Now Serving: Steak 'n Shake

This week, trying to figure out my spot was difficult. A week loaded with work, rain, and even a concert (in the rain) didn't lend me much time in my search for Baltimore's best burger. Even just last week, i'd said I wanted a more traditional sit down dining experience instead of the shacks i'd been going to.

However, during my drives down to DC, I'd always see "Steak n' Shake" just off 97. Like any food off the highway, it WANTS to be seen. It NEEDS to be seen. Teasing me. Taunting me, This was no accident. And this is the week where I'd go in to investigate. After all, even though it's a national chain, it does meet my qualifications to review as it's location in Millersville is the only in MD (Next closest is either Fairax VA or Hershey PA).

Room for your tour bus. Photo Credit: Capital Gazette

As I'm pulling up, the first thing I recognize, as I'm driving past a "YUM! Row" of restaurants is that Steak 'n Shake is sitting on lots of real estate. I didn't really know what my expectations were, but it conjures up thoughts of a retro-but-not-really-retro shop from the 50's, with indoor and outdoor seating. I get in, and expectations again flipped on it's head with a sign: "Please wait to be seated". Guess I'm getting served after all (Even though they have a drive through). It's slow, but the staff is friendly. Big smiles to match their clean white shirts with bow ties. Feel just a little like a Johnny Rockets without the jukeboxes or parlor tricks.

I'm given a menu and a few minutes. Prices rival that of most fast food joints, and include fries. Shoestring fries. Some of the shoestringiest  Thinnest fries I've seen. Seriously, I wore VANS in high school, and the laces were probably 3 fries thick. They have a lot of specialty burgers, but I choose the "ROYALE STEAKBURGER®*, a basic double steakburger with american, bacon, lettuce, tomato, mayo and fried egg.

I know you're just here for the pictures. 

Now, before I go any further, I do have to address the "Steak" in Steakburger. From all I can gather, the Steakburger is supposedly just a higher grade of burger. There's no actual steak in it. And quite frankly, it's not really of any higher quality. I've had Waygu, Angus, Bison, which are all higher grade. This burger meat is really not of a higher quality. (I'd read on wikipedia where they tried to sue another chain for using the term steakburger, and was thrown out because basically a judge said their beef wasn't that good). It's not that the beef is horrible or inedible. I mean, I did eat almost all of it before I gave up on the beef and just ate the rest of the bacon (Zero issue with the bacon). Sometimes when you smash cook a burger, you smash all the juice out. Egg was a good touch, but was fried hard. Would rather have the yolk bust and lather itself all over the burger instead.

Shake options are plentiful. And got mine half price for happy hour. It's tall. But this isn't Baltimore Shake Blog. Maybe if I go back, it'll just be for the shake.

Kit Kat shake, Thicc

Now Serving: Wayback Burgers

Short and to the point this week. None of that touchy emotional stuff like last week.

In my search for the best burger in Baltimore, occasionally, I do come across a national chain that has a small footprint in the area. Wayback Burgers is one of those chains. They have shops scattered all across the country, but just 2 in the old line state (Parkville and Bel Air).Touting a little bit more than the shop I was at last week, They have a handfull of signature burgers in addition to the build your own option. The menu also has some other classics like their chicken sandwich (grilled and fried), cheese-steak sub and fish. But we're putting the poultry on hold. After all, this isn't Baltimore Chicken Blog, this is Baltimore Burger Blog. Don't forget it.

Don't let the chip tower mislead you. This burger came to play.

I'm a sucker for a specialty burger, and was in the mood for something cheesy. Fourtunately enough, when I make my way to the counter past their merch, Wayback has the "Cheeeesy" (yes, that's 4 e's). 4 slices of american, 2 beef patties, on a flipped and buttered bun. Why complicate something with lettuce, tomato and other toppings when I just want some beef and cheese like the alpha male I aspire to be. Also, since the sides are critical, I get some Irish nachos. Yummy fried potato chips topped with chili and cheese, because I guess the beef and cheese I was already getting would not be enough to satisfy my craving.

Up close and personal with all that cheese

My meal arrives, and visually, all my expectations are met. Melty white cheese dominating a toasty bun. Chips stacked high, looking just as delightfully gooey. First bite of the burger is savory. Beef still very juicy. No greasy drippy mess like last week. "Nachos" are crisp, nothing has had the time to become soggy. Initial thought: This is exactly what I want to eat at 3 in the morning. This is hangover food at it's finest.

