Allentown Brew Works – After the Beerial

Posted on 02/21/2010 by Rev

Allentown Brew Works
http://www.thebrewworks.com/allentown-brewworks/
812 West Hamilton Street
Allentown, PA 18101

THE CONQUEST
On this lovely winter Sunday, Adam and I were headed out to Allentown, PA to meet with the Sumerian Recording artists, After The Burial. They are looking for new artist management and Adam and are very keen for the job. While options for good dining in Allentown are rather sparse, especially on a Sunday afternoon, we did find the shining beacon known as the Allentown Brew Works.

The Brew works is a gastro-pub, located in the heart of downtown. Thankfully for us, it’s conveniently only a few blocks from the Crocodile Rock Cafe, where the band was to perform. They serve a selection of hand-crafted beers made right there in the restaurant (be sure to check the seasonal menus) as well as a selection of beers from around the world.. You can sip down your suds at the bar, table or in the bier garden. The Brew Works also has a large and diverse dining menu with a focus on locally grown foods including (but not limited to) Mrs. T’s Pierogies. Many of the restaurants dishes are prepared as “Beer Enhanced Dishes.” It’s a pretty unique place and amongst all of it, they feature a burger menu with a wide array of preparations and toppings.

THE BURGER
While sipping on some of the pubs micro-brew concoctions, we started off with an order of “Nana’s pierogies” as some of the guys had never tried them before. The fried ones with Cajun seasoning were good but the ones sauteed with butter and onions were amazing. Not a single soldier was left on the field as the band members fought over who would devour the last one.

The burgers at the Brew Works are made with “all-natural, , sustainably farmed beef whenever possible,” and guaranteed fresh. All burgers are served on a fresh Kaiser roll with garnish and your choice of beer-battered fries or coleslaw. With too many choices in front of me, I asked the server for an appropriate suggestion for a first timer. I went with their most popular burger, “The Bayou; Cajun seasonings with pepper jack cheese, Porter infused BBQ sauce and frizzled onions.” Mostly because I wanted to make sure I tried a “Beer Enhanced Dish.”

The Cajun spices and BBQ sauce had some real kick and flavor which I thoroughly enjoyed. They would certainly be great on a boneless chicken or perhaps ribs. The cheese added a little bite as well with the red onions and lettuce provide cooling balance. The burger was thick, juicy and cooked to a temperature higher then my request for medium-rare. The beef was certainly fresh and had a decent flavor. I can’t imagine finding a better burger in Allentown than this. I think next time though, I would go with something a little more traditional. Real quality beef doesn’t need fancy, fun-time, toppings and garnishes to be good.


7 out of 10 ounces
-Rev Ciancio


With all of that, I offer you this lyrical parody sung to the tune of “Allentown,” by Billy Joel followed by some live video of the band at the show.

Well we’re driving out to Allentown
To meet with After The Burial to Bro-Down
Out in Bethlehem we killed some time
Deciding on snacks
In the Wawa Sandwich line.

Performing at the Crocodile Rock with Emmure
Next Weekend’s the cast of the “Jersey Shore”
Asked the band to join us for lunch
Looking like a bunch of lurks
Right Down the Street
At the Allentown Brew Works

So the lot of us headed on down
And we started getting very hungrrryyyyyyyyyy
aaaaaaah aaahhhhh ooooooooh ooooooh ohhhhhhh

Well we’re getting food here Allentown
For the pierogies and burgers that we found
For the promises we as managers made
If band worked hard
If the band behaved.

So the concert goers bounce off the walls
But they never really get hurt at all
The band brought the shred, thunder and steel
Riffs and rhythms,
Keeping it real.

And we’re moshing here in Allentown.
And the bouncers are saving kids who fell on the ground
And the metal fans applaued awaaaaaaaaaaaaaaaaaaay
aaaaaaaaaaaaaaaaaaaah aaaaaaaaaaah aaaaaah.

