Friday, August 28, 2009

Jack In The Box Mini Sirloin Burgers - A Big Mistake / Summer Eatcation 7

Jack In The Box
http://www.jackinthebox.com
400 Geary St
San Francisco, CA 94102-1223

Summer Eatcation Part 7 (of 7)

THE STORY
West Coast fast food chain, Jack In The Box makes a nice burger. On the last night of our Pacific Burger West Summer Eatcation, I got a case of the late night munchies. My wife had passed out in the hotel room and I was contemplating running out for a snack. That's when I remembered there was a Jack In The Box next to our hotel. San Fran is known for being a very liberal city embracing all kinds of people and the ones in this Jack In The Box were the shadiest, strangest and drunkest ones of all! I had intended on a cheese burger and fries until I peeped the mini sirloin burgers on the menu. Mmmmmmmmmmmm, MMMMM, I do love me some sliders so why not?

THE BURGER
I grabbed my minis, curly fries and soda and high tailed it back up to my room. The curly fries and ranch dip were darn tootin and a reason to choose Jack In The Box over their competitors. The minis though, I won't lie, they were terrible. The buns were dry, the meat tasted like a room temperature sponge dipped in garden soil. The onions, which normally are the best part of a slider, were flavorless and gross. I couldn't even finish them off. What a let down. Should've known better and just ordered a regular burger. Sliders are better off made from a greasy spoon that specializes in the delicacy.


1 out of 10 Ounces
-Rev

Thursday, August 27, 2009

AT&T Park - Go Green and Get Full / Summer Eatcation 6

AT&T Park
http://www.sfgiants.com
24 Willie Mays Plaza
San Francisco, CA 94107

Summer Eatcation Part 6 (of 7)

THE STORY
The #1 industry in San Francisco is tourism and if you are going to pay a visit yourself, be sure to include AT&T Park, home to the San Francisco Giants, on your itinerary. Out of all the baseball stadiums I have been to, this is my favorite. The Park sets the standard for which all of the new stadiums should be measured against. With it's breath taking views of the San Francisco bay and amazing selection of food and drink, it's sure to please. AT&T Park is the MLB stadium since 1962 to be privately financed and
was named in 2008, Sports Facility of the Year by Sports Business Journal. The Park claims the unique ability with it's location on McCovey Cove to call "Splash Hits;" any fly that lands in the water without hitting the Arcade or Portwalk. The Giants home also claims the title to the first professional sports venue to offer WiFi, maybe that has something to do with its namesake?

Listen, let's put this simple and easy to understand, AT&T Park kicks ass!

DIGESTIONS
With the intentions of eating our faces off, the wife and I did a lap around the park first to build up a little extra hunger. It's very picturesque and there are a lot of places to snap off some good photos.

After a lap around the park, we moved right in on our first target, Gordon Biersch Gilroy Garlic Fries. Quickly becoming a baseball stadium sensation, the AT&T Park garlic fries are the best in the business, they are also the greenest. AT&T has set forth an initiative to be "the greenest park in the majors" and the Gilroy Garlic Fry stands is the leader in environmental efficiency, they also have the tastiest treat in the park!! I washed my down with a tasty Gordon Biersch Marzen. As we sat in the stands shoving the fries in our faces, we watched the amazing colors of the sky during sunset which was followed by the fog rolling in. This helps to create the unique experience that is AT&T park.

There is a myriad of micro brews available all over the place and I did my best to sample as many as possible. After a few rounds of Lagunitas IPAs, we were ready to eat again. Round two went to the King Street Carvery where you can have your choice of carved brisket, turkey or pulled pork. Gravy, cranberries and horse radish are all available as toppings. We opted for the turkey with gravy and cranberries. This bad boy lasted about 90 seconds before all of it's sweet and savory goodness succumbed to the tug of war between Cara and I. Holy crap, it's awesome.

The sandwich didn't even make it back to our seats where we had a few more drinks and watched the game. After hit Joe's Cable Car and Dottie's True Blue Cafe earlier in the day, we had become quite full. While the sandwich was digesting I Googled "hamburger AT&T Park" on my blackberry and came up with some very unappetizing results. What to do? Get a Giants Dog from the Doggie Diner instead! I mean really, which baseball stadium can NOT be judge on the merit of their hot dog?!?! I slathered one up with some mustard and went to town. Pretty damn good, well maybe the beer had something to do with it, but I definitely enjoyed.