I'm now a big raving fan. Really want to do a return visit to try more sides, and more burgers aside from this, possibly the best grilled cheese sandwich I've ever had. Best burger in Baltimore? Nah. Will it hit the spot and make you a raving fan? I stake my reputation on it.

For now though, I've had enough of the burger shacks. Time to get back into the serviceable spots. The dive bars. The locally owned. The shacks are great, but really want to test my energy outside of the chains.

Now Serving: All About Burger

For something that should just be a review of another burger joint, I sorta have a lot to unpack here. I’m not sure how all-over-the-place I’ll be, and may be hard to read, but will be kinda freeing for me.

Note: All About Burger did not send me to therapy.

Don't Go Changing, to try and please me

In 1998, As a young lad in my first year of community college, I took a summer job on The Avenue at the movie theatre  That summer job lasted 14 years, but my time there, I got to see the Avenue evolve. A lot has changed. The name on the front of the theatre is different, as well as the seats (they recline now). The coffee shop next door wasn’t always corporately owned. The pizza carryout used to sell pretzels.  Then hot dogs. The ice cream shop used to sell steaks all the way from Omaha.

Even All About Burger, the spot I went to this week for a nice tasty burger, used to be a very nice Italian restaurant. And even the name on the shop has changed since it changed to Burgers (was once a Z-Burger, that's a legal mess i'm staying away from).

And that’s change is just one side of the street. I'm not even gonna start on the ice rink they built.

Instead of showing off the competition, here are 5 random guys
Imagine if the producer of this TV decided to open a chain
of burger shops? Nah, wouldn't work. 

On the same hand, we have to talk about 5 Guys. Their simple model changed the Burger game (it’s not a game) in general, and this, has sparked imitators. Sometimes it’s a cheap imitation, sometimes, it’s an improvement. The idea of making a single product very well isn’t new, but instead of trying to change, people want to copy. In this style of shop, it’s impossible to make direct comparisons to the market leader, and I don’t shy away from that here, although I'll just be calling them "Market Leader".

Imitation is the sincerest form of flattery. Even though technically, All About Burger came out 2 years earlier.

Ok, I’m tired of philosophy. Congrats for getting past my ramblings. I mean, some people scroll past for the photos, and I’m fine with that too.

Midweek, I was back in White Marsh, and through the construction on the Avenue, went in for a burger. All About Burger (henceforth to just be abbreviated to ABB) is a small DC chain with 4 locations, with White Marsh being their sole MD store. Empty shop, aside from a few employees cleaning up after what I’m assuming was a lunch rush, so I had all their attention. The space itself is very large, benefiting from the former restaurant that occupied the shop before. And very welcoming decorum. It’s like Five Guys Market Leader, but you don’t feel like you’re eating in a bus terminal.

Their menu is very basic. Single or double, burger, cheeseburger, with or without bacon. Add toppings and sauces. AAB's offerings are a bit more than you’d get at similar model stores. They have 4 kinds of cheeses to 5 Guys Market Leader just American, and we’ll as a few more spreads. I tried to play as close to basic as possible. My double cheese had cheddar, their core toppings of lettuce tomato mayo pickles, then I added crushed red peppers and fried onions.

Also, of note, AAB's milkshake selection is plentiful. They aren’t much for actual ingredients (powder instead), but my chocolate marshmallow tasted very much like chocolate marshmallow. (They have 9 variety of chocolate shake). You don't get that from V Guys Market Leader.

After a few quick minutes, I pick up my burger wrapped in tin foil. It's very towering. I can't tell if they were being gentle with the wrapping, or if they just didn't wrap it properly (there was some exposed burger on one side. Party Foul).

 Unwrapped, AAB's burger is just as amazing. Stacked high with 2 well done patties, cheese on each, thick tomato, and iceberg lettuce as thick as an iceberg. I do believe they use the smash patty method, where they'll flatten the never frozen beef to speed up the process. Makes for meat that hangs just a bit over the bun.

Bravo to me for my personal choices on the burger. The extra bite of the peppers complimented the crunchy sharp chopped onion. Thick bun held up well to the massive mountain upon it. The burger did come off a bit greasy, which is what you'd also expect from 3 plus 2 guys Market Leader, but this was a little excessive. Not entirely a complaint, but if this had instead found it's way into my stomach, I could have felt a little uneasy.

