Plopping back into the Cleveland Chophouse & Brewery for a quick bite to eat at 824 West Saint Clair in Cleveland.

Didn’t feel like an entire large dinner order…didn’t feel like an app…so burger it is!

ChopHouse Cheese Burger: 10oz fresh ground beef $10.95 / Add hickory smoked bacon $1.00

Personally, I instantly think your food is really bad when you immediately serve it with ketchup on the ready.

ChopHouse Cheese Burger

Bacon looks pretty.

Macro on the hickory bacon

Ordered it medium…so I guess this is medium.

Also with a place called “ChopHouse” you’d figure they’d tell you where there meat comes from…grass fed, corn fed, etc…

*Ahem…In my rompus room, I tell the ladies where my meat is from….ahem.*

Seemed as if my burger was…well leaning…thicker on one side and thinner on the other: Thus the “medium” doneness.

Thin side = well done / thick side = medium #notcool

Macro shot of the lop-sided patty

Thick = good / Thin = not so good.

thick side - medium

Chef Dave Gutfranski – perhaps a little better consistency in your patty smushing.

Good call on the red onion!

The pickle was room temperature warm and very limp (#TWSS).

But I gotta give credit-the fries were hot, crispy, and cooked well and I enjoyed the heavier kosher salt sprinkling.

Pickle limp / fries crispy

Well…how to sum this up…

1. Please tell your patrons where your meat grew up

2. Thickness matters #TWSS

3. Don’t assume everyone likes ketchup

I’ll be back for the occasional work lunch.

Reporting live from QuarryLaneFarms…

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