Entries tagged with 'Ohio'
Posted by Adam Kuban, June 30, 2008 at 1:15 PM
For $1, you could own a burger joint like this. This one's in Dayton, Ohio, but there's an old White Tower for sale in Toledo.
There's a White Tower in Toledo, Ohio, for sale for $1, but the catch is that you have to move it. The YWCA next door wants to expand and is looking for a way to get rid of this location of the onetime White Castle competitor.
If there are no takers, the building might be torn down in fall. Come on! Some history-minded burger lover out there oughtta get on this. Could you imagine grabbing a cool little building like this to open a slider joint? And it's like $0.00016 a square foot (600 square feet total). [Tip o' the hat to T.J.]
Posted by Adam Kuban, July 20, 2007 at 12:30 PM
It happens this weekend in Akron, Ohio.
Featuring such events as "Bobbing for Burgers." As the National Hamburger Festival's website says:
It's fun. It's messy. It's a contest like no other, it's the "ketchup bowl." Your mission is to pluck as many hamburgers from a baby pool filled with ketchup in 3 minutes.
Continue reading »
Posted by Adam Kuban, July 11, 2007 at 9:00 AM
Friend of AHT Joe Schumacher hit The Spot in Sidney, Ohio, yesterday. This is a burger joint that more than a few readers have emailed me about and that one listener of Maxim Radio's Covino & Rich show called in about when I appeared as a guest there last Thursday.
I've never had the opportunity to visit, but thanks to Joe's write-up of the place, I now have an idea of what I'm missing. That burger looks incredible.
The Spot
Address: 201 South Ohio Street, Sidney OH 45365
Phone: 937-492-9181
URL: thespottoeat.com
Photograph from What About the Plastic Animals
Posted by Adam Kuban, April 30, 2007 at 2:01 PM
Yippee ki-ay, burgerlovers! It's time for another burger-link roundup! Enjoy, pardners!
Give me your burgers! Arrrrrgh! 
Remember Total Recall? And how the Governator's character is looking for some Martian mutant resistance leader named Kuato? And how, at the end, it's revealed that Kuato is really some weirdass person-in-a-person?
Well, the former Burger Chef chain is kinda like that. In 1982, Burger Chef was bought out by the corporate parent of Hardee's and most Burger Chefs morphed in to Hardee's. But now, the stunted little Burger Chef that has long been a hidden part of Hardee's corporeal mass is getting its (limited) time in the sun. Hardee's locations in certain Midwestern cities are bringing back Burger Chef's signature burger, the Big Shef. If you live in the Indiana cities of Indianapolis, Terre Haute, Fort Wayne, or South Bend or in Dayton, Ohio, you'll be able to eat your way down memory lane.
The Big Shef, served in the '70s and '80s, was a quarter-pound burger with two charbroiled patties, American cheese, shredded lettuce, and special Big Chef sauce. Doesn't seem so special these days, but I suppose it might be like Proust's madelines to Midwest burger lovers of a certain age.
I can has cheezborger? Michael Jordan's Steak House now serving burgers for dogs. Call it a "kitty bag" and I suppose you could take one home for Fluffy, too.
Is original bad-boy chef Marco Pierre White coming to America? If so, will he go downmarket? Grub Street's Josh "Mr. Cutlets" Ozersky grills the onetime mentor to Mario Batali and Anthony Bourdain. Says White: "America doesn’t need any more great chefs. It’s about me taking my knowledge from the three-star world and taking it down to the level of a three-star burger or a three-star steak. I’d want to take a concept you could roll out across the country. One that’s easy for the family.
At Philadelphia's inaugural Scrapplefest, a burger made from the regionally beloved food earned its creator the "Scrapple King" crown. What's scrapple, you ask? Here's your answer.
Do you dig fast-food burgers? Then you're ugly and dumb. But, hey, there's some good news: "A paper published in the May issue of Appetite, a scientific journal, concludes that unhealthy eaters are viewed as 'less physically attractive, less warm, less intelligent, and less studious' than their carrotmunching peers. On the upside, fast-food lovers are perceived as easygoing and more sociable."
An In-N-Out opened in Tucson, Arizona, last week. It's the easternmost outpost of the well-regarded chain yet. Not eastern enough for many folks' taste, however. Note to In-N-Out: Go national! Says ScrippsNews.com: "By noon, more than 100 people were waiting outside and the drive-thru line was at least 100 vehicles deep. The wait to simply place an order took as long as an hour." Pent-up In-N-Out cravings in parts farther east would make the Tucson lines look tame.
The Wendy's chain might be up for sale. Shares rose on the news. Not that fun, but I thought you might like to know.
The New York Times visited Louis' Lunch last week and reveals that the patties are "more than 90 percent lean." Say wha? And those things are still juicy? And raved about? Hmm ...
Posted by Adam Kuban, February 5, 2007 at 3:39 PM
Photograph from the Flickr photostream of the real janelle
Remember all that hullaballo about the birthplace of the burger? How New Haven, Connecticut, and Athens, Texas, were going back and forth on this? How Josh "Mr. Cutlets" Ozersky wrote an op-ed in the Los Angeles Times about this? Well, New Haven just fired a retaliatory nah-nah-boo-boo strike:
Nobody disputes that Louis' has served its hamburgers longer than any other restaurant. The oldest continuously published newspaper in America thereby declares the oldest continuing hamburger joint in America the authentic one. So there.
