Wing-Off 17 – Duke’s vs. SNAP Sports Bar

Posted on 12/12/2011 by Rev

From the same people that bring you Burger Conquest, we bring you the New York City Wing-Off. A crew of men on a search for the best wing in NYC. In round 2 of the NYC Wing-Off, any Wing goes regardless of sauce, style & size. Service, ambiance, beverage selection, price and other menus have no factor but they sure do count for a good time! Also, NO WOMEN ALLOWED!!

In January of 2007, 2 men had an argument over where to get the best hot wings in New York City. The debate grew intense and while an audience watched, they agreed to battle it out, wing vs. wing, to see who was right. Some rules were established, some friends were invited and some wings were eaten. In the end, everyone had so much fun that we decided to do it again, and again and again. Thus, the NYC Wing-Off was born.

It’s been years in the making with only one goal in mind, find the best medium and hot wings in NYC. Along the way we have had some fantastic wings, we’ve seen amazing wings be defeated by slightly more amazing wings and we were even invited into a kitchen to design our own wing recipe; “Don’t Stop Believin” sauce, we’ve donated to cancer research and now we can say, we have found the best hot wings in New York City.

The bracket challenge to crown a champion for the best medium and hot wings in New York city came to a close on Saturday, September 25, 2010. On that day, Bar Coastal was crowned the winner and awarded the Burger Conquest Hot Golden Cock Trophy. The NYC Wing-Off has been reborn in 2011 but with a new twist. In the past we only judged on medium and hot wings but now, we re-start and ALL flavors are eligible for judging.

WING-OFF 17: Sunday, December 11th, 2011

Duke’s
http://dukesnyc.com
99 E. 19th Street
(between Park Ave & 3rd Ave)
New York, NY 10003

SNAP Sports Bar
http://www.snapsportsbar.com
248 West 14th St
(between 8th & 7th Aves)
New York, NY 10011

DUKE’S

Duke’s has been serving up some of the most popular casual and comfort food in NYC since 1995. Both of their locations are now a popular place to watch sports, hang with friends, brunch or just relax. The restaurant is known for Sandwiches, BBQ, Mac-N-Cheese, fun, boozy drinks like Hurricanes, or their famous “Duke-A-Rita,” and most notably, as we are concerned, Hot Wings. All the tasty food is the brain work of Chef Michael “Sheffy” Siry. Not only can “Sheffy” claim a victory on the popular Food Network show “Chopped” but most importantly to this story, his Wings took the top spot at both the 2010 and 2011 NYC Wingfest.

With Wing excitement at an all time high, we placed an order for 1 of each kind of Wing that Duke’s serves:

  • Buffalo
  • XXX (made with Ghost Peppers)
  • Sweet N Sour
  • Honey BBQ
  • Teriyaki

There’s nothing more gross than rubbery Wings or ones that have little to no meat and are just fried to a crisp, to make up for a lack of meat. Duke’s Wings are totally the opposite! Their Wings are REALLY meaty and juicy. They also have an excellent breading. In fact, I’d venture to compare the breading to that of a great piece of Fried Chicken or hand made Buttermilk Chicken Tenders. Each of the sauces were really good but the big stand out was for all of us were the Honey BBQ Wings. It’s a rich and tasty mix of sweet, tangy and hot with a nice flavor of Black Pepper that pulls it all together. It’s the tasty kind of Wing that you could, and will, take down a couple dozen of in one sitting. We begged for another order along with a 2nd helping of the XXX which were hot although not painful. Chef Mike hand served us every Wing himself, excited to see our reaction. It’s abundantly clear that this guy is really passionate about the food Duke’s serves.

It was clear as we left, each with a bottle of the Honey BBQ sauce, that this was not going to be an easy call.

SNAP SPORTS BAR

It’s obvious that the people behind SNAP Sports Bar LOVE watching sports at bars. Their attention to detail in designing a sports lovers lodge shows in the statutes of famous sports figures, the raised wall paper depicting classic American sports, the leather bound banquette’s with football stitching and the copious amount of flat screen TVs. The SNAP menu is a focused offering of Sandwiches, Salads, Burgers, Sliders and you know what’s next, Hot Wings!

Listed in order of spice, we took on a basket of each of the Wing flavors available at SNAP Sports Bar:

  • BBQ
  • Hawaiian
  • Mild Buffalo
  • Peanut Curry
  • Spicy Buffalo
  • Koy’s Killer Sauce

All of the Wings at SNAP are big and hearty with a lot of meat. It’s a clear sign that these guys are serious about their Wings. The sauce list was pretty unique and had the Wing-Off crew pretty anxious to dig in. The Hawaiian’s were sweet and tangy made with a Pineapple BBQ sauce. Also of unique note were the Peanut Curry, which leaned more on the Peanut side than Curry. The big moment of the day happened when the first of us bit into one of Koy’s Killer Sauce Wings. These hot, little fire crackers are not to be for the faint of heart, weak of tongue, small children, the elderly or anyone who hasn’t taken on the fair share of spicy foods or showed up to SNAP in shoulder pads or some kind of protective armor. OK, maybe they aren’t THAT hot but they certainly pack a serious MF’n punch. What makes this one stand out from the pack is not only it’s heat but also a great flavor. An aspect that is often over looked when Chef’s are trying to heat up the scoville’s on a Wing. It took out two of our guys while the rest of us had to go in on a 2nd order.

The Koy’s Killer Sauce Wing alone is enough to put SNAP on the NYC Wing map.

After many a tasty Wing, it was time for the vote to happen.

WING-OFF 17 OFFICIAL WINNER – DUKE’S!
I feel like I say it every time and you know what, it’s true when we do, this was NO easy contest to judge. First off, we aren’t just going to any old place that happens to be serving Hot Wings, we are eating at places known for their Wings. We are pitting the best against the best and for the Wing-Off to continue, a winner has to be chosen. To be honest, the Koy’s Killer Sauce Wing almost hands down won it for SNAP Sports Bar, whose Wings in general were fantastic. However in the end, it was flavor-ability in each of the diverse sauce of Chef Sheffy Hot Wings at Duke’s that helped them barely scrape by to victory in this competition.