With so many more great food choices, I definitely wanted to keep eating. However,
after the dog, I thought my insides were going to burst and had to call it a night. I can't imagine the damage I could do at a double header!!!!!!!


Gilroy Garlic Fries
-9 out of 10 ounces


Turkey Sandwich from King Street Carvery
-9 out of 10 ounces


Doggie Diner Giant Dog
-7 out of 10 ounces




Joe's Cable Car - A Burger Addict's Haven / Summer Eatcation 5

Joe's Cable Car
http://www.joescablecarrestaurant.com/
4320 Mission St
San Francisco, CA 94112

Summer Eatcation Part 5 (of 7)

THE STORY
San Francisco was the last city on our summer vacation and on the top of my priority list was a stop at Joe's Cable Car. The place is pretty famous and has been covered by Diners, Drive-Ins and Dives, Hamburger America, A Hamburger Today, Zagat and many more. "Joe grinds his own fresh chuck daily," and has been since 1965. I put that in quotes because it is written so frequently about the place that it's practically part of the restaurant's name. Joe's special grinding process has been satiated thousand and thousands of burger fanatics and now it was my turn!

If you're in San Fran and don't have a car, I suggest and afternoon rental because Joe's is WAAAYYYYY on the South side of town. Plus, if you are sight seeing the city, its really drivable. For $38 we got a compact car and saw Alamo Square, the Painted Ladies, Coit Tower, drove across the Golden Gate bridge, the Golden Gate National Recreation Area, Haight-Ashbury, the Presidio and of course, Joe's Cable Car!!! Once you pull onto Mission St, there is no way you can miss Joe's. The parking lot is covered in signs and the brightly lit building covered in neon make this a total eye catcher. Walking into Joe's, it's even more over the top. It's a restaurant only an Italian-American could build. You'll find yourself caught up in the photo galleries, signs, propaganda, menus, decorations and of course the butcher shop!! But then the smell gets you..

THE BURGER
Although it's mostly burgers, or as Joe calls them "ground beef steaks," there is a lot to choose from. You can also pick your patty size; 4, 6 or 8 ounces. I went with a 6 oz Tom (served on an English muffin - my fave!) with sharp cheddar, cooked medium rare, as always which is how Joe prefers to serve them. It's recommended that once served, using a fork, you take a small piece of the ground beef steak to try it out. As if I wasn't already salivating like a bull dog on a hot day, the one little bite sent a wave of savory taste sensation across my tongue. Look at the picture below, you can see how tantalizing the inner burger with all it's juices looks. I slapped the little guy together and practically inhaled the first couple of bites. Bursting with natural juices, Joe's beef steak is so fresh and filled with flavor. After only a few bites, I almost ordered a second patty no bun or toppings as it's just that good. If I lived in or near San Fran, you would probably see me here once a week attacking a Joe's ground beef steak like a vampire after a month's feeding drought!

One gallery in particular caught my fancy and I hope one day to be listed in it!!


8 out of 10 ounces
-Rev





Monday, August 24, 2009

Kidd Valley at Safeco Field - Catch A Grand Slam / Summer Eatcation 4

Kidd Valley - Safeco Field
http://kiddvalley.com/
Industrial District, Seattle, WA

Summer Eatcation Part 4 (of 7)

THE STORY
It's the first day of school and your assignment; write an essay on how you spent your summer vacation. Well Mrs. Burley, you'll be proud to know, I am still writing these damn things! My wife Cara and I took a week off to travel around the Pacific North West eating, drinking, sight seeing, catching up with friends, sleeping in late and going to baseball games. There is just nothing that can compare to sitting outside, drinking a beer, eating food and hanging with your pals at a baseball game. It's a tradition of true America. So while in Seattle, we snabbed up our two friends and with the help of Donald from the MLB and Kelly from the Seattle Mariners and walked across the city to Safeco Field. One of the best parts of the stadium, nope, not the retractable dome (it takes 20 minutes to close and cover the field), the great food and beer selection, but the location. Safeco sits on the South side of downtown Seattle and is less than a 30 minute walk at a casual pace from the North end of town. It's a beautiful modern stadium that upon entering, we noticed had a striking resemblance to NY Mets' Citifield. Although the extremely unique baseball chandelier in the entrance is like nothing I have seen before. In fact, at first I thought it was made of deer antlers! A quick waltz around the stadium with a couple cold brews and we found it...Kidd Valley.

