Coin Laundry

Friday, February 24, 2012

Coin Laundry – 61 Armadale St, Armadale, Victoria, Australia
Burger:
Wagyu Beef Burger
Serviettes:
3
Dress Code:
Casual
Sleepiness:
8 minutes
Would we recommend:
If you’re in the area
Price:
$18.50
Summary

Located in Armadale: an affluent, normally sleepy pocket of Melbourne, Coin Laundry has become quite the drawcard. If you’ve visited the area before you’d know its mostly residential with the odd antique or craft paper store thrown into the mix. Now (well, since late 2010), thanks to Matt Vero and Steve Rowley, when cool cats think Armadale they think Coin Laundry. They’ve given both locals and the more serious coffee addicts across Melbourne an awesome place to kick back, enjoy a delicious breakfast and the chance to listen to some toffy convo’s about “little Madison’s dance recital”. The menu has its hoity toity moments but with breakfast until 3pm, you know the guys running it are pretty chilled and if you want just a plate of bacon, I’m sure they’d understand. At some point last year, on a gloomy hungover morning, we were pleasantly informed by one of their award winning barista’s that we should definitely give their Wagyu Beef Burger a crack. It took us a couple months, but finally we got down there to order it. On a rustic wooden board out came a toasted brioche bun with a Wagyu beef pattie, beetroot relish, aioli, tomato, lettuce, cheddar cheese and some handcut chips*.
*Since our review the guys have swapped out the handcut chips to french fries with secret seasoning.

Comments
“Never has loitering outside a laundromat and train station ever been so worth the wait. Arriving on a fresh, soft and slightly sweet bun the Coin Laundry burger lives up to the good word that seems to be going around. The Beef pattie was well seasoned and quite juicy. The beetroot relish is great and goes really well with those pickles, adding a nice tangy zing. The hand cut fat chips were good, but still prefer shoestring fries.”
“One of my only pet peeves in life is restaurants and cafes that don’t serve Coke; its the only thing I want to drink with my food. Whether it’s a late breakfast, a burger or high end dining, it is best accompanied by a glass of Coke. OK rant over. This burger was a lot less delicate than I expected: the beetroot worked quite well with the slightly overcooked beef but when it came to the cheese, it overpowered it. The bun was wonderfully fresh, soft and sweet. I’m not a fan of thick cut potatoes pretending to be fancy chips but with the added chutney dip, they weren’t too bad. The wait staff were friendly, considering it was a Sunday and knowing the area well, the demographic of customers can definitely be of the difficult and snobbish variety.”
“If this place still had washing machines and dryers hidden at the back of the cafe, I’d get a lot more serious about my laundry routine. No more recycling smelly shirts and airing them outside my window for a second chance at life before I wash. One drunken outing and straight to the laundry! Having this dream crushed by reality is sad, but something I have to come to terms with in due course. But in the meantime I can only dream. OK, to business – I loved the beetroot relish combined with the shredded pickle, both worked well. The pattie was tasty and juicy. The cheese was good and added that sharpness to the meal. Overall the right amount of greens involved and the bun was soft and sweet. The burger was served with tomato relish, but I don’t think it was needed. Potato wedge-things were good.”
“These guys are setting the standard as far as “Cafe Burgers” go. Fingers crossed, but if most places could look to Coin Laundry as a starting point, no longer would we be dealing with the “Turkishbread4abun” epidemic. Its quite rare for me to enjoy a burger when there’s beetroot involved, so for my plate to be left with nothing but burger sauce and the waitresses phone number, it must mean something good is taking place. The beef pattie was nice and juicy, but maybe a little too light for my liking – the minor downside to Wagyu. Overall a really good burger and now, hearing about french fries being added to it, I’ll be coming back in no time.”
Coin Laundry Cafe on Urbanspoon


Gasometer*

Friday, December 23, 2011

Gasometer – 484 Smith St, Collingwood, Victoria, Australia
Burger:
Smoked Cheese & Bacon Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
13 minutes
Would we recommend:
Definitely
Price:
$18
Summary