Click here for the Wing-Off Historical.

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Poco – Off-Menu Thanksgiving Tapas

Posted on 12/11/2011 by Rev

Poco
http://www.poconyc.com/
33 Avenue B
New York, NY 10009

THE CONQUEST
I love New York City. Much like the rest of you that are here with me, I don’t live here to take it easy. I want the best of the best, the coolest of the cool and I want it every time I leave my apartment. One of the best methods for satiating such needs is Thrillist Rewards. If you’re not familiar by now, they give people like me the opportunity to experience New York in ways I can’t get on my own. VIP access, skip the line, Chef table dinners, Off-menu food and super cool events, all with the best businesses in the city, that’s what you can expect to get by subscribing.

New Rewards come out on Tuesday’s and while there’s only a few offers, they’re always awesome. Recently, Thrillist Rewards put out a special promotion with Idle Hands Bar’s neighbors, Poco. They offer Spanish meets Southern American comfort food style tapas. The menu was created by award winning chef Abe Lopez, one time victor of the Food Network’s “Chopped.” It’s a great place for an interesting mixed drink, light snack, full meal, brunch, group hang or a nice date. While you don’t need Thrillist to enjoy a fantastic meal at Poco, you did need them to enjoy Poco’s Off-menu Thanksgiving themed tapas dinner. The offer was only available for 2 nights a couple days before Thanksgiving so you had to act fast. The menu sounded amazing and having eaten at Poco many times, I knew without any doubt, the dinner was going to be amazing.

THE BURGER

Mashed Potato Croquettes with Gravy

Cornmeal Cheese Sticks with Caramelized Onion & Honey drizzle

Chorizo stuffed Acorn Squash with Cranberry Sauce

Piquillo stuffed peppers with Goat Cheese and Herbs in a Balsamic reduction on Crostini

Turkey Sliders with Manchego Cheese and Cranberry Relish
– Seriously, these were absolutely awesome. If Poco decides to bring them back every year for Thanksgiving, I will stop in every year to eat them. The Turkey was juicy, which is not that easy to do for a Turkey Burger. I wouldn’t think that once you top something like this with a Cranberry Relish, you’d have a winner, sans Cheese. But let me tell you, the mild yet tasty characteristic tastes of Manchego really turned this from amazing to winner.

8 out of 10 ounces
-Rev

Pumpkin Pie Churros
– I just didn’t have the room to even consider eating these.

6 Courses and 2 Beers for only $40 is a deal in my book and I couldn’t wait to get my Thanksgiving on at Poco. Honestly, the meal was so freakin’ big that I couldn’t even finish. 2 people could’ve easily shared this feast worthy of a second look from the pilgrims. Everything was absolutely delicious, unique and once again, only available from Thrillist Rewards.

Nov. 22, 2011 – 7:28 pm

THE BURGER COUNTQUEST
464 Burgers

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools

Poco scores a PERFECT 10 on The Rev Meter!!

SCORING:
4 points or less    You’ve missed the 5 basics and are less than optimized
5 points                 You’ve covered the basics, which is better than most but far from optimized.
6 to 9 points        You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points              Congrats on a perfect score! Are you hiring?

Posted in Bar, Beer, Burgers, Event, Gourmet Burgers, Hamburgers, New York, Sliders, Thrillist Rewards | Tagged , , , , , , , , , , , , , , , , , , , | Comments Off on Poco – Off-Menu Thanksgiving Tapas

Shake Shackin In The Rain

Posted on 12/07/2011 by Rev

Shake Shack
http://www.shakeshacknyc.com/
11 Madison Ave
New York, NY 10010

THE CONQUEST
Have you looked at the weather today in NYC?


(Guess who owns an iPhone?!??!)

It’s raining. Yeah? So what. Did rain stop stop Washington from Crossing the Delaware? NO! Then it shouldn’t stop you from crossing 2rd Street into Washington Square Park! (That’s comparable right?) That’s EXACTLY what by buddy J-Z and I did yesterday for lunch. We had originally planned a re-visit to Schnipper’s Quality Kitchen for their amazing “everything on the menu is $2” event.

However, as you can imagine, the line was so long it wrapped around the restaurant several times and out into the street. After a few minutes of getting rained on, J-Z looked at me and said “I wouldn’t be afraid to call an audible and slide over to the Shake Shack.” I thought to myself, if I am not afraid to eat at the Shake Shack’s Madison Square Park location in a blizzard wearing only sunglasses and a Hawaiian shirt for my annual Polar Brrrger Club event, why would a little rain stop me?!??!”

Moments later, we were in line at the Shack.

THE BURGER
I’ve reviewed the Shake Shack Burger now, in some form or another, 11 times so need to repeat my damn self, you can click the links below if you want to know more. Just know, it’s one of the BEST Burgers in NYC and come rain, shine, snow or even Star Wars sequel inducing conditions, this Burger is amazing…and the lines are much shorter when the weather sucks! So get an umbrella, go get in line and get yourself a tasty Burg. Don’t forget to check in on Foursquare and heed my tip!

In reverse order:

Dec 6, 2011 – 2:00 pm

THE BURGER COUNTQUEST
466 Burgers

Posted in Best Burger in New York, Burgers, Gourmet Burgers, New York | Tagged , , , , , , , , , , , , , , , , , , , | Comments Off on Shake Shackin In The Rain

Pleasant House Bakery, M Burger and Billy Goat Tavern – Over Doing The After Party

Posted on 12/05/2011 by Rev

After the Party, there’s the Pastry Party. After the Pastry Party, there’s the Burger Party and then the other Burger Party.

Part 3 in a 3 part series about the Chicago Food Film Fest
(Click here for Part 1)
(Click here for Part 2)

THE CONQUEST
After 3 days of eating, setting up, serving, eating, tearing down, eating, serving, setting up, tearing down, eating (you get the picture) the first thing you want to do is eat and drink … without having to set up or tear down! Yup, that’s exactly what I wanted to do after 3 days of helping to run the Chicago Food Film Fest. After all the food, drinks, cooking & serving utensils, display tables, screens, mics and whatever the hell else used had been cleaned up and put away we had one last errand to run before we could officially take the load of our shoulders.