Ultimately, AAB is a very solid option, hits all the points you'd hope for, and feels like a small step up from Market Leader Five Guys. A few more locations, and locally could challenge for the fast casual crown.

Now Serving: Clark Burger

Hoping you had a wonderful 4th of July Holiday, filled with many cookouts, charcoal cooked burgers, adult beverages, and explosions in the sky. Especially the burger, which is an american staple. Quite possibly just a north american staple in general. I saw one of my favorite mexican food joints add a chorizo burger to the menu, as well as the following restaurant, which welcomes an American classic with some Canadian flare. 

Senator theatre to the left (not pictured)
Photo credit: Emma Patti Harris, Baltimore Sun

This week, smack in the middle of Canada Day and Independence Day, I found myself along York road, and stopped into Clark Burger. Right next to the historic Senator Theater (literally close enough to be part of their sidewalk premire murals), this small counter has been introducing poutine to the Charm City masses, as well as slinging some of the city's most respected burgers. They also recently opened a 2nd location in Harbor Eat/Fells Point, another testament to their local credibility.

Them curds tho...

Now, I did mention poutine. I realize this may be a foreign term to some of you. Poutine is gravy fries covered in cheese curds. Maryland, we already embrace the gravy fries, so putting cheese on top is just the next logical progression. Clark takes things a step further, and offers variations, including their "loaded" with bacon, green onion, shredded cheddar and sour creme, or the "Alouette" with brisket, spicy mustard and pickle. Poutine I really feel is where Clark gets it's identity, but that's not what I'm here to talk about. If this was "Baltimore Poutine Blog", it would just be a single post about this place. On to the burger...

Clark Burger serves all their beef at 1/3lb beef blend, using certified angus beef, never frozen, antibotic free, and claims a juicy well done. Also give you a double beef option for a few dollars more. I order from the counter the "Clark Burger". While some of their options might have been a little more my speed, I do appreciate when a joint has a signature burger. Theirs comes with sharp white cheddar, smoked bacon, red onion, shredded lettuce, pickles and CB sauce (pub sauce). Oddly omitted was tomato, which is fine. Also omitted, as a personal choice, was the red onion, which belongs in the trashcan instead of my plate. Also, had to get that poutine.

Canadian Titans

Number is called to pick up my tray while the un-official Canadian National Anthem , The 2112 Overture by Rush plays over the speaker. (This really happened, I can't make this up). Burger Patty is nestled with bacon, cheese, and a copious amount of shredded lettuce on top (Truly looks like more than it really is, never once was my brain tricked into thinking this was a salad). Bottom is some thick cut pickles that really sneak their way into your bite. Sweet and crispy, like a pickpocket dipping into your tastebuds. The burger never touches the bun, sufficiently pillowed on both ends. CB sauce dribbled on the bottom of the soft, but cold bun.

Alternate angle. #nofilter

To keep in Canadian terms, this burger is a power play goal. It did earn a qucik trip to the penalty box, as the bun did start to fall apart midway through (a light toasting could have fixed this, or putting the pub sauce on top), but the highlights of the thick, high quality beef, the marriage of the cheddar and bacon, and the surprise pickle chip goodness makes this a burger worth going out of your way for, or enticing enough to try some of their other specialty burgers. They claim on their website they make all their sauces in house, which is quite an achievement, and really needs to be tested on a future visit.


And that poutine is out of sight.



. 

Now Serving: Peter's Pour House

Stop! You're embarrassing yourself. 

So...it's been a while. And a lot has changed. The landscape in Baltimore's "Burgeropolis" is very different. Some of the restaurants I've been to have since closed. Some are fortunate enough to have expanded. Some international pancake houses have even flipped their P in hopes of making a dent in the burger game. Yes, I called it a game.

But, the one thing that hasn't changed: My quest to find the best burger in Baltimore. (and possibly points beyond). Yes, it is a tough job, eating delicious beefy and cheesy masterpieces, but I'm up for the challenge. 

With other places with strong reputation already covered, figuring out a place to go is of utmost importance. 

So, I went to Google. I decided to figure out where "Baltimore" is. I mean, I know where Baltimore is. I've lived in the metro area my entire life. But Google knows more than me. And according to Google, Baltimore is the intersection of Calvert and Fayette streets, right at the Battle Monument. 

