Entries tagged with 'Canada'
Posted by Robyn Lee, October 27, 2008 at 11:00 AM
Clicking in to the AHT inbox recently, we've got this bit of juicy intel. Eat up!
Photograph from dalmond on Flickr
Burger People, you should check Peter’s Drive-In in Calgary for "best burger in Canada" consideration. They also have about 60 varieties of incredible shakes. Albertan beef is up there with Argentine beef and this place takes a firm, straight-forward approach to the burger; none of this nonsense with pickled leeks or champagne-marinated onions or raspberry-infused tomato sauce. And being a drive-in burger has got to count for something.
—George A.
Continue reading »
In honor of their new Steakhouse Burger, Burger King in Canada has launched Meat Haiku, where you can submit a poem to possibly win a $25 BK Crown Card.
Posted by Robyn Lee, October 2, 2008 at 2:30 PM
In Vancouver Magazine's list of 101 Things to Eat Before You Die, the Doug Special from local chain restaurant Vera's Burger Shack comes in at #20. The burger is served open-faced with double meat, double cheese, double fried onions, and a double scoop of chili. Seems like the only thing it's missing is bacon. [Tip o the hat to: George P.]
Related
Moody for Moderne
Moderne Burger vs. The Tomahawk in Vancouver
Posted by Robyn Lee, September 15, 2008 at 4:15 PM
Photograph of burger from Moderne Burger from Roland on Flickr
Alexandra Gill of The Globe and Mail compares two popular Vancouver-area burger joints, Modern Burger and The Tomahawk. Although Moderne makes a "seriously good burger that is moist and juicy, and tastes like real beef," the Tomahawk is the winner. "This is the best darn hamburger I've ever had the pleasure of devouring," says Gill about the Tomahawk's Simon Baker burger topped with sautéed fresh mushrooms, aged cheddar cheese, and Yukon-style bacon.
Related
Moody for Moderne
The Skookum Chief: the Best Burger in North Vancouver?
Posted by Adam Kuban, September 13, 2006 at 6:39 PM
Bryan Adams' Concert in Charlottetown, blogged to AHT from the Flickr photostream of Ihsan*
Did you know Bryan Adams used to wash dishes at a North Vancouver restaurant noted for its unique burgers? Here's the story ...
Last night, I wrote the following email:
Dear Tomahawk Restaurant,
Several weeks ago, one of A Hamburger Today's readers sent in a photo of her Skookum Chief burger, proclaiming it the best burger in North Vancouver. I posted her photo on my site, and, lo and behold, just this evening I get a comment from another reader—one of your former employees, in fact—who said, "What a surprise to see the Skookum featured on the web! I used to work at Tomahawk in 1980 and I tell you, the burgers are GREAT! The urban legend is that Bryan Adams used to work there as a dishwasher! Ah, the memories!"
So, I'm wondering, Tomahawk Restaurant, to the best of your knowledge, did Bryan Adams ever work there?
And today, I received this reply from Tomahawk owner Chuck Chamberlain:
Yes, it is true Bryan Adams worked here at the Tomahawk as a dishwasher. I also had the pleasure of working with him. He informed me that he was only working to save enough money to buy a guitar and some spare strings, as he was going to be a rock and roll star. And the rest is history.
Amazing. Rock on, Tomahawk. Rock on, burgers. Rock on, Bryan Adams.
Posted by Adam Kuban, September 7, 2006 at 2:36 PM
I thought I had mentioned Canadian burger blog the Burgers of Winnipeg before, but it looks like I haven't.
Now I have. And it's been added to the links at left.
The site is published by Angelo De Francesco, and its origin story, according to a story in the Winnipeg Free Press, is as follows:
"My original intent was to create some sort of art piece on my wall at home—a series of photographs of a burger gradually disappearing bite by bite—but I couldn't afford the frames."
So Mr. De Francesco put the pix online and started documenting his burger meals. He's usually pretty laconic in his entries but has been getting more verbose in his more recent posts.
The Free Press story also mentions:
The blog, he says, is a precursor to his ultimate goal: a souvenir calendar featuring this city's 12 premier patties.
We'd like to offer some advice to Angelo: Flickr + Qoop = your dream calendar. WHAMMO!
The Burgers of Winnipeg [winnipegburgers.blogspot.com]
Posted by Adam Kuban, August 21, 2006 at 1:53 PM
GIO
Address: 1725 Market Street; Halifax, Nova Scotia [map]
Phone: 902-425-1987
Website: giohalifax.com
The Skinny: $15 Kobe-style-beef burgers
As a non-native New Yorker, I still experience sticker shock here and there when I go about my daily business. The price of pizza has never fazed me, but burgers took some getting used to. With fancypants burgers routinely ringing in above $12 (sometimes WAY above), it's downright quaint to see a columnist from Halifax, Nova Scotia, marveling at a $15 Kobe-style-beef burger:
Next time you are in the mood for a hamburger, try Halifax 's real home of the whopper — Gio.
"Everybody enjoys a hamburger, but I wasn't just going to do a burger," said chef Ray Bear, whose $15 Kobe Long Burger is the highest priced burger Spare no Expense was able to find in the city....
[Bear] serves the six-ounce burger on a multi-grain bun, with double smoked bacon, aged cheddar, pickled red onions, and homemade ketchup made from dried apricots and cranberries. It comes with a side of crisp, sweet potato french fries. The pan-seared and oven-baked meat literally crumbles in your mouth, mixing with the smoky flavour of the bacon, sweet tanginess of the ketchup, and sharpness of the cheese. It tastes brilliant.