Every band had a pretty good shot
But After the Burial nailed in on the dot
For management, we hope they pick Rev & Mott
Cuz something happened on while we are that place
They their monster show shredded our face, oh oh oh.

AFTER THE BURIAL

GRINDED!

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The Hairy Monk – The Cure of the McBambino

Posted on 02/20/2010 by Rev

The Hairy Monk
http://www.thehairymonknyc.com/
337 3rd Avenue
New York, NY 10010-2341

THE CONQUEST
An Irish Sports bar by every sense of the definition, The Hairy Monk, is full of beers, single malts, loud music, Irish people, authentic cuisine like full breakfast, Mixed Grill, Shepherds Pie, beef stew and more. They’re so Irish in fact, that they proudly display their affiliation with the Red Sox Nation. Now, I’m a Yankees fan through and through but I wouldn’t let something like a baseball rivalry stand in the way of eating a burger. Besides, I am a Tigers fan at heart and I know exactly what a losing streak is all about.

Truth be told, I wasn’t even in the mood for the burger and was eyeballing the traditional Irish fare. But then I noticed an entire page of the menu dedicated to just my little beefy friends. The following text was printed at the bottom – “Our Hamburgers are ½ Pound Of Freshly Ground Beef, Lightly Seasoned, Chargrilled to Perfection & Served with Lettuce, Tomato, onion & Pickle on a Sesame Seed Bun.” Temptation was building. But then I read the word’s that put my burger cravings into full gear “Irish Bacon.” Cara, Chuck and I looked at each other and each selected a burger.

THE BURGER
I ordered the “Monk’s Burger; Served with Irish Bacon, Cheddar Cheese & Sauteed Mushrooms.” Zots the ‘shrooms, replace the fries with salad (‘cuz I have had WAY TOO MANY burgers of late), cook it medium-rare and GIMME!! I have to be honest and admit that although I really liked the atmosphere at the Monk, they had a great juke box (lots of metal and punk) and had a very attentive bar staff. However our server, just wasn’t on top of things. She was slow, forgot items and had the personality of a cold fish. Sorry, the truth must prevail.

The burger, just about the same. Looked good, smelled good, put together well but wasn’t anything special. The bun was standard, the cheese, despite being in abundance wasn’t all that flavorful and the beef itself tasted like your stand back yard BBQ, grocery store purchased ground chuck. In fact, the only redeeming quality was the Irish Bacon, which was superb. In fact, I would consider a rehash of The Hairy Monk for a full Irish Breakfast and beer, but not a burger. It certainly wasn’t bad but there was no pot of gold to be found at the end of this rainbow.


6 out of 10 ounces
-Rev Ciancio


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Pie ‘n Burger – A Test Of Time and Patience

Posted on 02/19/2010 by Rev

Pie ‘n Burger
http://www.pienburger.com/
913 East California Boulevard
Pasadena, CA 91106-4097

THE CONQUEST
They say birds of a feather flock together and nothing could be more the case when it comes to eaters, foodies, gastronomes, gourmands, bon vivants & viveurs. Did you realize there was so many fun ways to say fat, gluttonous, hedonistic and porker? One such friend of mine is Kevin Lyman. You probably know him as the man behind the Vans Warped Tour, Rockstar Enegry Drink Mayhem Festival, the Rockstar Energy Drink Taste of Chaos Festival and most recently, the Country Throwdown Tour. To most he is a mogul of the concert tour business, a philanthropist, a caring father and a loving husband. But to me, Kevin is fellow food enthusiast and we get together to eat, things tend to get a little crazy.

While on a recent business trip to LA, I wanted to stop in and pay Kevin a visit but the trip also doubled as a chance to try out the Pasadena test of time known as Pie ‘n Burger. Located in South Pasadena (along with the 4Fini offices) , this burger institution first opened in 1963. It’s current owner, Michael Osborn grew up eating there and eventually bought the place. Changing very little, including the staff and even the banker, Michael has only added a veggie patty option and a couple of other breakfast menu items. But let’s be honest, even with a decent menu choice, I wanted to eat the name sake, not eggs and fruit.

