Thursday, February 16, 2012
Melbourne beaches can have their ups and downs. From shameless tourists and gym junkies to the airheads and rollerbladers there are plenty of reasons that an air-conditioned library is sometimes more appealing than the hot sands of the Bayside foreshore. But what happens when a tired old takeaway down by the water gets knocked up and 9 months later is reborn as a serious must-eat-at Melbourne destination? Well, apart from burning your stupid library card I guess the next thing to do is start practicing you’re roundhouse kicks, because this place knows how to draw a crowd.
When owner and Chef, Michael Nham, saw the opportunity to start his own establishment right on the water, he leapt for it. Growing up in a Vietnamese/Taiwanese family, Michael tells us that his adoration for food and cooking all started at quite a young age. He reckons the first time he was introduced to Western food he basically lost his mind. The culprit was lasagna – a whole new world of flavour for him, so he just kept eating it and eating until he eventually just threw up (what a champ). Since those early days his passion for Western and even Fast-food has continued to grow. This is where NSHRY and their Umami Burger fit in. When opening his beach side eatery he knew he had to have a burger on the menu, and after extensive research and time planning what he was going to create, he drew on Umami
It’s not every day that you come across a burger that can get juice flowing down to your elbow. Michael Nham has created something here that really is remarkable. When everyone is jamming Wagyu into their burgers as a fancy wallet emptying tactic, he stops and reconsiders, telling us that a “100% Wagyu pattie has no place in a burger. You end up losing a lot of beefy flavours”. By mixing his Wagyu with Angus Beef he is able to achieve the best of both worlds – the fatty softness of the Wagyu whilst delivering the beefy kick of the Angus. He goes on to tell us about how in order to achieve his desired result, the tomato MUST be roasted, the onion jam needs about 8 hours of love and the plump pattie will not only meet the pan at searing heats, but will end up visiting the oven before being placed on its sweet brioche resting place. It’s ridiculous, the man has turned the humble act of placing meat between a bun into an art-form, and for that we commend him. So, to Michael, his sister Jen who runs the floor, and to the rest of the staff at NSHRY, a huge congratulations is in order! When everyone in Melbourne has been zigging, you’ve zagged… and it’s payed off.
For our full review click here.
Thursday, February 9, 2012
Huxtaburger – 106 Smith St, Collingwood, Victoria, Australia
Would we recommend:
Buzz word of the month, hipster hangout, bloggers delight… whatever you want to make of it, Huxtaburger is Melbourne’s newest burger joint. The guys behind this welcome addition to the Melbourne Burger Family are responsible for another well-known, and Smith St fav, Huxtable. Where the latter mainly serves a variety of shared dishes, Huxtaburger is all about you. Well, you and and your burger. Chef and owner Daniel Wilson has based the most-part of the menu on the classic TV series “The Cosby Show”, where the different burgers represent the different characters i.e “The Bill” gets a little kooky and adventurous by adding pineapple and beetroot, whereas “The Rudy” is smaller and aimed at kids. If you were born in the 90’s, chances are these names will mean nothing to you so just smile politely and start Google-ing. The setup also has quite the classic inspiration behind it; with black, white and stainless steel as the primary colours, Huxtaburger tries to create a classic USA diner experience right in the heart of Collingwood. Wading through a sea of people, we were lucky enough to score some seats by the counter, and so we each ordered their signature Huxtaburger that comes on a glazed brioche bun with a Moondarra Wagyu beef pattie, mustard, mayo, ketchup, tomato, cheese, lettuce and pickles. Oh, and we couldn’t go past a serve of crinkle cut chips for an extra $2.50.
Wednesday, February 1, 2012
Monday, January 30, 2012
Before we can uncover the all important Top 10 for 2011, we needed to get back to our original Top 10 from 2010, and see if the burgers measure up and are still worthy of being labeled “The Best of the Best”. There were a lot of twists and turns throughout the journey, with some burgers stepping up to a whole new plain whilst others slipped into a ridiculous hole that some say is haunted. What does this all mean? Well, rumours have it that the coveted Top 10 2011 is mere days away from being unveiled. So, gents, hide your boners. Ladies, wipe away that wet patch from underneath your chin, because the Top 10 2011 is coming (soon).
10. ANDREWS HAMBURGERS – 144 BRIDPORT ST, ALBERT PARK
“Still juicy, still messy, and still a Melbourne institute. Eating at Andrew’s is like
having your Mum cook your favourite meal; you know exactly what your going to get, you know it’ll be made with love and you know it’s going to be great.”
9. THE MILLSWYN – 131-133 DOMAIN RD, SOUTH YARRA
“The bun and pattie, its two hero items have changed for the worse. Yes the burger still tastes great, but the ratios here are out of whack. Bring back the love.”
8. CAFE VUE – 401 ST KILDA RD, MELBOURNE
“Although the pattie could’ve been a little juicier, it’s still a great lunchtime burger that continues to be just as delicious. Shame on them for changing the chips though.”
