![]() If I can have my burger and eat it too, then, well, that's really something. Frequently Asked Questions about Rock Club Burgers. Metallica Burger Food Truck San Francisco. ![]() It's really, really good, and feels so much like a burger that another woman at Jardinière's bar (which is where it's served - it's also at Cockscomb, but I haven't had their version yet) says "this is giving me an existential crisis." I don't eat animals because I have a strong emotional attachment to living, breathing creatures, not because I don't think meat is yummy (because it is!). Got the AC/DC burger it was loaded with flavors Fried cheese, potato sticks, plantains, cabbage and sauce. But I'll tell you this: Days later, I'm still thinking about that burger, and am plotting a return (on my own dime) to snarf it down again. Is a burger still a burger if it contains no cow? Is the Impossible just a novelty act? You could argue both of those points successfully. You can enjoy Caleb and my he said/she said about the all-vegan burger here - and we even debated about including it on this list. It feels, as Sylvester says, mighty real. But, you guys, the Impossible Burger at Jardinière isn't like any veggie burger I've ever had. I don't eat land animals, but I hate veggie burgers so much that Jay mocked me to you last July. Every other day of the week, there's also their Gnomeburger, a quarter-pounder with swiss cheese, avocado, red onion, arugula, jalapeño and a garlic and herb aioli, served on "an organic Firebrand challah slider bun." Both are seriously goddamn good. On Wednesdays, they serve a half pound Prather Ranch burger, the toppings on which change every week (the one pictured above featured a pile of crispy shallots, sweet peppers, and smoked blue cheese). The obvious answer to where to go if you get out of work early (or if you're funemployed) and you're near Hayes Valley is Biergarten. (And not that anyone's arteries need this, but you might also, at least once, want to try the off-menu "Big Mac," which is two cheesy burger patties sandwiched around their fried mac-and-cheese patty that has hot-dog bits in it.) -Jay Barmann ![]() ![]() They dub it the Best Damn Cheeseburger for a reason, and you won't be disappointed. (You can also make it a double, or add bacon or an egg). It's delicious, well seasoned and well sauced, made with grass-feed beef, and served on a crisp, griddled and butter bun with lettuce, onion, and gruyere. The 4505 burger was perfected over years by chef and butcher Ryan Farr, and now it has its own restaurant, where it stars on the menu alongside some very solid BBQ. These 25, most in San Francisco though with several necessary nods to Oakland, are among the best around. Now the item is nearly obligatory on American menus, with chefs playing off contemporary burger idioms from the fast-food burger to the backyard burger to the steakhouse burger. The origins of the burger are mysterious: Was it Fletcher Davis in Athens, TX who first served ground beef on a bun? Louis' Lunch in New Haven, CT? One of the many other claimants? The history is meaty, but I dare say the burger as we know it today was perfected over more than a century, so who really cares. ![]()
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