THE COOPER (11/10/2014)

The burger doctors convened for rounds recently at The Cooper, the new farm to table offering from the well-known South Florida based Max Restaurant Group.  It is a recent addition to the well populated PGA culinary corridor, that has enjoyed some success and seems quite busy since its opening a few months ago.  This was evident in the difficulty obtaining a reservation on a Monday night early in the season. 

 The clinicians were seated in the rear of busy dining room, and reminisced about an early highly ranked burger at the Oakwood Grill, in season one, in the same location.  The dining room is freshly redecorated, and the indoor and outdoor areas flow seamlessly through expanses of open doors.  The furnishings remind one of a rugged take on the pottery barn.   Mason jars abound in the noisy dining room.

Sampled appetizers included several salads and the tuna sashimi.  All were decent, and helped pass the somewhat lengthy period that elapsed for preparation of the burgers.  A reasonably balanced beer selection is available as well.

While there is a slider available on the menu, all burger brethren opted for The Cooper Burger ($14) – an 8 oz. “butcher’s blend.”  They were customizable, and served en masse.  Standard offering is lettuce, tomato, cheddar, “secret sauce”, and hand cut fries. 

While one burger doc noted that the burger was “a perfect medium rare, and well salted,” all others found the beef to lack flavor and seasoning.  “Not juicy or tasty,” a doc noted.  Cooking was very inconsistent with some patties having no sear, and some seemingly steamed - perhaps the result of an over-taxed kitchen staff.  The vegetables were fresh, and fries were a standout, despite a heavy hand with the salt. 

Although the menu notes a “griddled challah bun,” the burgers arrived on a multigrain roll, without any mention of the noteworthy substitution from the busy wait staff.  The construct was stable, but served on a cutting board, that proved to become a plate without well needed guard rails or boundaries once eating began.   As we have too often noted in this forum, the “secret sauce” is typical, minimally altered standard sauce/dressing. 

One of our carnivore clan summed it up best – “not great.”   The burger ranked 19^th.  While one of our party had a wonderful burger, the remainder did not – and although the upscale design, concept and décor stand out, the burger, at least on this busy night, did not. 



THE KITCHEN (6/3/2014)

 

The burger doctors recently convened for culinary grand rounds.  With anticipation we scheduled a check up at “The Kitchen”  - one of the new additions to the West Palm Beach culinary scene.  Claiming to be a “contemporary American brasserie” the intimate (i.e. small – approx. 40 seats) establishment is helmed by Chef Matthew Byrne in the kitchen, and his wife, Aliza, who serves as a welcoming friendly host.  Given its small size, reservations were needed and the doctor’s had to plan ahead.  The other drawback of the intimate space is very limited parking – and you probably have to plan ahead for that as well.

 

The room is inviting, and cozy.  The wait staff is knowledgeable, attentive, and accommodating.  Service is efficient (guiding guests to a 6:30 or 8:00 pm seating) but does not feel rushed.    There is a limited bar with beer/wine only.  While the wine list is eclectic, the beer list is, unfortunately, quite limited.  We sampled a few appetizers, and all were excellent.  The charred corn and crab cake was enjoyed by all, and the ahi, mango, and avocado were on point.  Truly excellent.  One could probably have a satisfying meal of just appetizers. 

 

All doctors ordered the lone burger offering – “The Kitchen Burger ($18).  It is a blended patty of grass fed chuck, brisket, and short rib with foie gras.  It is served topped with American cheese and charred onions.  It is accompanied by hand cut fries, and house made pickles and truffle ketchup on the side.  

 

The burgers arrived en masse and, in a rare finding, the burger doctors were split regarding their prognosis.  Presentation was standard, with the food filling the plate.  Several felt the beef was tender, with good flavor augmented by the foie gras while others felt the composition was bland.  Most were cooked appropriately.  One doc wondered why attempts are mad all too often to “glam” the burger.  We were in agreement that the cheese added little to the flavor and questioned the use of the light American.  The condiments were fresh but the assembly suffered from a soggy such that the carnivorous construct did not remain structurally sound during ingestion.  The fries were praised by all, and seemed like a bottomless serving.  Homemade desserts were a pleasant surprise, and disappeared quickly.    

 

Clearly, there is great attention to culinary detail at The Kitchen, and the desire to set the bar and execute at a high level.  Although the burger ranked 10^th, the quality of the appetizers is worthy of a return visit to examine the rest of the menu. 

 

 

 

HULLABALOO GASTROPUB (12/30/2013)

Our burger saviors ventured out on a warm December night to soak in the urban Clematis Street experience.  After a long day of work, we wondered if Hullabaloo was just what the doctor’s had ordered.

The establishment has been open for more than a year and features the culinary offerings of the executive chef of the now defunct Gratify (see PBBD ratings).  The friendly, polite staff showed us through the busy restaurant to our table.  We were seated across from the bar and open kitchen, and had a great view of the bustling cooking activity. 

As a gastropub, there is an interesting beer list and a creative drink menu with drinks named after famous rock and roll icons the past.  High marks were given to the drinks (the Cobain, Lennon, and Tupac) for their creativity, and taste.  Drinks which we had ample time to enjoy while we waited for our food.   Per protocol, we sampled a few appetizers – the pizza was fresh, flavorful, and outstanding.  The oven-roasted egg was a solid offering.  Flavorful, hot and fresh.   We felt hopeful that the prognosis for the burgers was good.

All of the burger brethren ordered the Hullabaloo burger ($12).  The burger is prepared with Gorgonzola, bacon, lettuce, tomato, picked red onion, pickles, house ketchup, with red pepper aioli and zucchini chips on the side.  From our perch, we were able to observe the open kitchen, and witness first hand the slow preparation of our food, and our beef going well past “resting” while the order was being assembled. 

The burgers arrived after a long wait period – in small boluses.  One was inadvertently given to another table and had to be prepared again, while the rest of us ate.  Preparation was standard, with a solid bun that held the assembly well.  The beef, however, was inconsistently cooked, dry and cold, which made any clinical assessment of flavor impossible.  Those with acceptable temperature did note good flavor to the beef but poor execution doomed the effort.  The condiments, including the bacon and ketchup were well received.  The zucchini chips were a nice change, but many would still like a French fry option. 

Kudos to the wait staff who recognized that the kitchen had congestive heart failure, and offered us dessert on the house.  Overall, the burger disappointed (ranked 22^nd) but the other dishes did not – and the burger doctors thought Hullabaloo is worthy of a return visit not only for the drinks, but the other offerings on the menu. 

 

TABLE 26 (10/16/2013)

With high hopes, an intimate group of the burger doctors recently sampled the offerings at Table 26.  The upscale establishment is a new entry in West Palm Beach, and offers “global home-style comfort food.”  We were ushered through the well-appointed dining room to a table on the patio that was carefully landscaped to obscure the urban Dixie Highway view.

The menu is seasonal, and is divided into several categories, which include: shares, field, water, land, stream, hands and sides.  As is customary, while enjoying drinks, we sampled some of the appetizers.  The fresh biscuits and jam were a pleasant surprise.  Beef brisket tacos had an interesting flavor profile, but the effort was sabotaged by luke warm temperature.  “Pig Wings” were a different take on bar classic, and enjoyable.  But as long time readers of this blog will confirm, appetizers are just that – the warm up of the palate for the main burger course. 

