Articles about Burgers
Burger Wars: Jack Perkins v Dace Street
Yelp! I hate somebody. Yelp! Almost everybody. Yelp! Won’t you please hate me!
—all due respect to John, Paul, George, and Ringo
Why I don’t like Yelp: Reasons number 2,343 and 2,344.
Yelpers walk into restaurants and introduce themselves as Yelpers, demand special attention, and become customers from hell. If they don’t get it, they murder the restaurant online. Usually you can flush out the grandiose writers by their pompous style. I’d hate to be a restaurateur and deal with these types.
Restaurateurs rating competitors on Yelp. Yesterday Maple and Motor’s Jack Perkins “exposed” Dace Street, the son of Gene Street who has been around the business (Snookies) for a few decades. On M&M’s Facebook page Perkins writes: “Check out what Dace Street is willing to do” and links to Street’s Yelp profile page. Street is out in the open: he boldly posts his picture on the page which also contains ten reviews. He gives 5 Stars to the Street-family-owned Liberty Burger and one to Maple and Motor.
It’s all bollocks. This is all starting to make Harvey Gough look like a softie. Hi Harvey, I’ll take a number 2 and melt the cheese!
UPDATE: I just received this note from Dace Street: “Some one is screwing with me. I took down the yelp profile that was associated with me. Good grief! I never took any pot-shots at M&M or anyone else.”
Eat This Now: 48-Hr Cracked Pepper Brisket Sandwich at Off-Site Kitchen in Dallas
48-Hr Cracked Pepper Brisket Sandwich at Off-Site Kitchen
Few restaurants have received as much pre-opening buzz as Nick Badovinus‘ highly anticipated Off-Site Kitchen. As a fan of his work at the Neighborhood Services ventures, I’m not ashamed to admit that I was as giddy as a school girl every time a shred of news regarding its opening surfaced. Naturally, when Off-Site Kitchen did open, 98% of the blogosphere rushed to see what kind of magic Badovinus and crew had been brewing up for all those months, and appropriately, nearly every food writer got right to work gushing about it all over the internet. And honestly, it deserved every bit of praise that has been thrown at it.
Now that some of the early chatter has started to simmer down a bit, it seems only appropriate to express my love for the humble, working-man’s menu at Off-Site Kitchen, particularly through praise of one of my favorite items on the menu board, the 48-hr cracked pepper brisket sandwich. It took a few visits to be able to mentally pry myself away from their excessively delicious burgers, but when I was finally able to take the plunge into non-burger territory, my efforts were so handsomely rewarded, I no longer fear to stray.
Continue reading "Eat This Now: 48-Hr Cracked Pepper Brisket Sandwich at Off-Site Kitchen in Dallas"
Burger House in Rockwall Closes
This news comes from a reader, BLP, who sends a link to Burger House’s Facebook page.
4 Comments »Hello all, it is with great sadness that we announce the closing of our Franchise location in Rockwall . Thank you to all our wonderful customers in that area. We are currently looking for a new location in the area that would be a better fit. Sorry and thanks again.
Who’s your Burger Papa?
Liberty burger (photo by Kevin Hunter Marple)
I know, I know, I know. I’ve been harping on you guys about voting for the Dallas’ best Food and Drinks for the past two weeks. I’m sure you’re tired of hearing me talk about it. Do me a favor and go vote right now because it’s the last day that our survey will be open. It’s Friday anyways, and we know you need a relaxing brain exercise to transition you into the weekend.
Tell us whose burger you most adore. Is it Jack Perkins’ fatty half-pounders or John Tesar’s Farmer burger with a fried duck egg and white Vermont cheese? Maybe you’re a sucker for Stackhouse’s double-loaded burger? Then vote here today. I promise I’ll stop bugging you about it starting…. now.
Coming Home From Vacation: Where is The First Place You Eat in Dallas
How many times have you returned from a vacation and rushed to your favorite restaurant for a fix of your favorite food? For almost 20 years, I drove from the airport to Mi Cocina in Preston Royal and went face down in a plate of nachos. Then came In-N-Out. Okay, so Andrew doesn’t love it. He’s British. He ingests cans of Spotted Dick Sponge Pudding and Vegemite, a nasty paste I use as a bug killer.