I asked if could we hit up Pie and Burger for lunch. Kevin agreed but as they are a really busy office, he suggested we order it in. “Oh no!” I thought. Would a traveled Pie ‘n Burger meal be as good as a meal while sat right at the 40+ year old counter? Little to Kevin’s knowledge, I had the solution – A double burger comparison test!! I headed over to Pasadena with some time to spare and pulled myself into the Pie ‘n Burger restaurant. It’s a small place in a quiet neighborhood. The kind of location that locals keep for themselves and allow it to live on in all it’s traditional glory.

THE BURGER – ROUND 1
Trying to keep it to the basics, as I knew I had to eat 2 meals back to back, I went with a Cheese Burger and a slice of pie. The friendly wait staff heavily recommended the banana cream pie as it was the most freshly made. It must’ve been my lucky day as that is my favorite kind of pie! While I sat patiently waiting for the heralded burger of fame to arrive, I sipped on a counter mixed Root Beer.

The time had arrived. The plastic sheet wrapped around the sandwich contained a bun, lettuce, a thick slice of fresh American cheese and the house blend of thousand island dressing. I’m not the biggest fan of the dressing move but it’s a big thing to the West Coasters so like Ron Burgundy says, “When in Rome.” Awwww yeah. This was a good, quality, old school burger. Made from fresh ground beef and prepared with love. These are the burgers and the places that serve them that America was founded on. A true delicious classic that we will never grow tired of. It’s a no frills burger that promises to fulfill now, like it did 30 years ago and will continue to do so in another 30 years. I was expecting it to be a little greasier but it held up well throughout every bite with the wax paper to help maintain it’s structure.

Just as I was flipping the last bite into my mouth, the waitress brought me my pie. MMMMMMMMMMMMM BANANA CREAM PIE!! It was big, not too thick, creamy, fresh and oh, so, freaking good. I might venture to say that the pie made gave the burger some points on my popularity pole.


8 out of 10 ounces
-Rev Ciancio


THE BURGER – ROUND 2
I sucked up the last few bites and headed over to Kevin’s office. After a quick “hey-how-are-you-what’s new-check-this-outs,” Kevin suggested we jump in his car and go pick up the burgers. Did I dare to tell him that I had literally just done this or did I quietly sit back and enjoy my own version of the Groundhog Day movie? I opted not to tell him until I actually published the review (Kevin..SURPRISE! I’m fat and I love burgers!!) Kevin and I caught up on the car ride over and when we walked in to pick up our order, I caught a couple of funny and confused looks from patrons and wait staff who had just seen me chomping down at the counter. Was it Deja Vu? Were they witnessing a Doublemint Gum commercial? Were they now in the Groundhog Day movie? I didn’t stick around to find out.

Back at Kevin’s office, it was pure Mayhem (pun intended) as people ran around in a flurry of paperwork, emails, phone calls and hungry visitors looking to find out if the food at Pie and Burger travels well. A few of us were able to sit down and enjoy our food together well others devoured their lunch on the phone. So there it was, the moment of truth. Were the burgers just as good after they had been packed up and transported? Put simply, yes. Sure, it wasn’t quite as hot and steaming as when it comes off the griddle but the wax paper, once again, saves the day, this time acting as a freshness and flavor seal around the burger. Kevin wolfed his down before I was even done taking pictures! He then busted out a slice of cherry pie and said “Rev, you have to try this, its amazing.” With my insides about to burst, I snatched up a fork sized bite and shoved it into my mouth. He was right, it was damn good pie!!

So in the end, here is what we learned from today’s class experiment (in bullet point form.)