Hamburger Hooey [Hartford Courant; via Barry Popik. Thanks, Barry!]
MORE ON LOUIS' LUNCH
Here's a video we produced over on Serious Eats about Louis' Lunch.
Posted by Adam Kuban, September 8, 2006 at 2:09 AM
From PRNewswire:
The winner of the 2006 White Castle Crave Time Cook Off has been crowned. Missy O'Malia of Columbus, Ohio, won the 15th annual White Castle recipe contest with her creative concoction, Enchiladas de White Castle Burgers y Queso.
Enchiladas de White Castle Burgers y Queso beat out nearly 350 entries received from across the country for this year's competition. The recipes were judged on the best use of ten White Castle hamburgers, originality, and taste. Missy will receive a Crave Case of 30 hamburgers every week for the next year for her creative use of the product.
After the jump, Ms. O'Malia's recipe...
Columbus Native Wins with Enchiladas de White Castle Burgers y Queso [PRNewswire]
Continue reading »
Posted by Adam Kuban, May 30, 2006 at 5:11 PM
Hear ye, hear ye: The inaugural National Hamburger Festival will come to session August 12 to 13 in Akron, Ohio.
Events will include Best Burger (amateur and restaurant divisions), the Miss Hamburger Festival competition (rrrawwwrrr), and Bobbing for Burgers: "Pluck as many hamburgers [as possible] from a baby pool filled with ketchup in 3 minutes."
Perhaps most intriguing, though, to students of hamburger history are the Hamburger Hearings: "a mock trial featuring representatives from the four cities and families that claim to have invented the beloved Hamburger."
For the record, those cities and familes are: The Menches Bros. (Akron, Ohio), Hamburger Charlie (Seymour, Wisconsin), Fletcher Davis (Austin, Texas), and Louis Lassen (Louis' Lunch; New Haven, Connecticut).
The National Hamburger Festival [Official Website]
Posted by Adam Kuban, May 1, 2006 at 5:00 PM
AOL Cityguide has done it again. In late March, the good folks there brought you the best burgers in New York. Now they've compiled the "15 Burgers to Try Before You Die" (hmm ... strange echo of Alan Richman's piece in GQ last year, "The 20 Hamburgers You Must Eat Before You Die.") Without further ado, they are ...
- All-American Drive-In, Massapequa, New York
- Chris Madrid's, San Antonio
- CityGrille, Denver
- Dick's Drive-In, Seattle
- Goldyburgers, Chicago
- In-N-Out Burgers, Los Angeles [AHT's 2¢]
- Jack's Old Fashion Hamburger, Oakland Park, Florida
- O'Connell's Pub, Saint Louis
- Peter Luger, New York [AHT's 2¢]
- Roaring Fork, Phoenix
- Stanich's, Portland, Oregon
- Tessaro's, Pittsburgh
- Thurman Cafe, Columbus, Ohio
- Val's Burgers, San Francisco
- 96th Street Steakburgers, Indianapolis
15 Burgers to Try Before You Die [AOL Cityguide]
The 20 Hamburgers You Must Eat Before You Die [GQ]
Posted by Adam Kuban, April 25, 2005 at 7:25 AM
Some of you might recall an ad campaign a few years ago -- was it for Burger King? -- in which a couple of Gen X slacker guys are sitting around, watching TV or playing video games when one of them is like, "Burgers! You fly, I'll buy."
Well, this story gives new meaning to that phrase while turning it on its ear. Twice a week, an 80-year-old pilot in Cleveland flies his buddies to acclaimed diners in neighbor states to eat lunch.
The pilot, Roger Levering, and his pals call it the "$100 hamburger lunch," for an obvious reason: While the burgers might cost a few bucks, the fuel to get there jacks the price, well, sky high.
80-year-old pilot takes buddies for "$100 hamburger" lunches [WOOD-TV NBC 8]
Posted by Adam Kuban, April 8, 2005 at 1:34 PM
From Businessweek:
John Menches [CEO of Menches Bros. Original Hamburgers] had always been told his great-grandfather invented the hamburger in 1885. But for decades, this was little more than legend and lore at family reunions. Then in 1991, Menches and his siblings stumbled across the original recipe among some old papers their great-grandmother left behind. So, they took out some ground beef, added brown sugar, coffee, and some other ingredients, and discovered one great hamburger.
There are a few different stories detailing the origin of the hamburger, and this one fleshes out the notion that it was invented in Hamburg, New York. The story includes a Q&A:
Q: How did your great-grandfather invent the hamburger?
A: Our great-grandfather Charles and his brother Frank were traveling concessionaires back in 1885. They did the Hamburg fair, which is located about eight miles south of Buffalo. They were a 100-man operation. They were really noted for their sausage sandwich. The fair was run in August. It was too hot, and they ran out of sausage. It was too hot to butcher because there was no refrigeration, and the meat wouldn't have turned out very well.
They were talked into using ground beef, which back then was a little taboo. Fairs were where the highest of society met, and ground beef was more for lower-class people, so they didn't think they'd be successful with it. Faced with nothing to sell at all, they fried it up, but it was too bland.
My grandfather decided to put coffee, brown sugar, and some other household ingredients in it and cooked up the sandwich. My great-uncle Frank served the first sandwich, a gentleman tasted it and said, "What do you call it?" Uncle Frank didn't really know what to call it, so he looked up and saw the banner for the Hamburg fair and said, "This is the hamburger."
A Hamburger's Tasty Legacy [Businessweek]
