Bounty Food Truck – Outstanding Burgers

Posted on July 10, 2014 by jfoodeats

Back grill, restaurant, diner, food truck…it does not matter where you find it, and when you find a great burger, enjoy it. So when my buddies over at CTbites wrote about this new burger I knew I had to try it.

The Bordelaise Burger at Bounty is outstanding. Let’s start with the meat, 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 next ingredient was a handful of arugula. The slight pepperiness of the arugula was a fantastic addition and also contributed a little crunch. The caramelized onions were sweet, adding just a touch of sweet back-notes and then the Malbec butter kicked in with a bold earthiness and a little pungency. This was a burger filled with tons of flavor and textures.

There will be some detractors. It is priced at $12, and some may think this is expensive for a burger served from a food truck, others may criticize its size, I would guess the burger was 5 ounces pre-cooked, others may want fries included at this price. All fair statements, but for one of the best burgers I have eaten in a while, easily the best burger I have eaten from a food truck, I will gladly return and try some of the other combinations.

The Nook (MSP) – What Happened to the Burgers?

Posted on May 31, 2014 by jfoodeats

Juicy Nookie with Fried Onions

It has been several years since my last visit to The Nook, in fact prior to the fire of 2010. But the Juicy that I enjoyed prior to the catastrophe was one of MSP’s best burgers, so I was excited when my navigation system told me I was but a few miles away after a late afternoon meeting.

The interior is reflective of the former configuration with a notable exception, the previously small kitchen near the front of the restaurant is now located in the rear with and open pass-through that allows the cooks to oversee the dining area.

Wings with Honey Stinger Sauce

I was also in the mood for some wings and The Nook has also received raves about theirs. They offer nine different sauces and the menu guides the guests to the level of heat. I chose a conservative approach and ordered the “Honey Stinger,” rated #3 on their 1-9 scale. Eight wing sections make up an order. The wings were perfectly cooked, crispy on the exterior while still moist on the inside. The sauce was more sweet than spicy so if you are looking for heat, move up the scale. It did leave a mild tingle to the lips. I would probably try #5 next time.

Tons of Cheese and Bread; Too Little Meat

True to tradition, I ordered the Juicy Nookie Burger with fried onions and a basket of fries. When it arrived it looked delicious, but as I would learn over the next few minutes, looks can be deceiving. I grabbed a few fries. They were limp, cool and without any salt. This was not a good start. I cut the Juicy in half and the cheese gushed out from the middle, not an ooze, but an enormous gush. What was left was a thin shell of meat plus an enormous chasm. It was more cheese than meat. My first bite was incredibly disappointing. The once flavorful meat was flavorless, no seasoning at all. What happened to one of my favorite burgers? And the bun was even worse, crumbly, and flavorless; it did not even meet the low standards of bagged supermarket buns. This may be sacrilege, but this burger and fries were some of the worst I have ever eaten. What used to be one of my favorites is now on the DNR list. After two bites of the burger and a handful of fries, I pushed to the corner of the table, not worth the calories.

Needless to say that even with a pretty good set of wings, The Nook is a Juicy destination, and after this last experience, it will be a hard call to return.

Sonora Grill (MSP) – The Good, The Bad and The Ugly Tacos

Posted on May 30, 2014 by jfoodeats

Located two miles east of 35W on East Lake, Sonora Grill was recently received accolades from several local publications, so I decided to give their tacos a go. With ample parking, both on the side and behind, plus on the side street it was an easy stop. The restaurant offers seating both inside and outside under its pergola.

The menu is broken into several sections, but I was there for a taco sampling so I ordered four, the pork, chicken, tongue and skirt steak. The menu described minor modification to the accompaniments to each of the meats, ranging from Chipotle salsa, to cabbage, to onions, plus a few with cheese. When they arrived the first noticeable trait was the amount of filling; Sonora Grill serves as much filling as any taco I have ever eaten. It challenges the guest to carefully wrap, lift and bite without losing any of the filling. The second, very positive item, was the onions, not raw or flash grilled onions, but beautifully caramelized, which was a fantastic addition.

Tongue Taco

The best of the four tacos was the “Tongue.” The menu mentioned it included Chipotle salsa, cilantro, onions and cabbage. I saw no salsa. When I asked the server, he mentioned that the salsa was mixed into the meat. Whether this was true or not, this combination was outstanding. It delivered great flavor and texture from the meat, which was soft and delightful. The cabbage added just a touch of crunch and the thinly sliced jalapeño pepper slices kicked the spice level without overwhelming the other flavors.

Pork Taco

The other taco that was delicious was the “Pork Guajillo” served with melted Chihuahua cheese, onion and chipotle salsa. The pork was slowly braised to create a subtle texture, and in combination with the sweet caramelized onions and jalapeños create a great balance. Again I was told that the chipotle salsa was mixed into the meat. I really liked the addition of the caramelized onions that added an unusual sweet component to the tacos.

