Now Serving: Guy Fieri's Baltimore Kitchen & Bar

I'd looked back over the last couple of weeks, and the burgers i've been consuming have been very plain. Ordinary. No attempts at reinventing the wheel. Not that they haven't been tasty, but not the frankenfood I was hoping to find.

Insert loud celebrity chef Guy Fieri. Nothing seems ordinary about this guy. Obsessed with catch phrases and excessive portions, he might be the guy to take me to "Flavortown", though google maps doesn't seem to specifically know where that is, (I don't think it's a real place, guys).

But "Guy Fieri's Baltimore Kitchen and Bar" is a real place, located inside Horseshoe casino, in the shadows of M&T Bank Stadium. And as much of a mouthful it is to say it's name, they allude to serving mouthfuls of food. On my plate today is his "Bacon Mac and Cheese Burger", which promises an "Award-winning burger – winner of the New York City Wine + Food Festival Burger Bash! Crispy applewood bacon, six-cheese mac ‘n’ cheese, LTOP (lettuce, tomato, onion + pickle), SMC (super melty cheese) + a slathering of donkey sauce on a garlic-buttered brioche bun." (As copied and pasted from the menu.) I'm glad the menu has acronyms, paired with an explination of the acronym next to it. Destroys the need for an acronym, but I would have never figured out SMC.

And while I'm super excited to have an award winning burger, the festival sounds extremely specific, and maybe a little made up. We don't have shit like that in Baltimore.

Anyhow, on to the burger, which looks like an appetizer sampler exploded and landed on top of the bun. Mine came with onion straws on top, which wasn't listed in the myriad of ingreedients. I did note an absence of the donkey sauce. Unless donkey sauce is a fancy name for ketchup, which I doubt. It's tall, but everything on the burger is compactable, making it easier to eat than first glance might tell you.

Everything on the bun is delicious. Even the stuff that eventually fell off the bun was still delicious. But all the food had a layer of grease. The burger was thin. Lots of it, but thin, making it faster to cook, and easier to cook evenly. The mac, outstanding, would make a great stand alone disk, had a layer of oil from the cheese. The onion straws, fried, so grease is just going to happen. Bacon was fantastic, but naturally greasy. A generous layer of long, thin slices of pickles on the bun, naturally a wet item. Bun was grilled, a good contrast of garlic and butter. Everything had a layer of lubrication, making it very easy to slide down my gullet. I imagine the donkey sauce if included would have added to the ease, but would have made it sloppy, which to my suprise, this burger really wasn't. Guy is doing magic in his kitchen.

Note the overhang from under the bun

It should be noted that it's 3 different styles of fries on that slide. They are very sweet, as if someone took powdered sugar, shook it on top, and dropped it into the fry vat. Seasoning fries is one thing, sugaring them is completely different. I guess if you're ordering something like this, Healthier substitutions are laughable. But I'm a fan. My only gripe is you have to traverse the casino, ascend the parking garage, walk through the casino, go down the escalator, turn around, walk past more slots, do the hokey pokey,.. it's a lot to get to the restaurant. And it's a shame none of the under 21 crowd will get to eat there either.

Oh, and happy holidays. May you get lots of burgers under your tree, and sliders in your stockings.

Now Serving: DelMarVa Southern Cafe

In doing this blog, I've tried to bounce around different neighborhoods, but I seem to end up back in Canton. Living in East Baltimore County, it's the first stop driving through downtown. With all the well reviewed restaurants, dive bars, etc, I could spend 6 months there eating and still not hit everything. I've got a bit of a game plan in finding the best Baltimore Burger, but plans can detour or derail.

It's no longer coming soon, it's here

Last week, on a whim, I made a visit to DelMarVa Southern Cafe on Boston St. They have 2 other locations in Virginia. I'm not reviewing those. This is a Baltimore based blog, and that wouldn't make any sense, though I'm sure their standards here translate down there. That does make sense. I was here on a Thursday or Friday. I remember this because they love burgers so much, they have burger night on both Thursday & Friday. That's my kind of place.