Located at the edge of Hipsterville you’ll find a barn-like eatery that’s become a favourite for a number of Melbourne social clubs including The Beard & Flannel Co., Fixie’s Unlimited and the infamous Super Nintendo Atari Alliance. All that jazz aside, in late 2010 the once Irish themed pub changed hands and became known as Gasometer – an ode to the former gas works operation that once resided across the road. More recently though they’ve started to establish themselves as a popular live music venue; this coupled with affordable brews and American Diner inspired dishes has this Northside pub packed to the brim on most nights. Their menu caters to both the carnivores and Planeteer’s (vegos) with dishes like Smoked Buffalo Tofu Strips to BBQ Pulled Pork Nachos. It was impossible for us not to order the Smoked Cheese & Bacon Burger that came on a traditional sesame seed bun with a 200g wagyu beef pattie, house smoked cheddar accompanied with lettuce, tomato, topped with crispy bacon and 1000 Island sauce. Oh and in true American fashion, served with a pickle spear and a choice of potato salad or crunchy fries on the side.

Comments
“I really like this burger! It had a nice fatty pattie, but I think if it were cooked for a little less time it could’ve been a lot juicier, most probably taking its greatness up a step. The basic burger bun did the trick but could’ve been a little bit smaller to match the pattie. The burger doesn’t come with any tomato sauce or mustard, as I thought it might because of all the classic Americana inspiration, but the 1000 island turned out to be a decent replacement. Be sure to ask for a bottle of their Mexican chilli sauce when your order arrives – wicked with the mayo and chips.”
“This burger from the outside looked like any other regular burger, and when I ate each ingredient individually nothing stood out. The bacon alone was actually quite horrible – very rubbery and over cooked – however once you take a big bite out of this burger it is absolutely amazing! Everything just worked perfectly together and I can’t explain why, it just does. The chefs who obviously know what they are doing have made it look simple and easy. This was definitely unexpected from a venue filled to the brim with people with tattoos, beards, black rimmed glasses and most conversations starting with “what colour is your fixie?”. Saying all that, I would love to visit again the next time I venture to the other side of the river.”
“There’s something about re-inventing a classic that has a certain romance about it for me. Like taking a Victorian pub with its barn/church like interior and making it hospitable and comfortable to the hipsters (general public), of the Northern Suburbs and letting the beer run, run and run. Add on top an adopted American style cuisine with buffalo wings, chilli dogs and most importantly the Smoked Cheese & Bacon Burger and you have a hit. The burger itself was great: the pattie had a certain rustic element to it, the traditional bun was just that, traditional. The bacon was a bit tough to eat, but still good. The 1000 Island sauce was ok, but I still felt it needed that saltiness that a ketchup or mustard could only provide. The burger was hard to manage with all that sauce on it, but enjoyable nevertheless. Chips were a big standout, fluffy on the inside and super crunchy on the outside with great seasoning.”
“When I saw this my taste buds lept. When a burger comes out in basket you know someone that knows a thing or two about diner culture has had some input with this. I went to pick up the burger and it was piping hot. Whether because it had just been steamed or from resting on its hot bed of wicked chips, I dont know. Either way, when I got stuck into it I was instantly greeted by some delicious beefy flavours that left a nice coating of fat dancing around my mouth. The bacon was ok, but a little too tough and at one point even interrupted my meal. The smokey cheese was splendid and together with the 1000 Island sauce excelled at filling me with delight. I finished it all off by sitting back, munched on my pickle and casually punched a hipster in his bearded face.”
Gasometer on Urbanspoon

*Unfortunately Gasometer has changed their menu from American to Eastern European. Forgive them Burger Gods because they do not know what they do.


Speakeasy

Wednesday, December 21, 2011

Speakeasy – 359 Chapel Street, South Yarra, Victoria, Australia
Burger:
Speakeasy Beef Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
6 minutes
Would we recommend:
If you’re in the area
Price:
$18
Summary

With a narrow entrance on Chapel St, it is easy to miss the Speakeasy, but if you know where to look, the white welcoming décor and the front wooden communal table make it easy to pin point. With more room in the back, there is good potential to cater for larger crowds and the outside terrace also makes it easier to enjoy the upcoming summer rays and down a few bevvies with mates. The menu is quite simple, catering to all tastes and cravings, from pork to duck, to vege and fish – they’ve got breakfast, lunch and dinner covered. Having been open for a few months, and creating a bit of buzz around Melbourne, Speakeasy is on its way to contradicting its namesake. We sat down for lunch one lazy Sunday afternoon and ordered the Speakeasy Beef Burger which came on a glazed brioche bun with a beef pattie, cheese, lettuce, ketchup, mayonnaise and fat cut chips.