What to do with the beautiful Lowcountry Oyster Roasters that had to be hand built for the Uncle Bubsy’s Oyster Roast??!? So much time and care went into them and they couldn’t be just tossed aside. We took them apart, put them in a truck and brought them to Art Jackson.

But who is Art Jackson you ask? Art Jackson and his wife, Chelsea Kalberloh Jackson are the chef/owners of the Pleasant House Bakery.

Pleasant House Bakery
http://pleasanthousebakery.com
964 West 31st Street
Chicago, IL 6060

THE BAKERY
According to the “about” section on their website; “Pleasant House Bakery is a family owned bakery and cafe located in Chicago’s Bridgeport neighborhood. We specialize in traditional and modern savory pies and specialty sweets. We hand make our own Royal Pies using the best meats and quality produce—growing as much of it as possible at our own Pleasant Farms locations in Chicago.”

That pretty much says it all save for the most important part…THE FOOD IS FREAKIN’ AMAZING!

We had stopped by the bakery on Sunday night to drop off some Beer, Cheese, a few other goods and to hand over control of the precious Oyster Roasters to Art. Seth had suggested, since we were there, that we grab a couple of dishes to snack on. You see, the 7 of us that made the drop off were shortly thereafter meeting up with George and a few other friends of the festival for dinner. By the time we unloaded the cumbersome roasters, the food was ready. Well, what was supposed to be slightly nosh worthy turned out to be a farm fresh feast for a King … or 4 Kings and 3 Queens.

Premium Pasty: Hand-cut all-natural Steak, Potato, Rutabaga, Onion, and Spices

Steak and Ale Pie: All-natural Beef, Ale, Carrots, and Herbs

Deluxe Gravy Chips: Skirt Steak, Gravy, and aged Cheddar Cheese

Mushroom and Kale Pie: Assorted Mushrooms, Kale, Scallions, White Wine, Herbs, and Parmesan

Scotch Egg

“The Sunday Special Carvery” (a different house-roasted meat each week, served alongside fresh Pleasant Farms sides) which this week was Roast Beef over Spätzle.

As you can imagine, at this point, we were practically bursting at the seems, filled with all kinds of baked happy goodness. AND WE STILL HAD ANOTHER MEAL TO EAT! But that wasn’t going to be enough in the eyes of the Jackson’s. That’s when Chelsea came out and presented us with another Pleasant House Bakery Special; High Tea. It consists of a 3 tiered mountain of traditional and modern Tea Sandwiches, Scones (complete with Clotted Cream and Jam), and various Sweets. I’m not much of a sweets person, especially when I know there is a Burger pending in the not so far off future but let me tell you, every single thing I tried was absolutely wonderful, especially the Candied Berries.

Everything, and I mean E-V-E-R-Y-T-H-I-N-G on the menu at the Pleasant House Bakery is fresh, hot, delicious, mouth wateringly AMAZING. It was as though every Grandmother’s best recipes came together in one kitchen to create the most deletable, home-style, comfort food available on God’s, no, the Jackson’s Green Earth. If lived near here, I’d never have to cook again.

M Burger
http://www.mburgerchicago.com
Water Tower Place
835 N Michigan Ave
Chicago, IL 60611

THE CONQUEST
After unloading the Oyster Roasters at Pleasant House, the only thing I wanted to do was eat. After devouring the outstanding food at the Pleasant House, the last thing I wanted to do was eat more. TOO BAD! George had set us up to check out the newest location of Chicago’s newest Burger sensation, M Burger. ,

M Burger is located in the food court at Water Tower Place, an amazing skyscraper filled with fantastic apartments, condos, a hotel, a nice shopping and an unbelievable food court. (What I wouldn’t give to live in something like this in NYC.) Brought to you buy the ever growing Chicago Restaurant giants, Lettuce Entertain You, this location marks the 4th M Burger in Chicago. The concept is simple, Burgers, Chicken Sandwiches, Fries, Shakes & Malts. It’s a no frills tribute to the Burger stands that built this country with only one special sandwich, The “Hurt Burger” with Spicy BBQ Sauce & Pepper Jack.

After a few quick “hello’s,” “nice to meet you’s” and you should really try our’s,” the Chicago Food Film Fest crew and friends had orders placed for them, mostly consisting of Double M Burgers with Cheese, Bacon and M Sauce.

THE BURGER
Look, the comparison is obvious, so need to avoid it. Conceptually, M Burger is a lot like In-N-Out without the Drive Thru component. Fresh, Fast, High-Quality Burgers with no fuss. I love me some In-N-Out and have mad respect for what the company has built but by no means do I think they should hold the concept exclusively. These Burgers are juicy, hot, delicious, flavorful and not so big as to slowly end your day. (Even if you had just polished off a massive home cooked style feast!)

So with that out of the way, let me tell you, this is one awesome Burger. Seldom can one provide an example of a great fast Burger available in a shopping mall but me thinks after you taste an M Burger, you’ll wish your mall had 2 of them!! In fact, if the mall nearest me house an M Burger, you can bet my answer would be “OH HELL YEAH” every time my wife wanted to go shopping!


8 out 10 Ounces
-Rev

Billy Goat Tavern, Original
http://www.billygoattavern.com
Near Tribune Towers and Wrigley Building
430 N. Michigan Ave at Lower Level
Chicago, IL 60611

THE CONQUEST
Well, I always say “if it’s worth doing, it’s worth over doing.” Clearly tonight, George was going to make me, and the rest of us, live every word of that saying. We packed up into our cars, headed across town for the next stop on our post Fest wrap party … to eat another Burger. As if to do the opposite of what we had just done, George took us for one of the most famous Burgers in all the land.

Originally opening in 1934 by William “Billy Goat” Sianis across from Chicago Stadium (now United Center), they served Burgers and beers to a primarily sports crowd. In 1944 the Republican National Convention came to town and William put a sign in the window which read “No Republicans Allowed.” This attracted, you guessed it, Republicans coming into the restaurant demanding to eat. In 1964 the Goat moved to it’s current location, underneath Michigan Ave and if someone didn’t point you in the right direction, you would never find it. There it lived until 1978 when a couple of young comedians on a late night TV show once acted in a skit that made fun of a local Chicago sensation and then the legend of the Billy Goat Tavern was no longer just for locals.