Now, aside from their burgers, their entire menu is pretty impressive. Comfort food with core ingredients primarily crafted in house, including sauces.

The burger, however, I ordered was the Salsa Burger. An appropriately sized patty, topped with fresh salsa, Swiss and avocado (which as a personal choice, I left off, not my thing). This was a tough decision, because the Bacon Burger is topped with a Bacon Marmalade, which sounds incredible. I did have a recent bad experience with a bacon burger, which influenced my choice.

The Salsa burger was outstanding. A top flight restaurant quality burger with a reasonable café price. You could really taste the freshness of the homemade salsa. Big explosion of taste in my mouth. Glancing over the menu, I didn't see anywhere else where it shows up. It's very possible the salsa was made to order. I'm not overselling the salsa, and I hope by this, I'm not underselling the burger. (And I apologize for not getting the salsa in the burger picture. I included a comparable looking bowl of salsa.) I'm sure if avocado is your thing, it would have complimented it very well. I'd love to go back here, burger night or not, and try another.

Picture this under the bun.

Additionally, I don't talk about this enough, but they were very good about the burger not touching the bun. Without sounding OCD, the bun of a burger is sacred. If ingredients are there, they should be on both sides of the beef patty, so as to not compromise the bun. It's one of those things you take for granted, like breathing, or the fact the weather channel has "Local on the 8's".

Now Serving: Boardwalk Fresh Burgers and Fries

At some point last week, I found myself near Arbutus. Or was it Halethorpe. Maybe it was Catonsville. I don't understand the area down there. I've even heard it referred to as Catonsbutisthorpe, and many other mashed up names. Hunger struck me, as it usually does, so I ask Siri to find me a burger joint. "She" points me to "Boardwalk Fresh Burgers and Fries". 

When I started this voyage into grilled beefdom, I said I would focus on independently owned, local restaurants and carry outs. And though "Boradwalk Fries" is a nationally recognized brand, BFBF has less than 20 locations, sporadically dropped across the country, including 2 in the Baltimore Metro area (the other you can find in Hunt Valley), as well as their corporate offices in Columbia. I suppose that's local enough for me. (Although, many of the same points could have been made about Five Guys burgers 10 years ago). It does feel like the company wants to brand it differently.

They really try to play up the beach theme, with fun but tacky stuff on the wall. The interior is large, and feels like a lot of unused space. It could just be not a lot of people in Halebutustville aren't eating at 3pm. But the restaurant is very clean, and it's reassuring to have full view of the grill and prep area. I spent some time in the food service industry, and have had hours of classes about food borne illnesses, and I know I wont get it here. I glance over the pretty basic menu (Build a burger, a few signature items) and I go for their BBQ Bacon double, because I'm a big fan of both bacon and BBQ.

Now, BFBF is clearly trying to establish themselves as a quick service restaurant. And the idea that the picture on the menu won't match the actual poduct you get is a tired premise, but for comparison sake. 

As advertised on their website

As presented on my tray

Not that this will wreck my day, they burger still looked good, but didn't have 2 layers of bacon or a seaseme bun. It was done in a little under 5 minutes, benefit of thin patties probably pressed on the grill. It does have a respectable amount of BBQ sauce, so I dab a bit on my finger before I dig in. It's very VERY sweet, just taste very thick. Not in a good way. Burger itself is a little greasy and a little dry. Bacon is the best part of the burger, no fat, crunchy but not burnt. I still can't get over the sauce though. I get to a bite that doesn't have any beef, and it finally hits me when my bite is more lettuce and tomato: The BBQ sauce tastes like French salad dressing. Like

Catalina style french dressing.

Now, I've read that some places actually serve bacon burgers with this dressing, but I was not particularly ready for this. Nor did I really care for the burger itself as a whole. On this blog, I may review a lot of restaurant and pub gourmet burgers, but this doesn't make me a burger snob, as I'll take a Dollar menu cheesebrger and enjoy it will still satisfy me. This particular burger didn't.

