Zanzibar is one of my favorite local spots for coffee, pastries, and sandwiches, but their burger could use a little bit more love (and a lot less lettuce). The elements of a good burger are there, but the execution isn't quite right. More
The Burger's Priest specializes in "American-style cheeseburgers" made from beef that's freshly ground in house, three times a day. The classic cheeseburger is solid, but it's The Priest that I'll be craving. More
Hero Certified Burgers is Toronto's first premium burger chain, now with 28 locations. But, for all of the energy they spend extolling the merits of their beef, they've made one fatal mistake. More
Get a solid, backyard cookout-style burger at The Lincoln Room for $5 during Happy Hour. More
Sandwiches are made to order behind the counter at About Cheese, a tiny slice of a cheese boutique in the Village, which also stocks an admirable spread of tempting preserves, honey, and croissants. Thin slices of bread are layered with two-year aged cheddar, muenster cheese, and paper-thin slices of La Quercia prosciutto, then toasted up in a panini press. More
Big Smoke Burger is doing one important thing right (using fresh, good quality beef), but that doesn't fix the fact that they do the most crucial thing wrong. More
Though it's located in the Eaton Centre (and College Park), Richtree isn't your typical food court fare. Inside the "market restaurant" are several food stations where you can get everything from fruit and yogurt parfaits to roast chicken dinners, prepared salads, and some of the best muffins in the city. In my 10 plus years of downtown living, I tried nearly everything on offer at least once, but kept coming back for the focaccia pizza. More
For years, I wrote off New York Subway as not worth my time; that was easy to do if all you ever did was briefly glance inside. Luckily, a few years before I left Toronto, I tried several items at this curiously-named shop, which specializes in Indian-spiced burritos and satay sandwiches—not deli-style hoagies, as the name might suggest. The veggie burritos (particularly the cauliflower and bean) are great and cheap, but I have more love for the grilled chicken sandwiches, like the grilled chicken satay sub ($8.95). More
Pizzeria Libretto was the first to bring Neapolitan-style pizza to Toronto, and now with two locations, they're busier than ever, with good reason. More
Burgers at Davanti Enoteca have a lot going on, including bacon jam, aioli, and griddled cheese curds. More
In the East Village, Zanzibar Café serves a few important purposes. It's an early morning fuel station for espresso-based drinks on the sidewalk patio, a midday lunch spot, and the bakery case has assuaged many late afternoon/early evening sugar cravings. There are over a dozen options for sandwiches, ranging from curried chicken salad to Mediterranean vegetable, but I struck gold with the turkey and avocado croissant ($9.95). More
It's a shame that San Diego's Little Italy only has one place to get pizza by the slice, but fortunately, the sole option, Landini's Pizzeria, is one of the best in the city. More
Cali Baguette Express is more sub shop than typical bahn mi joint, offering 16 banh mi options—everything from Cajun shrimp to turkey pesto, rotisserie chicken, and even tuna. The usual suspects, like pork loaf with pate, are also available, but I always go for the BBQ pork banh mi ($3). And yes, just $3. More
A duck egg, wild boar bacon, and fried shallots top this premium burger from The Lion's Share (with a premium price to match). More
Dubious claims of TV fame, bland burgers, and boring fries make for a disappointing experience at BGR The Burger Joint. More
If your favorite element of a sandwich is the cheese, it makes sense to get one from a place whose primary focus is cheese. In San Diego, that's Venissimo, a cheese boutique where you can get a fresh-pressed "Veninni", with Bread and Cie bread and any cheese in the display case for $6. For an extra buck, you can add some charcuterie like sopressata salami or prosciutto. A piece of fruit (apple, pear, or grapes), comes complimentary. More
Years ago, a friend introduced me to a mildly hilarious unofficial off-menu dessert at McDonald's: an apple pie and a vanilla ice cream cone, smashed up in a cup together to make the best McFlurry McDonald's doesn't know about. This concoction doesn't have an official name (yet) but it got me thinking: if it was that easy to improve upon the pie, there must be other undiscovered treasures hiding within plain sight. The only logical next move was to find out. More
In San Diego, burritos are still the most popular Mexican import but tortas are gaining a foothold. The new torta shop downtown, Bolillo Tortas, offers 17 different varieties ranging from ham and cheese to ahogada (a carnitas torta drenched in chile de arbol sauce). More
Hot dog-shaped burgers at The Dog House Diner are surprisingly delicious. More
I would skip the fries entirely, since they're not the best (and that leaves you more room for burgers). Getting them well done helps, but only if you like to drench them in ketchup or spread.