Baltimore, I found you. 

And the closest spot to "Baltimore" is Peter's Pour House, just a mere 2 blocks away. "Peter's" touts being a local bar that also caters to tourists and business crowd. A Family owned joint offering good food at reasonable prices, which is exactly the type of place I'm seeking out. They also offer cheap 32 oz drafts all day, which makes me happy too. But this isn't Baltimore Beer Blog, this is Baltimore Burger Blog, and I won't let your affordable libations cloud my judgement. 

I stopped here before a O's game this week with my brother. Just before 5 midweek, ahead of the post work/pre game crowd. We find a 4 top in the back of the house, juxtaposed between the digital jukebox and a large framed drawing of a lion with a glorious mane with Suffagate City lightly playing in the background. We order our food while the bartender has a conversation with a self professed PBR snob, and how hipsters have ruined his favorite beer. Not gonna lie, I really feel at home here.

King of the jungle

Today, I opt for a Bacon Cheeseburger, and one of those 32 oz beers. Something basic without frills. And without onions, because raw onion doesn’t belong on a burger. And red onion doesn’t belong on the planet. Burger arrives open face style, with a handful of crispy fries. The burger topped with bacon, then covered with 2 slices of cheese: one yellow, one white, melted together to create one unstoppable unit of meaty cheesy goodness. The other side with problematic veggies. One thick sliced tomato, and a wedge of lettuce just as thick. Mayo on the side in a cup that even for someone as embarrassingly white as I am is just far too much.

Let's have a closer look...

 Everything works well on the meat and cheese side. Burger cooked to the perfect temperature. Bacon is fall apart crispy, crumbles effortlessly breaking apart in your mouth. My pallet was unable to identify what types of cheese was included. Separately, very well could have, but together, both just work together. Probably because it's white and yellow american, but I can't be sure. Served on a very fresh and soft un-toasted bun. I had to ditch the veggies after a few bites. Really just wasn't working, but I'm not a big enough burger snob to hold it against.

All in all, very glad I stopped in. If I lived/worked in the neighborhood, this would clearly be my neighborhood bar. I just don't see myself going out of my way to feed my cravings. But if you do find yourself around the area, you should stop by. It's literally right in the middle of Baltimore, and really helps define what a bar in Baltimore is. 

Now Serving: Hungry Andy's

Forgive me father, for I have sinned. It's been 2 weeks since my last burgerfession.

Searching for somewhere to eat in Fells Point led me to Hungry Andy's. A big website, moderate pricing, and an extensive menu led me to believe this was going to be a much MUCH bigger establishment than it was.

I was mistaken.

Dropped on S. Broadway, just far enough away from the water that you can find parking at lunchtime. Small, but quaint. Who needs a huge dining area. I'm all about the hole in the wall. That hidden gem nobody knows about.

The menu online had 16 different ways to make their burger. I opted for a classic, 1/4 pound, lettuce and tomato, mayo, Add bacon to show off, and topped with Whiz. Benefit of having a place that does Philly Style cheesesteaks and means it. A shop that claims Philly style anything wit no whiz is off their rocker.

They bring my plate. Foil wrapped to ensure freshness, with a piece of "Double Bubble", which is a nice touch. Bubble gum is old school. I unwrap my ticket to burgertown, and realize, it's been far too long since I've had 1/4 pound of beef, because the burger is tiny. I'm sure the weight is accurate, but eating half pound or larger burgers have set my standards a little high as far as quantity of meat. These "more than a mouthful" monstrosity's dwarf anything by comparison.

Add caption here

The burger itself: Surprisingly Average. Beef average, bun average (and cold in spot, weird since the foil should help warm everything), bacon average. Nothing was bad, but I can't exactly rave about how fantastic it was. I did appreciate the cheesy sauce oozing everywhere. Otherwise, not totally sure what I was expecting. Maybe my hopes were set too high. Maybe my intense hunger overrided my ability to taste. Whatever it was, nothing struck a chord with me.

I may have consumed the most average burger on the planet.

Now Serving: Canton Dockside

Canton Dockside prides itself in being one of the best crab houses in Baltimore. That's great, because Baltimore is known as a place to get steamed crabs and crab cakes while gazing out on the water. You can do that at Canton Dockside. But what if you're the friend in the group with the seafood allergy? The poor Baltimore resident who can't eat our big beautiful Chesapeake Bay treasures for risk of your health. What if you want to hang with friends, and they really want to eat crabs, and you just want a burger. Is Canton Dockside the place for you? I dove headfirst to find this out.