Kidd Valley is a Seattle area burger chain that serves "Old-Fashioned" burgers and shakes. Owner John Morris opened the first location in 1975, styling it after a hamburger stand near Mt. St. Helen's that his parents used to take him to as a kid. Since then, they have grown into 8 store fronts and 7 stadium locations.

THE BURGER
As I approached the "bench" (counter) ready to order up a cheese burger and "One Full Pound" of Grounder's "World Famous" garlic fries, I saw a sign that made me step out of line. Just on the left side of the Kidd Valley stand just past left field is a big neon sign that reads "Be Sure To Eat A Lot At Safeco Field." I felt like a private answering to the Sargent at boot camp "SIR YES SIR!" We grabbed the burgers, garlic fries, another round of beers and headed back to our AMAZING seats, just behind home plate. The garlic fries were really good but honestly, you could put a chopped garlic sauce on fried shoe leather and I would eat it. Why they serve it with one apple slice though, still escapes me. I peeled back the foil on my cheese burger excited to taste a memory of John Morris' childhood. The burger reminded me of a fresh not frozen, local chain version of the international Burger King Whopper with less toppings. It was immediately obvious that this burger had been sitting around a minute before I ordered. It was cold and dry and a real let down. I was excited to taste a slice of a Seattle burger success story. It wasn't horrible and honestly, I wouldn't hesitate to try another but it would have to be freshly made and from a store front Kidd Valley, not a baseball stadium location that has the terribly difficult task of serving thousands of people as quickly as possible.


4 out of 10 ounces
-Rev

OTHER DIGESTIONS
If you go to Safeco Field, march right over to Porter's Place DixieBBQ. You have the choice of BBQ pork, chicken, beef and hot links. But the real foodie in you will want to order one of the following;
"Porter's Special"- "Spicy sausage covered in BBQ pork served on a hoagie bun."
"Dixie's Special" - "Spicy sausage covered in BBQ beef served on a hoagie bun."
"Grand Slam" - "Spicy sausage covered in BBQ chicken served on a hoagie bun."
I asked the kind lady running the stand what I should get. She answered "Porter's Special," and I replied "Is the pork better than the chicken?" "Well honey, the Porter is our #1 seller but if you are asking me, it's all about the chicken!" Without hesitation I asked "Can I have 1 Grand Slam please?" Along with a bag of chips (that I couldn't have possibly eaten) and a Mac and Jacks DELICIOUS African Amber, I carried this culinary explosion back to my seat. Cara's jaw almost hit the floor! "WHAT IS THAT?!?!?" We dug in. To say it was amazing is a vast understatement. The Grand Slam was not only delicious but one of the most unique sandwiches I have ever eaten. A blatant over the top concoction that by all regular means is unnecessary but at the same time, a foodie must have. The BBQ chicken was juicy and flavorful while the sausage was smokey and flavor full. The sauce practically melted the hoagie roll adding to the mess of eating this monstrous explosion of food. So big in fact was the Grand Slam that it brought the potential devouring of other stadium treats like the patented Ichiroll (a sushi roll dedicated to Japanese-born Mariner Ichiro Suzuki.)

You gotta eat this thing, seriously.




Sunday, August 23, 2009

East Side Big Tom - All That's Missing is an Electronic Elephant / Summer Eatcation 3

East Side Big Tom
http://www.eastsidebigtom.com/
2023 4th Avenue East
Olympia, WA 98506

Summer Eatcation Part 3 (of 7)

THE STORY
Before Cara and I left for our vacation, I emailed the "Burgerati" and asked for suggestions of tasty burgers in Portland, Seattle and San Francisco. George Motz from Hamburger America replied immediately (buy his book and movie if you haven't yet!) "If you are driving from Portland to Seattle you must stop at Big Tom's in Olympia." That's good enough for me, so I reached out to East Side Big Tom's and got a reply from Mike Fritsch, "We look forward to hearing from you. " As we headed out of Portland this morning, we locked the Tom Tom GPS on East Side big Tom's and headed North to Olympia.