  • Kevin Lyman is a busy guy, but not too busy to eat.
  • Pie ‘n Burger in Pasadena has named their business after 2 things they make very well.
  • Both the Pie and the Burger from there can be enjoyed to their fullest potential at home or on location.
  • Rev uses his friends for his own selfish burger exploits disguising them as fun get-togethers or “business” meetings.

Thanks Kevin. Love ya buddy and I will see you on the road this summer. Start thinking now, how are we going top last year’s NY Warped Tour BBQ?


8 out of 10 ounces
-Rev


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Stout – An Able-Bodied Sandwich By Any Other Name

Posted on 02/18/2010 by Rev

Stout
http://losangeles.citysearch.com/profile/603298192/hollywood_ca/stout.html
1544 North Cahuenga Boulevard
Hollywood, CA 90028

THE CONQUEST
The battle for the best burger in LA rages on and its latest contest, Stout. Many have compared this mini-gastropub to the very popular Umami Burger. The big difference here over the local competition is the drinks. Stout offers up a unique list of micro-brews from around the world and you’ll even find suggested pairings on the menu.

Stout is dimly, covered in wood and has very few seats so don’t come here looking for an intimate dinner or a big party. It’s about having a a gourmet burger with a specialty beer.

While I had not planned on trying Stout on this trip to LA, I was meeting friends in the area and had time to kill. Idle stomach’s are the burger devil’s workshop.

THE BURGER
With toppings like emi gruyere, crisp parmasiano, grilled blood orange, fig chutney and tzatziki I found myself lost in the menu. Was I reading a hipster’s blog or were these actually the toppings? An important lesson I learned in college suddenly came rushing back to me – “if one falls in too deep, pull, pull out.” I took a breath and ordered the signature Stout Burger; “Blue cheese, emi gruyere, rosemary bacon, caramelized onion & horseradish cream.” As for the paring, instead of the suggested standard IPA, I ordered an Afflligem Blond. It’s a strong Belgian Abbey Ale in the IPA family.

The burger arrived shortly there after and although I had literally just left dinner, I was slightly disappointed with it’s smaller size. My friend’s Tom and Amanda really blew this burger up to me so I was pretty anxious to bite it. The toppings alone made for a culinary whirling dervish of flavors. Even the bun was fantastic. I had to ask what it was. My guess, croissant or pretzel roll but was never told more than “it’s egg based.” Unfortunately, the delicious grilled cheese of wonder and amazement was brought down by the beef. It was certainly fresh hand pattied beef but the flavor just wasn’t there. It was more greasy than juicy and more salty than savory. For a burger, it was above average but had this been a gourmet grilled cheese, it would be highly rated as such.


7 out of 10 ounces
-Rev Ciancio

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8 oz. Burger Bar – It’s All In The Name

Posted on 02/16/2010 by Rev

8 oz. Burger Bar
http://www.8ozburgerbar.com/
7661 Melrose Avenue
Los Angeles, CA 9004

THE CONQUEST
Among many of the great burgers that the town of Los Angeles can claim, the 8 oz. Burger Bar is often listed by many as a favorite. As I have been on a tear to eat them all of late, when asked by my fellow co-worker Johnny “Sheetrock” G. if I wanted to grab a burger for lunch, I seized the opportunity. Thankfully I have been able to spend a lot of time on the West Coast for work of late and these opportunities seem to keep coming up.

With 2 locations in both Miami and LA, the 8 oz. Burger Bar claims a signature burger made out of “humane raised, hormone-free Black Angus sirloin, short rib and chuck.” The grass-fed beef is ground in house as well as aged in a “Himalayan salt-tiled meat locker,” right in the restaurant. The menu is laden with choices from turkey to veggie patties, all kinds of sauces and more home made toppings than a mother’s kitchen. It’s the same kind of attention to details that puts men into space. Even the drink mixers are made from natural and organic substances! So plop yourself down in a seat in the bright and airy dining room, located in the Melrose section of West Hollywood and select a micro-brew or cocktail to sip on while you focus on choosing your toppings.

