I have been to all these places that you sampled in search of the great cheese burger,I finally found it.A rather new chain that i found is in middletown,ny. The place is called CHEESEBURGER IN PARADISE,rare burgers the way a rare burger should be.This is the freshest tastiest burgers in ny,better then pub burgers,backyard bbqs etc....FUDDRUCKERS ARE OK YET GREASY RATHER THEN JUICY.
PLATAFORMA!!!!!
This is the most casual well dressed restaurant in nyc,top service,all you can eat steak ,skirt,strip,eye round,ribeye,on and on,plus a full hot buffett,no not chinese overcooked garbage.Salad bar,oh did i mention steak,and more steak?It is the brazillian rodizo style,they serve all meats at the table,always fresh,
55 bucks per adult
11 per child,and beleive me,you would say its worth so much more 416 w49th,
my neighbors brought back from afghanastan these chewy litte chocolate drops like big pellets,they called them smart pills in afghanistan,i said they taste like goat poop,they said see you are already smarter!!!!
Street vendors caught some bad publicity from having raw chicken left out too long or not cooked to temperature,it made them all look bad which of course came from big fancy restaurants pushing for the vendors to get out of certain areas.
As far as hot dogs are concerned sabrett is the best if you see a grays papaya they are a great place to get a couple of dogs as well.
most thai food souds great but is usually a big disappointment.the rice noodle is a flavorless gummy waste.Try deep frying the rice vermicelli in a small batch and put your stir fry over it like the chinese do,its fun to watch it expand.
sorry i forgot to tell you,when your cheese reaches room temperature,it will appear to be melting near the rind. And dont try grating it in pasta,what a waste that would be.you can use plain chevre for that.
most sheep and goats milk cheese that i try taste very good whem they reach room temperature. I also find they should be served along with not on plain crackers or melba toast,as well as a good pomegrante juice to clean the palate between bites.Even though these cheeses appear to be strong the crackers do interfere with the flavors of the cheese.As far as wine is concerned its flavor stays in your mouth,rather than cleanses the palate.
half sours dipped in mayo,or any dressing for that matter.
hersheys symphony bar dipped in pb and j co. hot peanut butter("the heat is on")
nathans,hands down do a double blind study are the only fast food fries with a fresh cut flavor in ny.best shoestring is now white castle,but nathans krinkle cut skin on rule.If you are a serious fry eater there is a french fry joint on the east side next to sushi park and directly downstairs from toytokyo.they serve fries fries and more fries,fresh cut and 100 differant mayo toppings,a few ketchups,and that french canadian pouline?
who cares these fries will own you,served in a big paper cone swimming in mayo mmmmmmmmm
Fuddruckers is really the best, but they closed in our area (Bucks County,PA) Second best is Outback and Cheesburger in Paradise (which are owned by the same company). Still looking for another Fuddruckers.
Dude, forget those above, they suck. Seriously though Ruby Tuesday's is the only chain burger that I have eaten that will not only serve it rare, the way meat was intended to be eaten. but it is also Prime. They also have one of the best salad bars I have seen.
If you ever make it out to western Montana try a place in Hamilton called Naps, they will also serve your burger rare. One of the best I have had.
@casmil226 - I agree, Logan's makes a great burger. I think it's the best thing on the menu.
Houston's and J. Alexander's also make delicious burger.
When you survey the remaining restaurants be sure to include Chili's! Chili's has excellent burgers! I can honestly say I've never had a bad burger at Chili's. Unfortunately Ruby Tuesday's depends on the location.........not very consistent between restaurants. I loved the food in Bessemer AL at Ruby Tuesday's but it was HORRIBLE at the one near Loudon TN.........
For fast food, Wendy's seems to be the best. For sit-down dining Chili's is my top pick........
I would try Max & Erma's. I know there are locations in PA but they are worth it. I am picky and while I like Red Robin you can't compare to Max & Erma's. The only other comparison was the Ground Round back in the day when they had like a WinSchulers soft cheese topping. They stopped doing it back in the late 70's and after trying them twice after the change I never would go back.
http://www.maxandermas.com/menu/default.aspx?category=Burgers
I don't know if there is one nearby, but oddly enough I think Logan's Roadhouse (it's a steakhouse) has excellent burgers. Ofcourse I don't think they would cook it MR, but I think they still kick toosh.
Please take time to review Fuddruckers. I am very picky about my burgers, and they have the best of all the national chains I've tried. You gotta love a place that actually offers a full one pound burger patty!
I too recommend Fuddruckers. I am not sure if this franchise is back east but Hamburger Hamlet is also a Red Robin level burger place.
I think its also important to add that at Red Robin you can order your burger Protein Style. They serve this as a low carb option (no bun wrapped in lettuce) and with a salad instead of fries.
I'm not entirely sure if there are other locations outside of california, but there are at least a couple lin the bay area It's called Kirk's Steakburgers. They have the most tender hamburgers i've ever eaten, and you only recieve the patty and the bun from the cook. You get to choose from a variety of sauces and condiments to put on your burger yourself.
LOL I thought I was the only one that dipped french fries in my Frostys -- milkshakes and sundaes too. Yay!!!
When I went to McDonald's as a kid, I used to throw 4-5 french fries in my saimin* and fish them out later. They were soggy, but for whatever reason, I loved it.
* Hawaiian version of ramen except in a fish-based broth, with fishcake, green onions, and char siu on top.
@Chisai - I introduced the mayo+soy sauce as asparagus dip to my husband years ago and he LOVES it. He uses it with fish sticks, french fries, anything you can think of.
I always...always...dip my french fries in mayo-ketchup-mustard (1/2 mayo, 1/3 ketchup, 1/6 mustard), unless I'm at a Greek place, then I dip them in the tzatziki. Replace "mayo" with Kewpie mayo when I am at home.
Growing up, I used to dip my fries in honey, mainly because it was leftover from the fried chicken. I would also dab brine from pickled jalapenos on my fried chicken and eat it with whole jalapenos. I was also one of those kids who loved digging for and eating marrow. What a mess!
French onion dip lightly spread on fresh sour dough bread and sour cream and onion potato chips in the middle.
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