David Burke's Primehouse

Sans any anecdotal commentary in this upfront section, this is how a burger should strive to taste.

The fiend has probably eaten hundreds – if not thousands – of burgers over the years, many of which touted as gourmet by flashy marketing but actually tasting very elementary by my standards. While I always cross my fingers, and can’t help but to continue to order in spite of my inklings, I still suspect these mediocre sandwiches to be oversized boxed “pub” burgers…or there is simply a lack of TLC masked by a dash of garlic salt and a glob of wholesale mayo.

And this is a point I’ve never really understood.

The burger is an American icon; a staple of nearly every menu from your local roadside diner, neighborhood sports bar or the most high-end establishment anywhere coast-to-coast. So if a restaurant does Americana, or any semblance of this cuisine, then they should invest a little more time and resources into making its burgers undeniably craved staples.

Though I might obviously be slightly bias, I feel I’m not alone in this notion – a view obviously shared by restaurateur David Burke and executive chef Rick Gresh.

Already a critically acclaimed venue by local and national media outlets, and a top 10 selection by Chicago Magazine, it was only a matter of time until I had a chance to get my hands on one of the legendary 40 day dry aged “burkers” from Burke’s Primehouse.

The burger comes topped with an exquisite array of toppings unique to Gresh’s vision of a traditional burger: garlic spinach, crispy shallots, bacon mayonnaise and a toasted potato bun.

Although I’m a purist with my burgers, as all fiendsters know, I decided to dive into this as prepared without any alterations…if anything an attempt to crawl inside the chef’s mind and try to explore his culinary terrain.

The garlic spinach in lieu of lettuce added a creamy and earthy dimension to the flavor and texture, though there were a little too many leaves and it started to overpower the meat. The fried shallots were a wonderful replacement for traditional onions and added that sweet and familiar zest.

In addition, the bacon mayo was an ingenious touch that presents the best combination of both worlds. Although I typically forgo mayo of any kind, the idea of the two together was too much to pass, and luckily wasn’t spread too heavily on the bun. Typically my second favorite part of the puzzle, the potato bun was probably the most easily forgettable item of the mix – not as toasty as I would have liked, still good but more of an afterthought than anything.

Not surprisingly, by far the greatest element of the sandwich was the beef, which includes the trimmings from the dry aged steaks ground within the chuck and sirloin. The dry aged taste is extremely distinguishable from most other burgers you’ll typically taste at a local burger joint, and for those that have never sampled a dry aged piece of beef it is well worth the investment.

As always, I like to sample the meat by itself without no other distractions. This presents the true quality of the meat and allows you to discover every taste and flavor, completely uninfluenced. As expected, you could taste the depth of the dry aging, which gave the beef a velvety, rich and juicy profile with a hint of smokiness that was probably picked up from the grill.

The fiend spoke briefly to the congenial general manager, who likewise offered to give a tour of the dry aging room – a fantastic experience to hold. Very few establishments go the extra mile to serve dry aged steaks, let alone dedicate time and space to producing their own. Likewise, though industry standard for serving dry aged meat is 21 days, Burke’s goes one step farther and only offers their cuts at 28 days or more – again a touch of the aforementioned TLC I believe other restaurants tend to forget.

This burker is only offered on the lunch menu and upon special occasions, but I highly recommend you do yourself a favor and make this a destination (within the James Hotel) to visit soon.

http://www.davidburke.com/

616 North Rush Street
Chicago, IL 60611-2712
(312) 660-6000

Naha

Sometimes spontaneity is the best route when doing anything in life, however it is especially rewarding when one discovers a gorgeous new delight whilst burgering.

And I must apologize from the start for a lack of pictorial evidence – the aforementioned spontaneity yielded a forgotten camera and likewise the venue’s intimate atmosphere was a bit too dark for the ye’ old camera phone to work to the best of it’s ability. Since most visits are not arranged, at times the Fiend is not as prepared as he should be.

Now to the meat of the experience: the Fiend had been anxious to try a Naha burger for pretty much the entire summer, as a close friend was raving about it from a previous dining/tasting endeavor. And then the Chicago Magazine burger edition came out, ranking its burger within the top 10, again adding more charcoal to the fire.

