Even if you lube your appetite up with a few pints of beer, there's no way you're going to be able to choke down these burgers.
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Why is it that so many potentially great burgers succumb to bad preparation? Either the majority of restaurant goers prefer well-done burgers, or very few cooks actually know how to cook a burger to any temperature but "dry." It's especially disappointing when the components of the burger have so much potential, as in the case of Matty's in New Berlin.
I was enamored by the memory of the bison burgers I used to eat at Charcoal Grill with my father when I was a kid and teen. At the time they seemed exotic, and they were delicious, as were the beef burgers. Now, all these years later, I wonder how the restaurant is still in business.