On the Billy Goat Tavern menu, you’ll find “Cheezborgers,” “cheeps,” and sorry to upset you and the comical legend, but they also have other Sandwiches & yes, Breakfast. However, if it’s your first time, like it was mine, you best be getting a “Cheezborger.” Unless you’re having a “lager” (which is how the taps are labeled) you can wash it down with a Coke.

THE BURGER
As George, and many others tell, it, the Billy Goat Cheese Burger is best had after several beers or cocktails, whatever your fancy. With that, and already full bellies, we sucked down a few “lagers,” shared some laughs from the weekend and generally enjoyed our time in a dining room covered with historical photos, signs and memorabilia. At the first sign of the slightest bit of room in the belly, Seth piped up and just screamed out “CHEESE BURGERS.” Moments later we were at the grill counter ordering exactly that.

I’ve seen it on TV, I’ve read about it in books, I’ve heard the legend time and time again and now it was time to finally sink my chompers into the famous Billy Goat Tavern “Cheezeborger.” If the environment was so awesome, the story so compelling and my company not so amazing, my review of this Burger of grand legend would be “ehhhhhh.”

The Burger is served on my least favorite roll of all times, the way too thick and dry Kaiser Roll. The Patties are thin and overcooked. The Cheese, well it’s just a regular old slice of American. Even if I had stopped at the toppings bar, I don’t think it would’ve changed my thoughts on the Burger itself. Was it bad? No but it wasn’t good either. Would I tell you that if you have never been you should go and eat one? UNQUESTIONABLY YES!

In fact, as I write up the final words of this review and tell the final moments of the story of the Chicago Food Film Fest, I am wishing I was there now, eating one while washing it down with a “lager” and hanging out with some of the hardest working, most creative, friendly and appreciative people I have ever met. Love you guys and can’t wait for the next Food Film Fest. Please remind me to pack stretchy pants.


6 out of 10 Ounces
-Rev

Nov. 20, 2011 – 11:40 pm

THE BURGER COUNTQUEST
462 Burgers

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools

Pleasant House Bakery scores a 6 on The Rev Meter.

M Burger scores a 2 on The Rev Meter.

The Billy Goat Tavern scores a 3 on The Rev Meter.

SCORING:
4 points or less    You’ve missed the 5 basics and are less than optimized
5 points                 You’ve covered the basics, which is better than most but far from optimized.
6 to 9 points        You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points              Congrats on a perfect score! Are you hiring?

Posted in Bar, Beer, Burgers, Event, Food Film Festival, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Chicago Food Film Fest – How Many Times Can I Say Amazing?

Posted on 11/29/2011 by Rev

2011 Chicago Food Film Festival
Kendall College
900 N North Branch Street
Chicago, IL 60642

Part 2 in a 3 part series about the Chicago Food Film Fest
(Click here for Part 1)

George Motz, the man behind the burger bible “Hamburger America,” and film of the same name, along with Harry Hawk, are the co-creators of the NYC & Chicago Food Film Festival. This multi-day event combines their mutual love of food and film to create a unique twist to the standard film festival. According to them; “Through documentaries, features and short films, the Festival showcases the best, and the most memorable, of the world’s favorite foods. Along with a heaping helping of mouth-watering films, Motz, Hawk and company serve up the food that guests are watching on the screen for a multi-sensory, full-bodied experience.” The motto of the festival, “taste what you see on the screen!”

Some people asked me; “Rev, why in the hell would you fly all the way to Chicago on your own dime and on your own time to work for an entire weekend?” Well my friends, read on and you’ll understand. First of all, understand there is nothing like the Food Film Festival.

In all my years of the event business I have never seen, or tasted, anything like this. It’s an all out, 3-day food, film and drink adventure like the world has ever seen. If you’ve ever been described as a “foodie,” “food fan,” “food aficionado,” “food connector,” “taster,” “Gourmand,” or just an “eater” or “drinker,” you need to experience the Food Film Fest.

HOW IT WORKS:
It starts with talented filmmakers around the globe who not only have a passion for food but also for film making. They combine them together and create something like Joe York did about the Cruze Dairy Farm and you create, “Buttermilk: It Can Help.”

Then you submit it to the festival for consideration. If it make it into the festival, it’s entered into competition and shown. Then, if it can be done, whatever food is shown in the movie, is served during the screening.

In the case of Joe York’s “Buttermilk: It Can Help,” you get voted the “Audience Choice” winner and are awarded the festival’s “slotted spoon,” to commemorate the victory.

For more about the festival itself, please point your browser to my review of the 2011 NYC Food Film Festival. Once you’ve done that, come back here and see what craziness took place in Chicago.

Get it? With plastic compostable fork in hand (or pocket when in not in use) I set out on a 3 day gratuitous, pornographic, edible adventure that could only be brought to you by the craziest, friendliest, most creative and HUNGRY group of people I have ever met.

It started Thursday night with a pre-festival breaking of the Burger at Kuma’s Corner. From there it was off to bed as we had a long weekend ahead of us. The first day of the festival, Friday, was spent doing A LOT of set up. It was our first full day at Kendall College and with less than a dozen people on the official staff (myself included) serving food and films to 1000 people is no easy task. Fueled by awesome catering from Chipotle, we got everything in order. For me that included getting laminates made, picking up event lights & cables, making a run to Home Depot to get concrete sheets, blocks and wheel barrow and setting up multiple sponsor & food stations.

But most importantly, as the festival’s Director of Adult Libations and official Beer Sommelier, I had to get an amazing array of craft beer from Lagunitas, Two Brothers, Stone, Vanberg & DeWulf & Anderson Valley up 5 flights, cold and ready to satiate the masses.

Friday night came and we were ready to kick off with one of our signature events; Farm To Film To Table.