It was an unassuming weekday, on one of those record-breaking cold days we had last week. I'm fine with a table in the dining room, but the hostess almost insisted I sit at the bar. Who am I to disrupt her not working? I respect her lack of hustle.

I settle in. Their burger options are limited. The Dockside Burger (an angus burger with toppings), a Veggie burger (pass), or the Blue Crab burger (topped with homemade crab dip). I like crab dip, but I'm in this adventure for the friend with the seafood allergy, so that's not an option. I ask for a simple Dockside burger, Cheddar, Lettuce, Tomato, Mayo, and Bacon. Nothing fancy. Nothing flashy. Simple. Basic. I want to see what they got.

X marks the spot

For as under occupied as they were, the medium well burger took a solid 18 minutes to arrive. But, the burger looked really good, with a generous serving of fries that I had to dig under to get my leaf lettuce and tomato slice. The giant "X" of bacon across the 2 slices of cheese was impressive, with significant hang on each 1/4th of the burger. Really is a thing of beauty, and serves as a guide for your first 4 bites. And the bacon is the right amount of greasy. Fresh off the grill, with little pools in all the correct places. You could absorb it away with a napkin, but why mess with it?

Respect "The Hang"

I will complain about the bun. Now, this doesn't totally fall on the restaurant, because they aren't making them in house. But it does, because they're getting subpar buns from their supplier. It had a weird sheen or gloss, something I best identify with plastic food, or ceramic tiles. Taste was spongy.

The burger itself was adequate. About as good as I could expect from a crab house. Nothing amazing. The beef had a decent smoky flavor, with the bacon probably being my favorite part of it all. It got the job done, I left satisfied, but honestly, if you're looking for a great burger at a place that specializes in seafood, you're not going to find it.

I'll end with a positive. Typically, I'll complain about getting a single tomato, but when it encompasses the entire bun, I'm quick to shut up. It covers the entire sandwich, and you don't get the tomoto overlap. That one or two bites where the tomato to burger ratio is messed up. Tomato should be a compliment, not the main event. If all I wanted was lettuce and tomato, I'd get a salad.

I kept quiet
 

Now Serving: Fatburger

Fatburger is west coast burger chain, with nearly no presence on the east coast. Just a single spot in the Baltimore area (Columbia, to be exact), and that's as far south as they go. Next closest locations are either Atlantic City, New York, Detroit. After that, Denver. So while Fatburger is recognizable name in pop culture, (Remember when Ice Cube had a Good Day? It's because of Fatburger at 2 in the morning). I've chosen to review it, as the location here is so isolated, it should make it a destination burger joint.

And I say should, because I've been here several times, all mid-afternoon, to a basically empty restaurant. This location opened to some fanfare in 2008, when former Baltimore Raven Orlando Brown bought a franchise, and had plans to open 10 total, which never came about.

But still, I have no idea why the place hasn't caught on. Is it because people don't know it's there? It's sure not because they offer an inferior product. Before I knew about the Baltimore location, it's one of the things I looked forward to when I vacationed in Las Vegas. It has an old school burger stand feel to it.

Fatburger is a gluttons haven. I mean, you don't have "fat" in your name and have a reputation for health food. The menu is simple. S, M, L, XXL, or XXXL. (The XXXL is a 24 oz burger, more on that later). Expected toppings, and add ons with cheese, bacon, fried egg, chili, mushrooms and guac (each costing a little extra, and they aren't skimpy). Today, I just got "Large Fat" with the works, and a side of Fat Fries (thick, steak cut). And the burger is just beautiful.

Today's burger

 

They use fresh lean beef (fat, and lean). I can find nothing to complain about here (except the works comes with pickles and pickle relish, creating a bit of a flavor redundancy. I ordered with a side of "Fat Fries" (Thick, steak cut, barely pictured), which are some of the best you'll find anywhere. All food is cooked to order.

My insides were so happy

Now, the XXXL challenge is to eat the 24 oz of beef in just one sitting. I've completed this challenge. I ordered mine with the works.

And Cheese
And Bacon
And Chili
And a Fried Egg
And it took me 45 minutes.

