading as a dinner plate, with the large order of fries assembled inside a wire basket. The burger was held together with a bamboo spear adorned with a cornichon.
I first grabbed few fries. The few on top were a little cool from sitting, but the next layer were hot, crispy, tasty and nicely salted. I next removed the onion slice (I am not a fan of raw onions) and cut the burger in half. It was perfectly prepared to my requested medium-rare. Likewise the kitchen prepared the bacon to crispy, but not overcooked. I pulled a little of the patty and tasted. The meat was deep in flavor, seasoned properly and excellent.
My first bite of the entire construction was delicious. The meat worked fantastically with the sweet tomato and the crispy lettuce was very refreshing. The bacon added just a touch of saltiness and a little smokiness. The roll was good, but it was not in the same league as the other ingredients, that would be my one suggestion, upgrade the bun, the meat deserves better.
We finished the meal with a single slice of cheesecake, topped with chocolate and caramel sauces. I was the only person at the table that was not fond of the cheesecake. I thought it was too gelatinous versus the creamy delightfulness of traditional NY Cheesecake.
Overall, it was a beautiful day on the Sound, a fantastic burger and a great time with friends.
A lot of trucks sell burgers…Bounty Food Truck is the only one I found that sells one that is is great and should be included in my Best Burger List. Over the last year I enjoyed both the Bordelaise Burger and the Bounty Burger and each could make the list.
The “Bordelaise Burger” was outstanding. The meat was full of deep rich flavor and juicy, and then it was grilled to a perfect medium-rare. It was next topped with melted Gruyere cheese, which added a touch of creamy nuttiness. The slight pepperiness of the arugula was a fantastic addition and also contributed a little crunch. The caramelized onions were sweet and added just a touch of sweet back-notes and then the Malbec butter kicked in with a bold earthiness and a little pungency.
The “Bounty Burger” began with the same great meat, again prepared to a perfect medium-rare. This included traditional toppings of melted cheese, tomato, lettuce and onions in a sesame seed bun with a swath of Bounty sauce. The juicy meat and tomato slice was complemented by the slightly sweet sauce. It was a great burger.
I am glad Bounty will park at the New Canaan Farmer’s Market this summer where I can sneak down and grab a great burger every Saturday.
#burger #newcanaanfarmersmarket #bounty
A few years ago Saugatuck Craft Burchery opened in Westport, buying locally-raised meats and poultry, dry-aging the beef on premises and selling to the public. A second phase was opening a cafe using their meats as the centerpiece to the menu.
The “Craft Burger” is the next new addition to my Best Burger list. It included dry-aged beef, IPA fondue, bacon bits, bitter greens, and an onion ring served on a brioche. The meat was fantastic, perfectly prepared to medium-rare and delivered that wonderful rich flavor we have grown to expect from this butcher. The IPA fondue was a thick cheese sauce that covered the top of the meat and the mini-cubes of bacon were a great addition. The ingredient that elevated this burger was the bitter greens. It added a level of complexity that none other contained and the sweetness of the brioche was fantastic.
For my 2015 Best Burgers in southwest CT, it was difficult to fill the last spot. There were two excellent burgers, each delivering a different flavor combinations. So I used poetic license and called it a tie.
The “Mama’s Boy Burger,” combined local grass fed beef with house-smoked bacon, Pimiento cheese, fried Vidalia onions and pickles on a brioche bun. The patty was juicy and perfectly seasoned, the bacon strips added a significant amount of smokiness and a touch of saltiness and sweet the pickle slices added sour and spicy notes. The fried Vadalia onion rings were delicious.
This mile-high presentation is held together by a steak knife, or the server would need exceptional balance or the fried onion rings would fall. I highly recommend that the guest add the pickles to the ingredients and enjoy with the patty. The sour and spiciness of the pickle really caps off an already great burger.
In the #9 position was the “Double Burger” at Parallel Post in Trumbull. This lobby restaurant in the Marriott Hotel is stark in decor but alive with flavor.
The “Double Burger” includes two patties of very mild grass-fed beef, topped with Vermont cheddar cheese, Benton’s bacon and served on a sesame brioche bun with fancy sauce. The meat is delicious, and the bacon delivered a high level of smokiness to the entire burger. The nuttiness of the Cheddar was a great complement and the bacon added the salty component. The brioce was very buttery and really added to the overall composition. The fancy sauce was a tomato aioli with a little spiciness that added to versus detracted from the burger. The fries were perfect and there was just a little kick in the ketchup.