Farm to Film to Table

A number of films themed on locally sourced, grown, created and cared for foods are bundled together along with, where possible, foods show in the film. In this case Art Jackson and the crew from the amazing Pleasant House Bakery prepared a number of unbelievable dishes featured in the films or available at the restaurant itself. After the screenings, we moved the entire festival down to the Kendall College ballroom for a A Pig Pickin’ & Whiskey Bar Party presented by Flight Chicago. What this mean was two entire hogs, that roasted all day, were placed out on tables buffet style and guests lined up to pick whatever meat they wanted from whichever part of the pig they wanted. It was all washed down by some whiskey and of course, some awesome craft beer.

It took until the wee hours of the morn to get Kendall College picked up, clean and ready for Saturday. Exhausted but excited, we turned in for the night in an attempt to steal away a few hours of sleep because we had a BIG Saturday in front of us.

Day 2 brought us another, and very, very excitement, signature event from the Food Film Fest, the Edible Adventure. The basic premise is that we either bring you food you can’t get in your town or in the case of this year’s fest, we bring you to a place you aren’t allowed in or are supposed to be eating at! Welcome to Edible Adventure #004: The Doughnut Vault Brunch

We took our entire operation and built a restaurant and movie theater right inside the docks of the Intelligentsia Coffee Roasting factory!! The event sold out in mere moments because people in the know, knew this was going to be a ridiculously unique opportunity. We showed a movie about coffee roasting and about Intelligentsia while people sipped their choice of Intelligentsia coffee. We screened a movie about a love for Doughnuts, followed by a movie about the ever popular Chicago Doughnut Vault while attendees ate Doughnuts from you guess where, the Doughnut Vault. Also served; a selection of Cheese from Jarlsberg, Apple Crisps from the charity benefactors of the festival, the Good Food Project, Wines from Europe, Pere Jacques & Matlida Beers from Goose Island and yours truly poured glass after glass after glass of fresh made Carrot-Apple juice.

Meanwhile back at Kendall College, our Saturday night event was being set up. On deck, another Food Film Fest signature event, FOOD PORN featuring The Great Chicago Shuck ‘N Suck!



After watching a bunch of gratuitously pornographic (the funnest of ways) food films and eating the food featured in them the party moved downstairs where the insanity continued. George, being the food fanatic that he is made a movie called “The Mud and the Blood,” about his family from Lowcountry South Carolina. This food porn shows George’s family picking Oysters from a private water way and then having a proper Lowcountry Oyster Roast. It’s entirely a passion process with no commercial output, just something you do for family and friends. This festival inspires people to do crazy stuff and case in point, George’s family, lead by his Uncle Bubsy, harvested 40 bushels of Oysters, put them into a truck along with several cases of Palmetto Beer and drove them nearly 1000 miles to Chicago. Why? Because that is what the Food Film Fest does.

Using hand made Oyster Roasters we had to have constructed just for the festival, Uncle Bubsy and crew essentially lit the Chicago sidewalk on fire and cooked the entire truck load of Oysters! Not ones to half-ass it, the festival also provided not only proper shucking knives but also shucking tables, hot sauce and Boiled Peanuts! It was a food frenzy! I watched people in attendance shuck their way and eat through 5-6 dozen Oysters each, washing them down, of course, with awesome craft beers.

Once the madness had died down, there was one table empty, way in the back of the outdoor tent. Artie S. Unger CPA, one of the executive staff members of the fest, gathered up the rest of our team and George’s family for our very own shuck off. In all my years hosting the NYC Wing-Off, as a founding member of the world’s #1 Steak Club, SteakClub7 or in my entire Glorious Pursuit of Delicious Burgers via Burger Conquest, I have NEVER seen a food frenzy like the hurtin’ these people put on the roasted Oysters! Even me, a notorious hater of all things Seafood, had to get in on the action! However, after one Oyster, I remember that I don’t like them and continued on with Boiled Peanuts and Craft Beer. It was an amazing evening.

Sunday morning came quickly and everyone reported in that they couldn’t FULLY get the smell of Oysters off themselves. Oh well, it was worth it! It was day 3 and time for the final event of the 2011 Chicago Food Film Festival; The 2011 Awards Ceremony Lunch

At this screening, we showed the winning films from the whole festival as well as the Chicago premiere of “How to Make a Turtle Burger,” and the Belgian smash hit “In De Keuken.” It was midday on a Sunday and I thought we needed to take the beverage profile up a notch to match the time of day and the event. For this epic closing ceremony, we exclusively poured Beers from Lagunitas including one very special pour, the “Hopsploitation.” I created this Beer cocktail at the NYC Festival where it became the official Beer cocktail of the 2011 Food Film Fest. It’s made by taking 2.5 parts of Lagunita’s IPA, full with a lot of fruit notes and combined with 1 part Bruce Coast Fresh Ginger Ale. The combination creates an almost mimosa like taste and is perfect for a food intensive brunch.

Once the films were screened, the Turtle Burgers were eaten, the Hopsploitations were drank and the awards were presented, it was time to close up shop. Why would I fly all the way to Chicago or spend an entire weekend of my free time in NYC to be a part of this, well if at this point you don’t get it, it’s because you have yet to “taste what you see on the screen!” There is nothing like this festival any where in the world.

All that amazing food, all that amazing beer, all those amazing films…man that was fun and to think it’s all put together by a staff of only 9 people (including our very own DJ!) is pretty damn amazing. NONE of it and I mean NONE of it could’ve happened without the help of Monkia Lotter and the Kendall College staff & students. Everyone truly has them to thank for not only welcoming us into their home but helping us to organize, run and most importantly, clean up these coolest food event in the whole world. Thank you all so much. Special thanks also goes to Emma, Olivia and the army of friends they hauled in to back up and run around like crazy for 3 days to ensure a good time had by all. You’re all amazing.

Now, if you think all of that sounds crazy … read part 3 (coming soon) to see how we blew off steam from all that hard work!