There were two burgeresque options on the lounge menu to try from – the braised boneless beef short rib “burger” or the infamous NAHA half-pounder – and as appealing as the braised ribs sounded, this Fiend only had eyes for the patty.

Not to mention I was intrigued to taste the creation coming off the wood-burning grill, which always adds another layer of complexity to the final product…either for the better or for the worse.

I ordered the burger rare and with cheddar as my choice of cheese, however declined the stone ground mustard. Instead, the staff brought out a wonderfully creamy garlic aioli sauce, alongside the glazed onions, both wonderful complements and highly recommended.

The burger itself was extremely good. Extremely good indeed. I made an immediate statement via my Facebook feed that it was probably one of the top five burgers I’ve tasted in recent memory, and by my personal standards alone I’m going to have to stand behind that claim. And I’m okay with being bold.

As soon as the plate was placed on the table, my senses were immediately inundated with the smokiness of the beef, which was a little alarming at first because I feared it would overpower the natural taste of the meat. However this was not the case by any means, and the smokiness if anything rounded out the overall taste of the other ingredients, completely in concert together.

I originally guessed that perhaps the beef was a proprietary blend, however during conversation with the knowledgeable staff, the Fiend was told the burger was 80/20 Prime – which could absolutely be detected in the rich taste and velvety texture of the beef itself.

As I’ve stated before, bun selection can also make or break a burger and should carefully be chosen based on the final product – not only taste, but also size and ingredients. In this instance, the sea salt crusted ciabatta couldn’t be a more perfect sidekick to the sweetness of the onions and aioli toppings.

I do have to admit in all fairness to my faithful Fiend brethren that the burger is a bit pricey at $19.00 (includes fries), however if you have the cash and are on the hunt for a gourmet selection, then definitely put Naha towards the top of your list. You’ll thank me – and your sound judgment – afterwards.

Naha
500 North Clark St.
Chicago, IL 60610
312.321.6242
www.naha-chicago.com

Five Guys Burgers and Fries

(Don't mind the foil...or the phone cam pic)

Greetings, fellow Fienders. It's been a long road since my last post (school is absorbing a ton of my nights and free time, plus a dash of laziness), but nonetheless i've been cataloguing quite a few burgers along the way. More to come on that front, alongside some pics.

However tonight I was running around, realized around 8:30pm that I hadn't eaten anything all day and decided I would eat at the next closest place I could find. And that place - completely and honestly by chance and proxy - just happened to be Five Guys Burgers.

I was also honestly trying to avoid the venue, because I've made a concsious effort from the beginning to not review fast food burger joints, but unlike the other big three chains Five Guys has risen to a cult status in the past few years in many credible media outlets as well as by a strong word-of-mouth presence on the streets.

Not that there is anything wrong with "fast food" joints, because I am a fan of many the establishments, but I thought it would only be fair to give it a whirl and a quick review since many Fiend faithful have been asking my thoughts as of late.

So overall I would say the burger itself was as expected: a solid, pretty tasty burger. There was nothing gourmet or exceptionally mindblowing though, which the company does not promote or claim, but that was almost a sigh of relief because there's never a bar that needs to be exceeded.

I got the bacon cheeseburger with ketchup and jalepenos, and the meat was fresh and seasoned well. What was VERY good were the fresh cut fries, which are cooked in 100% peanut oil...a tasteful and somewhat healthier option if you're going to be deep-frying anything (relax, don't start a nutrition debate. We're talking about fries and oils here).

What I do love is the (un)intentional artsy statement a la the old school checker decor and backroom/frontroom storage (giant sacks of potatoes on skids and sitting out for display in the middle of the floor). No matter which way you shake it, that's awesome in my book.

So yes, I would say i'm definitely glad I stopped in this evening and I recommend others grabbing a fistful of meat the next time they want to cure the crave.

Five Guys Burgers and Fries (Clark & Fullerton)
2368 N. Clark Street

Chicago, IL 60614
Tel: 773-883-8930

http://www.fiveguys.com/

The Burger Fiend: West Coast Especial

Greetings, fellow fiends.