Chicken Taco

Unfortunately the other two were not as good as these two. The “Chicken Rioja” was served with Chihuahua cheese, Arbol aioli, and orange salsa. The chicken was first spiced with smoky seasoning and then cut into small dices before joining orange segments, thinly sliced jalapeño peppers, caramelized onions and some cilantro. The chicken was dried out, chewy and the seasoning overwhelmed the flavor. The aioli added a great creaminess (which was really required) and the oranges brightened and balanced the dish.

Skirt Steak Taco

The “Beef Skirt Steak” was the polar opposite of the tongue, so much so that I left more than half on the plate. The menu stated it was accompanied with Chihuahua cheese, onions and chipotle salsa. Mine was also prepared with shredded cabbage, sliced jalapeños and re-fried beans. The meat was so vastly overcooked that it was impossible to chew. There was no opportunity to include the salsa in the meat and once again it was missing. The addition of the beans was an attempt to save this combination but it failed. This should never have left the kitchen.

Overall I liked two of the four tacos but the other two were badly executed. The amount of filling was substantial but I question whether the server was completely honest when he told me the chipotle salsa was mixed into the meat.

Frank & Frites (Darien) – Basic at Best

Posted on April 13, 2014 by jfoodeats

Franks and Frites is located in the same mini-mall as Gut reaction to the left of Palmers Market in Darien. I was on my regular search for http://www.ctbites.com and dogs, burgers and fries were on my radar. A small storefront at the end of the row welcomes guests with a “Hand Cut Fries” in the window, while the interior allows for ten guests at tables and another eight on stools. You order from the two men in the rear of the restaurant and they bring the food to your table in plastic picnic baskets.

I ordered a hot dog with a little mustard, a little sauerkraut and a little green relish, a bacon cheeseburger, medium-rare, and a small order of fries.

The dog in a basic potato roll arrived first, and the first item I noticed was that it was smothered in the three items I ordered “a little” of. The dog was griddled and offered a good snap when bitten with a good snap. The dog was salty and a basic dog. The sauerkraut and relish were non-descript, and the yellow mustard was as well. There was nothing special about this hot dog.

The burger was in the same category. I ordered medium-rare and it arrived medium-well. Two strip of overcooked basic was included and a single slice of un-melted American cheese sat atop the bacon, all encased inside another potato roll. The meat was bland and unseasoned, the bacon and the cheese were basic and the roll was cold. The fries were not even that good. They were un-seasoned, and while they were brown on the exterior, half were still hard on the interior. Neither of these items were not worth more than a few bites.

There is no ketchup or mustard on the tables and they have the dispensers in one corner. There was not brown mustard available on my visit, but that would not matter.

I really wanted to like this place, but basic dogs and burgers and less than basic toppings on cold rolls is not a restaurant I would run back to.

Bick’s Burgers (Danbury) – Outstanding Burgers & Fries

Posted on March 27, 2014 by jfoodeats

The burger at Bick’s is one of the finest in the area. The interior is NJ Diner from the 50-60’s with its four red and white booths and ten swivel bar stools overlooking the griddle. The base price of $6.95 rises quickly as you can choose from five cheeses ($1.25), eight sauces ($0.75), other toppings ($1.50) including three different varieties of onions, avocado, bacon olive tapenade, mushroom ragout or fireworks slaw, served on your choice of sesame, potato, house-made brioche or a truffle brioche.

I ordered my traditional bacon cheeseburger with American and caramelized onions on a brioche with umami ketchup. With a choice of either regular French fries or sweet potato fries, I asked for half-half on the fries.

The burger was outstanding. The meat delivered a deep, beefy flavor, the grind was loose and the patty was perfectly prepared with a char on the exterior and medium-rare on the interior. The onions were buttery soft and sweet, delicious, and the thick-cut bacon added just a touch of saltiness without overwhelming the meat. The cheese was melted and the brioche brought great buttery flavor in a soft and moist bun. The umami ketchup delivered a wonderful earthiness to the burger.

The French fries were hand-cut on the premises and were fantastic. They were crisp on the outside and soft and moist on the interior and the flavors were excellent. You do not need any ketchup to enjoy these fries. The sweet potato fries were very good, but compared to the regulars, well, I would order a full order of the regulars. If you want to add spice, order the Cactus ketchup, it has a great kick.

Bick’s is serving one outstanding burger.

Harlan Social (Stamford) – Still One of the Best

Posted on January 1, 2014 by jfoodeats

The new menu at Harlan Social is in full swing and there are some fantastic options emphasizing Chef Lewandowski’s philosophy of bold and balanced flavors.

The “Baby Tuscan Kale & Blue Cheese Salad,” topped with apples, spiced pecans and cider vinaigrette is delightful. The salad delivers bold flavors in the Kale and the Blue cheese and complemented by the sweetness of the apples and the acidity of the vinaigrette. The “Spicy Pork Meatballs” are delicious, served with soft polenta, San Marzano tomatoes with a touch of Pecorino. The slightly spicy and moist meatballs pair well with the creamy polenta with the Pecorino adding just a touch of saltiness. The “Local Burrata” is fantastic and is accompanied by red wine caponata with incredibly bold flavors. The Burrata is creamy with a soft lusciousness while the caponata takes the palate to the other extreme with olives, capers, eggplant and a touch of basil. These are all great choices to start the meal.