THE BURGER COUNTQUEST
460 Burgers

Posted in Burgers, Event, Food Film Festival, Gourmet Burgers | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Kuma’s Corner – I’m Moving To Black Oak Arkansas

Posted on 11/27/2011 by Rev

Kuma’s Corner
http://kumascorner.com
2900 W. Belmont Ave.
Chicago, IL 60618

Part 1 in a 3 part series about the Chicago Food Film Fest

THE CONQUEST
Turkey at Thanksgiving, singing the National Anthem before a Baseball game, Liquor before Beer, in the clear .. traditions are important. They bring about rituals that create a togetherness between us and reasons to bond together or celebrate. Whether they are cultural, religious, familial or just something you do between friends, traditions are small moments that define the importance of bonding. While I observe many of them, perhaps one of my favorites has to do with the city of Chicago.

When I am traveling, be it for work, family or vacation, food always plays an important part of the excursion. You’ve probably heard (read) my coin the phrase “eatcation,” which I created to simply mean a vacation centered around eating, which is a part of every trip I make. Well, when it comes to Chicago, I practice an eatcation tradition EVERY TIME I visit. While it’s a very simple tradition, it’s also a very intense experience. What is it? Well let me tell you. There is NO trip to Chicago without a mini eatcation at Kuma’s Corner.

Kuma’s Corner is one of the greatest Hamburger restaurants on the entire Earth. I’ve not eaten every Burger on the planet, but I’ve had my fair share and I can honestly tell you that topping this experience has got to be an impossibility. Everything at Kuma’s is done to an extreme but without going overboard. All the Burgers are amazing, the Macaroni & Cheese is outstanding, the French Fries are fantastic, the rotating selection of draft & bottled craft Beer is excellent and they even have a rotating offering of Scotches, Bourbons & Whiskeys chilled on tap!

There aren’t a ton of seats at Kuma’s so expect to wait but hey, trust me, it’s freaking worth it. A little tapped Bourbon or Beer will make the time fly by. Grab a menu while you wait and have your order ready when you seat to speed up the process. The rest of your head-banging, beer-drinking, Burger-crushin’ brothers and sisters will appreciate it.

Kuma’s knows just where the line is and how far to cross it and by example, most Burgers on their menu is named after a heavy metal band (Iron Maiden, Mastodon, Yob, Melvins, Metallica, etc.) It’s a truly unique experience where attention to detail and quality is everything. One person you can thank for this Burger feast of the Gods is R. Luke Tobias. Luke is the executive Chef and the man blessed with immortalizing metal bands with signature Burgers. Whether its the “Black Sabbath,” served with Blackening Spice, Chili, Pepper Jack & Red Onion, the “Brujeria” with a Cream Cheese and Chorizo stuffed Jalapeno Popper, Cheddar Cheese and Charred Tomato Salsa, or the “Slayer” topped with a pile of Fries topped with a 10 oz. Burger, Chili, Cherry Peppers, Andouille, Onions, Jack Cheese and Anger … you can trust this man to be the “Plague Bringer” of Burgers.

As I planned out my trip to the Chicago Food Film Fest with festival creator George Motz, (also the Burger maniac behind the “Hamburger America,” film & corresponding book) I demanded we stop at Kuma’s immediately after my plane touched down. Ask George or festival director Seth Unger and they will confirm that I sent no less than 5 or 6 dozens emails mentioning Kuma’s (possibly more.) As a result of reading George’s book or just hanging out with the guy, I’ve eaten a lot of Burgers that he loves but we have yet to break Burger together at one of my favorite places. Today, my tradition would change that, and George, forever.

My flight landed at O’Hare and I sent three text messages:
1. to Seth, letting him know I landed and where to pick me up
2. to Luke, a warning that we were en route
3. to George, letting him know that he should prepare for world Burger domination

THE BURGER
With Makers Mark, Jack Daniels and Four Roses all on tap, deciding on which brown liquor to start with was no easy task for anyone. That’s probably also why when I said “Four Roses for me please,” my bud Nicole said “I’ll have the same.” (I know a think or two about bourbon). Once we secured 6 seats together, a feat at Kuma’s that is more difficult than one might surmise, we placed an order for Kuma’s famous “Make Your Own Mac & Cheese.” I let special guest Arthur S. Unger, CPA, a relatively Kosher eater by nature, choose the ingredients: Peas, Mushrooms and Scallions. With a Burger as large and in charge as the Kuma’s Burger, one doesn’t really need any apps but with 6 peeps, partaking in a split order would only augment the experience. After a few spoonfuls of the creamy and savory Mac, my good Ben suggested washing down the rest with a Three Floyds Brewing Gumball Head, a delicious and tasty Wheat Ale from Indiana. It was a great call Ben.

While reminiscing with Ben, sharing stories with George and generally loving the hell out of my Three Floyds beer, the headlining act appeared on stage, Black Oak Arkansas. Only a true denizen of rock lore would be familiar with this late 60s/ early 70s Southern Rock band made up of grand larcenists and good ole boys who lived off the land … and the money they made from Rock and Roll! This Stax recording band has boasted nearly 4 dozen members and one top 25 Billboard hit, “Jim Dandy.” The song boasts of a man who comes to the rescue of others, those others normally being some form of fair maiden. A perfect band to fashion a nasty, nasty Burger that could only save those in the deepest of need, that is if “nasty” means intense and that fair maiden is me!

“The Black Oak Arkansas,” A Kuma’s original Ground Beef patty, cooked medium rare, with Red Wine Barbecue Sauce, Bacon, aged White Cheddar & Three Floyds Alpha King Battered Fried Shallot Rings and served on a pretzel roll. One bite and you’ll think you’ve died and gone to Black Oak, AR. While the actual city (home to to John Grisham’s “A Painted House”) had less than 500 people in the 2010 census, this version has population 1, you. Halfway through, I had to call over Luke to give him a handshake, a hug and and a congratulations.

In all my Burger Pursuits, I have never come across something like this Burger. It was big, Beefy, savory, juicy, intense, flavorful, smoky, sweet, peppery and just about any other descriptive taste sensation one could come up with, would appropriate describe this amazing, Amazing Burger. The Sauce tasted more of a sweet and smoky Italian Red Sauce which balanced against the smoky Bacon and savory Cheese made for an amazing taste blanket for the outstanding Beef used at Kuma’s. As for the Rings, wow, just Wow. I’m usually one to dismiss Rings as just another side order. I mean, really, how great can fried Onion Rings or French Fries be? Most places don’t put half the care into their side items as they do their Burgers, so why care? I’d rather have more Bacon or another Beer. However, these Rings, made of Shallots for Chriiiiisssaaakes, were incredible which surely was an effect partially created by the use of the Three Floyds Pale Ale. At that, I think it’s a VERY bold move to only offer these crispy treats a top the Black Oak Arkansas. Of course, another genius move by one R. Luke Tobias.