Please, not on my burger

Now Serving: Chap's Pit Beef

Captions via highlowfooddrink.com

My voyage for the best Burger in Baltimore will occasionally have me thinking outside the box. This forward thinking led me here, to Chap's pit beef. Many will argue they have the best pit beef in town, and anytime Food Network rolls through Charm City, they usually send a host with a bubbly personality (and sometimes outrageous hair) to their shack to sample the goods. Chap's has become a tourist destination, and I feel some of this novelty is reflected in their prices. I don't know their overhead, and having been there countless times for their sandwiches (my personal favorites are "The Habbit" or "The Tricom"), I can attest it's good. Perhaps worth the cost. But, they are located in the parking lot of a strip club.

 

Today though, it's the Larry Burger. Larry apparently likes Swiss Cheese and Bacon, because that's what comes on the Larry Burger. And that's all. I could have got it with some traditional toppings (lettuce, tomato, you know, stuff usually included on a burger), but they cost extra, and I'm not playing that game. I'm still heading to the toppings bar, and covering it in their signature "Tiger Sauce", a Horseradish and mayonnaise blend. 





Warm all the way through

The burger itself is very thick, and I expected it to be that way. They are generous with their portions. I unwrap it from its foil, and again from its deli wrap, and it's thick and black. I'm familiar with cooking beef over a pit, and I'm fearful I'm about to bite into a hockey puck. 



This is not the case. The charr on the burger is near perfect, creating a crunch on the corners, and a warm temperature all the way through. Really capturs the flavor of the grill. Bacon coiled and crispy. Every ingredient in every bite. The Tiger Sauce gave it that extra kick.

Is this a game changing burger? No.
Is this something I want to eat after skipping breakfast and grabbing a late lunch. Without question. It's a big thick burger that will fill you up. I am not disappointed.

Side note: Got to watch "Chef" over the weekend. If you love food as much as I, go rent it. It spoke to my heart and stomach in a very parallel way. 

Now Serving: Kooper's Tavern

I hate Fells Point.

I hate driving in Fells Point.

Fells Point is pretty great. It's vibrant. Loads of great bars and restaurants and shops. The gentle breeze off the water cools things in the dog days of Baltimore summer. The unforgiving cobblestone road on Thames and surrounding streets, however, is enough to make me want to avoid it all together. Though, without the wicked cobblestone, it would take away from one of the best places to watch the Sunday "Walk of Shame". Especially if someone ventures into the cobblestone in 4 inch heels.

Commentary aside, my Burger quest led me to Fells this week. I parked on Aliceanna, wisely avoiding the cobblestone, and walked into Kooper's Tavern. They're located across from one of the most famous fake police stations in TV history, and are widely regarded as one of the best burgers in town. I'd never eaten here, and I arrived on an empty stomach.

Feeling like splurging a bit, I ordered the most expensive burger on the menu, Billy's Wagyu. Wagyu, if you don't know, literally translates into "Japanese Cow". It possesses great taste and is known for having predominately monosaturated fats, which in small quantaties, can help lower cholesterol. I know what some of you are thinking. A Burger that's healthy, and isn't a weak ass Turkey Burger? Not exactly, but it's better for you. I know what the rest of you are thinking. Stop trying to be PBS and show me the damn burger.

One bite into this burger tells me this was a carefully planned and thought out. This was no accident. Each ingredient dynamic, and complimentary of each other, while not drowning the other out. The bun, so soft. The beef, perfectly cooked with just a little seasoning. The applewood bacon, thick and crisp. The arugula, zesty. And topped with garlic cream cheese. I felt like I was committing a sin while I was eating it. So much happening in my mouth at the same time, it was incredible. Easily one of the best burgers I've ever had. It's days later, and I still have daydreams about it. Even the Yellow Tail Ale I had with it was fantastic (and for those of you who have an iron lover like myself, their beer selection is pretty impressive.)

