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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...

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Sunday, January 12, 2014

Blue Ribbon Tavern, Spring Valley, NY

New Photos added 1/15/14

"CRAPPY PHOTO ALERT"


Where: Blue Ribbon Tavern, Spring Valley, NY
What: Cheeseburger
Build: ½ lb. charbroiled Black Angus burger, cheddar cheese, sautéed mushrooms, raw onion, and Kaiser roll.

Comment: I did not have my camera today so I used a little stand-in camera that yielded some pretty crappy photos (sorry about that). I will review the Blue Ribbon Tavern (BRT) once more in the future because A.) It was a damn good burger, and B.) I need to do the BRT justice with some good food porn shots.

This is the type of burger you expect to get from a neighborhood tavern, but rarely do.  It’s very rare (no pun intended) for four burgers ordered at four different temperatures to be served exactly as ordered, but the BRT did just that. We four were very happy (and very surprised) campers. The burgers are a coarse ground, loosely packed meat and every bit of 8-ounces. The buns were very fresh Kaiser rolls and the toppings were all crisp and fresh. The mushrooms on my burger were OUTSTANDING – cooked and flavored to perfection.

As for our server, you would have to travel far and wide to find one as efficient and professional as the gentleman that waited on us. In the most professional and polite manner, he asked for our drink order and repeated it to confirm it with us, and then took our food order and did the same.

I could tell the burgers were going to be great as the plates were being set down on the table. The aroma as well as the appearance was that of a great burger…and it did not disappoint. The burger took two hands to handle, and as soon as I picked it up the juices began to drip – awesome. My only negative comment would be the lack of seasoning in the meat itself. For me, salt and pepper are a must; salt mixed in the grind before cooking, and a little pepper on top after cooking. No biggie, my saltshaker did the trick. 
Thanks for a great burger BRT – I'll be back soon.  9.1/10















































































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