I lived in California for 11 years so perhaps I am experiencing the reverse-home-town-food-nostalgia syndrome that affects older people because when I returned from vacation last week, I drove straight to In-N-Out and devoured a DDAS (double-double animal style) like a rabid coyote. EVERYBODY knows you order the fries crispy at INO. Everybody but Andrew.
Anywhoo, where do you go when you re-enter your life in Dallas?
How To Avoid The Lines At In-N-Out Burger in Dallas
In-N-Out Burger, Pinole, California
I got sick of the long lines at the Frisco’s In-N-Out Burger location. It has become the only fast food place where I lose weight because of the time I spent queuing. I decided it would be quicker to fly to California, the ancestral home of In-N-Out, and eat at one in the land where residents consider it another fast food chain, not a place to worship an animal-style burger like a bunch of dazed zombies.
This is my new branch of In-N-Out. It is at the Pinole exit of I-80 (ICBM coordinates: 37.9894758, -122.3098301). For my In-N-Out induction I ordered a “double-double animal-style” ($3.25) along with fries animal style ($3.30) and a chocolate shake ($1.99). Let’s go through each: Continue reading "How To Avoid The Lines At In-N-Out Burger in Dallas"
9 Comments »Restaurant Reviews: Stackhouse, Liberty Burger, Goodfriend Beer Garden in Dallas
Double loaded burger and sweet potato fries at Stackhouse. Photography by Kevin Marple.
Here is what we think. Let us know your thoughts.
Stackhouse Randy Kienast is a successful home builder. One of his best friends is Ben Spies, a world-class MotoGP rider. You’d think the twosome would be happy to spend their spare time knocking back a few beers and talking about guy stuff like crashing a motorcycle at 190 mph (which Spies has done) or installing a new shower pan. But that would be too easy. So Kienast found a rickety one-story house built in 1925, and together they turned it into Stackhouse, a gourmet-ish burger bar on Gaston, near Baylor Hospital. Thankfully they had the sense to hire someone who knows something about cooking meat, James Rose, the former chef at Bob’s Steak & Chop House on Lemmon Avenue.
Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business
Slow-cooked pork covered with caramelized onions and peppers.
Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!
Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:
“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”
The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”
Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.
SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.
[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]
The menu and photos are below.
Continue reading "Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business"
Pouting Over Poutine
Poutine from the Greenhouse Tavern, Cleveland OH (photo from Columbus Underground @ www.columbusunderground.com)
A couple of weeks ago I gushed about my love for the burgers at Kenny’s Burger Joint. One of our Sidedishers, “Kirk,” commented that they offered “the closest facsimile of poutine in the DFW area.” When I heard this, it was not long until I found my way back to sample the Kenny’s version. As you likely know, “poutine” is a classic Canadian dish, traditionally composed of crispy French fries, cheese curds, and a brown gravy. The most successful variations of poutine are able to serve the fries thick and crisp, the cheese curd soft but not so completely melted that they lose all their texture, and the gravy incorporated into each bite, but not so much as to turn the whole thing into a soup or make the fries overly soggy. However, this dish is incredibly hard to find in Dallas. I don’t understand why this is so. Perhaps it’s our distance from our neighbors to the North? Perhaps there are not enough Canadians here in the Lone Star State? It really is a travesty.
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14 Comments »Eat This Now: Black and Blue Burger from Kenny’s Burger Joint in Frisco
When do you know that you have started to become a little too familiar with a restaurant? Well, if you pull into Kenny’s Burger Joint and your kid starts cheering, “Yay! Uncle Kenny.” And no, I’m not related to Kenny Bowers…and my kid hardly even recognizes his grandparents. Perhaps this familiarity could be seen as a problem in a city that offers so many burger options, but to be honest, its easy to get underwhelmed by the consistent stream of the newly minted burger joints. Seems like there are about 2 new openings a week, la-dee-frickin-da. These days, I can count on one hand the number of places I will actually patronize to in order to obtain a truly exceptional burger. Kenny’s has been doing things right since the beginning.