For entrees I really enjoyed the “Red Wine Braised Short Rib.” Served atop a sweet carrot puree and accompanied by Brussels sprouts, the soft, moist meat is perfectly glazed with the wine sauce. The sweetness of the carrot puree is delicious and works perfectly with the crunchy earthiness of the slivered almonds. Another great choice is the “Grilled Long Island Duck” served with butternut squash and apple puree, and finished with lingonberry sauce. A large, sliced duck breast sits atop a creamy and sweet apple puree that is offset by the slightly sweet-sour lingonberry sauce. The butternut squash adds an earthy quality, creating adish with rich flavors. Carnivores will be satisfied with the “Herb Crusted Rack of Lamb.” A rack of four encrusted chops are served with braised lamb shoulder, rye spaetzle and acorn squash. The chops are full of flavor with the shoulder, spaetzle and acorn squash adding additional flavors and texture. One dish that I am not as fond of is the Goat Cheese Ravioli, which is served with Serrano ham, picholine olives and braised tomatoes. The flavors fought with each other and did not offer the full flavor and balanced flavor profile as the other dishes.

Service is always spot on, knowledgeable, friendly and constantly checking to see if all is perfect for the guests.

Tavern on 7 (Norwalk) – Not a Good Burger

Posted on April 17, 2013 by jfoodeats

As my search for great bar burgers continues, I wandered up the street from my office to try Tavern on 7. Located just north of the DMV on the opposite side of the street, there is parking on the side and when I entered midway through lunch service the place was bustling with a full house. Evryone seemed to be enjoying their meal, including burgers, fish & chips, salads and sandwiches.

I was there for a burger and the menu included five choices, an “Angus Cheeseburger,” a “All-Star Burger,” A “Veggie Burger,” a “Turkey Burger,” and my choice the “Tavern Brew Burger,” which included black angus beef topped with Fontina cheese, smoked bacon and caramelized onions.

As I waited for the burger to arrive I was impressed with the energy and the chatter around me. This was a go-to spot for many. The burger arrived and after one bite my disappointment kicked in and nothing in the subsequent bites eliminated this first impression. The meat tasted as if water was added to give it a level of juiciness, the bacon was very basic and boring and the onions were more greasy than tasty. The bun was cold and right out of a plastic bag.

I am glad others enjoyed more than me, but I am not anxious to return and have another burger.

Brennan’s (Stamford) – Disappointing Burgers

Posted on April 2, 2013 by jfoodeats

I really wanted to enjoy Brennan’s, something about a local haunt that supposedly serves great burgers. Unfortunately my tally or the four bacon cheeseburgers was…three overcooked, one raw and only one with bacon. There was a certain looseness and tenderness to the texture of the meat that indicated that the burgers were hand formed on-site. Nice crust on burgers I really enjoyed the flavor of the sirloin meat with its nice, rich, deep flavor did not deliver the juiciness I was expecting, omitted bacon from both burgers. The onion rings were crunchy and the interiors were soft and moist with a good onion flavor. The waffle fries were also crispy while still moist on the inside.

Overall, it could be much better if the grillmaster would just deliver as ordered

Darien Social (Darien) – Two Strikes

Posted on June 24, 2012 by jfoodeats

I really wanted to like this place from recommendations and when I walked in I had high hopes. My first visit was very weird and like a roller coaster. I sat at the bar near the server station and ordered a bacon cheeseburger with fries and shoestring onions. It arrived very quickly. My first taste was the onions and they were excellent, some of the best I have ever eaten so I was pretty excited. The fries were not in the same league, basic fries, very pedestrian. Now I moved to the burger. I cut it in half, It had a good flavor but there was almost a bitter, vinegary taste to it, the bun was a little stale and I noticed they forgot the bacon, so I told the bartender. Now the unfortunate situation I faced. I was sitting next to a complete oaf. He harassed all the female servers (I have two daughters in their 20’s and it totally pissed me off) at the service counter and the bartender did nothing (other then pal with the guy) and the male servers did nothing, either. I was embarassed for all of them. The runner returned with a plate with my bacon slices. (My preference would have been for them to take the burger back to the kitchen and finish their job), I never had a chance to combine and try because the oaf leaned over and in earshot of the bartender made an incredibly rude comment to the lady seated on the other side of me. The bartender again played ostrich and put his head in the ground. I got up, packed my jacket, (oaf leaned over and apologized to me) asked for the manager, and told him that if his staff allowed that sort of behavior to other members of his staff and to guests, then I was leaving. The manager was incredibly embarassed and told me he would wander over and if he heard anything he would throw him out. Hope he did. In any event I lost my appetite.

Trip number two was much more pleasant, professional and gave me another chance to try the BCB. This time it arrived fully garnished. And it was encased in a different bun than the first time, this bun was much better. Again the beef was full of flavor, but bitter, with that vinegary aftertaste . Not sure what it was but it really took away from the rich flavor of the beef. And the fries were again not to my liking, this time some of them were undercooked.

Would I return…probably, but at this point it is not on the power rotation.

Jfood Eats

Eating and Enjoying

Tag Archives: burgers