May 2008
Posted by Nick Solares, May 9, 2008 at 3:00 PM
Spitzer’s Corner unabashedly bills itself as a “gastro pub.” A perusal of the menu indicates that it's paying more than lip service to that concept, as it was created by Wayne Nish and includes such esoteric fare as foie gras–stuffed prunes, a duck confit sandwich and a sweetbread po'boy, as well as three different hamburgers.
The room is designed by Asfour Guzy of Blue Ribbon fame and, while I appreciate the Spartan design, some might find it rather austere. The walls, which are lined with wood from floor to ceiling, are supposedly made from recycled pickle barrels. Long communal picnic tables line the interior, and large windows provide plenty of light during the day and a good view of the local fashionista parade at night.
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Posted by Nick Solares, May 9, 2008 at 2:00 PM
The time that we can refer to Goodburger as a "New York City mini chain" has drawn to a close as it opened its first outpost in Philadelphia last Saturday. I guess we can start calling it an East Coast mini chain. This is its fifth location, and early reports on the Roadfood forums indicate that it's off to a good start. A burger ordered medium was "cooked perfectly, with a nice pink streak in the center and was nicely moist with a flame broiled flavor."
Goodburger
1725 Chestnut Street, Philadelphia PA 19103
215-569-4777
Goodburger
Posted by Nick Solares, May 8, 2008 at 11:30 AM
"Hamburger Matty" Jacobs linked to an online flash version of 1980s arcade hit Burgertime way back in 2005 here on A Hamburger Today. Unfortunately that link is dead, but fear not! I have found a new one here. Procrastinate away.
Posted by Adam Kuban, May 7, 2008 at 12:45 PM
Word from Nancy Luna, the Fast Food Maven, is that Smashburger, a Denver-based burger chain started by the founder of Quiznos, has raised $15 million to expand the concept nationally with as many as 500 outlets.
And what's the concept? From the Smashburger site: "The beef had to be fresh-never-frozen, smashed on the grill to seal in all the beefy flavor, and cooked to juicy perfection."
Luna also notes that Smashburger seems to be all about giving the customer freedom to choose and then makes the comparison to The Counter, whose famously long list of options earned it raves from Oprah and her buddy Gayle King.
Ed Levine, who sits across from me here in the AHT–Serious Eats office, is now asking me, "Isn't smashing the patty against everything that burger purists hold dear?"
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Posted by Nick Solares, May 7, 2008 at 11:00 AM
While the above picture looks like a cute plush burger toy which would be worth owning if it was just that, it actually doubles as a CD/DVD Holder.
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Posted by Nick Solares, May 1, 2008 at 2:45 PM
Editor's note: Ladies and gents, meet Nick Solares, aka the Beef Aficionado. He's the newest contributor to AHT, so give him a warm welcome, whydoncha? He'll be joining us weekly with his adventures in burgery. This is the first of many posts to come. —The Mgmt.
It is no accident that I picked a decidedly downmarket and untrendy restaurant to review for my initial posting on A Hamburger Today. I think that it speaks to the way I feel about burgers; they should be unpretentious and low-brow, a culinary delight for the everyman.
I have yet to be impressed by a chef-designed truffle, foie gras, and Kobe beef short rib–stuffed “gourmet” burger served on date nut bread with a 50-year-old balsamic vinegar reduction and caviar—at least not to the degree in which a simple $5 cheeseburger might stir me.
I have a basic rule or tenant when it comes to burgers: Individually the ingredients should not be as great as the sum of their parts. If they are, just make something else. I don’t think there is any great achievement in making a delicious sandwich out of ingredients that cost as much as a prime steak. But take some fresh ground chuck, American cheese, and a generic white bun—ingredients that in and of themselves are not that compelling—and combine them to make an extraordinary burger. That is something that impresses both my palate and my egalitarian sensibilities.
Joe Junior, a restaurant that typifies the term “greasy spoon,” located somewhat improbably on the corner of a historically landmarked block in Gramercy, impresses me thusly.
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Posted by Adam Kuban, May 1, 2008 at 12:30 PM
The manual for Grand Theft Auto IV features a guidebook to the virtual metropolis of Liberty City, complete with advertisements. Here's one for the fast food chain BurgerShot:
It should be noted that the BurgerShot logo is a subtle reference to the Quake logo.
Related
Grand Theft Auto Restaurant Guide
IOFH Chronicles: Cluckin' Bell in North Algonquin Shuttered
More 'Grand Theft Auto IV' Food-Related Screenshots
The Real-Life Restaurants in New York City from 'Grand Theft Auto IV'
Posted by Adam Kuban, May 1, 2008 at 11:30 AM
After viewing the clip that follows, I can see why Steve Martin's Pink Panther movie came and went faster than greased lightning. See if you can avoid getting Inspector Clouseau's speech pattern stuck in your head as he tries to master the proper pronunciation of "I want to buy a hamburger."
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