Koopers has several locations. If you have as much a disgust for cobblestone as I do, visit them in Timonium, in Jacksonville FL when visiting your retired grandparents, or (and here is the best part) their mobile food truck  makes regular stops around Mt. Vernon, Hopkins and Downtown. You haven't any excueses left. Put this on your burger bucket list.

But my recent burgergasm aside, there are many more top restaurants in the area that tout they are the best. And I won't stop until I've tried them all. Or until a medical professional advises me otherwise.

Now Serving: Lighthouse Tavern

My mission to find the best burger in Baltimore continues this week. I found my self in Canton, one of, if not, my favorite neighborhood. I'd driven past The Lighthouse Tavern countless times, and never once been inside. It had a great location, just a block from the water, right across the street from the dog park, and far enough from Canton Square where parking isn't a challenge. You can always see a friendly message written on the chalkboard outside. Just feels inviting.

It's a Sunday afternoon when I stroll in through the side entrance. With the Ravens on a bye, only a handful of locals are inside, and they all seemed to know each other. All the games are on their TV's. It's pretty dark inside, but oddly, it's cozy.

I take a look over the menu, which boasts "Our burgers are getting a reputation as the Best in Baltimore!" Good, because I'm looking for the best. I don't want to waste my time with an average burger, or even a pretty good burger. I'm glad this laminated paper is letting me know what I'm getting into. They offer a burger of the week that's not on the menu, this one is a very punny "That's Nacho Burger". Perhaps Bob Belcher helped pick the name.

Bob Belcher, Master of Burger Puns

Filter used to increase lighting.

The one I settled for sounded like a beast. "Billy's Monster Grilled Cheese Burger" is their Angus beef burger, served between two Grilled Cheese Sandwiches. I'm not sure what Billy was thinking, but I'm not sure I can get that anywhere else.

The Burger comes out as intimidating as it sounds. It looks glorious. The bartender even says "It's picture worthy". He knows and understands foodies like myself drool for stuff like this.

Now getting my mouth around this was no easy task. Take 4 slices of white bread from your pantry Try to put your mouth around that. Now, add a thick beef patty. I don't have the jaw capacity of a Conehead, but I valiantly tried. It took a few bites to get into the meaty center, but when I did, I was a little disappointed.

Call me a burger snob (I guess it's a fitting shoe for anyone who starts a blog specifically for burgers), but a burger is intended to be cooked medium well, with a good balance of pink and natural juices, and I'll always request my burger cooked to this temp. This particular burger was overcooked. I suppose it's better than undercooked and raw, which I've had from a chain I won't name (or even link here). At least it was warm all the way through. But it was just dry. The half a loaf of bread that came with it didn't help. The lack of toppings (and lack of room for toppings at the that). didn't help either. And as much as I love the grilled cheese concept, it just became very messy, with crumbs sticking to the butter from the bun on my fingers. It just felt like too much. I'd maybe suggest using just one sandwich, and stuffing it inside. But if it were done that way, we wouldn't get this awesome looking cutaway.

All in all, I really wanted to like this, just my own personal taste (and maybe me being a burger snob) didn't permit it. Maybe a different burger would have suited me better. I do appreciate the fact that they're willing to try new things. Feel free to check it out yourself, though.

Remember, new posts weekly, ideally Monday or Tuesday. Follow on Instagram @baltimoreburgerblog for even more burgerlicious pictures. 

Now Serving: Bmore Burger Stack

It's Saturday night. I've cleared my schedule to start my burger quest. I had planned to go to what City Paper named Baltimore's Best Burger, The Hamilton Tavern. Well, after a frustrating 15 minutes of not getting anyone's attention, I decided to head home, furious and hungry. I can understand an establishment being busy, but the "See a Bartender for seating" policy is crap when the bartenders ignore you.

Credit: Google Maps, August 2013

During my rage fueled drive home, I saw a dimly lit white banner hanging over a little shack: "Bmore Burger Stack". My evening's mission, though slightly altered, would be met with a burgerlicious conclusion.
 