THE BURGER
I decided to dive into the signature burger with a few Dr. Frankenstein like alterations.. Aside of the interesting beef house blend, the Signature burger comes with iceberg, pickle, tomato, white onion, 8 oz. special sauce. I nixed the tomatoes and pickles, adding an over-medium egg and the one cheese whose interesting taste is match only by its interesting name, Humboldt fog. It’s made from goat’s milk while it’s name comes from the region and weather condition under which it’s created. Johnny G., a little excited, threw in an order of Kennebec (a type of gourmet potato) fries, Truffled potato skins and Buffalo Drumettes (AKA Hot Wings). Both the fries and the wings were good the but the potato skins are a must when dining here. The rich flavors will blow your mind.

In a word, this burger was succulent. The delicately balanced meat blend, the sweet sharpness of the cheese, the saltiness of the egg and the hearty bun came together to create a little gourmet burger dance in my mouth. When I say this was cooked perfectly, I am including in that the over-medium egg which upon first bite, had a yolk explosion onto the innards of the sandwich. It was damn good and damn messy too. Everything you could like about a burger but done with a little more class, a little more care and a little more taste.


8 out of 10 ounces
-Rev Ciancio



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Apologies

Posted on 02/16/2010 by Rev

Burger Conquest was spammed last night and not in that good Korean breakfast way. A bunch of random posts went up and it also went up on the Burger Conquest facebook fan page. The problem should be corrected and along with our deepest apologies, we give you this:

-Rev

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RUB BBQ – Birthday Burgers and Bacon Cookies

Posted on 02/15/2010 by Rev

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

THE CONQUEST
I love my wife and honestly, it’s days like this that tell me that in our sick little, twisted and goofy minds, we’re head over heels made for each other. When I asked Cara what she wanted to do for her birthday dinner, without hesitation she said “you have to take me for the Secret Monday Night burgers at RUB BBQ!” I am not one to disappoint and besides, Momma Rev raised me to know, “hell hath no fury like a woman who doesn’t get her birthday burger!” I hit up my buddy and RUB BBQ owner, Andrew Fischel to ask what the Monday night special would be this particular week and little did he know just how well he had hit the nail on the head.

Let me explain, on Monday nights, from 6 to 9 pm only, RUB serves burgers. Try as you might, you won’t find them listed on the menu. It’s a you gotta know thing (A Hamburger Today usually posts it up) and even if you do know, it doesn’t mean you will get one. As with everything served at RUB, it’s limited quantities and first come first serve. Which leads to another Momma Rev life lesson, “if you don’t get while the gettin’s good, you get gonned.”

If you do make it in time, you will have your choice of 2 burgers; 1. The Monday Night Rub Secret Burger secret blend of in-house ground beef, cooked smashed style, with grilled onions, small pickle slices, a slice of Velveeta cheese and the chipotle based special sauce burger served on a buttered and grilled bun. or 2. The weekly special, which in this case was the infamous Guberburger!! Made famous by the Wheel Inn in Sedalia, MO, the more than famous guberburger is simply a burger with a large dollop of peanut butter slathered across the top of the patty. So to get back to the point of why Andrew is a genius story; my wife once said me, in an attempt to explain her love for peanut butter something I will never forget; “I’m peanut butter’s bitch.”

As if the excitement wasn’t already building, out of no where my blackberry starts going off . I angrily look down as if to say “who the hell can it be now?” My face went from frustration to jubilation when I saw it was a call George Motz from Hamburger America!! “Rev, I hear you and the wife are headed over to RUB for the guber. You better hurry, they’re almost out. I stopped in real quick to have one and its AMAZING. I told Andrew he can’t serve it to you with any garnishes. Just bun, patty and peanut butter. Enjoy!”

Cara and I immediately jumped into a taxi.

