Probably one of the better burgers on the far Northside that most (foodies) are never going to try.
But why?
It's a hole-in-the-wall, situated in a rundown strip mall known for late night karaoke and Korean bar & grilled foods. Also there is at least one employee that needs customer service training in the sub-category of pleasantries. The cost is very affordable.
The storefront lacks greatly in the "looks" department. Most people would make a snap decision to eat elsewhere. This is the honest truth, I felt this but decided to overcome & see what the hype was about. Surveying the lifeless interior, a fear of dysentery came over me. They offer a table with a few seats but the "cold" atmosphere with a tiny wash basin next to the counter.. it doesn't look inviting or sanitary for that matter. I've seen soup kitchens that are more comforting.
Also, there isn't much in the department of hospitality. The guys manning the counter do their best but I don't think they've been at it very long. It's an uphill battle. It's still a new place, they're learning how to swing take-out, phone orders and preparing foods to-go in reasonable timing.
The chef that slings their amazing burgers looks like Big Pun, he's the nicest of the lot. He's got a partner that helps him run the counter. But dude...lacks in pleasantries. See other reviews he's been mentioned. Seems like an okay fella but whoa!
The other day I asked if I could have a few slices of jalapeno on my burger. With a lot of sass & grump, he said "why don't you just order the spicy burger then?!" But I didn't want the spicy burger, I wanted the CEO w/ jalapeno slices.. all the toppings are different from burger to burger.
This guy also HATES separate orders and will comment if you arrive in a group and order solo. I'm guessing the bigger problem is not having a decent POS touch-system to ring up charges. They are using the old style cash register & having to look at their menus for pricing. Then doing arithmetic in their heads or on a calculator. It's time consuming & an extra chore on top of preparing foods in a timely manner.
If they could get another $3-5 k invested, it would go a long way. I don't understand why they opened in this lot. There are a couple other burger joints that are now vacant and a perfect fit. These guys should move!
Last but not least, the burgers are Halal and FRESH meat. What's Halal? Well, Muslims eat meats that are butchered Halal as Jews eat meats that are butchered Kosher. If it matters, Google it. It's a special process in how the animal is slaughtered. Both Muslims and Jews do the initial processes similarly but in the end there are some differences. One easy read, http://www.bbc.com/news/uk-27324224
I found some Reddit articles that offered more information. A unique find; that in some butcher circles, Jews and Muslims practice learning processes in unison and then break off to do their own. Kinda cool.
Back to the burgers.. They're using run-of-the-mill ingredients as toppings but they do so in such a favorable fashion, it's very tasty. Burgers are served on Brioche so toppings and the final product look picturesque. So far, I've had the CEO and Chilli burger. I ordered the Chilli burger thinking it was going to be spicy. Later I realized, no, it's topped with chili.
Much of the time when eating a burger, I reach for my usual condiments of ketchup and mustard. There's a perfect meld of flavors I seek with a good charred burger. However, with their flavorful combinations, I find myself content with what's offered. They're still new and operating with a small budget; this indicative by the condiments brands they use and the frozen french fries that are prepared. Fries will come free in sandwich combos or with other meals like chicken wings. Also a tasty offering so long as a sauce is chosen. But, the size of the wings are mighty tiny. But for $4 for 6 chicken wings and a side of fries.. it's kinda a steal.
Enjoy it while it lasts folks. Spots like this tend to be around a short time. If they don't upgrade, update and retrain, they could go the way of many, many, restaurateurs before them. I don't wish this but.. read more