All burger clinicians ordered the sole offering – the Table 26 burger ($14).  The burger is a black angus short rib pattie served with white cheddar and fries.  Toppings are an upcharge, as is the truffle and Parmesan fries.  The burgers were served en masse.  Unfortunately cooking levels were inconsistent and most were over seared, with the burnt flavor preventing the opportunity to enjoy the true flavor of the beef.  Toppings/sides were fresh but overshadowed by the poor preparation of the beef.  All burger docs would recommend plain fries in lieu of the over seasoned/oily truffle offering. 

Overall, Table 26 was a bit of a disappointment.  The word potential kept creeping into our minds.   The burger ranked 16^th, and was hard for the doctors to prescribe in the future. 

 

HAMBURGER HEAVEN (4/9/2013)

Sometimes longevity is a good thing – and sometimes, there is a reason that things evolve – tastes and preferences change as years progress.  Such was the frame of mind as the burger doctors scheduled a check up for Hamburger Heaven.  The 67-year-old establishment was recently relocated from Palm Beach to Clematis Street. 

Offering more than just burgers, the menu includes salads, sandwiches, deserts, and milkshakes and it seemed as if Hamburger Heaven is more of an old style diner.   Nightly specials include pot roast and prime rib.

Our severs promptly greeted us and were courteous and attentive throughout the meal.  We enjoyed the beer, wine, and liquor offerings.  For our initial exam, we decided upon the flatbreads.  The presentation did not look promising, and the taste lived up to the name – flat.  Several burger clinicians ordered salads, which were simple, reminiscent of cafeteria food.

There are 14 burgers on the menu, plus tofu, vegan and turkey burgers for the vegetarians and noncarnivores.  Build your own burgers begin at $9.95 and there are a lot of toppings available for a nominal upcharge.  The burgers arrived in short order, and in rapid sequence.  All were served with standard toppings.  Cooking was inconsistent, with some being prepared properly, and others very over done.  Once again, we remain perplexed about the difficulty achieving consistent execution.  While the meat may have been of good quality, they culinary effort was hampered by under seasoning.  All noted that the star of the assembly was the Portuguese bun, one of the best we have had on our burger rounds.  Fries were typical, and like the salads and flatbreads – uninspired.

An odd note was that all condiments were served in small individual plastic containers with cap – as if hamburger heaven does a lot of take out business or intends to re-use the left over servings.  Odd given the price point and decor.

Overall, many of the burger doctors were disappointed, and ranked the burger 23^rd.  We had high expectations more given the lengthy history of the establishment.   It may be that the understated simplicity of simple diner food may have been the unique draw that set Hamburger Heaven apart in its location on the island of Palm Beach.  The big city, however, is a different story and nostalgia may not overcome mediocrity.



CAPITAL GRILLE (1/14/2013)

Hungry, and well rested after their winter layoff, a contingent of the burger doctors made rounds at the Capital Grille, in Palm Beach Gardens.  Having sampled the burgers at the other well-known local steakhouses – III Forks, Morton’s, and the Okeechobee Steakhouse – the clinicians were ready to complete the steakhouse burger series.

The atmosphere does match the stated goal of “refined sophistication”, and the dining room offers a sense of intimacy with its small dining areas, that allows conversation.  As we settled in, we ordered appetizers and drinks.  There is a nice beer list, and full bar.  Service was attentive and excellent throughout the meal.  The wait staff was knowledgeable, and helpful at all times.  Appetizers, including onion soup, salad, and shrimp cocktail were all well received, and enjoyed by all.  We had now warmed up our palates for the main event.

All doctors ordered the lone burger offering – “The Signature Cheeseburger”.  It is described as a blend of chopped sirloin, smoked bacon, and sweet onion.  The burgers arrived simultaneously, and had a classic presentation that some felt was understated and sparse.  They were topped with a choice of cheese (cheddar or gruyere), as well as lettuce, tomato, and pickle.  Vegetables were fresh and crispy, and the bun that was challenged to support the construct well.  The plate was completed with ketchup, mustard, and garlic aioli. 

While most noted good “tasty” flavor to the beef, the majority of the thick burgers were over cooked, and this seemed odd given the high standards of steak preparation that are the hallmark of the establishment.  Similarly, the truffle fries were over salted, and left the doctors excessively thirsty.  It was as if the attending physician chef had turned the preparation over to the residents and house staff of the restaurant. 

The burger ranked 11^th on our ongoing burger tour.  Unfortunately, poor culinary execution adversely affected the prognosis for the Capital Grille.  While the steaks are usually on point, the burgers were a “hot mess” that left the carnivores wondering if the Capital Grille was smoke and mirrors, or worthy of another chance.



THE OFFICE (8/27/2012)

A well-seasoned veteran carnivore club with developed palates, the burger doctors were eager to kick off their 4^th season after the summer break. For some time, we had heard great things about The Office, a gastropub in Delray Beach. Featuring comfort food, a lively bar, and craft beer, the establishment has been serving the area for more than 2 years. We were somewhat confused on arrival. With the exception of books on the wall, the restaurant bears little resemblance to an office. There is loud music, and a long bar that extends outside. Perhaps the type of office in which some of us would prefer to work?

Once seated, we ordered appetizers and enjoyed the wide array of beer (both bottled and on tap) that was available. It was a very complete list. Onion rings were crispy, and enjoyed by all. The mango BBQ chicken wings were tasty, and a nice take on a classic bar dish. The early prognosis for the meal was good.

There are several burger offerings on the menu. These include a Prime Office Cheese Burger (lettuce, tomato, onion, pickles, office sauce, cheddar cheese - $16) the PrimeCEO Burger (sweet onion and tomato confit, blue cheese or gruyere, arugula, bacon, $18) and the Prime Boss Burger (26 day aged prime ground brisket, butter lettuce, tomato, red onion, pickles, and office sauce $19). The doctors all opted for the Boss Burger. Fries were included, and a side such as truffle fries can be substituted for an additional $5 upcharge. A crab burger and veggie burger are available as well.

The wait time was appropriate, and the burgers were served simultaneously. Vegetables were fresh, and the bun was standard but branding was a nice touch. The patty/bread ratio was correct, and the bun satisfactorily handled the juice of the burger and retained its structural integrity. The thickness of the assembly required division in halves for ingestion. Great chefs will maintain that good beef only requires salt and pepper, and no other complex seasoning. This burger was a testament to that adage. Incredibly moist, with some of the best flavor we can remember. It left us wanting more, and planning a return trip.

Although slightly pricey, for wonderful execution, and incredible flavor, the burger ranked 2^nd. It should not be missed by any fellow carnivore.

 

COOLINARY CAFE (4/24/12)

Sometimes hidden gastronomic gems arrive in your neighborhood and you are lucky enough to hear about them or stumble upon them before the secret is out. The burger doctors recently learned about the Coolinary Caf, in Donald Ross Village. Curious and hungry, the burger clinicians took a detour from their planned rounds to make a house call at the new establishment in Donald Ross Village.

