ORIGINAL MEAT: THE HAMBURGER Friday, July 08, 2011
It’s been with us now for the last couple of years, before we even opened our doors, really, and, as you can tell, it’s comprised of—among other things—a half-pound, dry-aged, natural black angus beef patty from nearby Highland Oaks Farm, as well as a generous helping hand-cut, flour-dipped-and-fried onions. But we all know that a burger isn’t deluxe without the cheese. That’s why we melt atop it both gruyere and blue cheeses.
And no matter which you choose, each one comes with lettuce, tomatoes, onions, our housemade shallot aioli, and some pickles on the side. Other fixins also include your choice of six different types of cheeses, caramelized onions, sauteéd mushrooms, avocado, guacamole or, as always, bacon, all of which is sandwiched between a halved, sesame-seeded Franz Bakery hamburger bun.
Of course, the inspired eater can also opt for that crown of burger crowns by asking us to top the whole thing off with a fried egg.
Each burger is also paired with your choice of either salad, a cup of soup or a paper bag full of French fries. And for a couple of dollars more, you can upgrade to either a side of Chili Cheese Fries or a side of Poutine.
And for an additional $3, the most ambitious and carnivorous burger lovers can always ask for an extra patty.
Still, trying to avoid red meat? That’s no problem, because half of our burgers come without it, including our Chicken Burger, our Fish Burger and our Turkey Burger.
Don’t eat meat at all? Don’t worry. You can always try our housemade Chickpea and Quinoa Burger. It’s not only delicious and meatless, it’s vegan, too.
Lastly, you can always “build your own” towering, architecturally splendid, statuesque burger as a tribute to your own sense of figurative and literal tastes.
Just make sure to save room for a milkshake.