Kuma’s Corner in Chicago not only makes some of the best Burgers on the planet but does in a creative way that many have tried to imitate but much like the mighty Black Sabbath, there can be only one.


9 out of 10 ounces
-Rev

Nov 18, 2011 – 12:48 am

THE BURGER COUNTQUEST
459 Burgers

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools.

Kuma’s Corner scores a 5 on The Rev Meter.

SCORING:
1 – 4 points:  You’ve missed the 5 basics and are less than optimized
5 points:       You’ve covered the basics, which is better than most but far from optimized.
6 – 9 points: You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points:     Congrats on a perfect score!

Posted in Bar, Beer, Burgers, Event, Food Film Festival, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Burger, Beer and Bourbon Tasting at Idle Hands Bar with Google New York!

Posted on 11/22/2011 by Rev

Q: What’s more awesome than getting great Bourbon, Craft Beer & Burgers from That Burger at Idle Hands Bar?
A: GETTING THEM FOR FREE!!

Google New York will be hosting a very special, private, Beer, Bourbon & Burger pairing & tasting night at my bar, Idle Hands, on Thursday, December 8th.

That’s right, Burger Conquest is proud to be teaming up with Google Places, the new personalized local recommendation engine powered by the reviews of users and their friends. We’ll enjoy a very special Winter Warmer Style Beers, Bourbons and Burger dinner featuring That Burger Tent.

The tasting is for Google Places Power Users and their friends. Think you have what it takes to become a Google Places power user?
Email NYCPlacesCommunity (at) gmail (dot) com for details on how you and your friends can snag an invitation to this delicious evening.

Note: You must be 21 to attend the tasting. To find out where the Google Places crew will be next, follow them @GoogleNYC on Twitter and on Facebook.

You can thank me on Twitter @BurgerConquest or on Facebook.

P.S. Attendees will also learn about a cool new product! More details TBA… 😉

Posted in Bar, Beer, Best Burger in New York, Burgers, Event, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Chicago Food Film Fest – I’m Coming To Put A Turtle Burger In You

Posted on 11/12/2011 by Rev

Listen up Chicago! The craziest, most awesome, food sensory overload of events is coming to fill your eyes, mouth and belly!! Get ready to taste what you see on the screen!

Nov 18-20th, 2011 – Chicago Food Film Fest
Kendall College
900 North Branch St
Chicago, IL 60642

Click here to buy tickets and be sure to use the official Burger Conquest discount code!
Discount code: therev11

Farm to Film to Table
Farm To Film To Table
– November 18th, 2011 at 7 pm
Opening night of the 2011 Chicago Food Film Festival. Farm fresh films along side seasonal tastes from Chef Art Jackson of Pleasant House Bakery and Pleasant Farms.


Edible Adventure #004: The Doughnut Vault Brunch
– November 19th, 2011 12 at noon, Intelligentsia Roasting Works, Chicago
Saturday morning never looked and tasted so good – Fresh Doughnut Vault Doughnuts, Intelligentsia Coffee, Royal Pies from Pleasant House Bakery and more.


The Great Chicago Shuck ‘N Suck
– November 19th, 2011 at 7 pm
An authentic Lowcountry Oyster Roast with all of the fixings from corn bread to “Brown.” Plus special screenings and tastes of the best food porn of 2011.


The 2011 Awards Ceremony Lunch
– November 20th, 2011 at Noon
Join the filmmakers and judges for the Award Ceremony Lunch featuring screenings of the winning films plus the Chicago premiere of How to Make a Turtle Burger, and the Belgian smash hit In De Keuken.

DO NOT MISS this lunch or you will miss out on the infamous TURTLE BURGER!!

Click here to buy tickets and be sure to use the official Burger Conquest discount code!
Discount code: therev11

The entire festival is hosted by and Benefiting The Good Food Project. They are a charity organization focused on the goal of bringing real food to classrooms and young students to help educate them on healthy and smarter eating habits.

For a review of the NY Food Film Fest, click this link. Chicago is going to be just as awesome!

See you all in Chicago!

 

Posted in Beer, Burgers, Event, Food Film Festival, Gourmet Burgers, Hamburgers | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Rub BBQ – Astrophysicist In the Deal Ghetto

Posted on 11/08/2011 by Rev

Rub BBQ
http://www.rubbbq.net/
208 West 23rd Street
New York, NY 10011

THE CONQUEST
Is there a God? Are there aliens? What would happen if I fell into a black hole? If I were an Astrophysicist, these would be the top 3 questions asked to me. As I’m more known for my eating and writing skills (despite the fact that I correctly spelled Astrophysicist in the 3rd grade spelling bee), the top inquiry thrown in my direction is “where is your favorite Hamburger?” Even through it’s listed just over —–> there and I have written in depth posts about my favorite Burgers, people still ask.

That’s OK. I don’t mind answering because the Rub BBQ’s Monday Night Secret Burger is something I can talk about endlessly. It’s probably one of the most heralded, talked about and anticipated burgers in all the burgerverse and it’s only available on Monday nights. Every Monday, beginning at 6 pm, Rub BBQ starts serving them but doesn’t put them on the menu. You need to know to ask and while you’re at it, there is one more thing you should know. There is always more than 1 burger. Each week Rub offers up THE “Rub Burger” which is Burger Conquest fave but they also put forth a different specialty each week. Ever since this burger ritual began more than a year ago, Rub BBQ has NEVER repeated a special burger. While I would like to tell you i’ve eaten them all, I haven’t but spend 10 minutes with owner Andrew Fischel and Chef Scott Smith and you’ll feel like you missed out on 60-70 of the most important burgers ever made.