Open for less than a month, the Coolinary Caf is operated by Chef Tom Lipman, formerly of Leftovers Caf, and his wife. The space is hip, and sleek, but still very comfortable and intimate, seating approximately 50 patrons. A large bar overlooking the kitchen allows the diners to get a sense of being part of the preparation. The restaurant espouses the farm to table trend, utilizing sustainable local products and ingredients.

As we settled in, we ordered from the more than ample craft beer list (bottles and draft). Appetizers were quite good, and enjoyed by all. The Crispy Florida rock shrimp, deviled eggs, and chicken quesadillas showed that a high level of attention and detail is paid to all the components of each dish. The plates were quickly bare, and dissent rose amongst the burger men as more food was needed to satisfy the masses who had quickly devoured the platters. The chicken quesadilla was a real standout, which a subtle smoky flavor that was well complimented by the spice, and cheese.

All doctors sampled the lone burger offering on the menu the brisket, chuck, and shortrib burger ($10). It is offered with asiago, goat, or cheddar cheese. Several opted for the fried egg, a longstanding burger doctor favored pattie accouterment. Presentation was inviting. The challah roll added little flavor, but handled the juice well, and kept its form. The beef, although noted to be inconsistently prepared by some clinicians, was simply delicious. All noted great flavor, and a homemade feel to the assembly. The asiago cheese should be used in other establishments, as it was a nice addition. The platter was completed by picked vegetables, and home made ketchup that continued to reflect the desire to execute a complete dish without cutting any corners.

Overall, the burger doctors were impressed with the Coolinary Cafe, and ranked the burger 6th. Some of our favorite burgers have been at the small local establishments that make us want to pull for the little guy. Special mention is made of the friendly, attentive service. And we always appreciate a chef that cares enough to say hello, and discuss his passion for cooking and the burger. With its casual, friendly environment and a terrific burger, the prognosis for the Coolinary Caf is very promising.

 

CHEESECAKE FACTORY (3/5/12)

Since their inception, the Palm Beach Burger Doctors have struggled with determining whether chain restaurants are worthy of burger recognition. How can mass production, and an assembly line approach measure up to a true craft burger? With that in mind, the carnivore clan decided to give in and make a house call to the Cheesecake Factory, in Palm Beach Gardens. Several of the burger boys had been there and vouched for its credibility.

As some may know, the establishment dates back to 1972, when Evelyn and Oscar Overton opened the first bakery in Los Angeles. In 1978, their son, David, expanded the bakery to a restaurant in Beverly Hills. There are now more than 170 locations.

As anyone who has visited the Cheesecake Factory knows, reading the menu is a lot of work, much like reading a short novel. There are more than 200 selections. While we were relieved that we would only have to consider the burger options, this still presented somewhat of a conundrum, as there were 12 glamburger options in addition to sliders. Something for everyone, or too difficult to decide? We knew we had a difficult task.

Appetizers were solid, and we enjoyed the variety. The menu does change periodically to reflect shifting American taste and trends. There are more health conscious options, and vegetarian dishes offered, including a veggie burger.

The burger docs sampled the blue cheese BLT burger (crispy bacon, lettuce, tomato, onion, mayonnaise, blue cheese), classic burger, smokehouse BBQ burger (smoked bacon, melted cheddar, onion rings and BBQ sauce), and wild mushroom burger (mushrooms, onions, mayo, Swiss and Fontina cheese). All included French fries, with sweet potato fries available for a small upcharge.

Our burgers arrived in staggered fashion, reflective of the busy kitchen. They were standard issue, and most striking was the poor beef/bun ratio with the pattie not adequately filling the support structure. For most, the meat was over cooked, dry, lacking flavor, and merely moderately tasty. Fries (both traditional and sweet potato) were nicely salted, and vegetables were fresh. Still, the doctors gave the burger a guarded prognosis and ranked the burger 16th not great, not bad but not as good as some had remembered.

If only for its wide variety of snack, entre and desert offerings, the Cheesecake factory remains a popular destination, but not necessarily for burgers.

 

PISTACHE (1/6/2012)

A group of burger doctors convened for rounds on a recent Monday night at Pistache, in downtown West Palm Beach. The establishment is a Parisian style French bistro with a Mediterranean twist. Opened three years ago at the eastern end of Clematis Street, the restaurant features a traditional brasserie appearance, with a patio that faces the fountains. Given the cool weather on the evening of our visit, we opted for the dining room which can be on the noisy side.

While waiting for our meal we sampled several appetizers. The calamari was adequate, but uninspired standard fare. Big Willie G enjoyed the escargot, and we wondered if he was secretly half French and had never told us. Truffle fries were available as an appetizer and were a failure. The excess truffle oil overpowered the fries and dominated the taste, resulting in a soggy miscue. It was hard to believe this was not evident to the kitchen.

There is a single burger offering on the menu The Hamburger $13. Cheddar, Gruyere, or blue cheese can be added and other cheeses from the cheese plates upon request. The burgers were served simultaneously. Cooking levels were inconsistent, and most felt the beef had good flavor. Lettuce, tomato, and onion were fresh. The brioche bun was the star of the assembly, and held its form throughout ingestion. The fresh cut pommes frites were adequate.

Overall, the burger ranked 9^th. It was a solid effort in an establishment where few would seek out the offering. Some felt it was overpriced, but all enjoyed the comfortable ambiance.

 

OKEECHOBEE STEAKHOUSE (12/12/2011)

The Burger Doctors were kicking it old school on their last outing, making a house call to the Okeechobee Steakhouse. The restaurant has been owned and operated by the same family since it opened in 1947. Despite evolutions in its menu and updating of dcor, the establishment has remained true to its traditional steakhouse approach.

The doctors were ushered through the richly appointed dining room to their table, and noted the steakhouse feel. Beer and drink offerings were ample. We sampled several appetizers. The onion rings and seared tuna were excellent, and enjoyed by all. Shrimp cocktail was standard fare.

Our waitress was kind enough to run through the typical steakhouse show and tell exercise describing and showing us each cut of aged on the premises beef. She explained that the burgers are ground daily from the trimmings of the filet, New York strip and rib eye.

The sole burger offering is the Prime Steak Burger ($14.99). The presentation was classic (i.e. uninspired and very standard). Burgers were served with lettuce, tomato, and choice of cheese or other toppings. The toppings were fresh, and bun was Publix like. Steak fries were just that tasty steak fries. From our past steakhouse experiences, the burger clinicians expectations were high for the quality/flavor of the beef. And the Okeechobee Steakhouse did not disappoint - the preparation, however, did. Although not all servings were hot, all were overcooked. Some of the more flavorful beef we have sampled was rendered dry by the suboptimal culinary execution.

Overall, the Okeechobee Steakhouse ranked 11^th. While known for fine aged steaks, the burger has great potential.