Your affable Fiend is reporting live from the Bay Area...and has been hitting the burger scene quite often this little trip stretching from San Fran to Sonoma/Napa wine country.

Once back in the Chi next week, all photos and reviews will be posted as soon as possible. Aside from exploring some wonderful vineyards and restaurants, here is a running list of venues that have offered some excellent burgers thus far:

Slow Club (San Fran)

Taylor's Refreshers (St. Helena - Napa)

Brix (Oakville - Napa)

Furthermore, the Fiend will be attending the 2009 Build a Better Burger competition tomorrow, sponsored by the Sutter Homes family vineyards in northern Napa Valley. The line-up of burgers, both beef and alternative, look pretty stellar indeed. More to come on that front as well, so stay tuned.

Keep on burgerin'...

-The Fiendster

Fiend on the Run

Wow, it's been more than a month since your affable Fiend has posted, not due to negligence because i've definitely been hitting some burger joints around town, but culinary school has definitely been impeding my progress to a certain degree. Exhausting.

Anyways, I have some new found inspiration in the following September cover story BurgerBonanaza issues of Saveur and Chicago Magazine.

The Chi Mag piece shares a very similiar list o' favorites to mine, give or take a few, but nonetheless has effectively kick-started Pavlov's reaction 10-fold.

The Saveur issue is simply an classic chronicling of burgers throughout the ages, including an extremely impressive disply of information surrounding the "fixin's" including bun varities, condiments, toppings and the such.

I was also impressed by the unrelated, but absolutely appropriate pepper profile article and its magnificent corresponding photo catalogue, though Saveur never ceases to amaze in the pictorial arena. Todd Coleman's sidebar was most definitely eyebrow raising too.

Back to the cutting board for the Fiend though. I have a break from school, so the current wishlist includes: Naha, Duchamp, Yoshi's, Moody's, Duke of Perth, Sixteen (turkey burger for the next efete.net piece) and probably something else cool that you don't even know about.

New site attributes still pending.

Cheers.

Park Grill

(Peppercorn Crusted American Kobe)

This month, Park Grill is devoting an entire week to America’s favorite concoction (take a guess) during its aptly named “Burger Fest” 2009.

Whether diners like their burger with cheese or without, on a pretzel roll or topped with an egg, beginning Monday, August 17 through Sunday, August 23, guests can choose from a variety of burgers featured on Chef Bernie Laskowski’s unique menu creations.

Pavlov, start your engine!

The menu at Burger Fest 2009 includes an assortment of burgers to suit anyone’s interests – even a finicky Fiend such as myself. And better yet, all burgers come with Park Grill’s hand-cut fries or chips and feature a suggested beverage pairing of either wine or beer.

(Grilled Turkey Burger)

Burger descriptions and prices include:

· The Classic Tradition – Park Grill burger, 8 oz. Black Angus Patty with Lettuce, Tomato, and Red Onion on a Seeded Brioche Bun ($9)

· Peppercorn Crusted American Kobe Burger with Gorgonzola, Balsamic Grilled Onions and Grain Mustard on a Pretzel Bun ($16)

· Dietzler Farms Burger with Roasted Tomato Fondant, Butter Kasse Cheese and Fresh Horseradish Cream on a Pumpernickel Bun ($12)

· Dry Aged Burger, Smoked Aged Gouda, Slow Cooked Onion Marmalade and “Orange” Ketchup on an Egg Bun ($12)

· Mia Cuppa Burger – Black Angus Patty with Neals Yard Cheddar, Truffle Aioli, Marinated Tomatoes, topped with a crisp Organic Egg on a Seeded Bun ($12)

· American Kobe Burger squared with Drunken Goat Cheese and Sweet and Sour Pickles on a Pretzel Bun ($16)

· Grilled Turkey Burger with Guava BBQ Sauce, Pickled Onions and Pepper Jack Cheese on a Brioche Bun ($12)

· Wild Alaskan Salmon Burger, served open faced and Teriyaki Glazed with Bok Choy Slaw and Wasabi Aioli ($12)

(Mia Culpa Black Angus)

The Fiend requested some pics of a few that really piqued the ol’ palate. Stay tuned for a review of one or two of the above selections. Or perhaps all three…

[demonic laugh ensues]

Park Grill and The Plaza at Park Grill
11 N. Michigan Ave. (Between Monroe & Randolph)
312.521.PARK
www.parkgrillchicago.com

Back to (Burger) Basics

After a brief hiatus, your affable Fiend is back!