Read up on these other Monday Night Secret Burgers at Rub BBQ that I’ve reviewed and you’ll understand
Onion Burger
Guberburger
Burnt End Burger
Pantera Burger
Giovanni Burger
French Onion Soup Burger
Deep Fried Bacon Mac-N-Cheese Burger
Butter Burger
Pimento Cheese Burger
Jersey Slider

I recently made some new friends while representing Thrillist Rewards on a Nearsay Meetup panel entitled Daily Deals – Are They The Future of Local Commerce Or Gone by 2015? One was Shaila Ittycheria from the company Localresponse.com. They’re company helps other companies connect to socially network recommended (probably like you) through a cross platform check-in based ad network. Essentially it works like this, you tweet about a business, let’s say Idle Hands Bar for instance, they would help the owners of the bar connect back to you by offering some kind of coupon, reward or incentive. It’s a great company and they really are pioneering a new way to connect users to the businesses and brands they love.

I also buddied up with a fella by the name of Jim Moran. Jim comes from a company called Yipit. Yipit takes all the daily deal sites out there in all the markets that offer you discounts, coupons and unique experiences, (including the best one of all, Thrillist Rewards). If there is anyone out there that knows more about what deals are selling the best, who is selling them and what the future of the social buying business, it’s Jim. Not only is he a very smart cookie, but much like Shaila, he’s a huge Burger enthusiast. To bring the story full circle, after our panel, both Shaila & Jim asked me “where is your favorite Burger,” and instead of just telling them or pointing them to the blog, this time, I offered to take them to Rub BBQ.

THE BURGER
There’s no point in my re-hashing reviews that already exist. If this is the first time you are reading the world’s best Burger blogs, or the first time you are reading about Rub BBQ, then I suggest reading this post first. Once you’re caught up or if you are already on the same Burger page, read on.

Tonight’s Monday Night Secret Burger at Rub BBQ was The Ghetto Burger – Two house made all Beef Patties on a toasted Bun, topped with Onions, Ketchup, Mustard, Chili, Lettuce, Tomato, Cheese and deep fried Bacon!!!! Was it good? Well you tell me, does it sound good!??! I hope you said “no” because the word “good” hardly does a Burger this “great” any justice whatsoever. This delicious pile of messiness was freakin’ delicious and did nothing more than perpetuate the truth that Rub BBQ has the Best Burgers ever.

Take away the amazing house-made Patty, the delicious Bun selection and what you still have, for every ingredient or topping, is an intense appreciation for quality and with every bite you’ll understand the passion that everyone at Rub BBQ has for making a top notch Burger.


9 out of 10 ounces
-Rev

Oct 24, 2011 – 7:48 pm

THE BURGER COUNTQUEST
457 Burgers

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools.

Rub BBQ scores a 10 on The Rev Meter!! They must’ve had some great help.

SCORING:
1 – 4 points:  You’ve missed the 5 basics and are less than optimized
5 points:       You’ve covered the basics, which is better than most but far from optimized.
6 – 9 points: You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points:     Congrats on a perfect score!

Posted in Best Burger in New York, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Burger and Barrel – Capon Puts the Baaaaa In Barrel

Posted on 11/05/2011 by Rev

Burger and Barrel
http://www.burgerandbarrel.com
25 W. Houston
New York, NY 10012

THE CONQUEST
Josh Capon is a lucky man. He has two very successful New York restaurants, the ever popular seafooderie, Lure and the Winepub, Burger & Barrel. His Burgers have twice been named “best Burger” at the New York Food & Wine Blue Moon Burger Bash. But more importantly to me, and this blog, both of his restaurants are less than a block from my office. When I get together with folks for lunch and I ask if they can meet me in SoHo, the response is often “Let’s eat at Burger & Barrel!” So I end up there quite often as a result.

But, lucky for me, Chef Capon serves up one of the best Burgers in NYC. When my good buddies Seth Unger & George Motz from the New York Food Film Festival and I got together for lunch, that’s exactly what happened.

THE BURGER
If you want to read more about Chef Capon’s award winning “Bash Burger” at Lure, click here. If you want to read more about how the Puebla Burger at Burger & Barrel made it into my Top Burgers in NYC list or more about Burger & Barrel itself, you can click here. Today however, we are going to get right to the point. On today’s visit to this palace of Burger happiness, I needed to switch it up. I’d had a couple Beef Burgers this weekend and was just in need of some different. Enter Chef Capon’s Lamb Burger with  Sauteed Ramps, Mozzarella & Ramp Aioli.

If I graded a Burger on appearance alone, this one, much like all of Josh’s Burgers, would get a 9 out of 10 (I’ll never give a 10 out of 10). I love that he cuts them in half before serving them as it allows a perfect view (and picture!) of the treasure inside. All of the Burgers at Burger & Barrel come on a large Bun that while it maintains its soft texture, holds up with sheer force under the weight of a hefty packed Sandwich.

The Patty, as always is cooked to a photographically perfect medium rare, when ordered as such and yet, looks only reveal part of the magic. This Burger came crunchy and seared on the outside yet extremely soft and juicy on the inside. It’s a secret to cooking a Burger; raise the plancha to a really high heat and then literally sear each side as much as you can as quickly as you can. That’s how you get the two textures in one bite but more importantly, you get all the juice locked on the inside. The Lamb meat is peppery and ha s more intense flavor than Beef but still savory and meaty. The soft and fluffy Mozzarella only really just accents the flavor of the Burger while the ramps (wild Leeks) taste of a combination of Onions and slightly Garlic.

Chef Capon might have a second career as a wizard because only something magical could create The Lamb Burger at Burger & Barrel.


9 out of 10 ounces
-Rev

Oct 20, 2011 – 12:29 pm

THE BURGER COUNTQUEST
456 Burgers

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools.

Burger and Barrel scores a 3 on The Rev Meter.

SCORING:
1 – 4 points:  You’ve missed the 5 basics and are less than optimized
5 points:       You’ve covered the basics, which is better than most but far from optimized.
6 – 9 points: You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points:     Congrats on a perfect score!

Posted in Bar, Beer, Best Burger in New York, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Comments Off on Burger and Barrel – Capon Puts the Baaaaa In Barrel