 

 

BURGER BAR BY CHEF ALLEN (11/7/2011)

The carnivore clan felt honored to be invited to a preview of the new Burger Bar, by Chef Allen. Perhaps we have achieved culinary credibility? Located in Donald Ross Village, it is a franchise offered by Chef Allen Susser, who gained widespread acclaim for the James Beard Award winning Chef Allen's in North Miami Beach. A renown innovator of new world cuisine in South Florida, he has moved into more casual ventures. As we continue our carnivore quest, we were hopeful that his culinary influence and accumen would translate well to our beloved burgers.

We entered, and passed a wall of meat grinders. Could it be that we had discovered the holy grail of burgers? The attentive, enthusiastic staff led us by the large bar to a semiprivate room in back and we felt immediately at home. We noticed the large outdoor bar, that will surely attract late night socializing snackers in our area.

The menu is extensive, and includes some interesting offerings such as stone crab chowder. There are salads, and milkshakes (+/- alcohol). The craft beer list is extensive, and has something for everyone. We appreciated the assistance in pairing beers with the burgers - all too often in our journey a neglected art. For appetizers, we sampled the spicy wings, sweet thai wings, and onion rings. All were very solid takes on bar classics. As good or better than anywhere else we have been. Momentum was building, and we had a good feeling.

There are a very complete selection of burgers and sliders on the menu. They include the Great Burger ($10.50), Cheese Burger, Beach Burger (burger with bacon, swiss, pickle chips, and beach sauce), Tropical BBQ Burger (burger with onions, Monterey Jack cheese, and papaya-pineapple sauce), Caesar Burger (burger with garlic roasted tomato, mozzarella, chopped romaine, shaved parmesan, Caesar dressing), The Hot Delicious Mess (burger with cheddar, swiss, pickled jalapenos, bacon, and orange chipotle blasting sauce), Surf and Turf Burger (great burger with grilled shrimp and surf/turf sauce), and the Prime Steak Burger (Prime Angus beef, grilled mushrooms, smothered onions, gruyere cheese, house steak sauce). Other offerings include a portabello burger, turkey burger, chicken burger, blue sky buffalo burger, tuna burger, and a lamb burger. During this preview, all of the burger brethren ordered the Great Burger or Prime Steak Burger.

While we waited, we sampled the variety of sliders that were available. As they arrived the orgy began (burger orgy that is). The pork belly slider was reminiscent of pulled pork. Slightly dry, but very good. The shrimp slider was an excellent seafood interpretation of the burger, and both the Kobe and beef sliders were exactly what a slider should be - a miniature version of a well prepared burger, and not the over cooked hockey puck found in most bars. All were complimented well by the sauces, and toppings. Tableside preparation of truffle fries (similar to guacamole) was a very cool touch that the wait staff should be encouraged to embellish. The fries were devoured quickly. The hand cut fries were good, but lacked crunch and paled in comparison to the truffle preparation.

Our burgers arrived. Wow. For the first time in burger doctor history, all burgers (sliders and main course) were cooked to the correct level. All of them - 100%. Chef Bryan did a wonderful job driving the infrared grill. Good sear on the patties, but not over cooked. Already feeling slightly full, we now found that the years of conditioning paid off. Our well trained burger clinicians pressed on, inspired by the food, like triatheletes who know the ultimate fulfillment only comes with finishing the race. The Great Burger was impossible to resist. Plentiful flavor in the hand formed patties of the house blend of brisket, short rib, and prime beef. The construct was stable, and toppings fresh. Seasoning was on point.

The doctors were all in agreement that the prognosis for the Burger Bar is excellent. "A potpourri of deliciousness"..."The restaurant is the everything the beginning, the middle, and the end of the story"..."Closest weve come to perfect in a long time" ... "Exceptional, awesome."..."Rocked my burger world." Some were so delirious they even called for an end of our burger tour and monthly meetings to be held instead at the Burger Bar.

The Burger Bar by Chef Allen ranked a provisional number 2 due to the preview nature of the dinner. It is a must visit for any serious carnivore. We look forward to the addition of a true veggie burger to complete the menu and plan a second house call and checkup after the official opening to confirm this ranking.

 

THE CORNER CAFE AND TEQUESTA BREWING COMPANY (10/4/2011)

In their quest to seek out the best burger, the Burger Doctors will leave no stone unturned. Especially in the name of beef. They recently ventured north to Tequesta and stopped by the Tequesta Brewing Company. We had heard that food was available from The Corner Caf next door. Local brewing company + gourmet burger could be the Rx for success.

The group was seated at a table in the bar. We liked the variety of beer offerings that were available all brewed on site. While we enjoyed the cold drinks, we perused the menu from The Corner Caf. It is true that the food can be ordered from the bar.what we didnt realize is we would actually have to phone the restaurant next door and place a take out order.

Kudos to our waitress for gracious carry over service. As is our ritual, we sampled a variety of appetizers to warm up our palates. The quesadilla and wings were more than acceptable, and gorgonzola chips were slightly soggy from the delivery packaging and transit time.

Although a black bean and veggie burger is available, we are carnivores at heart. Almost all the doctors in the house sampled the Stuffed Burger ($10). It is an 8 oz. pattie stuffed with blue cheese, balsamic vinegar and secret seasonings. It is topped with fresh onion strings. Again, the experience was affected by the transit time and take out nature of the process. The burgers were well conceptualized, but dry, and under seasoned. A little salt would have gone a long way. Vegetables were fresh, and the onion strings too plentiful. The buns were soggy, and stability of the assembly suffered. The stuffings contribution to the flavor was hard to appreciate. The fries were good, and well salted.

Overall, the burger ranked 17^th. It was noted that the burger has potential and that the experience was affected by the takeout nature of the delivery.

 

IRONWOOD GRILLE (8/29/2011)

The burger doctors pride themselves on their quest to seek out the best burger in our area. We stand together as brothers, warriors on the front line in the battle for burger respect. Steadfast and unwavering, we soldier on, in the name of carnivores throughout our land and the simple uncorrupted joy of a good burger. Rare then is the outing that finds us in the midst of a true celebration of the unadulterated patty of beef one shared by chef and carnivore consumer (aka burger doctor) alike.

Such was the case when the doctors recently visited Ironwood Grille at PGA National Resort and Spa. A sometimes-overlooked neighborhood destination, the restaurant and bar host many local events, as well as resort guests in a contemporary environment and can be hopping. Chef Gordon Maybury recently held a contest asking guests to select the next burger to be featured on the Ibar/Ironwood Grill menu. When he learned of the burger doctors, he was kind enough to prepare 4 of the 6 burgers for us to sample. He was forward thinking enough to offer beer/champagne pairings as well. (See menu above).

The burgers were prepared as sliders, and presented family style. We opened the examination with Chef Gordons Florida Crab Burger. It was reminiscent of a crab cake, and accented by the aioli and avocado presented on a potato bun. Good balanced flavor that all enjoyed, nicely offset by the Native Lager beer. Our second burger was the PGA Burger. This was a traditional burger with dressing and cheddar cheese. It was offered on a Kaiser roll. It was less inspired. This was more standard issue, perhaps slightly overcooked and lacking salt. Although not all the burger doctors are fans of full body, dark beers, it did pair nicely with the Cigar City Maduro Brown Beer. Our third course was the W.O.W. turkey burger. A modern interpretation of Thanksgiving dinner the patty was on the dry side (isnt all turkey?) but completed by the green apple slaw and cranberry bread. Enjoyed by those that like turkey, and less so by those that are not fans of the bird. This was offset well by the Hurricane Reef beer.