@illcosby would if I could, but I'm back in SD now. Two more TO reports comin' at ya (plus a few more sandwiches), but SLAB isn't one of them.
@KevinB au contraire, I do remember Toby's. Many an awkward date was spent there, as well as it being the default dinner place when I made the trek from suburbia to see a show downtown. I always ordered a burger, and you're right, they were great (and not-so-great under the new ownership) but I didn't think of it as a burger chain so much as a casual restaurant. What I loved best about that place is you could get a half portion of dessert. I wish more places did that!
@shermanhelms - you're right! I got the pepper jack. It was cut too thin to register (just added that to the review).
@conky: ding, ding ding!
@texasblues: in Canada, AAA is the second-best grade of ground beef (after prime). There's also AA, which has less marbling, and A, which has trace amounts of marbling. Sorry if that wasn't clear! I think the more important part was that the beef is fresh anyway.
@CoryB all burgers are served medium well. It's written right on the menu. I was never given an options.
@shermanhelms There are no burger police, so it seems like it's really at the establishment's discretion. Awhile back, there was a big panic about e coli and "hamburger disease" and many restaurants had a disclaimer in their menus stating that they could not cook a burger to anything less than medium well. I think most places adhere to the guidelines out of a misplaced fear of what might happen, and err on the side of safety over flavor.
"Pretentious lips," you say? Well, that's a first! I prefer to think of myself as having "functioning taste buds". Fast food isn't my absolute favorite thing, but I've given positive reviews to items like the veggie burger at Smashburger, the All American Jack at Jack in the Box, and some crazy dessert mash-up at McDs (along with writing a weekly feature about great meals under $10 for another publication). I'm all about cheap, tasty eats, but when something isn't great, I have no problem saying so.
@markwars & Burger365: I'm up for it! For non-burger suggestions, take a look at my blog (there's a link in my bio).
@Lolalulu: Kraft Dinner/K.D. is the Canadian version of Kraft Macaroni and Cheese. this wiki page explains its importance in Canadian food culture. It's a much bigger deal north of the border :)
@iDano: thanks for the tip about McCormick and Schmick's HH burger! I'll have to give that a try.
Regular price for the burger is $23. I've paid less for better burgers (at the happy hour/lunch price), and more for burgers that were worse. Considering the cheapest steak is $48 according to this menu, $17 for the burger is a steal, relatively speaking.
@Grisha: thanks! it's fixed now.
@CanadianFoodieGirl: what's your favorite sandwich from Banh Mi Boys? I was hoping to check it out when I'm back in T.O.
@iDano - the lunch deal is available every day!
Huh, I never thought of the name as strange. Mostly, I like that I can always remember where the place is since the name is the address. Usually my method of navigation is to head vaguely in the direction of a place and hope I find it.
@markwars - that review was dedicated to you
I could see it on a pork burger, maybe...
mmm, Skor! I love it too, but am convinced that within the toffee are microscopic little men with tiny ice picks that chip away at my teeth. So many cavities :(
I've had blueberry mustard on a burger and that was great, but I can't see the appeal of blueberry + special sauce + american cheese. Goat cheese by itself sounds good though.
What's that gob of white stuff in the fries? I'm guessing mayo?
@Dennis Lee: this is probably a good time to tell you I'm terrible at high-fives. Typically, I'll only make contact with two fingers and will wince.
@belinskaya: that reminds me of other fast food items that have gone extinct. May the monterey jack chicken soft taco at Taco Bell rest in peace.
@Dancer85nb: I really wanted to do something with the cinnamon melts. That could be.... good?
you're very kind about the bun in your review. To me, that's tantamount to burger heresy.
@Rodzilla - how dare you question the presence of my inner 12-year-old? ;) Cheeseburgers on a stick + Jumbaco + wiener dog = inner pre-teen is very much alive and well!
Thank you, Adam, for trying this so we don't have to!
I saw it! Were you the one on camera who said hello to Paul at the very beginning of the event?
This was a great article. I love hearing the behind-the-scenes details.
@David - I still get a commercial for Arby's fries from 1990 stuck in my head, and I think I only heard it once. How about some Big Red? http://www.youtube.com/watch?v=6ws6G98Q6wg&feature=related
I also find that "Dayman" from It's Always Sunny in Philadelphia will erase *anything*. http://www.youtube.com/watch?v=BdqoVRoaIfU
@David & Robyn: I've had it in my head for a solid two weeks now. Part of me wishes they'd release a full-length version of the song. :)
@Jim-Bob the taco shells are fried, but they're still soggy in places. Not the best, but I agree with Willy, they're good in a trashy sort of way... just like the Jumbaco itself. I kept thinking that I should be eating it alone, in my underwear, while crying.