The logo for the site is in its final stage of completion and I'm giddy to showcase it to the public. Very Nintendo "Zelda-ish" in design - I think you all will enjoy and crack a little smirk at the same time.

In other news...I've been doing some bi-weekly turkey burger reporting for www.efete.net, on a quest for the best Chi-town ground gobbler.

I've also made it out to Kuma's not once but twice throughout the month of July. My initial review still stands - no need to go on and on but i would definitely recommend the Led Zeppelin next time you make it out (see above).

August is definitely looking like it's going to be a burger-licious month - with many locales running some wonderful specials - so stay tuned for some tasty treats.

Yours Truly -

The Fiend

Have You Read The News Today...Oh JOY!

Greetings, fellow Fienders.

I've been a little MIA lately, but all for good reasons i'm not going to bore you with at this moment. New reviews coming soon though, as well as the debut of a new Burger Fiend logo and bun-scale icons, and boy are they all tasty.

I'm proud to annouce on The Burger Fiend that I will be doing a little side blogging venture with another great Chicago food blog - http://www.efete.net/ - here in the following weeks. My first task at hand is to find some of the top turkey burgers in the Chi-town city of broad stomachs, so if you have any thoughts please send my way.

My list right now - though very central - includes: Kuma's, Duke's, Hackney's, The Stretch, The Counter and a few other randoms along the way.

I'm also extremely psyched about the news that one of my favorite bands from childhood - CLUTCH - is playing at the one and only Kuma's Corner 4th Annivesary Block Party tomorrow night (Sat. July 11)!

I'm also extremely pissed i'm going to miss this event because i'm going to be out of town on what will be a fun trip, but i'm second guessing my priorities right now and making myself more angry as I think about the situation (don't ask).

Anyways...stay tuned and hungry for more burgerific action.

-The Fiend

Big Daddy Burger

I'm a little late with post...but never late than better a wise man once said. (I bet you read that sentence at least twice...eh?).

Anywho, Jake's is at is again, this time with a burger inspired by Father's Day - The Bigger Daddy Burger.

A 9 oz. hand-crafted hammer, stuffed with bleu cheese and basted with homemade steak sauce, then topped with black peppercorn bacon, horseradish havarti, crispy onion strings, aioli, lettuce and tomato on a pretzel bun (!) is paired with a Phin & Matt’s Extraordinary Ale and fries, all for $9.95.

Available through the end of the June (and then some, if you ask for it by request...so i'm told), this BigDaddy is part of Jake's "Over-the-Top" burger series. I'm a big fan, obviously, and will be trying this beast soon.

Jake Melnick's Corner Tap

41 E. Superior (corner of Wabash & Superior)

312.266.0400

www.jakemelnicks.com

Mother Hubbard's

Quick post here...but necessary. And apologies for no pics - the Fiend was caught sans camera this eve.

I haven't ventured into Mother H's in probably at least three years, but last Tuesday the Fiend and a group a old coworkers couldn't resist revisiting an old stomping ground.

And boy did I forget what a damn good burger they make.

The legendary burg is an 11oz hand packed puck of beef chock full of blended house seasonings, but the texture is so unique the meat has to include egg and perhaps bread crumbs to provide the soft, moist consistency. It's truly reminescent of a huge homemade Italian meatball; this time topped with cheddar and served with a blanket of fresh broiled fries.

Huge fan.

I highly recommend if you're looking for a decently priced burger and want to avoid the hub-bub of some other Hubbard Street establishments.

Mother Hubbard's

5 W. Hubbard St.
Chicago, IL 60654
(312) 828-0007

http://www.motherhubbardschicago.com

Keen's Steakhouse

Apologies it's been awhile, but I've been having a few Internet issues the past week or so. But without further ado...welcome back.

