Posted by Adam Kuban, March 7, 2008 at 9:30 AM
As a reader of A Hamburger Today and burger freakface, I had to try the burger that bested my favorite Danny Meyer creation at the South Beach Wine & Food Festival. I am a New Yorker stranded in Boston (sucks) writing copy at an ad agency (cool). Boston doth stinketh for burgers. There are few places that serve diner-style burgs or sliders up here, so needless to say I was excited (and skeptical) to hear that Radius in Boston had beaten the Shack Burger, let alone anything in New York. So I went yesterday and was compelled to write a review. So here it is. Do with it what you will.
Best,
Andy K.
Dear Andy,
What I'll do with it is post it here on AHT. Thanks for the report!
Chars,
Adam K.
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Posted by Lauren Krueger, January 24, 2008 at 1:00 PM
It is a well-accepted fact that if you live in the Boston area long enough, you're going to have a buddy named Sully. With that in mind, I'd like you to meet mine:
Located in Somerville, Massachusetts, next door to my friend Pete, O'Sullivan's serves up some amazing burgers. They're thick, they're tall, and they take a long time to cook. I would suggest showing up at O'Sullivan's about a half an hour less hungry than you think you are. That's complicated math, but trust me, it's worth figuring out. You're going to wait, and it's worth it. So, sit down and relax, pally.
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Posted by Adam Kuban, October 30, 2007 at 3:14 PM
From the Phantom Gourmet:
Five pounds of burger, broken down into 10 half-pound patties. And that's before you add the bacon and cheese (20 slices of each). And the five-pound sider of fries.
$100. Finish it and you don't have to pay. [Tip o' the hat to: Mark L.]
Eagle's Deli & Restaurant
Address: 1918 Beacon Street, Brighton MA 02135 [map]
Phone: 617-731-3232
URL: eaglesdeli.com
Posted by Adam Kuban, March 28, 2007 at 3:30 PM
This creation from Boston's Lower Depths Tap Room sounds ingenious:
The prospect of discovering the ultimate bacon cheeseburger is what first piqued my interest: beyond being topped with maple-smoked bacon, the steakhouse’s eight ounces of Angus chuck are actually mixed with bacon grease prior to cooking. The first thing you’ll notice, though, is the strong flavor of fresh garlic that’s also used to season the beef. Next come the combined tastes of mango salsa and habanero aïoli, which balance the garlic and charred beef with a striking mix of sweetness and heat. (Memo to UBurger: the Lower Depths really cooks burgers to order, and my medium-rare request produced a crisp exterior and a juicy, admirably pink heart.)
You had me at infused bacon grease. But what's with the garlic and the mango salsa aïoli? Gilding the lily, says me.
The Lower Depths Tap Room's Steakhouse Burger [Boston Phoenix]
Posted by Adam Kuban, November 1, 2006 at 1:58 PM
We hear ...
That UBurger in Boston's Kenmore Square is giving away free burgers and fries tonight as part of its grand opening. Get there between 5:30 and 9:30 p.m. From their flak:
UBurger is the first fast food establishment in Boston to provide customers with made to order, freshly prepared fast food.
At UBurger all hamburgers are made every day with high quality, freshly ground (on the premises), 100% USDA approved beef. Everything is freshly made to order and all French fries are hand cut.
If you’ve ever been to famous establishments on the West Coast like In N’ Out Burger, Carl’s Jr. and Tommy’s, you are sure to like UBURGER.
Take that for what it's worth. And, certainly, take some free burgers and report back to AHT on quality.