@Burger365 @markwars: Am I invited?
Thanks for the catch, @dtr21 - that should be Sage Mountain Farm, which is even closer to Palm Springs. They feed their cattle a mix of watermelon and butternut squash plants, alfalfa, wheat grass and "other forages" - I'm kind of jealous! (the copy will be fixed momentarily, please stand by)
@Adam - pepperjack! You can bet that when you see avocado on a burger, it'll also have PJ.
If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work. More
Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese. More
This rugelach has a tender, buttery dough and a rich chocolate filling. More
Rather than toasting the bread (a common technique to encourage the bread to soak up as much liquid as possible), I find that softer fresh or partially stale bread works better to soak up the thick chocolate liquid. After the chewy chunks of French bread are fully drenched, even more bits of chocolate are stuffed into the crevices before the pudding goes in for the bake. More
These cookie dough cups are for everyone! More
A perky cupcake with sunny personality is the perfect mid-afternoon bite. This particular lemon meringue treat takes a cue from the classic icebox pie. The zesty cake gets a spring in its step with a vibrant lemon curd filling and a jaunty meringue bouffant with a toasty touch that mirrors the sun-kissed tan of all those pretty girls in tropical bikinis laying out by the crystalline swimming pool. More
Fresh cranberries have so much potential beyond that little dollop of sauce sitting next to the Thanksgiving turkey, but it often goes unexplored. Why not round out your cranberry season with this healthful smoothie? It has a mild cranberry flavor with hints of banana, orange, and spice and is an easy way to pack a little more cranberry goodness into your life before the season disappears. More
Nearing The Meal's triumphant end, I often find myself literally forcing pie into my stomach, because it's pumpkin and I love it, even though there's no space left after the turkey and all the trimmings. That level of gluttony can be difficult for some, and if you are one of them, I submit this alternative for your consideration. It has all of the flavor of a pumpkin pie, without the heft of the traditional baked custard. More
This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro. Chopped peanuts and sesame seeds add welcome crunch. More
I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked. More
Notes: I prefer Coco López brand cream of coconut for this recipe. Cream of coconut tends to separate. Prior to using, place it in a bowl and whisk it until smooth. If you don't have three 9-inch round cake pans,... More
Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict. This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. More
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Thanks to a one-two punch of cold weather and a sudden... More
If you don't already have a ready-made container of chipotle purée in your fridge, here's reason number 148 on why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe. More
Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that's why I don't mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it. More
Over the past few months, several Serious Eats readers requested gluten-free recipes that also avoid the "top eight." (The "top eight" in allergy-speak are the eight most common allergens: wheat, milk, eggs, soy, tree nuts, peanuts, fish, and shellfish.) Since multiple food allergies sometimes make breakfast tricky, I decided to make muffins. More
Note: if you don't have a gas burner, you can roast the chilis under the broiler element. Just place them as close as possible and cook on high heat, turning them occasionally until completely charred and blistered.... More
These Chocolate Clouds from Sarabeth Levine's Sarabeth's Bakery are made for chocolate chip enthusiasts who love that crisp, airy crunch to their cookie. More
Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between. More
Baked for the 2010 Serious Eats Cookie Swap "When I was home for Thanksgiving, I copied down a bunch of my mom's cookie recipes. These are one of my sister's favorites." —Rachel Heise Bolten, SE intern... More
I have to think that these Chocolate Peppermint Bar Cookies from The Gourmet Cookie Book were designed with mint-chocolate lovers in mind. They begin with a great brown sugar-cocoa dough with a great brownie-meets-cookie chewy crunch. Once the dough is mixed, little chunks of red and white peppermint candies are mixed in along with chocolate chips. While the cookies bake, the peppermint candy shards melt into the dough, running little ribbons of mint flavor throughout. More
This spread is like Nutella for grownups. It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator. Adapted from Nuts in the Kitchen by Susan Herrmann Loomis.... More
Difficult, disaster-prone, and finicky: this is how many of us regard the soufflé. Watch the slideshow and follow this simple formula for making savory soufflés and see how undeserved this reputation is. Ideas on soufflé variations included. More
[Photograph: pinkpucca on Flickr]... More
@David Kover funny you mention that. I was at an opening last night for a new dessert place. The name: D Bar.