Kenny will tell you that he originally got such excellent feedback from his “Sterling Silver Burger” at Kenny’s Wood Fired Grill, that it was only natural to create a burger-centric restaurant. And we are all blessed because of it. Sure, it’s a bit of a pain for many to trek out to Frisco, but when quality and consistency intersect, the results can be something so enticing that nearly anyone can bust out of the north-of-635 bubble.
Continue reading "Eat This Now: Black and Blue Burger from Kenny’s Burger Joint in Frisco"
A Girl Walks Into a Bar: Goodfriend Beer Garden in East Dallas
Photo by Elizabeth Lavin.
Once a month writer Moira Muldoon walks into a bar and lives to write about it. This month she explores Goodfriend Beer Garden in East Dallas.
A couple of guys in their late 30s chatted with me over a tree stump stool at Goodfriend Beer Garden and Burger House, the new East Dallas pub. They live down the road, were hanging out. My friend Susan arrived, ignored the big TV, and slid onto the couch next to me. Her hair and coat smelled crisp like winter. The guys left, and we stretched out our legs a bit.
Susan murmured something about how she’d forgotten that people go out at 9 on a Thursday night. Though she was once a hipster and still has the style to show for it, she now has a year-old daughter and a lot more Thursday nights at home. She lives down the road from Goodfriend, so the trip to the bar was easy, and, in fact, she and her family are big fans of Good 2 Go Taco next door.
3 Comments »Shooters Opened in Victory Park on Saturday
No Guns: Dallas cowpokes at Shooters are armed with tacos. (Or is that a iPhone?)
Shooters, home of “street and gourmet tacos, burgers, wings, salads, and other standard pub fare to go along with those delicious tacos,” opened on Saturday night. It’s located at AT&T Plaza in Victory Park directly across from the main entrance of the American Airlines Center. The two brains behind the business are Kenichi’s general partner Joshua Babb and Kenichi chef Bodhi Durant. Babb promises the “lowest prices in Victory Park ironically brought to you by the people who have the highest prices in Victory Park-ie, Kenichi.” Yow. Zah. That’s the kind of balls-to-the-walls spirit I like to see in Victory Park. Bring it on dudes.
First Look: Liberty Burger in Dallas
Onion rings at Liberty burger.
The gourmet burger trend in Dallas just keeps on rolling. Liberty Burger, a sleek new spot at Forest Ln. and Inwood Rd., is a burger joint with an eco ethos. “Without quality, there is no value” is their motto. They offer burgers made of all-natural chuck, brisket, and tenderloin meat; grass-fed bison without antibiotics, stimulants, or hormones; and an interesting veggie burger made with vegetables, chickpeas, grains, and seeds. Bread is custom, purveyors are mostly local, and the packaging is compostable. There is a huge live oak tree by the self-service menu. You have to hug it before they take your order.
Jump for photos and more words. Continue reading "First Look: Liberty Burger in Dallas"
8 Comments »Restaurant Update: Off-Site Kitchen by Nick Badovinus
Off-Site Kitchen: These goodies will be available for consumption by "the end of this year."
Well folks, it has been a year since Nick Badovinus leased the former Danny’s Chicken spot at Wycliff and Irving Blvd. for Off-Site Kitchen, a mostly take-out spot featuring “light industrial food” inspired by “what line cooks eat.” Basically the menu is simple sandwiches, breakfast burritos, quality roasted meats by the pound.
Badovinus went silent for a long time. In September I dropped by Off-Site Kitchen to see WTF was up. Badovinus is a tough dude to find when he doesn’t want to be found. But there he was, deep in R&D, curing sausage, flipping burgers, trying out different meat combinations for sandwiches.
This morning, I called Badovinus for an update. As Badovinus talked about the opening date, menu, and concept, I enjoyed listening to him spin off on how the dynamic of opening this restaurant changed as it came to life. It’s almost trite to say that many entrepreneurs start with a grand design and find that once their plan goes from paper to brick and mortar, some details have to change. However, one thing I’ve learned over the years is this: those who allow the on-the-fly changes to overwhelm their original vision rarely succeed. Staying the course can be the difference between success and failure. And what Badovinus has already discovered about his little soon-to-open Off-Site Kitchen is unique and could prove to be a model for others.
