I'm going to make this quick, easy and tasty. Well, sort of tasty.
So your affable Fiend attended the Roscoe Village Burger Fest a few weeks ago on a cranky and inclimate Sunday afternoon. Ready for a burgering ruckus, upon leaving the site of what should have been a haven for meat lovers at large, my temperament was actually quite on the fence.
Of the selections sampled, nothing was over-the-top amazing. However the clear winner in my mind was Bad Apple...not because it was mind blowing, but because the booth was actually using unfrozen meat patties formed on-site (in little slider form, and with some tasty toppings).
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| Bad Apple - White Cheddar Cheeseburger |
I was astonished to witness quite a few other places throwing ice pucks on the grill, and then charging upwards of $6-$8 per selection.
While I'm sure this isn't standard protocol at the restaurant itself (please, please don't let it be true), the Fiend had to assume it was in order to quickly appease the massive lines of meat marauders looking for a quick fix. Regardless, it made a skeptic out of a super-fan and made me think twice about a few locations (Ye Old Town Inn, John's Place).
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| Village Tap - "Pub" Cheeseburger |
The clear winners in my opinion were Bad Apple, Select Cut, Village Tap and Kuma's Corner (though they weren't there on Sunday, however I know for a fact of its quality).
Let's keep it classy, Chicago. The burger will always be the staple of your menu, so why not make it a prize winner time and time again. Make it right and make it swell, and I guarantee it will keep your business booming.
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