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  • Post #541 - June 26th, 2010, 11:05 am
    Post #541 - June 26th, 2010, 11:05 am Post #541 - June 26th, 2010, 11:05 am
    ronnie_suburban wrote:
    tarte tatin wrote:What kind of cheese is it that Gus will be using on the Ultimate Cheeseburger?

    Ultimate cheese, of course. :lol:

    =R=

    Click here for rimshot :lol:

    I believe Gus mentioned on Facebook that it's provolone.
  • Post #542 - June 26th, 2010, 12:08 pm
    Post #542 - June 26th, 2010, 12:08 pm Post #542 - June 26th, 2010, 12:08 pm
    For the record, I don't think I ever used the word "Ultimate".

    Yes, in that pic it's provolone but other types of cheese will be available when its all said and done.
  • Post #543 - June 26th, 2010, 3:33 pm
    Post #543 - June 26th, 2010, 3:33 pm Post #543 - June 26th, 2010, 3:33 pm
    I have to imagine it would be great as a greek burger, with tirokafteri/kasseri/kefalograviera cheese and a kalamata olive tapenade.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #544 - June 26th, 2010, 10:29 pm
    Post #544 - June 26th, 2010, 10:29 pm Post #544 - June 26th, 2010, 10:29 pm
    gleam wrote:I have to imagine it would be great as a greek burger, with tirokafteri/kasseri/kefalograviera cheese and a kalamata olive tapenade.


    That's pretty close to what I was thinking while viewing the photo, and it sounded so appealing that I had to go out today and buy some kefalograviera....
    Gus, would you consider this as an option?

    PS. Thanks also for this info:
    "I believe Gus mentioned on Facebook that it's provolone." Woeful Luddite that I am, I have not yet joined Facebook.... :?
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #545 - June 27th, 2010, 12:07 am
    Post #545 - June 27th, 2010, 12:07 am Post #545 - June 27th, 2010, 12:07 am
    nr706 wrote:Also, for one day only - July 1 - he's bringing back the Luther Burger.
    Image
    It's a bacon cheeseburger that use glazed doughnuts instead of a bun - invented, legend has it, by Luther Vandross. He's made it before - discussed here.

    I don't understand why he would make something available for one day only? What are the chances of someone walking in that day and wanting one?
    What if the Hokey Pokey really IS what it's all about?
  • Post #546 - June 30th, 2010, 9:24 am
    Post #546 - June 30th, 2010, 9:24 am Post #546 - June 30th, 2010, 9:24 am
    Gus is missing the boat by not offering the grilled cheese burger melt now on offer at Friendly's.

    Friendly's Grilled Cheese Burger Melt
    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #547 - June 30th, 2010, 9:54 am
    Post #547 - June 30th, 2010, 9:54 am Post #547 - June 30th, 2010, 9:54 am
    Cogito wrote:I don't understand why he would make something available for one day only? What are the chances of someone walking in that day and wanting one?

    From the press release:
    “There's something gloriously nasty about a Luther Burger, not unlike dating someone from the wrong side of the tracks — briefly enjoyable, but disastrous in the long term” according to Gary Wiviott, self-styled Barbeque Life Coach, and author of the best-selling book Low & Slow — Master the Art of Barbeque in Five Easy Lessons.

    “That explains why it’ll be available for only one day,” said Wiener and Still Champion’s owner and chef, Gus Paschalis.
  • Post #548 - June 30th, 2010, 9:57 am
    Post #548 - June 30th, 2010, 9:57 am Post #548 - June 30th, 2010, 9:57 am
    nr706 wrote:
    Cogito wrote:I don't understand why he would make something available for one day only? What are the chances of someone walking in that day and wanting one?

    From the press release:
    “There's something gloriously nasty about a Luther Burger, not unlike dating someone from the wrong side of the tracks — briefly enjoyable, but disastrous in the long term” according to Gary Wiviott, self-styled Barbeque Life Coach, and author of the best-selling book Low & Slow — Master the Art of Barbeque in Five Easy Lessons.

    “That explains why it’ll be available for only one day,” said Wiener and Still Champion’s owner and chef, Gus Paschalis.


