Are you guys serious??? ANOTHER frikkin burger thread? Look, it's all about In and Out Burger and that's that! I'm a northeast yankee who would like to brag about something around here but fuggeddaboutit! When I go to Vegas now it is more important to hit the I/O B than to sit down to play some blackjack. Honest.
KingofNic, you are either joking or you are addicted to Mac's or BK burgers. Never heard anyone say they taste like cardboard. Ive heard people say they were sloppy or too much mustard from one but not cardboard.
KingofNic, you are either joking or you are addicted to Mac's or BK burgers. Never heard anyone say they taste like cardboard. Ive heard people say they were sloppy or too much mustard from one but not cardboard.
Nothing special around my way as far as burgers but.....One time while I was out in Waco Texas ,there was a place call Christies.Best hole in the wall burger joint I've had in my life.I tried to go there every day for lunch after I discovered it ,while I was there.Didn't tire of it.Anyone here been there?
Culver's has good burgers....I'm gonna check out this Five Guys place soon.
anyone been here?? http://www.heartattackgrill.com/
anyone been here?? http://www.heartattackgrill.com/
Big Frank's Barbecue & Grill
Chili's (yes, their fresh meat burgers are actually very good)
Five Guys
I like fresh, thick & juicy, preferable on a grill or open flame.
I've been to an In and Out one time. In Vegas, we actually took a taxi to check the place out. Must of been a bad day for them, because a lot of guys seem to like them and I thought they reminded me of McDonald's.
Chili's (yes, their fresh meat burgers are actually very good)
Five Guys
I like fresh, thick & juicy, preferable on a grill or open flame.
I've been to an In and Out one time. In Vegas, we actually took a taxi to check the place out. Must of been a bad day for them, because a lot of guys seem to like them and I thought they reminded me of McDonald's.
the Shake Shack in NYC is pretty good too. Have to remember this place, not too far from my daughter's apt.
Doc Brown’s Vies for ‘Best Burger in Town’ Title
By Chrissie Long
Tico Times Staff | clong@ticotimes.net
I arrived at Doc Brown's in western San José's Sabana Sur lured by the promise of the best burger in town.
I'd heard that this was the go-to lunch place for sportsbook employees and that the week it opened, the line was out the door.
Maybe walking into a restaurant with high expectations isn't the best idea; I know whenever I go to a movie after reading favorable reviews, I'm always critical on the way out. But that wasn't the case at Doc Brown's.
Here's the Beef: Gourmet burgers are what's on the menu board at Doc Brown's.
Pablo Franceschi | Tico Times
While Doc's pitches itself as a burger place, it was that salad that had me talking later. I can't say I'm a big fan of heart of palm or mixed greens, and I couldn't really imagine them going very well with mango or an orange-cumin vinaigrette; but the combination of seemingly mismatched ingredients had me shoveling it into my mouth. It even tasted good a day later, and not many salads do.
Owners Tommy Percell and Milenna Perea in the kitchen.
Pablo Franceschi | Tico Times
They opened in October with the plan of selling 50 burgers a day. But the first week saw them selling close to 125 a day. The grill was constantly full, and ingredients were always on the verge of running out.
“We thought it was the honeymoon period,” said Percell, 28. “But we still haven't gotten over it.”
Jake Slater, who works for a call center in the neighborhood, tries to make it to Doc Brown's at least once a day.
“I've been working here for 11 years, and we've been waiting for a place like this,” said Slater, who lives in Tres Ríos, east of the capital. “If you're looking for a burger that reminds you of the burgers back home, this is the place.”
Perea said she gets her garlic, herb and sesame seed buns from Mundo del Pan bakery in the western suburb of Escazú, which sells exclusively to her, and that the ingredients are the freshest she can find.
The opportunity to experiment in the kitchen is the reason she's fallen in love with her new job.
“The kitchen is like a playground for me,” said the 30 - year-old. “I get to play with different combinations and experiment with all kinds of foods.”
Percell said it's the people who make the place special. “You get the best half-hour of everyone's day,” he said. “That's the best part for me.”
The couple has dreams of opening another restaurant or sports bar and starting a family, but, for now, they are focused on serving up the best burgers in town.
By Chrissie Long
Tico Times Staff | clong@ticotimes.net
I'd heard that this was the go-to lunch place for sportsbook employees and that the week it opened, the line was out the door.
Maybe walking into a restaurant with high expectations isn't the best idea; I know whenever I go to a movie after reading favorable reviews, I'm always critical on the way out. But that wasn't the case at Doc Brown's.
