Serious Eats - seriouseats.com

Yes Nick, a great read but not too accurate.
I've had the Kobe burger multiple times and whenever i've finished there is always a pile of juice on the plate. The bun is definitely sweet but I think that compliments the flavor of the savory burger.
We also disagree on the sliders that you thought were the best of the Spitzer's burgers. They are tasty but the quality of meat cannot compare to the Kobe or the Hickory Shortrib.
Adam is correct though....you take amazing pictures. Perhaps you should give up reviewing and become a photographer?

Had you been here before the menu got revamped? I live a few doors down and this place held so much promise, yet for food it has been pretty poor every time I've gone. We gave up, settling for just beers. I've had the burger a couple times and when I had it, it was a little overwhelmingly large. I'm tempted to go try it again.

The servers are pretty nice, but it seems a bit of a clusterf*1k. It is totally unclear what to do if you get there at like 4 or 5pm. Order from the bar? Wait for staff? Generally there are 3-4 servers just chatting at the bar.. I think you're supposed to order from the bar so that's what I do now (after waiting 10 minutes or so a few times), but not sure.

Here's hoping it gets good!

@bwallach Thanks for your input.

Without letting this devolve too much in to a semantic argument there are those (such as the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) and the Japanese Wagyu Registration Association) who would argue that if is not grown in Japan it is not true Wagyu. I don't necessarily subscribe to this but do feel that it is the other factors beyond breed alone that go into developing the cattle for table that have always differentiated domestic and Japanese Kobe beef to my palate. The feeding of beer and whiskey mash and sake massages (although this is mostly for show) plus an immobile life contribute to the flavor. I am curious if you employ these techniques? Also you mention that it is the only Japanese Kobe "allowed" outside of Japan. Allowed by whom?

As for the nature of the fat I don't think the health implications are going to be as much concern as juiciness for most of the AHT readership but I do find it interesting that grass fed beef, which is also high in mono saturated fat, has never made for particularly tasty burgers in my opinion. Maybe burgers are just not supposed to be healthy.

I am interested in your company, do you have a website we can visit or could you refer us to some of your other clients?

I agree, brioche buns are too sweet and the glazed top, not for me.
Shame about Spitzer's Corner but good to know.
Once again, beautiful photos. I appreciate the thorough and articulate assessment of burgers.

It appears the newest member of AHT has the thick-skin needed for taking criticism, and the professionalism to respond with a polite explanation. Good stuff. Nobody got hurt, or anything. ;)

But hey, I can't see that autopsy photo, says it's "private". Do I need to join a group in FLICKR?

Thanks for the compliments on the writing and photography.

@robsham1 Our experiences are not mutually exclusive. It is possible that you had juicy burgers and I did not. Is it fair to say that I was inaccurate? I don't think so. Here is a autopsy shot I took of the Kobe burger:

http://www.flickr.com/photos/79021978@N00/2462587787/sizes/l/in/set-72157604866673090/

As you can see there is no "pile of juice" on the plate. Is it possible that I went on an off day? Perhaps but a burger that costs $16 should be perfect every time. As for the other burgers I guess we will have to agree to disagree, reviewing is, after all, a subjective exercise. I'll leave it up to Adam to decide if I should keep my quill dry and my aperture open.