    Lost in the hullabaloo over all the oddball burgers that Gus seems to be favoring these days is that fact that the plain old everyday cheeseburger at WASC is one of the best in town and is usually what I order when I go there.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #549 - June 30th, 2010, 12:17 pm
    Post #549 - June 30th, 2010, 12:17 pm Post #549 - June 30th, 2010, 12:17 pm
    stevez wrote:Gus is missing the boat by not offering the grilled cheese burger melt now on offer at Friendly's.

    Friendly's Grilled Cheese Burger Melt
    Image

    Similar to this sandwich featured at Kuma's a while ago...

    Panther in the Den in the Kuma's thread wrote:From NBC...

    Blago Burger Full of Bologna

    The January Special at Kuma's. :)

    (by the way, the burger shown on the website does not match what was shown on TV. A nice thick burger with a thick slice of bologna on top on 2 grilled cheese sandwiches. A dollar sign is sketched in mustard on the top sandwich.)
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #550 - June 30th, 2010, 2:50 pm
    Post #550 - June 30th, 2010, 2:50 pm Post #550 - June 30th, 2010, 2:50 pm
    Finally managed to get 3 coworkers up to Paradise Pup today for cheddarburgers so they could understand my addiction.

    They all agreed it was the best they've had, and are demanding we return next week. I believe the trip was a success.
  • Post #551 - August 18th, 2010, 12:58 pm
    Post #551 - August 18th, 2010, 12:58 pm Post #551 - August 18th, 2010, 12:58 pm
    I had an interesting burger a couple Fridays ago @ BlackFinn in Naperville.

    Called the Porkopolis: 1/2 lb Angus-Chuck - rare, pulled pork, honey cured ham, sliced sweet pickles, coleslaw & bacon. Actually worked. a fried egg would have taken it over the top imho. :)


    My favorite burger of the summer is still from The Rootbeer Stand in Oglesby(@ $3 probably the highest value to cost ratio burger around):

    Image
  • Post #552 - August 18th, 2010, 1:22 pm
    Post #552 - August 18th, 2010, 1:22 pm Post #552 - August 18th, 2010, 1:22 pm
    jimswside wrote:I had an interesting burger a couple Fridays ago @ BlackFinn in Naperville.

    Called the Porkopolis: 1/2 lb Angus-Chuck - rare, pulled pork, honey cured ham, sliced sweet pickles, coleslaw & bacon. Actually worked. a fried egg would have taken it over the top imho. :)

    I certainly mean no offense to you Jim, but after the three varieties of pig . . . and the slaw . . . and the pickle . . . who cares about the beef. I guess I'm just glad that with all of these over-the-top burgers being served these days there are still some places that showcase the quality of the beef and the ability to properly cook it.
  • Post #553 - August 18th, 2010, 1:28 pm
    Post #553 - August 18th, 2010, 1:28 pm Post #553 - August 18th, 2010, 1:28 pm
    BR wrote:I certainly mean no offense to you Jim, but after the three varieties of pig . . . and the slaw . . . and the pickle . . . who cares about the beef. I guess I'm just glad that with all of these over-the-top burgers being served these days there are still some places that showcase the quality of the beef and the ability to properly cook it.


    its all good.

    a burger is typically the last thing I will order, but i figured Id give it a shot. flavors actually worked pretty well together.

    Naperville is really slim on good dining options for a city its size(took a shot in the dark with BlackFinn). I think I enjoyed the shot and beers on their rooftop deck more than the food. :D
  • Post #554 - October 29th, 2010, 7:29 am
    Post #554 - October 29th, 2010, 7:29 am Post #554 - October 29th, 2010, 7:29 am
    If Billy Goat used any lower rent burger meat they'd be arrested for being a slum lord.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #555 - October 29th, 2010, 9:45 pm
    Post #555 - October 29th, 2010, 9:45 pm Post #555 - October 29th, 2010, 9:45 pm
    The Goat is, and always was, a charmless, greasy dump with a good PR man.
  • Post #556 - October 29th, 2010, 10:01 pm
    Post #556 - October 29th, 2010, 10:01 pm Post #556 - October 29th, 2010, 10:01 pm
    I had the Billy Goat burger only once, years ago on a late night romp with Vital Information and ReneG, and I suspect that the place is probably more favorably viewed because of the clientele it attracts (or used to attract) than the food or drink it serves.