Jump for it. Continue reading "Restaurant Update: Off-Site Kitchen by Nick Badovinus"
60th Anniversary = .60 Cheeseburgers Plus Kids’ Fry Eating Contest at Burger House
Hey kids, while we’re all for promoting healthier menus in schools, what you do after the bell rings is your own business. Want to save your Doritos bags and use the orange residue for eyeshadow? Go for it. Want to eat only Twizzlers for a week to see if your pee turns red? Be our guest. Want to sneak on over to Burger House’s 60th Anniversary celebration on Dec. 13 for .60 hamburgers and a French fry-eating contest (prize: free fries for a year and a donation to you school)? Knock yourself out.
jump for the deets/press release… Continue reading "60th Anniversary = .60 Cheeseburgers Plus Kids’ Fry Eating Contest at Burger House"
1 Comment »First Look: Stackhouse Burgers
The chicken club, with avocado, tomato, bacon, sprouts, and aoli.
Zac Crain and I almost got into a fistfight today at lunch, but that wasn’t because we ate at Stackhouse Burgers. The new joint is on Gaston, just down the street from the Elbow Room and Baylor Hospital. A homebuilder named Randy Kienast co-owns the restaurant, which is in a renovated house that was built in 1925. Kienast did the renovation, and he did it well. The place has a good vibe.
Zac is a vegetarian, which is one reason he’s probably so filled with anger and bile. He ordered the veggie burger ($6.95), which was of the bean variety. Despite his distemper, he said he liked it. Me, I got the Cuban (Canadian bacon, ham, Swiss, thinly sliced pickle, mustard, $8.95). I thought the sandwich was delicious, if a bit pricey. The thick-cut fries ($2) were a welcome complement.
The three ladies who made up the rest of our lunch party went with the chicken club ($7.95) and hamburgers (either a single 6-ounce patty, $5.95, or two patties, $8.95). Here’s where we ran into some trouble. The griddled brioche-style buns were delicious, but they were also very absorbent and fell victim to sandwich sog. Each of those three sandwiches became unwieldy midway through the meal and had to be finished with fork and knife. One of the ladies remarked, “Ooh, I’m getting all messy.” To which I responded: “Yeah, you are, you little sandwich eater. I bet you like that. Go ahead. Wipe your mouth.” Zac lifted his gaze from a Words With Friends match just long enough to glare at me.
Continue reading "First Look: Stackhouse Burgers"
9 Comments »Get A Jump On Your Turkey at Twisted Root
Feeling like you need a lead-up to the Nov. 24 Turkey bonanza? Twisted Root yearns to fill the void. Behold the Thanksgiving Burger, a pile-up of ground turkey, sweet potato chips, and cranberry sauce marginally contained by a wheat bun. Jason Boso lets us know that Twisted Root will be slinging the Thanksgiving Burger at all of their locations (Deep Ellum, on SMU Blvd, Richardson, Roanoke, Fairview, Shops at Legacy, and Arlington) throughout the month of November for only $6.99. Get ‘em while the getting’s good; come December, they’re gone.
Maple & Motor in Dallas Offers Car Service on Monday and Tuesday Nights
The Dude of burgers.
Maple & Motor owner Jack Perkins has a fond spot in his heart for the gone-but-never-forgotten Prince of Hamburgers on Lemmon. Starting next Monday night, Perkins will offer “back-in car service” after 5PM. Perkins will reserve spaces for those of you who would like to dine in the luxury of your car. Just back in and blink your lights. Monday and Tuesday nights only, weather permitting.
Stackhouse Burgers in Dallas is Open
Stackhouse Burgers is open.
Vroom, vroom. Stackhouse Burgers, is now open for business. All of you MotoGP racing and Ben Spies fans head over.Ben is one of the owners of the new burger joint over by Baylor. Here’s a little background info. And here is chef James Rose’s menu. Mention SideDish and see if it gets you anything.
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