So your fabulous Fiend was recently in the Big Apple over the Memorial Day weekend, and of course couldn’t help but let his irresistible crave take control.

Staying in midtown – actually the place that rhymes with schmimes schmare – I wanted to get the hell out of Dodge but also didn’t want to take a cab or deal with the subway to any of the other boroughs. It was a humid, overcast day that included threats of thunderstorms…and basically the Fiend was feeling a little lazy.

So I consulted the net and found a few leads thanks to some various messages boards, and set foot a few blocks southeast to a little steakhouse that had a few rave reviews.

And I couldn’t have stumbled upon much more of a treat.

Like most restaurants in NYC beyond what you typically find in Schmimes Schmare, every little joint has a bit of history and character that very few cities can compete against. And for mastication reasons alone, that’s what makes NYC so special.

So I stumbled into Keen’s Steakhouse, an inconspicuous dive two doors down from the corner of 6th and 31st, basically towards the southern end of midtown. From the outside you had a choice of awnings to enter underneath: Restaurant or Pub.

The Fiend, naturally, chose the pub.

Inside the pub was exactly what you would expect from a New Yawk steakhouse: dark, rectangular, wooden, baseball, loud patrons, spotty service, “how’s it going, boss?” barkeep greetings, oil paintings crusted with smoke from generations past, and a wonderfully loaded bar of splendid whisky selections. The Fiend couldn't feel any more at home.

The “Hamburger” selection, as stated on the menu, was a delectable little pub staple: a handcrafted patty served with a splash of fresh cut fries on a plate. As per usual, I requested medium rare and with cheddar as a topper. Save the shrubbery. Not necessary with this Fiend.

The burger itself had a great charring to the meat and had a rather tasty seasoning, however it was slightly overcooked per my order. Nothing to fret though, because the ambiance was outstanding, which always adds a little extra to the taste no matter which way you shake it.

And the rye-based whisky (Basil Hayden) and ginger concoction in hand probably helped a bit as well.

So the next time you’re in the Schmimes Schmare area, and the Fiend knows you unavoidably will be soon, take a break from the action and perhaps give ol’ Keen’s a whirl. Mama Keen couldn't approve more.





Keen’s Steakhouse
72 W. 36th Street
(5th and 6th)
New York, NY 10018
212.947.3636
www.keens.com

Jake Melnick's

Myth has it that Lincoln Hawk walked into Jake’s two weeks ago, slithered inconspicuously into a stool at the bar, turned his trucker cap from front to back in his traditional fashion and muttered: “awl hav tha Badass burrgah, pleeze.”

And the two gentlemen sitting just an earshot away quickly gathered their belongings, paid their bill, tipped the waitress and walked away silently with their heads down.

If you don’t know Lincoln Hawk, then perhaps you should.

Inspired by the above events, The Burger Fiend twisted a few arms and brought along four of his faithful brethren to Melnick’s in honor of its “Over the Top” burger series and a chance to tackle May’s beast: The Badass BBQ Burger.

Unlike “Bull” Hurley, Lincoln proved this burger to be a worthy adversary.

The burger is an impressive 9oz. mass of beef, cheese and batter – slathered in BBQ sauce, topped with a house signature 17-hour-slow-cooked beef brisket, applewood smoked bacon, cheddar cheese and a large beer-battered onion ring.

As mentioned in my previous post…the bonus is all the above comes with fries and a Great Lakes Edmond Fitzgerald Porter – for only $9.95.

Anticipation couldn’t have been higher.

Needless to say, the burg was fully embraced by the crew once it arrived in its picnic-style basin. Sounds of mirth and joy rounded the table, some devouring (read: me), some taking their time to savor the complex flavors.

Unanimously, the group agreed it was a very, very good burger. Cooked to a medium-rare perfection, the taste was as rich as its layers, but by far the brisket was the proverbial icing. And why not? Of course if you add a layer of braised brisket on top of anything else known to man it’s going to be amazing.

The genius is its simplicity…errr something.

One friend squealed in delight (male) and the other (male) couldn’t have hit it more on the head: “the only thing missing with this deal is a cot.”