    "It's very easy to lost in Wisconsin, because all Wisconsin looks alike."
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #557 - November 3rd, 2010, 10:08 am
    Post #557 - November 3rd, 2010, 10:08 am Post #557 - November 3rd, 2010, 10:08 am
    Billy Goat comes in at 50 in Poor Tastes’ “The 100 Greatest Cult Restaurants in America.”
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #558 - November 3rd, 2010, 10:42 am
    Post #558 - November 3rd, 2010, 10:42 am Post #558 - November 3rd, 2010, 10:42 am
    David, Link isn't working for me
  • Post #559 - November 3rd, 2010, 11:05 am
    Post #559 - November 3rd, 2010, 11:05 am Post #559 - November 3rd, 2010, 11:05 am
    gp60004 wrote:David, Link isn't working for me


    Hmmm, seems to work for me. Here's the url: http://www.poortastemag.com/headline/th ... ica-top-20
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #560 - November 3rd, 2010, 5:49 pm
    Post #560 - November 3rd, 2010, 5:49 pm Post #560 - November 3rd, 2010, 5:49 pm



    But unlike (most of?) the other listings there is not one word about the quality of the food.

    OT, but I was unhappy about the following description of #92 on the list, Fat Matts in Atlanta: "The barbecue at Fat Matt’s Rib Shack is consistently stellar"

    It's poor quality broiled/grilled meat with absolutely no smoke, although I do like the sauce.
  • Post #561 - November 14th, 2010, 7:09 pm
    Post #561 - November 14th, 2010, 7:09 pm Post #561 - November 14th, 2010, 7:09 pm
    I had some business to take care of for my blog up in Arlington Heights today(attended the Food Expo & Korean Expo @ Arlington Park).

    Kind of a food dead zone up there imho(loads of chains, etc.), so we hit Ram by Woodfield. Actually a pretty darn good burger. Perfectly cooked, juicy, flavorfull, properly cooked egg. $12 for this burger with cheddar, egg, bacon, ham, & onion strings. Shay made dad proud and swiped half of the burger off my plate and scarfed it down..

    Image

    Image


    Image
  • Post #562 - November 14th, 2010, 7:58 pm
    Post #562 - November 14th, 2010, 7:58 pm Post #562 - November 14th, 2010, 7:58 pm
    Similar to the previous post, we were in mallville, and went to Rock Bottom Brewery in Lombard.
    The Bourbozolla was a really good burger, better than I expected. Gorgonzola, onion strings, bourbon sauce.
    Actually medium rare as I ordered it. Only complaint was that the bourbon sauce should have been a little less droppy.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #563 - November 15th, 2010, 8:02 pm
    Post #563 - November 15th, 2010, 8:02 pm Post #563 - November 15th, 2010, 8:02 pm
    My addiction for burgers will never be fought successfully. Some recent ones I've consumed...

    I know Billy Goat gets all the love but my favorite burger in a bar in Chicago (atmosphere included) is still from The Original Illinois Bar & Grill. I stopped in there a few Thursdays back around 10:30p one night and its the same as it ever was except they redid the wooding inside at the bar and tables. It had been a year or two for me. I was going here with my uncle when he made his rounds back in the day and the burger is still the same except it doesn't seem as big as it did as a kid. You get a nice hand patted 1/2 pounder with about another half pound of potent grilled onions (I like to add some bacon and cheese) and your good to go. The bar is real Chicago and the burger is a winner.

    Image Image
    Illinois Bar & Grill on 47th

    Last Monday I went to Nick's Tavern in Lemont. I had been wanting to stop in here for a while and being in the area turned out to be my chance to visit the old school tavern on the towns historic main street.