7. ROCKPOOL BAR & GRILL – CROWN COMPLEX, SOUTHBANK
“It’s hard to believe but seriously, this burger has gotten even better.
I mean look at that sexy piece of meat!”
6. THE LOCAL TAPHOUSE – 184 CARLISLE STREET, ST KILDA EAST
“Not any drastic changes to this baby; it still has a subtle creaminess to it that really compliments the beer marinated beef pattie. Still good but not as juicy as last time.”
5. BARNEY ALLEN’S – 14 FITZROY ST, ST KILDA
“It really is remarkable at how they can get that super thick pattie cooked to perfection. Together with the surprisingly awesome combo of beetroot and onion jam, this is the best thing to happen to St.Kilda since Tony Lockett.”
4. DANNY’S BURGERS – 360 ST GEORGES RD, FITZROY NORTH
“If its 2am (or any hour of the day for that matter) and you NEED a burger,
this is where you should be going. They haven’t changed in decades,
and that’s just how we like it – awesome.”
3. THE AMBEROOM AT ROYCE HOTEL – 379 ST KILDA RD, MELBOURNE
“These guys have changed their menu for an “in-and-out” sort of lunchtime crowd and the burger has copped the brunt of it all. The bun was over toasted, the pattie was OK at best and the rest of the ingredients have declined in quality: the biggest disappointment of 2011.”
2. COLLINS KITCHEN AT GRAND HYATT – 123 COLLINS ST, MELBOURNE
“A little surprised that they decided to add cheese because it really doesn’t need it. Just like 2010, we’d be happy to eat this burger with just bun and pattie: still great.”
1. BEATBOX KITCHEN – INNER/NORTHERN MELBOURNE
“Hail to King Raph, because this is just as incredible as ever.
We’ll be honest and say we’ve been back here on more than
one occasion over 2011. Its hard not to when you’re in love.”
Friday, January 27, 2012
Five Guys Burgers & Fries – 1715 Post Oak Boulevard,
Houston, Texas, USA
Cheeseburger with Bacon
Would we recommend:
Established by a couple of guys (I can only assume it may have been….five?) in the Washington DC area in the 80s, Five Guys quickly grew in popularity, resulting in their eventual franchising in the early ‘thousands. In a mere 10 years, they’ve managed to franchise more than 900 locations. So you know homeboys have to be doing something right. As if they weren’t already popular enough, President Obama famously stopped in and bought his staff a round of burgers while the TV cameras were rolling, no doubt the presidential seal of approval has helped. Regular burgers at Five Guys are always doubles, so you need to make sure you order the “little” versions if you’re not feeling famished. I had the Bacon Cheeseburger with lettuce, pickles and mustard. Five Guys also don’t charge for additional toppings, so next time I may add the grilled onions
Tuesday, January 24, 2012
T.G.I Friday’s Yokohama – Yokohama Ekimae Bldg. 1F, 1-1-13 Kitasaiwai, Nishi-ku, Yokohama, Japan (神奈川県横浜市西区北幸１丁目１−１３)
Ultimate Jack Daniels Burger
Would we recommend:
If you’re in the area
¥2090/$25.80 AUD/$27.04 USD
Wherever you visit T.G.I’s around the globe, whether its in Melbourne, Mumbai or Moscow, you know you’ll be getting a heluva generous meal. Since first opening in New York City in 1965, they’ve now expanded to over 700 restaurants in 54 countries and are ever growing – much like their regular’s waistlines. Two impressive feats inlcude serving over 19.8 million hamburgers worldwide and inventing the concept of “Happy Hour”. With all that in mind, after spending half the day checking out the city and then joining the Kirin Brewery tour, all that was fueling us for our fateful encounter with T.G.I’s Yokohama was no more than (FREE) beer and peanuts. As we stumbled out onto the street, drunk on hunger and amber liquid, all we knew was that we needed to eat – stat. A quick cab ride and we were staring at the famous red and white stripes of T.G.I’s ready to inhale anything on a plate. Best idea ever – the Ultimate Jack Daniel’s Burger – consisted of a hamburger bun with 2 beef patties glazed in Jack Daniel’s sauce, Monterey Jack cheese, bacon, red onion, lettuce, tomato, stacked onion rings and a side of fries with extra Jack Daniel’s sauce in case you feel like the burger’s million calories just aren’t enough.
Tuesday, January 17, 2012
Prime Burger – 5 East 51st St, Midtown East, New York, NY, USA
Would we recommend:
Prime Burger was established in 1938, and judging by the decor they might’ve renovated it once, maybe sometime in the 50’s or 60’s and haven’t touched it since. The average age of the waiters would easily be about 50, all looking dapper in their white jackets and bow ties, which, considering nothing on the menu is over $10 shows the respect they have for their jobs. You have the option to either sit at the large laminated bar or the unique and original swinging desk seats – I opted for the seat and ordered the Cheeseburger. These guys serve a traditional sesame seed bun with only two extra ingredients: a chopped in-house beef pattie and oozing American cheese.