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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.
Bacon looks pretty.
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
Thick = good / Thin = not so good.
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.
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…