The star of the meal ws the Harissa Lamb Burger. The patty is ground lamb, seasoned with cumin and harissa. It is served on traditional naan with red onion slaw, yogurt and spicy sauce. This was a polished, unique take on the burger with a more complex and balanced flavor that went well with the chosen beer, Monk in the Trunk. The burger doctors were not surprised that the lamb burger was the winner of the burger contest, and will be featured on the menu.

Service was friendly, and attentive. Our waitress was helpful, but had a hard time keeping up with the pace of the meal keeping the right pairings together. Sweet potato fries and thin cut fries were served when available and not necessarily with their designated burgers. Still, it was a wonderful experience enjoyed by all. We have to give props to Chef Gordon. For such efforts we have duly dubbed him an honorary doctor of the burger. It was refreshing to see such innovative culinary creativity. His attention to detail and enthusiasm had the burger doctors feeling the love. We will return in the future and sample/score the burger on the menu and are sure we will not be disappointed.

 

JOHN BULL ENGLISH PUB (7/25/2011)

The burger doctors most recently visited John Bull English Pub in West Palm Beach. Located in the Villages, the establishment has been a local favorite for more than 15 years. The atmosphere resembles a traditional English Pub, with dark wood, brick walls, and a fireplace. It has a very welcoming neighborhood feel.

The beer list was adequate, as one would expect form an English pub. We sampled some of the standard bar appetizers. The spicy calamari was a favorite and featured a sauce reminiscent of Buffalo wings. It definitely woke the doctors up. Firecracker chicken tenders were oddly seasoned, and artichoke dip was well received.

There are several burger offerings on the menu Kobe sliders, the traditional pub burger, and the big bull. The pub burger ($8.95) is available with a variety of toppings for an upcharge. The big bull is a similar 8 oz. burger with mushrooms, BBQ sauce, cheddar cheese and onion straws.

The burgers arrived simultaneously. They are offered on a Kaiser roll, and the construct is quite stable. Vegetables were fresh, and cheese well melted. The beef tended to overcooked, but had decent flavor. As on other burger doctor house calls, those that chose the fried egg enjoyed the textural/flavor addition to the burger assembly. The cheese added little to the flavor, but special mention was made of the onion straws.

The Burger Doctors ranked John Bulls offering 14^th overall. Opinions and rankings were widely divergent. The gathering was enjoyable, but this was attributed more to the camaraderie more than carnivore experience.

 

LEFTOVERS CAFE (5/24/2011)

Tour d burger 11 pressed on last week when a dozen of the doctors of club carnivore visited Little Moirs Leftovers Caf in Jupiter, Florida. Most were familiar with the creative, flavorful approach to seafood at both Leftovers, and the Food Shack, but had not sampled the burger offering on the menu. We were assured by our advanced scout, Noah, a.k.a. the burgermeister, that we would not be disappointed and we were not.

Leftovers opened in 2008, as an extension of the daily specials that appeared at the sister establishment, the Food Shack. Many are familiar with the signature crusted fish dishes but the innovative menu extends well beyond seafood. So, our burger heroes wondered how Chef Little Moir would serve up his interpretation of the standard issue burger.

While we made ourselves comfortable in the casual, Floridian decorated dining room we sampled a few appetizers to warm up our palates for the burger. The tuna basil rolls were fresh, with a burst of flavor. The Cajun chicken flatbreads were quite good, and indicative of the culinary creativity for which the restaurant is known. There is a nicely varied beer list with something for everyone, and the wine list has improved in the last year.

Although there is a single burger offered on the menu ($9), it is customizable. It can be served in a wrap or on a bun, with a choice of cheeses (cheddar, swiss, blue cheese), and vegetables addes (onion/mushroom). The godfather opted for the addition of the fried egg on his burger. Others felt the prescription for success was their standard preparation/toppings.

The burger prep time was acceptable, and the plates arrived simultaneously. The burgers were topped with fresh, crisp vegetables, and a side salad. The bun was standard, and is an area for improvement. Most felt the thick patties were well seasoned, and flavorful (finally a chef that understands the use of salt) but some were slightly overcooked. The cheese was melted perfectly, and did add to the flavor. The steak fries were a standoutand enjoyed by all the doctors. Some of the best weve had. The assembly remained stable throughout ingestion

The burger doctors ranked Leftovers 8^th, and were impressed by the solid preparation, the lively atmosphere, and great service. The restaurant may be known for fish but we would be happy to write plenty of prescriptions for the burger and fries.

 

RELISH (2/28/2011)

To date, the Palm Beach Burger Doctors prescription for success was focused on the quality and flavor of the meat. But our brethren of beef recently visited Relish, and may now be thinking that a solid preparation of the entire burger package (bun, beef, and condiments), and some variety can result in a great culinary experience.

The Relish establishment opened in the gentrifying section of Northwood nearly one year ago, and is well worth the trip. At first one is struck by the casual ambience of the dining room. But inspection of the menu and a brief talk with the owner, Dan Tobin, reveals otherwise. He explained that food is made to order, and this is a must with such a customizable menu.

Twelve types of burgers are available. There are a variety of beef options (beef, chorizo, buffalo, veal, wild boar, and lamb $6-$10) as well as seafood and vegan selections. In addition to lettuce and tomato, twenty different toppings, or relishes, are available (tzatziki, chimichurri, citrus remoulade, Mediterranean artichoke, drunken onion, scotch bonnet mango, sweet and smoky bacon, mushroom leek duxelle to name a few). There are also six types of cheese (cheddar, swiss, American, brie, provolone, or blue cheese). The staff was helpful suggesting combinations since the wide array of possibilities can be intimidating.

The docs placed their orders, with most sampling the beef, boar, or buffalo. While waiting for our meals, we enjoyed some of the handcrafted shakes. Chocolate truffle, and key lime pie were standouts. A nice beer list is available as well.

The burgers arrived nicely cooked with a pink center. Most felt the patties had good flavor, but some were concerned that the toppings obscured the flavor of the beef. Still, all enjoyed the flavor of the assembly. The bun was standard, but fresh with an appropriate bun to beef ratio. In some cases, the particular topping led to a sloppy construct that was difficult to ingest neatly. The fries were uninspired and generic, but polenta fingers and onion strings were memorable. There are a choice of six flavored salts (sea, parmesan romano, black truffle, chipotle, rosemary garlic, and malt vinegar) to sprinkle or dip.

Overall, the burger doctors really enjoyed their meal at Relish, and all would return. The burgermiester praised the fast food casual ambience with a gourmet burger great toppings, great rings, and great shakes. The visit may help to further define our burger quest. It is so much more than just wheres the beef?

 

MORTON'S THE STEAKHOUSE (1/25/2011)

The carnivore clan recently held grand rounds at Mortons The Steakhouse, in West Palm Beach. The docs had enjoyed the burgers at other upscale steakhouses in the area, and arrived hungry. We settled into the private dining room for our burger experience.