    Image
    Nick's Tavern in Lemont, IL

    I've been to alot of places like Nick's lately and love every one of them. It's your typical neighborhood tavern that's been there longer than everyone else and where all the regulars go. The bartender was really nice and will put on whatever you want too watch on a TV. The bar inside was redone sometime recently and is a really clean and cozy old school tavern with cheap drinks and a menu the locals love. Its small but features the famous house burgers, Italian beef, hot dogs along with Karen's homemade chili and Vitner's chips and Andy Capp's spicy fries. Monday is burger day and $6 gets you a giant Nickburger with cheese and chips (bacon and mushrooms extra) and they also have $2 Schiltz bottles everyday. The burger is a massive preformed patty with toppings including onions-grilled or raw, lettuce, tomato, relish, pickles, mustard and as always no ketchup for me. This was a monster and because it was preformed, the patty started slipping out from the bun when I ate it. I liked it, but I still think IB&G has the best big daddy bar burger out there.

    Image
    Nickburger with cheese

    Another place I have been going to for burgers lately is Devil Dawg's on Sheffield. I've been meaning to give the place its own thread because they do what they do really good and added burgers to the menu early this past summer. More like sliders a double cost $2 and change and really is one of the better burgers from any hot dog stand in the city. A fresh formed puck of beef is thrown on the grill and then smashed down. The patties go on a bakery roll and I cant not order at least two of these and some of their perfect fresh cut fries each time. Good late night eats.

    Image
    double cheeseburger from Devil Dawgs

    Illinois Bar & Grill on 47th
    4135 West 47th Street
    Chicago, IL 60632
    (773) 847-2525

    Nick's Tavern
    221 Main Street
    Lemont, IL 60439
    (630) 257-6564

    Devil Dawgs
    2147 North Sheffield Avenue
    Chicago, IL 60614
    (773) 281-4300 ‎
  • Post #564 - February 13th, 2011, 7:13 pm
    Post #564 - February 13th, 2011, 7:13 pm Post #564 - February 13th, 2011, 7:13 pm
    Warning: If you are a vegetarian or someone looking to "healthen" your diet, you need not read no further. For real: You've been forewarned.

    I don't know if 'inspired' is the right word, maybe it's hungered? either way, the brave Mr. Hammond's recent dinner in what is surely anything but paradise made me want to eat. So that I did. It was Sunday morning and I was in need of something other than liquid in my stomach. After reading Mr. D's post it became clear to me and my lust that we needed something that could get in the octagon and take on a Luther burger. In me belly now!

    So my first thought was Aloha Eat's over on Clark street in my neck of da woods. The problem with that was - A) I had a Katsu chicken dinner plate from there the night before and B) The LocoT (seen below) isn't quite able to spar with the Luther in the ring. In my opinion anyway...

    I order these at Aloha sometimes...

    [quote="Da Beef"]From Aloha eats.

    Not on the menu but I went ahead and asked for one to be made because I knew it would taste good.

    Image
    The locoT: cheeseburger with a fried egg and gravy/quote]

    So what to do? Well I was on my way to the great neighborhood bar/restaurant that is Toons. So when I put my brain to work, it reminded me that Hamburger King aka Chester's (speaking of classic neighborhood joints) is en route to Toons from where I'm at. Not just that, but I had been meaning to order a burger from HK in this style for a while now. I have really been wanting too and as I thought about it, it had me thinking that maybe this guy could get at the Luther burger and the heavyweight crown it holds.

    Image
    an old locals favorite in Lakeview/Wrigleyville

    So on I went into Hamburger King and as I entered I was immediately greeted by Sonia, the owner, and she asked me "Aktagawa?" you know since that's my everyday order and great neighborhood spots remember what you want. "Not today" I replied as I told her today I was going to have a double cheeseburger with just the onions along with a fried egg and bacon. Oh and with that you can give me a rice and gravy as a side too please. So where is this story going? Straight to my heart.

    Image
    KingT's special at the Hamburger King

    From the bottom up: Double cheeseburger with some aromatic grilled onions topped with two slices of American cheese which is then topped with a fried egg followed by two cooked 'til perfectly crispy pieces of bacon, and then all that is topped with some rice and gravy that is thrown onto the upper part of the hamburgers bun.

    Image
    Who want what?

