|
Written by Gerry Pugliese
|
What is good bar food? Easy! Buffalo wings slathered in suspicious smelling blue cheese, over-fried mozzarella sticks, and stale peanuts, popcorn, pretzels, or - if the bar is really classy, moist Cheez Doodles. The word “gourmet” has no business in a place with sticky floors and a condom dispenser in the unisex bathroom.
But bars in Seattle are trying to church up their food; to go along with their happy hours specials, you can now get high-class, gourmet hamburgers.
You'll find the burger in the picture at Emmer&Rye. It's grass-fed local beef, Estrella cheese, a fried egg, two strips of bacon, and caramelized onions. I don't know about this one, the bacon and fried eggs put the word “gourmet” in question. Go to any ratty diner in New Jersey and you can get bacon and eggs on French fries.
The burger Bastille Café & Bar is more high society. They make a burger with lamb meat, hot chili aioli, arugula, and pickled shallot, topped with feta cheese. Wow, is a monocle required to eat that thing?
Another mucky-muck hamburgers is Bastille Café & Bar's nom-nom prepared with a half-pound ground and grilled aged filet mignon, topped with cheddar, bacon, onion, tomato, lettuce, and Thousand Island dressing, on a focaccia bread.
I don't know. I'm pretty low class when it comes to bars. I just want cheap beer served by a one-eyed bartender with a grizzled voice that would make emphysema proud, not filet mignon or Estrella cheese. Whatever that is!
I rank these burgers up their with they hoity-toity $69 hotdog. Even though I don't eat meat, I'm more of a doughnut hamburger guy - sophistication wise.
Via The Seattle Times. |
ORGANIC AUTHORITY TV