The place itself is nothing fancy, and it doesn't need to be. A ketchup red painted facade with a order window reminiscent of a classic carryout. I was greeted by a bubbly woman and smiles from the few employees in the back. They have a good selection of brats, BBQ and wet salads, but since this is about Burgers, I selected the "Triple Stack Cheeseburger", three 1/3lb angus beef patties, which they advertise as seasoned and formed daily, and charbroiled to order. toppings and sauces added as you see fit (separated by "old school" and "new school", nice touch). They had a fair amount of BBQ dressings, and I'd never seen Chipotle BBQ as an option for a burger. Combo with fries and a cola (in a can).

Also, the Triple Stack is not their largest offering. They do have the "Heart Attack", but wasn't brave enough to see if it lived up to it's name.

The cashier assured me the food would "fill me up and put me to sleep". I assured her I was no slouch when it comes to food, having completed the XXXL challenge at Fatburger. Food was made to order, and with no seating, I waited in my car about 15 minutes while they cook it up. 

I picked up the bag, and honestly grunted a little. I knew I ordered a pound of beef, but was still heavier than I expected. The fries that came with were done what is best described as "Five Guys Style". Fresh cut, and a super generous serving. They had a fry bag inside the sack, with enough fries to feed a small country. This was the standard size that came with their combo.

Starving, I had to gobble some fries during the drive home. I potentially broke a land speed record, because I knew this is nothing I'd be able to eat in my car. Plus, if it did induce coma like sleep, operating a vehicle would be very dangerous. Arriving home in record time, I unpacked my sack, and was ready to eat.

The burger is as tall as the soda can.

Unwrapping the tin foil felt like Christmas. A giant tower of meat. Beef cooked medium well, per my request (the way it's intended to be eaten). Flame grilled enough to charr the beef, but just enough pink and juice in the center. A fantastic bargain at $8.59.

The chipotle BBQ was a great decision, spread on the top and bottom of the bun, adding a great sweet and smoky flavor. It did make some slippery moments trying to bite in. If you've been to Jimmy Johns, you know what I mean.

Me and my new BFF.

Oh, and about 10 bites in, I was reminded I ordered hots on my burger. I probably won't forget in the future. But everything about this burger worked so well. Eventually, I realized, looking at a very significant portion of the burger devoured, but my stomach screaming 'No Mas",  I wasn't finishing this burger. But, I did sleep extremely well that evening.

All too often, people associate quality with gourmet, which is fine, but I'm glad this is where this blog started, by landing on a place that really goes back to basics, but still understanding it's not the past, and executing on so many levels . A family run shack that just makes good ass food. Go stop by, or better yet, order online.

 

Now Serving, "Baltimore Burger Blog"

Sup.

My name is James, and I love Burgers.

Generally, I love Italian food, all food to be exact, but I really love burgers.

I really like the pursuit of finding the perfect burger. The ideal combination of beef, bun, cheese, bacon and toppings. Maybe it stands out because it's cooked over flame instead of grilled. Maybe it's a creative "Frankenfood" pairing that nobody else has thought of before that makes it really stand out. 

Also, I love the pursuit of finding a good burger joint. That hole in the wall, greasy spoon that nobody knows about. The family run shop with amazing Zagat reviews. That place you saw on that one TV show hosted by the loud guy with the aggressive hair. You know, the one I'm talking about. Maybe the service really stands out.  Maybe the fries and shake or beer help pull the entire experience together.

And I love the city of Baltimore.  So many different neighborhoods with vibrant personalities.  A great energy with loads of top notch restaurants.

Whatever it is, I want to find it. And post my findings here, hopefully on a weekly basis. I'll be fair and honest, and try to cover only locally owned and operated restaurants (Though a national chain of note may slip through from time to time).  I'll review them on what I think is important, and be sure to include lots of pictures. 

If you want to suggest a restaurant, I'm all ears.  If you're a restaurant owner, and want me to treat me to a burger at your establishment, I'll gladly oblige.