Point taken. The other two could only nod in agreement (also males).

While the Badass Burger wasn’t the greatest opponent the Fiend has ever arm-wrestled, it still comes highly recommended to anyone with a bull-sized hunger. And the setting couldn’t be more conducive with its bench seating, plethora of HD flat-screens and convenient downtown locale – perfect for a summer lunch excursion, NCAA viewing party, weekend neighborhood escape or wedding reception (?!).

Unfortunately, the Fiend found himself across the street from Melnick’s not even a week later on a Thursday night, famished around 10:30pm and eager for another match, however the kitchen was only serving “real menu” items until 10:00pm. Keep that in mind if you’re in the hood and looking for a tussle.

We’ll meet again, my badass friend.

Because when it comes to the mastication of a worthy adversary, in the words of my bro Lincoln, “when the switch goes on…I feel like a machine.”

Jake Melnick’s Corner Tap
41 E. Superior (corner of Wabash & Superior)
312.266.0400

http://www.jakemelnicks.com/

Silver Cloud

I’m struggling to come up with a creative, quirky story here, so I’m going to take that as sign to instead play it straight.

What’s great about Silver Cloud is you always feel at home. Good food, good beer, good location, good music…and good tater tots.

And the burger overall was simply the same: good.

The patty was cooked perfectly on the medium-rare side and had a pleasant, tender taste. The cheddar was decent and the only real complaint was the completely overdone bacon: there is after all such a thing as too crispy.

At the end of the day, Silver Cloud will always be one of my favorite Bucktown diners and watering holes…and that’s not about to change anytime soon. Until the next time, mi amigo.

Silver Cloud
1700 N Damen Ave

Chicago, IL 60647

(773) 489-6212

www.silvercloudchicago.com

Duchamp

And the list of burger locales in the Chi keeps growing...though this one however appears to be a must-taste.

Word on the street is buzzing over the new Duchamp burger, topped with rich havarti cheese, creamy tomato remoulade and side of savory garlic fries.

Attention: Captured. The Fiend is somewhat obessing over the thought of the havarti cheese.

Priced at only $13, the Duchamp Burger provides a decadence that is both affordable and a mouth-watering indulgence for any other Fiend on the prowl.

Moreover, Duchamp's burger will be featured in an upcoming TravelandLeisure.com piece on “America’s Best Burgers.”

The jury is still out on that claim and the Fiend is ready for duty.

Tis the Season...the "Big Timmy" and "Burker" Week

Couple of tremendous specials going on in and around Chicago...

Take a gander at these doozies below and keep an eye out for two burger reviews later this week: one from Silver Cloud and the other on the "Badass" burger from Melnick's.

Word

###


"Big Timmy" Burger Challenge at Timothy O'Toole's Pubs
Now through May 31, 2009

What better time to try the "Big Timmy Challenge" than National Hamburger Month...

Chef Sean O'Brien offers a massive burger: two half-pound burger patties, cheddar, jack, mozzarella, swiss, bacon, onion straws, BBQ sauce, lettuce and red onion piled high and served with french fries and onion rings, $19.99.

For those able to polish off the platter, Timothy O'Toole's will award you with a T-shirt.

Timothy O'Toole's Pub Chicago
622 N. Fairbanks Court
Chicago, IL 60611
(312) 642-0700
www.timothyotooles.com


###


$5 “BURKER” WEEK IS BACK

David Burke Primehouse

In anticipation of BBQ season in Chicago, Executive Chef Rick Gresh is bringing back $5 Burker Week in a big way from Monday, May 25 to Saturday, May 30 during David Burke’s Primehouse lunch.

The "Burker Week" is a pretty extensive burger paradise, featuring a whole new menu of limited-edition burgers, including the signature 40 Day Dry Aged Burker for the special price of just $5.

The Burger Fiend definitely has his eye on that guy!

Other burger highlights include the Sam Adams Summer Ale Battered Chicken Burger ($5), Crab Cake Sliders ($8), Burke Castle Salad ($7), and the amazing Foot Long Black Pepper Benton Bacon Burger ($12) - BURGER FIEND...HEYYYYY!