As of today (August 21, 2006), $15 Canadian translates to US$13.41. Maybe I should move AHT corporate HQ to Canada. I've always liked the sound of Halifax.
Kobe Long Burger well worth the $15 price tag [The Halifax Daily News]
Posted by Adam Kuban, August 2, 2006 at 7:50 AM
TOMAHAWK RESTAURANT
Location: 1550 Philip Ave., North Vancouver, B.C. [map]
Phone: 604-988-2612
Website: tomahawkrestaurant.com
Friend of AHT Tangiene P. of Vancouver, B.C., took this photo. She says, "Here is the 'Skookum Chief Burger' from Tomahawk restaurant in North Vancouver. It has wieners, ham, egg, burger patty, bacon, cheese, lettuce, tomato, pickle, and onion."
Though she didn't state it explicitly, the subject line of her email was "The best burger in North Vancouver."
That's a honkin' load of meat, T.P. Thanks for the pic.
UPDATE: Making what looks like a great burger even better, a tipster tells us that Tomahawk uses fresh, organic beef from the Blue Goose Cattle Company in British Columbia.
Posted by Adam Kuban, July 1, 2005 at 10:00 AM
Vancouver's Moderne Burger Reopens After Fire
Yesterday we called for retaliation against Canada in the Bigger-Burger War. Today we're making an effort at detente by highlighting Moderne Burger in Vancouver, British Columbia. Moderne came to our attention in the same way Japan's MOS Burger did: through our Flickr photo strip at left. A photo of '50s-style stools (right) caught our attention while looking at the AHT main page. We clicked through and saw that the photographer, Roland Tanglao, had posted a set of photos from Moderne, excited that his favorite burger joint had reopened on Tuesday after a fire there on February 21.
As we clicked through Mr. Tanglao's photos, his enthusiasm for the place proved catching. Apparently, he's not the only one who's wild for it. Other Moderne fans placed signs somewhere near the joint, pleading for it to reopen:
Customers' notes made the paper:
Even Roland and his wife, who we gather have a baby Tanglao, got in on the signage action, writing a note on a banner outside the restaurant. Looks like the baby's old enough to eat solid food and mom and dad want to make him a moderne (little) man:
But what makes Moderne so good? Mr. Tanglao explains:
All burgers are fresh and hand-made. No mass produced burgers. Just pure honest to goodness beef. The fries are cut when you order And the shakes are beautiful and thick. About their only other concession to the 21st century is the inclusion of veggie, turkey, salmon and chicken burgers. The rest of the menu is pretty much standard diner fare: burgers, shakes, cherry cokes, vanilla cokes, etc....
The food is first rate: the burgers are juicy and good and the shakes refreshing. And the ambiance is just right. Cool vintage style paired with vintage 50s and 40s big band music. If you close your eyes, it's easy to imagine you are back in the 40s and 50s.
Sounds good, and the burger (above) looks crisp-juicy, just the way we like 'em. We'd be eager to hear whether Baby Tanglao ever got that first burger his parents promised him.
MODERNE BURGER
Location: 2507 W. Broadway, Vancouver, BC (b/n Trafalgar and Larch)
Phone: 604-739-0005
Website: Moderne Burger
Moderne Burger Mini-Review
Photographs by Roland Tanglao
Posted by Adam Kuban, June 30, 2005 at 3:15 PM
A Compacted History of the Bigger Burger War
Call her the face that launched a thousand shits. In February, 100-pound college girl Kate Stelnick (right) finished the six-pound burger at Denny's Beer Barrel Pub in Clearfield, Pennsylvania, and a minor media storm whipped up around her. Catching wind of that, a New Jersey diner upped the ante with a 12.5-pound burger. In a dangerous game of brinkmanship, Denny's came back with a 15-pound burger.
Then a South Carolina grill got into the fracas, offering a 19-pound burger gigantic enough to leave its rivals shocked and awed—and its customers stopped up.
But now the ugly melee is going international, with a Canadian greasy spoon among the latest combatants to go nuclear in the Battle of the Bulging Burger. Ian's Kitchen & Soda Shoppe in Kingston, Ontario, threw its best minds into top gear and they emerged from the bowels of the skunk works with a burger that tips 20 pounds without toppings. (Three and a half pounds of Denny's 15-pounder are from toppings.) From AZCentral.com:
[Restaurant owner Ian] Sarfin's creation — which took more than three hours to cook Thursday morning — weighs almost 21 pounds.
"You're looking at an 18-inch diameter bun (and) there's a pound of cheese, there's a pound of onion, there's a pound of pickels, there's two pounds of tomatoes and five cups of sauce," said Sarfin. "Once you add it all together, you're looking at about 30-35 pounds total weight." ...
Sarfin said his hamburger — the equivalent of just over 100 quarter-pounders — is designed to feed 20 or 25 people.
To carry our mixed metaphors a bit further, it looks like this burger promises to be one helluva bunker buster, at least to those pooper-troopers stationed in the latrine.
A Hamburger Today likes to think we have friendly relations with our neighbors to the north, but we cannot stand for this steal-the-flag gambit on the part of wily Ontarians. Work should begin immediately on a bigger, better, 50-pound U.S.-based sandwich capable of deterring our enemies from such hostile acts of hamburgerism. We humbly propose a name for this next-generation whopper of a weapon: The Colon Pow!