THE BURGER
We were greeted by Andrew and his wife Julia who immediately started throwing food and drink our way. There were only a few burgers left to be had and we did not want to be left out! Cara, curious for the burger I had been raving about, ordered the Monday Night Special, while I of course went for the guber with a plan to share. For my full review of the RUB BBQ experience and burger click here. But for now, let’s gab about the guber.

I get chills just thinking back to it. A juicy, Pat LaFrieda quality ground beef patty, formed in the kitchen and then cooked in an absolute flash at a very high temperature and served on a warm, grilled potato roll with ONE HEAPING SLAP OF PEANUT BUTTER. Look at the picture will you? All I could think was “how the hell am I going to eat this?!?!” It was going to require a lot of napkins to best the lake of molten sugar and smashed peanuts. “Hi, I would like a little burger with my peanut butter!!” Much to Andrew’s credit, he has put together an amazing creation. The beef is so flavorful that not even the salty-sweet goodness of the gooey stuff was able to over power it’s magical taste. The poor bun didn’t hold up so well but it that’s like expecting the first boat they had to stand up to the power of Jaws. Cara’s peanut butter covered mits stand as proof.

As it was her first time at RUB we went a little buck wild on the order with a small Frito pie, the smoked turkey (my fave!), short ribs with a side of greens and a side of the BBQ beans. It was all extremely delicious and proof that Andrew really can cook up decent BBQ in any style out there. As we sat at the bar with full tummies and big smiles, Julia showed up out of nowhere with bacon and chocolate chip cookies and fried Oreo’s adorned with a lit birthday candle. Is there nothing they can’t whip up in their magical kitchen?!?

As we sat basking in the after-guber, I got a text from my friend Jason. “Rev, we came to RUB tonight and missed out on the burgers. I’m so bummed.” I showed it to Andrew who admitted that he had one RUB burger saved in the back for just such an occasion. Well, as Jason will probably tell you now, it’s “all about the right place and the right time” … or is it “it’s not what you know, it’s who you know?” Or is it “the early burgermeister gets the worm?”


9 out of 1o ounces
-Rev Ciancio



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Petite Abeille – Monks Make the Beers, Patrick Makes the Logos

Posted on 02/09/2010 by Rev

Petite Abeille
http://www.petiteabeille.com/
134 West Broadway
New York, NY 10013-3328

THE CONQUEST
Meet my friend Patrick. Originally from Ohio, he is a great dude who now lives in Brooklyn. He is into food, biking Belgian beers and my cousin-in-law Jen. In fact they’re engaged and that makes Patrick about to not just be “my friend.” By day, Patrick is a graphic designer who owns his own company, Patrick M. Design. Does the name ring a bell? Patrick is the guy who designed this;

burger_conquest_logo

Yup, he is the man behind the Official Burger Conquest logo. Pat also did the logo for my day job, Yeah! Management;

yeah_Management_logo_YM_revised.1

When he offered to help me with my logo needs, I offered to take him out for a burger and beers as a thank you. Patrick is a really talented artist and practically nailed both designs from the first attempt. I was really blown away by his work. When my wife Cara got the call from Jen that Patrick had popped “the question” to Jen, I knew it was time to return the favor.

Patrick and Jen suggested we hit the financial district location of Petite Abeille. It’s pronounced “puh–teet a-bay” and it’s Belgian for “Little Bee,” a popular 1970s children’s book. It’s a cute little bistro that has a nice homey feel to it. The entire menu is based on popular and traditional Belgian dishes including more than 50 different Belgian beers. If you love Belgian food or are a displaced Belgian living in NYC, this place is the real deal. The menu includes mussels, waffles, frites, stoemp, stew, haddock, chicken and what has been called “the best burger” by the Village Voice.