The Mortons steakhouse franchise was founded in 1978 in Chicago and now boasts more than 75 locations throughout the world. In response to the softened economy, the establishment has responded with a more affordable bar menu and happy hour offerings. In fact, the burger doctors were surprised when they were informed the same burger they were sampling was available in the bar for $2 less.

All ordered the burger ($18). It is offered with lettuce and tomato, as well as a choice of cheese. While waiting, some sampled the onion soup and were pleased with this treatment of the classic dish. The well-rounded beer list and full bar was nice, but did not distract our burger brethren from the lengthy wait time.

When the burgers arrived simultaneously, it became apparent that the wait need not have been so long since all were overcooked and could have benefited from less time on the fire. Presentation was nice and simple with a sesame seed bun. The sirloin patty was thick, but dry and not prepared as ordered for all but one of the burger docs. While many burgers we have tried suffer from a lack of seasoning, the group was nearly unanimous in the assessment that the burger was over salted.

The cheddar cheese was well received, melted and flavorful perhaps the best to date. Condiments were fresh, and crisp. The construct was a little fragile during consumption. The steak fries were standard issue, and some felt soggy and paled in comparison to the standard onion rings. For inexplicable reasons, pickles were only available upon request.

Overall, the burger ranked 9^th, and the burger doctors were somewhat disappointed. Based on past experiences, expectations were higher for a steak house burger. We have learned that higher price does not necessarily equate with improved quality or taste. While Mortons remains a destination for steak, improved attention to detail and culinary execution might place the burger on par with other upscale steak houses in the area, and make it a sought out destination for burgers as well.

 

CAFE BOULUD - SEQUEL(11/16/2010)

They say you never forget your first time.but do you remember as being better than it was? Not womenwe are talking burgers here. The expanded carnivore clan (12 strong) returned after 18 months to their original destination, caf boulud on Palm Beach. We wondered if the burger would still retain the number one ranking, given the range of beef we had sampled since our visit. Would the new burger doctors feel that the burger lived up to the hype?

The doctors were in the house, and Chef Zach had prepared for their visit. We were escorted to a private area, and seated. We werent sure if we were being sequestered for a reason or not. We were pleased that the manager had offered us the opportunity to sample a special appetizer, the DB burger ($35). Several were prepared for the table, and were the perfect appetizer. This is quite the construct. It is really a burger stuffed with braised short rib, and a foie gras center. It is topped with tomato, horseradish, lettuce, and onion. Quite the whopper (see photo)! This was wonderfully flavorful, and enjoyed by most, although the burgers could have been hotter.Truly a gourmet take on the burger.

As in our prior visit, all of the burger boys sampled The American Cheeseburger ($18). While service was top notch, the wait time was again fairly lengthy. The burgers arrived simultaneously, and also could have been hotter. All were ordered medium or medium rare, yet some were slightly undercooked. The brioche bun seemed to be changed from our first visit, and was stable throughout consumption. The mayo/horseradish spreads were more difficult to detect on the bun. The cheese, again white cheddar, was nicely melted and did augment the flavor of the assembly in a subtle manner. Fries were served family style. They were slightly overcooked, but well received. A gourmet ketchup type sauce was provided, with most docs opting to request standard ketchup.

The newer members of the burger group were less divided in their opinion. Some felt the burger did not warrant the hype, or the price, feeling it was overrated. Although the service was lengthy, and there were some misses, the veteran burger docs felt it remained at or near the top of our rankings (1^st this season). Although the service was lengthy, and there were some misses, the star of the assembly remained the beef. High quality, and flavorful generally well cooked a level above most local offerings.

 

TABICA GRILL (10/5/2010)

On a recent weeknight, the burger posse made a house call to the Tabica Grill, in Jupiter. While none had sampled the burgers here before, some had enjoyed the dinner offerings, and hoped to have a similar burger experience. We were promptly seated in the wood adorned room. Since we were here on business, we opted for the long narrow board room like table, in lieu of the larger round one.

The menu is somewhat eclectic, with a variety of dishes. As is tradition, we sampled a variety of appetizers while enjoying some of the beer offerings. The beer list was ample. Coconut shrimp, quesadillas, and onion rings were standard issue. neither warranting praise nor criticism. We were all shocked, as we looked down the table, to see Big Willie G ingesting the escargot. While he was impressed with the flavor, most of the doctors felt his snails were rather a delivery portal for butter/garlic. How could that not taste good?

All ordered the Bistro Burger ($8.99). The burger is Worcestershire Grilled, and a variety of toppings/cheese are available. The burgers arrived in two waves, but nearly simultaneously. The presentation was clean, and understated. The bun was the most interesting part of the assembly, toasted whole wheat Kaiser that had nice texture and remained sturdy. The vegetables were fresh, and the accompanying chipotle may had good flavor. The fries were good, but slightly oversalted.

The burger doctors were in full agreement regarding the beef, and the prognosis was not good. Most were over cooked, and seasoning was poor, if not absent. (Could have borrowed salt from the French fries!) The doctors commented no flavor, none, not a bit fast food quality beef uninspired, disappointing, not up to PBBD standards. Darryl was amazed that a burger, constructed from meat, bread, vegetables, and sauce, could be so bland. Even rookie burger doctor Andy, with an undeveloped burger palate, mused that he was eating a basic cheeseburger, satisfactory and edible but nothing stood out or was superior.

While Tabica Grill has been a mainstay in the area for years, it should not be a carnivore destination. Service throughout the meal was good, but could not overcome the uninspired, disappointing burger experience. One dining doc felt sorry for the cow that was sacrificed for our meal. Overall, the burger was rated low by all (12). Big Willie G felt if not for the escargot, he would have been as disappointed as when he learned there wound never be a History of the World, Part 2. While Tabica Grill has been a respected dining establishment in the area for years, it should not be a burger destination.

 

ASIAN FIN (9/7/2010)

A six pack of the Palm Beach Burger Doctors ventured to out on a Tuesday night to Asian Fin, in Donald Ross Village. While most would assume that it is merely a Japanese restaurant, the menu boasts steaks, seafood, and sushi. For some time, we had been hearing rumors of a burger worthy of a visit. We were not disappointed.

The establishment is known for being intimate, with indoor and outdoor seating. It is nicely appointed, with a contemporary feel. As we were eating, we were able to observe the finishing touches being put on an expansion of the space that should, by now, be open.

The beer list is the standard offering for a Japanese restaurant, with a variety of Japanese beer in addition to American selections. There is an array of sake as well. As is our tradition, we sampled a variety of appetizers. The fried calamari was very good, with a delicate and flaky tempura. The sushi rolls were fresh, and enjoyed by all. Beware of the chefs surprise in some of the rolls a hidden spice explosion for the lucky diner.