    Hamburger King
    3435 N Sheffield Avenue Suite 1
    Chicago, IL 60657-1641
    (773) 281-4452
  • Post #565 - February 14th, 2011, 10:11 am
    Post #565 - February 14th, 2011, 10:11 am Post #565 - February 14th, 2011, 10:11 am
    We see the shichimi on there too, Beef. Don't hold ingredients back.

    That could easily be on a menu in Honolulu or Kona. Good idea. Sub a malasada for the bun and you've got the ono grinds Luther. Next time bring your own pazcki for HK to work with. A good pazcek=malasada. Might have to make one up for Fat Tuesday.
  • Post #566 - March 24th, 2011, 2:36 am
    Post #566 - March 24th, 2011, 2:36 am Post #566 - March 24th, 2011, 2:36 am
    Since the only dedicated thread to Top Notch is in the GNR Forum, I'm bumping this for today's Groupon.

    http://www.groupon.com/deals/top-notch- ... ?c=dnb&p=6

    (I don't work there, just thought people would like it)
  • Post #567 - March 24th, 2011, 9:59 am
    Post #567 - March 24th, 2011, 9:59 am Post #567 - March 24th, 2011, 9:59 am
    Went over for a burger at Labrolia Bakery in Oakbrook/Lombard the other day and it was as fantastic as everyone has been talking about, I've never had a $12 burger before, but it just might be worth it. I might downgrade next time since the maytag blue cheese overpowered the beef a tad, but the Nuske bacon and carmelized onions on a pretzel roll was so good.

    Image
  • Post #568 - March 25th, 2011, 12:01 pm
    Post #568 - March 25th, 2011, 12:01 pm Post #568 - March 25th, 2011, 12:01 pm
    I'd like to try Labriola. Thats on my list. I recently tried to go to Kumas for the second time but there was too long of a wait.

    Around home I recently had two burgers that were decent. Houlihans in Wheaton on Butterfield serves a decent burger. I also went to Jameson's in Bloomingdale recently and had a cheeseburger with crispy onions on top and it was delicious.

    Must try Labriola next.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #569 - March 25th, 2011, 12:42 pm
    Post #569 - March 25th, 2011, 12:42 pm Post #569 - March 25th, 2011, 12:42 pm
    Had to immediately trash a takeout burger from the Hackney's on Lake (Glenview) last weekend. I swear that the Harms and Wheeling locations my family used to frequent on the way to or from other destinations had excellent packaging for the burgers (prefer to eat this category in, of course) and french fried onions, but these foam sarcophagi rendered everything limp and fetid, and the ingredients and execution were suspect to start with for everything at the table (which included a Reuben, chicken salad, and turkey sandwich). The gray burger beef actually stunk. I've lost any trust in this particular address.

    Best burgers lately: Big & Little's, That's-A-Burger, and surprisingly Harry Caray's wagyu burger, if only by cooking to temp, exceeding quality expectations, and allowing fries to be swapped for Vesuvio potatoes, YMMV (comped meal after a conference planning session).
  • Post #570 - March 25th, 2011, 2:50 pm
    Post #570 - March 25th, 2011, 2:50 pm Post #570 - March 25th, 2011, 2:50 pm
    Santander wrote:Had to immediately trash a takeout burger from the Hackney's on Lake (Glenview) last weekend. I swear that the Harms and Wheeling locations my family used to frequent on the way to or from other destinations had excellent packaging for the burgers (prefer to eat this category in, of course) and french fried onions, but these foam sarcophagi rendered everything limp and fetid, and the ingredients and execution were suspect to start with for everything at the table (which included a Reuben, chicken salad, and turkey sandwich). The gray burger beef actually stunk. I've lost any trust in this particular address.
    I've never had a takeout burger from any Hackney's, so I can't comment on that. I've eaten many times over the years at the Harms, Lake, Wheeling, and Lake Zurich locations. My preference is the Hackney's on Lake. I started going there again at least once a month last year and the food was always consistent. I normally get a burger and the onion loaf (loose and crisp). The Harms location was not as good in all the times I gave it a shot (which were quite a few over the years). I guess you really got a bad burger this time! That being said, Hackney's has their own taste (the onions are super salty) and I love going back to places I loved as a kid, but there are many other burgers out there that I prefer now.

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