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About Me

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No Bull Burger Purist - Born and raised in NJ, the heart of the tri-state area and home to the oldest (and best) burger joints in the country. I don't need all the frilly toppings, happy servers or trendy decor, just a good burger...

The Crew

The Crew

Monday, December 28, 2015

Allendale Bar & Grill aka: "AB&G" - The burger hit every high note except one...

Where:
Allendale Bar & Grill
67 West Allendale Ave
Allendale, NJ 07401
(201) 327-3197
http://www.allendalebarandgrill.com/allendale-home/

What:
"Create your own" Burger...

Build:
1/2 pound burger topped with raw white onion, sautéed mushrooms, American cheese, and bacon on a country white bun.

Comments:

My burger was served a perfect medium rare and it was as juicy as all get-out. The toppings were perfect, and the bun was lightly toasted and as fresh as they come. I cut the burger in half for the sake of taking a few autopsy shots which set the juices free. There is not much to comment on when a burger is prepared, cooked, and served as perfectly as this.

It did, however, have one flaw I could not ignore. Let me first say that the meat was of an outstanding quality, tasting as if it were ground that morning. 

However, I think it is entirely possible for ground hamburger meat to be "too" good. The meat, albeit extremely fresh, lacked flavor, aka, fat. The only juices were that of blood and nothing more. I missed that wonderful liquid gold that an 80\20 or better yet, a 75\25 blend would produce. Remember, in the world of burgers fat = flavor which is why this burger left my taste buds looking for just a little bit more.

With that said, this ultra-lean beauty is not to be scorned. In fact, I'm already planning on going back to sample another.

The ABG burger scores a solid 9.0\10 on the BC rating scale.






















































































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Tuesday, December 22, 2015

They're doing great things at Momma's Boy Burgers & More...

Where:
Momma’s Boy
140 Hamburg TurnpikeWayne, NJ 07470
1-973-333-3335
http://www.mommasboynj.com/

What:
Double Cheeseburger

Build:

Two 4 oz. burger patties (1/3 blend of chuck, brisket & short rib), American cheese, lettuce, raw onion, signature sauce, on a potato bun.

Comments:

My son-in-law told me of a new fast-casual burger restaurant opening in my town, and when I heard it was right up the street from me I was a bit embarrassed by the fact that I knew nothing about it. A fast-casual restaurant serving awesome burgers opens at the former sight of Brother Bruno Pizza, and I didn't know a thing about it?

Momma's Boy is without a doubt my new favorite local burger joint. Paul Skiadas, the proprietor, is a good guy who's very proud of his food. Rightfully so, Paul.

I ordered a double cheeseburger after my son-in-law told me the burger patties were 4 oz.; a single wouldn't have done it for a guy my size. And with the exception of the burger being cooked a tad too long, this baby hit the high note in every category of my rating scale. The first half of the burger was awesome, but it was so piping hot it cooked itself to a medium-well before I could finish it.

For those of you that read my blog, you know my pet peeve is placing toppings on the bottom of a burger. It's just not right; they're called "toppings" for a reason... but I'm not going to go on about it (again). The majority of us have been eating toppings on the top our entire lives, so I just don't have a clue as to why the trend is leaning the other way. For what it's worth, I am vehemently opposed.

With that said, the toppings were all fresh and crisp, the potato bun was like cotton, and oddly enough, one of the stand-out flavors for me was the signature sauce. It was simply delicious and everything I hope for in a burger sauce. It is quite similar to Big Mac sauce, and I mean that in the most complimentary way possible. I'm so used to yawning when sampling a new burger sauce that this one really caught me by surprise.

One more thing – I have to mention my screwup. I didn't order the flat top hot dog which is split down the middle and grilled flat side down. Nor did I order a fresh, hot doughnut. What a dope. I saw a hot dog coming off the grill and it looked outrageous. Finally, someone is cooking hot dogs old-school style. It's definitely on my list for round 2.

Not much to comment on when the burgers are this good – they're doing great things at Momma's Boy. Thanks Mr. Paul, I'll be back soon.

Paul and his Momma's Boy burgers rate a 10\10 on the BC rating scale.






















































Friday, December 18, 2015

Wood Stack Pizza Kitchen - Pinebrook, NJ - Great Homemade Bread & More!

Where:
Wood Stack Pizza Kitchen
29 Route 46 East Pine Brook, NJ 07058
973-227-3007
http://woodstacknj.com/

What:
Various...

Appy: SALUMERIA
Mortadella, soppressata, prosciutto, gorgonzola dolce, aged fontina.

Pizza: JERSEY GARDEN
Caramelized eggplant, fior di latte mozzarella, basil, tomato sauce, ricotta salata.

Entreé: PAPPARDELLE BOLOGNESE
Wide ribbon-shaped egg pasta, ragu, ricotta.

Comments:

My wife and I found a great new place for noshing on some great appy's, pizza, and pasta. As for the ambiance at Wood Stack, its coziness is second to none. The seating area consists of well-appointed decor with matching colors and textures. Just picture Disney's Wilderness Lodge with a contemporary twist.

Our Salumeria dish consisted of just enough sliced meats, cheese, caper berries and other treats to while away our time when waiting for our next course. My glass of cabernet made the Salumeria course a knockout. One standout item on the serving board was the eggplant which had a candied texture. This was an awesome pairing with the creamy gorgonzola, aged fontina and salty meats, not to mention the homemade rustic Italian bread...

The pizza was outstanding. The crust was baked to absolute crispy perfection and the toppings all sang together in perfect acapella.

The Pappardelle Bolognese -
Being raised in an Italian-American home has precluded me from ever ordering any type of pasta in a red sauce or gravy; I'm not sure why, but that's just the way it is, so I was a little bit of a fish out of water when the dish was served.

Although the pasta is made in-house, for me, the Pappardelle Bolognese fell short on two counts. First, the pasta was undercooked; I love al dente pasta, but this resisted the bite too much. Second, the dish was so salty it leaned toward inedibility.

All-in-all, I loved this place and I really can't wait to get back to try the Tartufo pizza. The couple next to us ordered it and when the waiter walked past us with it he was trailing a cloud of Italian black truffle. Money.

I highly recommend Wood Stack, although I'd steer clear from it on busy weekend nights if you don't like to dine with a large crowd.