THE BURGER
Both Patrick and I ordered the restaurant’s signature burger, the “Petite Abeille;” a 9 oz patty made of fresh beef, grilled and served with bacon, lettuce, tomato and cheddar. It comes on a toasted brioche that is coated with the restaurant’s signature sauce. You do not have to worry about this at Petite Abeille. The brioche, already a sturdy bread option, when toasted provides quite the protective shell on what is a decent sized burger. This is good to keep it on one piece and in your hands. A crumbling sandwich and soggy bun can often detract from the joy that is a hamburger. While some people won’t eat a burger without bacon and cheese, I don’t find it necessary. In this case however, I would absolutely suggest you the burger with both. The mature flavor of the cheddar and the saltiness of the bacon danced around they were having a full on mardi gras style party on my sandwich. The beef was rich, flavorful, juicy and my favorite part…cooked to a perfect medium rare. While I wouldn’t normally suggest red onions, they absolutely blended just perfectly with the tangy yet subtle special sauce. It’s a mixture that tastes like mayonnaise, ketchup and BBQ sauce. Just the right amount is used to as to not over power, just accent.

The burgers all come with large Belgian frites, or as we might call them, fries. They were good but the star of the sides was the Stoemp. It’s a traditional Belgian dish that combines mashed potatoes and other vegetables or spices. In this case, we had ours with sliced carrots. While it sounds like a simple idea, it’s got big flavor and makes for a great side to the delicious burger. I opted out of the mussels but everyone else at the table claimed them to be pretty damn good.


8 out of 10 ounces
-Rev Ciancio



The passion for good food at Petite Abeille is matched only by their passion for good Belgian beer. With a menu with 50+ Belgian ales, you could practically play Russian roulette with the choices and never take a bullet. For more details on our Belgian Beer Adventure, check out out sister sites, One Barrel Bar.

Congrats to Patrick and Jen! Cara and I could not be more excited for you two!!!

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Brother Jimmy’s BBQ – Will The Real Super Bowl Please Sip Up?

Posted on 02/07/2010 by Rev

Brother Jimmy’s BBQ
http://www.brotherjimmys.com/
1485 2nd Ave
New York, NY 10075-2001

THE CONQUEST
I can’t proclaim to being much of a football fan. I guess that’s what growing up in Detroit as a Lion’s fan does to you. But I do like beer, hot wings and hanging out with my friends so to me, that is what the Super Bowl is all about. With the power of Burger Conquest and the NYC Wing-Off at my finger tips, I organized a super bowl party with our very accommodating friends at Brother Jimmy’s BBQ, Upper East Side location.

THE FOOD
We wasted no time and began to order food the moment we sat. Our long eating game is amazing as it continued all the way through to the end of the game. If I remember correctly, here is the complete list of our destruction:

1 order of Hush Puppies with Maple Butter
1 Bucket O’ Hot Wings
1 order of Nachos Grande
1 order of Original Chicken Fingers
1 order of Spinach and Artichoke Dip
1 order of Fried Green Tomatoes
1 single order of Hot Wings
1 order of Frickles
1 side of Macaroni and Cheese
1 order of Popcorn Shrimp
1 order of home made Jalapeno Poppers
1 Carolina Pulled Chicken Sandwich with a side of Macaroni and Cheese
2 orders of Fire Fries
1 House Salad (Ed note: Where did this come from!?!?)
2 orders of BBQ Marbled Brisket with 2 sides of Macaroni and Cheese, 1 side of Biscuits and Gravy and 1 Corn on the Cob
1 Bucket O’ of Rib Tips
1 Bucket O’ Chipotle Hot Wings
1 order of Candied Yams with Walnuts

The Brisket, Hot Wings and Poppers were my faves of the bunch. The big winner though was the Brother Jimmy’s house hot sauce. Made primarily of carrots and habaneros, this spicy and tangy little friend eventually got poured on everything. I can’t believe they don’t sell it. That’s almost like promoting the thievery of a bottle (WINK WINK.) For a full review of Brother Jimmy’s wings, check out the results from NYC Wing-Off 10.





THE REAL SUPER BOWL
Along with the gridiron, the wings, the halftime show and the commercials, comes the drinking. Despite it being a Sunday night, we laid some serious waste to our bar tab.