Pablo Franceschi | Tico Times
My husband and I wandered in on a Friday evening, just before closing time, and had the place to ourselves.
We pointed to three or four plates on an overhead menu board and sat down at a table next to the open storefront. Our plates arrived in front of us in minutes.
I had what Susana Durán at the cash register called the “favorite”: The Ball Game, a grilled burger with barbecue sauce, smoked bacon and cheese, laid on a bed of fried onion straws. My husband ordered The Italian, a beef patty combined with a thick piece of melted mozzarella cheese and a sun-dried tomato tapenade (both ¢ 3,995/$7.50).
These weren't just any burgers; they seemed to have come straight out of a gourmet cookbook. When I took a bite, the combination of the dressing and spices lit up my taste buds and had them begging for another mouthful.
To complement the main focus of our visit here – the burgers – we ordered the Tico Tropical Salad ( ¢ 2,995/$5.60) and a tomato-based soup ( ¢ 1,295/2.40). We pointed to three or four plates on an overhead menu board and sat down at a table next to the open storefront. Our plates arrived in front of us in minutes.
I had what Susana Durán at the cash register called the “favorite”: The Ball Game, a grilled burger with barbecue sauce, smoked bacon and cheese, laid on a bed of fried onion straws. My husband ordered The Italian, a beef patty combined with a thick piece of melted mozzarella cheese and a sun-dried tomato tapenade (both ¢ 3,995/$7.50).
These weren't just any burgers; they seemed to have come straight out of a gourmet cookbook. When I took a bite, the combination of the dressing and spices lit up my taste buds and had them begging for another mouthful.
While Doc's pitches itself as a burger place, it was that salad that had me talking later. I can't say I'm a big fan of heart of palm or mixed greens, and I couldn't really imagine them going very well with mango or an orange-cumin vinaigrette; but the combination of seemingly mismatched ingredients had me shoveling it into my mouth. It even tasted good a day later, and not many salads do.
Pablo Franceschi | Tico Times
Doc Brown's, which has been open only a few months, was started by two former San José sportsbook employees, one with experience in the kitchen and the other with a background in management.
Disenchanted and bored with their jobs back in the United States, Costa Rican Milenna Perea and husband Tommy Percell had a dream of returning to Costa Rica and opening a restaurant.
“We lived off beans and ramen for two years and saved every penny we made,” Perea said. Last spring, they were ready to move back.
They knew there was a market for North American food in La Sabana, with the dozens of call centers and online gaming companies in the area. And while Perea, who went to culinary school, had dreams of a Caribbean-Spanish fusion restaurant, a burger joint made sense. Disenchanted and bored with their jobs back in the United States, Costa Rican Milenna Perea and husband Tommy Percell had a dream of returning to Costa Rica and opening a restaurant.
“We lived off beans and ramen for two years and saved every penny we made,” Perea said. Last spring, they were ready to move back.
They opened in October with the plan of selling 50 burgers a day. But the first week saw them selling close to 125 a day. The grill was constantly full, and ingredients were always on the verge of running out.
“We thought it was the honeymoon period,” said Percell, 28. “But we still haven't gotten over it.”
Jake Slater, who works for a call center in the neighborhood, tries to make it to Doc Brown's at least once a day.
“I've been working here for 11 years, and we've been waiting for a place like this,” said Slater, who lives in Tres Ríos, east of the capital. “If you're looking for a burger that reminds you of the burgers back home, this is the place.”
Perea said she gets her garlic, herb and sesame seed buns from Mundo del Pan bakery in the western suburb of Escazú, which sells exclusively to her, and that the ingredients are the freshest she can find.
The opportunity to experiment in the kitchen is the reason she's fallen in love with her new job.
“The kitchen is like a playground for me,” said the 30 - year-old. “I get to play with different combinations and experiment with all kinds of foods.”
Percell said it's the people who make the place special. “You get the best half-hour of everyone's day,” he said. “That's the best part for me.”
The couple has dreams of opening another restaurant or sports bar and starting a family, but, for now, they are focused on serving up the best burgers in town.
I was going to go there but a guy I work with has been there a few times. He says the burgers are all right and the fries are nothing special either. His big complaint was that the waitresses still dress up in their nurse's uniforms but they aren't as revealing (like Hooters) as they used to be so he saw no reason to make a special trip.
So I passed on going there.
sadly I live in a terrible food city. So probably 5 guys or checkers if I'm not making it at my house. The food around my city is so bad that I literally plan vacations with good food in mind. I was over Fish's way a couple weeks ago in the Lakeland/ Tampa area and had one of the best steaks i've ever eaten at the Texas Cattle Company.