The current world record holder demolished 16 (!!!) Patty's in 35 minutes. He's the real MVP.

 

Come here with an appetite. But, most importantly, come here. We have an absolute gem in our back yard, and should take advantage of it.

Now Serving: Bobby's Burger Palace

I know lately, I've been hitting up some burger chains. My criteria for this is such: Less than 20 restaurants outside of the area. My latest review, Bobby's Burger Palace meets this criteria. Located at Arundel Mills Mall in Maryland Live Casino (with a second Baltimore area location soon to open in Towson). This chain is owned by celebrity chef, TV personality, and Actor (if you count his cameo Entourage" acting) Bobby Flay.

Conversely, if you're at that first row of slots,
you can probably smell burger goodness

This restaurant, unlike another celebrity chef's restaurant inside a competing casino that I previously wrote up, is accessible to patrons of all ages, as it's accessible without actually entering the gaming area (though if you were blindfolded, you can clearly hear you are at/in/near a casino). This restaurant, the focus is clearly on Burgers. I mean, the word "Burger" is in the damn title of the place. You don't go to a burger palace and expect buttered noodles. (It's not on the menu, I checked.) They have a load of specialty burgers, from different cities of the country. Predictably, Philly has cheesesteak inspired toppings, LA has avocado and watercress, etc.

They also "Crunchify" their burgers on request, putting a s-load of potato chips on top, adding a different crunch and texture to the burger. It's not reinventing the wheel, but still something to make them stand out.

But, the one thing that keeps me coming back, as I frequently do, is their "Burger of the Month", As long as the toppings are agreeable with me, I'll order that. Always like to try something new. For February, it's a Louisiana burger: A Spice Crusted angus beef patty with Pepper Jack Cheese, Tasso Ham, Spicy Remoulade, and a drizzle of Hot Sauce on top. Everything on this burger screams spicy.

And it does have a good heat, without being overpowering. The bun is saturated with sesame seeds. It had a very high SPSI (seeds per square inch, it's a science term. While I'm devouring this tear inducing peppery masterpiece, the seeds flake away everywhere. Not really my thing. The ham is very chewy, and really stands apart from the beef. The cheese is plentiful, very melty, created a pizza-like effect while eating. Nowhere on this burger were they skimpy about anything. even the red hot sauce, though the least portioned item, was dripping down the side of my bun onto my plate. Normally I might complain about not including lettuce and tomato, but really had no business being on my plate. Though, I did forget to get it "Crunchified". I'm a little annoyed it wasn't suggested, but I can't blame the cashier. I'm sure I ordered confidently in what I wanted.

Bobby Flay has a good thing going over here. Don't be afraid to "Throw Down" your money at this palace for a top notch bite.

Now Serving: Abbey Burger Bistro

Welcome to Fed Hill's historic cross street market. Here, I find Abbey Burger Bistro. It's tucked away in a back alley, almost to a point where it feels like secret, though most Baltimore residents are well aware of the well reviewed burgers inside.

What I think separates this from other burger joints around town is, well a few things.

1. They have a wide selection of meats, including a rotating "Meat of the Month". You can find bison, elk, kangaroo, wild boar, and many others
2. Their build a burger checklist is stuff of legend.
3. The shared sink at the restrooms, so you can see if people are following proper washing procedures.  

I did the Build a Burger option, because deep down, I'm a bit of a control freak, and wanted to push the limits of what I could create.

How did I do?

In case you didn't have your binoculars, I opted for the Kangaroo, which I've never had before, on a Pretzel roll, with sharp cheddar & gran queso (manchego), with lettuce, tomato, pickles, hot pepper spread, and Makers Mark BBQ sauce. I'll call it the "Spicy-Double-Cheese Down Under Burger". Upgrade the side to Mac and Cheese, because I can.

How did They do?

Kangaroo is a very dry meat, that still has a big gamey flavor. I understand why Australians are very easy going, because they eat Kangaroo all the f'n time. The double dose of cheese was nice, but my pallet could taste them individually. The pepper spread, at least for me, was more sweet than spicy, and made the burger very messy. I don't have visual evidence of this, because the blend of everything was so tasty, I didn't care. If anything, it became a battle of me vs. the plate to finish before it became a bigger mess. 