53 Beers
11 Shots
6 Glasses of Wine
4 Carolina Coolers (Vodka, Lemonade & Blue Curacao)
2 Ciders
1 Pitcher of Sangria

and

3 Swamp Waters “OUR LEGENDARY COCKTAIL SERVED IN A 64 OZ FISH BOWL. HASN’T CHANGED IN 20 YEARS!!!”

These massive fishbowls are filled with ice, juice, some mystery liquors, lots of straws and a rubber alligator. I guess you could sip them if you wanted to but they are way more fun when you slam or race them. So get 2 (or 3 or 4, etc) and split your group into equal teams. Insert straw into mouth and as soon as someone yells “DRINK” you start sucking. The faster you go, the less likely you will suffer from brain freeze. Instead, you’ll just suffer from wounded brain cells!!


Thanks to Jon, Melissa, all at Brother Jimmy’s and especially Amy for the great time and great service. Also, thank you for the 2 complimentary Swamp Bowls! Free booze is a quick way to our hearts and brains.

THE GOSSIP
After the game was over a few of us wanted to still hang out so we headed to another bar up the street. While engaged in a serious beer pong tournament, who rolls into the bar? Ed Westwick AKA Chuck Bass from Gossip Girl! Ed joined us for some beer bong and was an all around funny out going guy and good sport. Not at all like that jerk Chuck Bass!!

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Ruby’s Diner Burger at Home Turf in LAX – Stuff Yourself With a Burger Before You Stuff Yourself Into a Seat

Posted on 01/25/2010 by Rev

Ruby’s Diner Burger at Home Turf in LAX
http://www.rubys.com
http://www.yelp.com/biz/home-turf-sports-bar-los-angeles
300 World Way
Los Angeles, CA 90045

THE CONQUEST
Name me the last time you had a great meal on an airplane. Unless you flew first class, you’re lying and even then, I still might question you. Bad airplane food is so commonplace that the secret committee who polices standup comedy routines have banned it’s use in jokes. (Also banned; jokes about “white people dance like this / black people dance like that,” and “kids say the darndest things.”) But it’s true, airplane meals suck worse than the tiny seats you have to eat them in. To combat such horrible food, I always try to grab a bite before I fly the friendly skies.

Airports, while over priced, can have some decent food options (along with some piss poor ones as well) but you have to know where to look. You’ll also need to be early for your flight which I know a lot of people can’t stand. Not me. I get to the airport 2-3 hours before my flight. That way I get through security without rush and then have time to get something to eat and drink.

When I am in leaving the Los Angeles, CA airport (LAX) from the Continental Airlines Terminal, I have a little tradition. I always stop into the Home Turf Sports Bar and have myself a turkey burger from Ruby’s Diner. You could just go to Ruby’s but I like to have a beer or glass of wine to loosen up my nerves before hopping on the fly-fly and of the 2, only Home Turf offers adult beverages. No need for drinks? Stop in an enjoy the 1940’s themed diner restaurant chain popular in 7 different US states.

THE BURGER
After settling down on a bar stool, opening up the laptop to write a review on In-N-Out, I waved over the bartender. I order the same thing every time; a turkey burger with American cheese, not tomato, french fries and a tall, cold beer. I’m pretty sure the burgers are frozen and pre-made (like you would find at most fast food burger joints) so they come out pretty quickly. The burger is served on a sesame seed roll with lettuce, mayo and although I asked for it without, tomatoes. It’s warm, juicy and filling. It’s also better than any other option in the terminal. By that standard, it’s pretty damn good. If you judge it by the microwaved “charbroil” burger I was later served on my flight, the Ruby’s turkey burger is divine! I ate every bite and nearly every crispy french fry in my basket. It’s a great pre-flight meal and if you’re usually in the same mode as I am at the LAX airport, good for hangovers.


7 out of 10 ounces
-Rev Ciancio

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