As we pulled up to old school street sign at the end of the lot, I was surprised to see the small size of this WA Capitol City burger joint. It's a building, slapped down diagonal on a corner lot, no more than 8'x15' (a true measurement that I made up for this story!) There are 2 drive up windows, 1 per side, both of which had a long line of cars anxiously waiting a sunny Sunday afternoon lunch.

People were frantically running from the burger booth to cars and back as well as from patrons who had walked up. Orders were being taken, burgers were being served and there was nothing but smile's all around. Mike, son of Chuck (sounds like a modern day Ninja title) who owns Big Tom came to a dead halt in front of us. "You must be Rev. Chuck will be here in just a few and we'll have some lunch. He's been off with Grandma at the casino. If he has a big smile, you'll know how they did." Just as quickly as he appeared, he darted off to serve another customer.

A few minutes later a SMILING Chuck waltzed up onto the lot. "You the Burger guy that Mike is waiting for? Let me get your order." We had obviously come for burgers and ordered accordingly but when given the choice between tot or fry, we ALWAYS go for the magic of the former. Chuck said "I pay way too much to serve quality french fries so I'm gonna throw in an order so you can try em!" Coming pre-warned, we also asked for a side "goop." Big Tom's signature burger sauce or "goop" is a thick salad dressing style sauce made from mayo, mustard, pickle relish and a secret salad seasoning It's also known to make a sweet dip for your spuds. Chuck jokingly made fun of the both us for ordering or burgers without pickles. "Where'd you grow up? Russia?!l" before heading off into the hut.

We walked over the corner of the lot where the picnic area is located. Made up of 3 picnic tables, wood chips, burger graffiti from a local teen artist, garden gnomes and a collection of odd signs, the picnic are also has a few low backed chairs made for taking a breath after gulping down your meal. It was an absolutely gorgeous day outside, perfect for a burger picnic. A few moments later one of the car hops can bolting across the parking lot with a few brown bags covered in the East Side Big Tom logo and stained with fresh made, warm grease stains. It felt like fairies we're dancing inside of me. We tore open the bags at the same pace of the workers and dug in.

THE BURGER
With grease adorning my fingers, I wrapped my mitts around the sandwich and chomped down. damn. Damn. DAMN...it was good. I got the "Little Tom," double meat, double cheese, onion, goop, hold the pickle! It's a classic old school burger, nothing fancy or crazy about it but quality beef made in a quality fashion by people who care as much about the quality of the food as they do the quality of the experience. The burger was just savory enough to have the sweet/savory goop meld together with the cheese in your mouth like it was dancing on your tongue. After a few bites, I looked up at Cara and she stole the words from my full mouth, "Damn. This is a really good burger." We plowed through the sandwich and as many goop covered fries and tots as we could pile into our slop gullets. The tots were perfectly crispy and yes, Chuck, the fries are totally worth it. Just looking at these pictures is sending memories and now cravings back into my brain.


8 out of 10 ounces
-Rev

THE REST OF THE STORY
As we finished up our food, the lunch rush came to an end and Chuck and Mike sat down with us for a friendly Sunday afternoon chat. Chuck told stories about the restaurant, burgers, town politics, family, an animatronic elephant and 2 ceramic life sized bulls he once tried to buy for the parking lot of Big Tom. Mike colored in the stories with the details that only the crazy son of a crazier father could tell. Before Chuck bought the restaurant at age 25 it was originally a local chain called Egan's. Some of their modern day customers have been coming around for so long that they still call it by the name and write checks out to Egan's as well. However, it actually started with the name "In and Out" until later adopting the Egan name. Yes, they had the name first. The place started in 1948 and eventually grew to 9 locations. Since then they've paired down to just the one location where Chuck and Mike still run this family owned business. Chuck went on and on about the ever changing capitol city politics, 1.3 million bumper stickers he once bought, specialized golf shoes, Big Tom work practices (they pay higher than most jobs in town and even offer insurance) while Mike chimed in about their massive Halloween fundraiser, travel tips and managed to slip in that he was a vegetarian. These 2 are a special breed of people who just love life and people. We could've sat with them for hours and if we weren't meeting friends in Seattle for dinner, we would've sat their listening until we got hungry again for more burgers!