My only major complaint, and just me being a nit pick, is the bun was much larger than the beef. I've only ever had the pretzel bun from Abbey, and I don't know if the other bun selections are adequately proportional to the size of the beef patty, but I prefer an overhang to an access of bread. 

But all in all, Abbey Burger still holds up as one of the best burgers in the area. 

Now Serving: The Greene Turtle

The Greene Turtle is a regional chain of bars, but essentially a staple in the area for nearly 40 years. And they have loads of locations in the area. Fells, Fed, Towson, White Marsh, Owings Mills, BWI, Hunt Valley, Columbia, and so on. If you live in the Baltimore, you're probably less than 10 minutes from one of their locations. They have a reputation to all things local, and their advertising is quick to shame national chains for being generic, not knowing the history of the city, etc.

The reviews on Yelp, which hang around 2.5 stars, seems to lend this isn't the best place to be. Yelp isn't the end all be all metric for what a restaurant is all about, and even though some can be damning, it can generally give you a pretty good idea.

I enter one of their Baltimore locations on a busy Saturday night. The bar is packed, and noisy as hell. What I expect from a bar in Baltimore. I'm meeting a friend who ordered food 30 minutes ago that hasn't come out yet, which frightens me, because I'm super hungry. Now, they have lots of servers on staff, but clearly there is a distinction between those assigned to tables and those in the bar. The ones at tables are having fun, playing grab ass with each other around the hostess table. The bar, overloaded, doesn't have nearly enough people.

I have enough time to look over the menu. I've been here a few times before, and have had their PBJ burger (which might sound gross, but is in fact amazing in both how it tastes, and the fact that it works paired together). This time through, I want the Chesapeake burger. Their never frozen Angus certified beef, seasoned with old bay, topped with their signature crab dip, smoked bacon, American cheese, lettuce & tomato on brioche.

I'm finally able to track down someone, who quickly takes my drink order and runs away. Drops my beer without me even noticing. A few minutes later, someone else brings my friend his dinner (45 min ticket time), and I'm finally able to order. My food arrives relatively quickly (12 min). Maybe they were out of the weeds by then, or I got extremely lucky.

The burger is great. Slightly undercooked (I like it medium well, this was closet to medium, but still worked) Seasoned very well. The crab dip is oozing from every side of the bun, and is some of the best I've had recently, very cheesy. Bacon is a little too crispy, but a good crunch nevertheless. Bun had a good buttery taste. All in all, the burger is very very good. I'm just not sure it's worth the process involved to get one.

Tavern On The Hill (Mt. Vernon)

I've spent these last few months chowing on some of the best (and a few forgettable) burgers in the city and I realize, I haven't been to Mount Vernon. Let's change that, with a visit to Tavern on the Hill. This place is spacious, but deceptively small. With all the upscale and trendy spots to eat in Baltimore's "cultural district", this place stands apart, because it's just a pub. It has the feel of a diner, except replace all the silver with wood, and add a bar.

I walk through the doors early afternoon of a blistery cold cold cold (3 colds. Did I mention it was cold) day, where I'm greeted warmly. By the cook. That's right. Not that everyone else wasn't warm and pleasant. But it's something a little unexpected. I find my seat, open up my menu (The burgers are right in the center of the 3 page menu, where they belong), and they have about a dozen speciality burgers, with varied ingredients. I closed my eyes, spun my finger around the menu, and landed on the "Oy Vey" burger.

The "Oy Vey" comes with their standard 100% Fresh ground USDA choice on a Challah bun, lettuce, tomato, onion and pickle spear, topped with Swiss, and bottomed with pastrami and spicy mustard. Upgrade to Bison beef is available as well. 

Presented open face, with everything laid out, (but just a single slice of tomato? Really?) brown mustard (probably Gulden's) on the side, and an ample serving of hand cut fries. I put on a nice lather of sauce, and took a bite that absolutely rocked my world. The pastrami and beef pair is off the charts good. Every couple bites, some of the pastrami shavings would slide out of the burger and land delicately like a feather. The pastrami itself is so good. Chewy and politely peppered. 

This is what dreams are made of

While eating, I realized I was slipping into what I'll call the "Burger Zone". It felt like for a fleeting moment, all that existed in this world was just me and this burger. Nothing else mattered. Nothing could break my focus. I was hypnotized. Jimi Hendrix could have been resurrected, sitting across the table from me playing the solo from Hey Joe, light his guitar on fire causing the restaurant to burn, firefighters running in dressed as Pokemon characters, shooting spaghetti sauce from their fingers to extinguish the blaze, I would not have noticed.