Unique are the extras that give you the option to customize a chosen burger. To make it a "Big Pappa Burker,” decadent toppers ($3-12) include Angry Shrimp, Lobster Slaw, Fried Egg and Oscar.

Or the table can order a full plate of Ultimate Burger Toppings for only $5, which includes any and every burger need: housemade ketchup; garlic crushed mustard; red onion, jumbo dill, garlic & chili pickles; caramelized onions & mushrooms; and smoked bacon.

Side choices include Primehouse favorites like Truffle Asiago Fries ($6) and Tempura Beans ($7), and the new limited-time Salt & Vinegar Chips ($6).

There are a bevy of bevs and beers to boot, notably a selection of Sam Adams offerings such as its Summer Ale, Boston Lager, Brown Ale and Honey Porter - all for $4 each. Other bevs include the original Love ‘N Lime wine spritzer ($9 glass/$20 pitcher) and creamy Kentucky Bourbon Vanilla Milkshake ($5).

Unfortunately (or fortunately), the special Burker Week menu is available at lunch only from 11:30am to 3:00pm. Reservations are recommended.

David Burke’s Primehouse
616 North Rush
(at The James hotel)
312.660.6000

Dijon-Gate

(photo: Getty Images)

While the Burger Fiend did some tasty research this past weekend, which will be up shortly this week, this story hits way too close to home to ignore, considering both my previous "Burger on the Hill" post and my recently closed condiment poll.

Take a look...original story found in NY Mag online.

GLENVIEW, Ill./USA — May 8, 2009 —GREY POUPON has issued an open letter to President Barack Obama urging him to grant “pardons” to all Americans who have ever been criticized for their love of Dijon mustard.

“We believe that all Americans should have the option to exercise their freedom of taste,” said Christie Crouch, brand manager for GREY POUPON. “When we learned that President Obama was criticized for ordering a hamburger with Dijon mustard — now known as ‘Dijon-gate’ — we decided to take a stand by urging the President to issue ‘Pardon Me For Loving Dijon’ proclamations in support of condiment lovers everywhere.”

A copy of the letter can be viewed on the brand's microsite, where classic GREY POUPON “Pardon Me” television commercials can also be seen.

I've always preferred that spelling of "grey" too.

The Burger on the Hill

(Roger L. Wollenberg-Pool/ Getty Images)




Wow...I thought this was a joke when I overheard Jimmy Fallon mumbling about this story.

But according to the Wash Post and other sources, we officially have a Fiend in Oval Office! Apparently, President Obama and Vice President Biden took a little field trip on Wednesday and ordered cheeseburgers at a nearby burger joint, Ray's Hell Burger , in Arlington, VA.

Some resturant just got a little more popular!

JM’s Badass BBQ Burger

The Burger Fiend was recently informed that throughout May, in honor of National BBQ Month, Jake Melnick’s is rolling out the Badass BBQ Burger – the second (behind Madness Burger) of its monthly “Over-the-Top” burger series.

The 9oz. Badass BBQ Burger is slathered in BBQ sauce, topped with a signature 17-hour-slow-cooked beef brisket, applewood smoked bacon, cheddar cheese and a large beer-battered onion ring.

Oh yeah…and it comes with fries and a Great Lakes Edmond Fitzgerald Porter – for only $9.95. The burger and beer combo for under $10 will remain on the menu indefinitely, each month featuring a new thematic focus within the “Over-the-Top” series.

The Burger Fiend smells a deal and the craving is kicking in hard.

Stay tuned: a review and more pictures to appear shortly.

Jake Melnick’s Corner Tap
41 E. Superior (corner of Wabash & Superior)

312.266.0400

http://www.jakemelnicks.com/

National BBQ Month/Grilling Season/National Burger Month

I woke up yesterday with a big smile, because with May comes National BBQ Month and the official kickoff of grilling season during the Memorial Day weekend.

On top of everything, it's also NATIONAL BURGER MONTH according to various Internet sources. This means your affable Fiend will make it a priority this month to celebrate the heritage.

And there was much merriment from my camp.

I'm fairly certain my fellow carnivore roommate flexed in honor too.