All doctors ordered the Kobe burger with hand cut fries ($18 ).We were impressed by the simultaneous arrival of the plates. There is an artistic flair to the presentation (orchids included!), with the burger accompanied by a pickle on the square platter, and the fries in a tall, conical metal apparatus. The burgers were all cooked well, with only one being slightly overcooked. The Kobe had good flavor, and was not greasy at all, keeping the assembly quite stable on the sesame seed bun. Most felt that the succulent beef could have been slightly more seasoned. (Darryl wondered why not a splash of soy sauce?) There was a blend of shredded cheese partially melted on the patty. As we have experienced all too often, the cheese added no flavor. Lettuce and tomato were fresh, and crispy.

The hand cut fries, although slightly salty, were a pleasant departure from the standard cookie cutter fries offered at most establishments. The fries and the beef went quite well with the homemade spicy mayo that was affixed to the conical French fry presentation edifice. Some felt they could have been crispier.

Special mention is made of the service. Our waitress was pleasant, attentive, and caring. Big Willie G was coming off injured reserve, after dental work, and making a rehab start with the doctors, working his way back into the lineup. Our waitress helped him with his order, and made sure he was able to enjoy the burger.

The doctors all enjoyed the Kobe burger, and would definitely seek it out again. The prognosis for the Asian Fin is good, and it ranked a solid 3^rd. We were impressed that an establishment most would consider for sushi, shares our regard and affection for burgers.

 

GRATIFY GASTROPUB(6/29/2010)

When you are an elite, professional burger club, there is no off season and the restless pursuit of burger perfection continues even during the summer. Seven burger doctors hit the road for a downtown house call last week at Gratify Gastropub in West Palm Beach. The casual establishment is in the prior Spotos location, and features a large bar that dominates the front of the room. A semi open kitchen and dining tables populate the side and rear of the room.

While arriving, we gathered at the bar. The short beer list contains some more obscure titles, and is fairly diverse. The bartender was helpful and knowledgeable. Once we had reached our table, we sampled several of the appetizers or small plates. The calamari was standard sports bar/pub issue, and the gratifying wings were decent. All enjoyed the warm pub chips and wondered if they should begin microwaving their potato chips at home.

The Burger ($11), a special grind is prepared with lettuce, tomato, and fries. Although the special grind is not done on site, we were briefed by our server that the establishment boasts a three year exclusive on the patties. They are composed of chuck, short rib, and brisket. We hoped that our large burger order would not overwhelm the kitchen.

The presentation was simple, and the burgers arrived immediately off the grill. Most were cooked appropriately but at least one was overcooked. While the beef did have a good flavor, it was not appreciable with an overcooked patty. The plate included fresh lettuce, tomato, and a crispy pickle (perfect) on the side. The assembly was served on a potato bun. Unfortunately, the bun:burger ratio measured .7, far below our preferred standards. The bun was also quite moist from the burger, and this contributed to general instability while consuming the meal (i.e. a mess). The burgers were topped with cheddar cheese that had been melted to a near liquid state. The cheese did add both flavor and texture to the burger construct. The crispy, thin fries were fresh, and nicely salted.

Overall, the burger was felt to be good, but not necessarily memorable, with a score of75 (64-82). Some were disappointed by the plastic ketchup containers that seemed to be emblematic of the establishments dichotomy. Gastropubs are difficult to define offering more ambitious eclectic dining in a bar environment. The burger doctors, having tasted some of the best (steakhouse) and worst (fast food) burgers in the area understand the difficulty an establishment such as this can have reconciling this identity crisis. Most would return if the occasion arose, but would not seek out the establishment as a carnivore destination.

 

GREASE BURGER BAR (1/21/10)

Our beloved burger brethren descended on Clematis Street with an eager sense of anticipation for their long planned visit to the year old Grease Burger Bar. We had heard from many about the fine burgers, and expectations were high. Would Grease live up to the hype? Was this the holy grail of burgers? The burgers had performed well in their previews, and we felt we probably could not go wrong when we saw the life size cow perched above the sign outside. Fearing a crowd of fellow carnivores, we chose a Tuesday night. To our surprise, tables were plentiful.

The restaurant, offered by the Big Time restaurant group replaced Nobles. It definitely retains the bar feel, as the room is narrow and long, and dominated by the bar. There is an extensive beer list, posted on the back wall. Unfortunately, the length of the room makes it very difficult for well sighted, much less myopic diners to read. Thankfully, a written copy is provided as well. There are more than 50 selections of craft beers and even some offerings in 750 ml bottles. Those that arrived early were treated to the 2 for 1 special that night. Malts, shakes, and ice cream floats are available as well.

While one of our more sensitive carnivores (no-ah) opted to sample the onion soup (served chilled, and returned for warming), the remainder of the burger doctors decided to forgo traditional appetizers and preview the fries, sweet potato fries, cheese fries, and onion rings which are not included with the burgers. The regular fries were tasty, but thin and uninspired. They were outclassed by their cousin sweet potato fries. The onion rings were crisp with a flaky crust. Most felt they were standard issue. All enjoyed the cheese fries, noting the flavorful thick cheddar/onion melt.

11 burgers are available, including sliders, a veggie burger, a turkey burger, and even an organic burger. Specialty burgers include a chili burger, BBQ Durango burger, and black and blue burger (blackened with blue cheese and bacon). Most opted for the standard issue 10 oz. cheeseburger ($8.95) and added the assorted toppings. Even fried egg is available as a topping! Wait time was slightly longer than expected, and once again, the group remains befuddled as to why a bolus order of burgers cannot be delivered simultaneously. More so at a burger bar! Doctor Abe must have won the nightly raffle, getting his meal well before the rest of the group. He had finished and was ready for dessert before the remainder of the staggered meal arrived.

When the burgers arrived, they were a sight to behold (see photos). The assembly was straightforward, classic, and made our mouths water. The burgers were thick and moist, and not greasy. The patties are ground on site daily, and had a nice fat content that added to the flavor. The cooking was slightly inconsistent, and some medium patties were over cooked. The toasted brioche bun held its form during ingestion, and was good, but not great. The cheese did add to the flavor of the burger construct. The condiments/vegetables were fresh, and toppings were grilled to perfection.

After a comprehensive gastronomic examination, the burger doctors gave Grease a score of 81 (68-90). For once, all agreed that this was a great burger experience. Despite some minor flaws, all looked forward to returning and noted that the great casual atmosphere, friendly service, extensive burger selection and toppings put Grease over the top, and worthy of a cow perched above the entrance.

 

BONEFISH GRILL (12/22)

 

After pausing to observe the festival of lights of 5770, seven strong of the Palm Beach Burger Doctors returned to action and visited the Bonefish Grill in North Palm Beach. I realize loyal followers of the PBBD will wonder if the docs were lost, or meant to visit the Boneburger Grill. Alas, we were in the right location. Our advance scout team (all the good burger clubs have one) reported that the burger warranted our attention. The room was full, and we were happy that the B-man had secured a reservation and even asked that sufficient burgers be saved for us. The person taking the reservation even asked Are you guys that burger group?

The Bonefish Grill is a national chain that began in 2000, and is now expanding from the north and southeast regions throughout the country. Although the establishment prides itself on its preparations of environmentally friendly fish, the menu does include a selection of grilled specialties that includes chicken, pork chops, filet mignon, and of course, our beloved burger. The lone burger offering is the American Style Kobe Beef Burger, offered for just under ten dollars. Oddly, the server did not ask several of the doctors how they would like their burger prepared. We wondered if she was clairvoyant, and whether this was an ominous sign.