This burger was that good.

Quick mention, on Thursday's from 4-cl, they offer $2 off burgers. I give this place a loud ringing endorsement. 

 

"oy vey" burger, pastrami. 

Brix Sports Bar and Grill & BGR The Burger Spot

Happy New Year. Glad to be back after a holiday break from writing. Don't you think for a nanasecond I haven't been eating burgers, because to kick off the year, It's not one, but 2 burger reviews. If you made a resolution to eat better, let me try to convince you otherwise.

First, we have Brix in Rosedale, just outside the Beltway. I was very excited to try this place out. I've eaten here several times before. First time was as an all you can eat cardboard pizza buffet, another time was as an all you can eat Asian bistro. Many restaurants came and went here. Some might be the lack of portion control. Some of it may be because it's very tricky to get to this specific location. It's on one side of the highway, inaccessable if traveling west without a U-Turn, then, it's a small opening to get to the shopping center.

This spot boasts pretty good happy hour specials, and a fair mix of frankenfoods (i.e., grilled cheese served on a glazed donut) with a gourmet savvy plate presentation. Their facebook page is consistantly making my mouth water.

Yeah right, like I'm using a fork

I like to test drive a restaurants "Signature Dishes" if they have them. Allows me to get a great idea of what they feel is their best offering. They have 2 signature burgers, but I'm not eating a veggie burger. I go for "The Brix Boss": 1/2 pound Angus with applewood bacon, onion rings, 2 layers of cheese, and red bell peppers with a chipotle mayo. A massive treat, with a side of waffle fries and cole slaw.

Soap box side bar: Cole Slaw is disgusting. It sounds even less appetizing than if it was called what it really is, wet mayonaise cabbage. This hatred could stem from my days in the food service industry, where I'd have to pre portion slaw, shipped conveniently in a 5 gallon bucket.

The burger itself was great. Packed some unexpected but welcome heat. The spicy mayo paired with the peppers was phenominal. But when I picked up the burger, the mayo made a small drippy mess. I had to set the burger back down on the bed of waffle fries between bites. But the sauce was so irrestible, it actually created a pretty good au jus sauce (not sure if that was the intended effect). Only complaint, if I have to nit pick, the tomatoes weren't so fesh. I imagine the ones I got were in the bottom of the prep tin, stewing in it's own juices, making it a little soggy. I expect this from Wawa, not a restaurant. But with every element hitting, I can overlook.

Intentional, or unintentional? Delicious either way.

Next stop was (not on the same day, thankfully) BGR in Columbia. Their name literally spells out BurGeR. They are a small chain, with less than 20 shops, (13 of which are in the DMV area) so based on that, I'll give them a nod as a local spot. Having been there before, and falling deeply into burger bliss, I had to return. And this one was extra special, as I met up with good friend, and fellow stand-up comedian Robert Andrew, who you might know from the "It's Mickey" podcast.

This place just feels like an old school burger joint, and you can tell their love of music. Album covers adorn the walls, and even some of their patterned glass tabletops, which are a blend of classic album covers and fun pop culture.

This place, again, has been praised for it's veggie burger. The Baltimore Sun named it one of the best burgers in the area. It's nice that a burger stand offers healthier options (Lettuce wraps, Ahi Tuna, Robert was especially delighted grilled asparagus is an option as a side). I'm not particularly interested in all that. Maybe I'd try the tuna one day, but it's a customized "Create a Legend" for me. I built The cook made me a flame grilled prime, dry aged burger (with an extra patty), Lettuce, Tomato, pickles, mojo sauce (again, a spicy mayo with a funky name), with applewood bacon, cheddar, and grilled pineapple.

This was even more imposing than the last one. I love how an open flame traps the juices in the burger. Visually, I wish the 2 patties would have had something to separate them, even a slice of cheese, so it had the look of two patties instead of just one really thick one. You could taste every topping, nothing really standing out, except the sweetness of the pineapple. The brioche bun was super fresh, soft and durable, accounting for the pound of food piled on, (and mojo sauce directly on the bottom).

With so many chains in the marketplace, This is one I really hope hope succeeds. And if more people give this place a shot, it will.

No asparagus here