There was a solid beer list, and we settled in. We chose to sample the signature appetizer, bang bang shrimp, as well as the southwestern egg rolls (essentially a quesadilla egg roll) and edamame. All were tasty, and were a pleasant distraction as we waited for the burgers. Did I say settled in and waited? 45 minutes after the appetizers had been served, we asked the manager if we could expect our beef that same evening. He reassured us that as soon as they are ready they will be served (duh?) We were not amused, and the carnivores were growing restless.

Despite his assurances, the burgers must have been ready for some time, because they then arrived luke warm. The burger is served on a brioche bun, with lettuce/tomato, special sauce, and homemade chips. French fries are available, and for small fee bacon, avocado mushrooms, or cheese can be added to the construct of the burger. We wondered what the special sauce was, and asked our server. She explained that it was really just big mac sauce. Perhaps another sign?

The beef is ground on the premises, and is ground beef, and kobe. The presentation was simple. The patty was thick, and of good quality. Most agreed it was juicy and tender, but could not get past the cool temperature. The brioche was stable throughout ingestion. The cheddar cheese was well melted, and added no flavor. The mushrooms were fresh, and nicely sauted. There was a paucity of fries on the platter, and it gave the plate a skimpy appearance (see photo). The homemade chips were a pleasant surprise. Fresh, warm, and nicely salted.

Overall, the group was disappointed. While Willie G felt this would have been a great choice for the appetizer of the month club, we are carnivores at heart, and our focus is the burger. The final score was 62, (range 45-76). One doctor commented, I feel like I paid for a high end hooker, and only got a dressed down big mac. Although a few rated the burger very well and could sense its potential, the experience was ultimately doomed by painfully slow service and cold food.

 

5 GUYS BURGERS AND FRIES(11/3)

The burger doctors finally gave in to Willie Gs demands, and agreed to sample the burger at 5 Guys Burgers and Fries. Some of the docs were worried that visiting such an establishment represented selling out and hoped the beloved group was not losing its way. The 5 Guys franchise began in the Virginia and Washington DC area in 1986. It then went national in 2003. There are now more than 450 locations in 30 states. The menu boasts of national accolades. The godfather wondered if this was the star bucks of burger shacks or just what the doctor ordered.

The relaxed atmosphere was a nice change, and two of the doctors did not feel it necessary to wear closed toe shoes. We were lucky enough to be able to score a prime table right next to several satchels of potatoes. It wasnt immediately clear if the potatoes were for show or for our food. How often do you get atmosphere like that and get to hear Kyrie, by Mister Mister playing in the background?

Basic burgers are available on the menu plain, cheese, and bacon +/- cheese. All are served as a double burger, with little versions available (single). Price point was quite reasonable ($3.59-5.59). The standard toppings are free, and some sampled the sauted onions or mushrooms. The open kitchen allowed us to observe the burgers being grilled, and the preparation of the buns/sides. Plates are not included with the meal, and the burgers were simply wrapped, and then placed in a sack to be brown bagged to the table.

The preparation time definitely put the fast in fast food, but the orders were hot and fresh. It made us wonder why other establishments have needed more than 4 5 minutes to complete our burger preparation. Like it or not, beef is prepared only one way seared and well done. The thickness of the patty does not allow for more accurate cooking levels. The beef lacked flavor, but as one doctor commented, had the right degree of messiness. The quality of the beef was surprisingly good. The sesame seed bun was bland and standard issue. It added nothing to the effort.

At first we were skeptical, but then amused by the efficient, reliable method of melting the cheese using the ambient temperature of the burger. It was applied raw, and the foil wrapper then placed around the burger. It then melted by the time the burger was unveiled at the table. We were all looking for the little domes on the grill, which are often utilized in these types of establishments. Unfortunately, this technique did result in a presentation that resembled a minor fender bender (see photo above). The cheese itself was processed American, and was long on texture, short on taste. The toppings were good, and had grease content similar to the beef.

Initially, all were excited by the prospect of the hand cut French fries. Our enthusiasm was muted by the excess seasoning. Either the employee on that station has had their taste buds surgically removed, lost control of the salt shaker, or a lengthy seizure when applying the seasoning. As virgin doctor Dan noted, the fries felt like swimming in the dead sea while eating a potato with a side of salt. Wesoon feltsalty all over. Kudos were given for the peanut oil, and the fries had a good crunch but few were able to finish their order without seeking out the free beverage refills. Sadly, NO BEER is available, only coke products or water. Did we say NO BEER is available?

The Palm Beach Burger Doctors were split on their opinions of the 5 Guys experience. The overall score was 63. The visit saw some of the lowest scores to date and the biggest variance to date (45-82). Most agreed that it was good for a higher end fast food joint," and "would hit the spot after a night of drinking. Others felt it was great for a burger on the run and, if in a rush, that there may not be a better burger for the price. While that may be true, this is not a destination for the burger connoisseur and ultimately could not satisfy our keenly developed burger palates.

 

CAFE BOULUD(7/16)

The Palm Beach Burger Doctors kickoff was held July 16^th at Caf Boulud on Palm Beach. The men arrived hungry with high expectations for a gourmet burger given the required business attire for the dining room. One member had sampled the burger previously.

We were ushered into a well appointed, comfortable dining room and even greeted after our order by a diner at an adjacent table with a warm welcome to Palm Beach. As if the burgermiesters were strangers in a strange land! All docs ordered the Classic American Cheeseburger, with one carnivore opting for no cheese. All ordered medium rare or medium.

The burgers arrived simultaneously, and were all cooked appropriately. Presentation was, indeed classic, with the burger and a cup of French fries. The highlight of the assembly was the beef patty. Unanimously praised. Flavorful, moist, and delicious. The meat had rested and did not make the roll moist. Queries to the wait staff regarding the composition of the beef and whether ground on site were met with a combination of amusement and indifference. No answers were provided.

The burger was dressed with traditional toppingslettuce and tomato. Both fresh and crisp. There was a small amount of mayonnaise on one side of the bun, which was very subtle. A pleasant surprise was a small amount of horseradish on the beef side of the bun. Most felt it contributed well to the flavor, but was an inadequate amount poorly spread out on the bun. A potential home run that was rendered a foul ball. Worthy of another pitch.

Low points were the cheese and the bun. The waitress assured the posse that the cheese was white cheddar. Either a previously unreported chemical reaction occurred, or the wait staff was poorly informed. When the meal arrived, the cheese was yellow. While nicely melted it lacked taste and added nothing to the assembly. Some felt it was processed American or Velveta. Was panned by all diners.

The brioche bun was long on flavor, nearly overpowering the taste of the beef on each bite. More problematic was its disintegration once it became moist, literally crumbling in our hands and making it difficult to consume the burger. Was noted to be slippery and fragile.

Fries were well received. Nice flavor and appropriate salt/spice. The beer list was average and some even out of stock.

Overall, the burger was rated 83 (75-92). One felt the setting was a little fancy for a burger, but it was executed well. Not all would return or order it again.