Comments
“It all started with a great brioche bun, a delicious classic ketchup and mayo combo, and then a well cooked pattie that tasted a little bit like a rissole, even sausage mince at times. The cheese was tasty, but why wasn’t ours melted? As far as Chapel St burgers go, this place has the potential to own them all.”
“First off, they unfortunately broke one of the cardinal sins in making a burger, not melting the cheese on the pattie. Then to rub salt into the wounds, I saw another patrons burger come out 15 minutes later with the cheese perfectly melted and oozing onto the plate. That aside the beef was cooked really well, with the right amount of juice that (combined with the mayo) created a delicious compliment. It was a shame about the cheese as this burger has the potential to be the best on or around Chapel St. I never have been nor will I ever be, a fan of fancy big cuts of chips, they’re just not fluffy on the inside when they are that big!”
“This burger had no real standouts, however still delivered a good feed. The bun was fluffy, sweet and soft, but did brake one of the most epic burger rules – “thou shall not use bun with larger radius than pattie”. That aside the pattie was seasoned well and cooked to a good standard. The mayo and cheese worked well, with the cheese adding a nice saltiness helping it to stand out. For once there wasn’t a whole lot of greenery, which is good. The fat chips were cooked alright, but I’m still not convinced I like them. Helpful tip I picked up from D – cut fat chips longways, that way it cools quicker and are easier to eat.”
“Such a real shame that this thing came out with un-melted cheese. Not only would’ve that help melt my heart, but there would have been some “tight pants” in the house. My bun was spot on; it was glazed well and even though there was a little too much of it, I wasn’t left with a whole lot of it on my plate once I’d gotten through the pattie. Speaking of which, was nicely pink in the centre, quite tasty and had a significant amount of “rissole-ness” to it. The cheese tasted a lot like an aged cheddar and really was excellent. It had a sharp, distinct flavour that isn’t the norm for a burger in these parts of Chapel St. I did enjoy this but screw you guys for giving us some serious food envy with everyone else’s burger looking a billion times more awesome.”
Speakeasy Kitchen Bar on Urbanspoon


Freshness Burger

Tuesday, June 14, 2011
Freshness Burger – 1F 2-3-16 Shinjuku, Shinjuku-ku,
Tokyo, Japan (東京都新宿区新宿2-3-16ライオンズマンション1F)
Burger:
Classic Cheeseburger
Serviettes:
2
Dress Code:
Casual
Sleepiness:
6 minutes
Would we recommend:
Don’t expect much
Price:
¥590/$6.95 AUD/$7.35 USD
Summary

In 1992 Mikio Kurihara spotted a house “For Rent” in the Tokyo suburb of Tomigaya. This, he thought, would be the perfect place for a burger joint. Inspired by the diners, roadhouses and grills of Tennessee USA, Kurihara began to build a brand that would be driven by one sole desire: to provide the freshest, juiciest hamburgers in Japan. Freshness Burger’s slogan “Freshness FOOD . Freshness SERVING . Freshness PEOPLE . Freshness PLANET” now echoes across over 200 locations throughout Asia. It may not make perfect sense in English, but we’re sure the Japanese get it because they pack these little places to the brim. Their menu seperates their Classic Burgers and Hamburgers (there seems to be a difference) but also offers Hotdogs, Veggie burgers, and a range of sides and drinks. Curious to see how the Japanese interpreted a classic, we ventured in and ordered the Classic Cheeseburger that came on a soft bun with a quarter-pound 100% Australian beef pattie, red cheddar cheese, grilled onion, lettuce, tomato and finely chopped pickles.

Comments
“I found this burger oozed a lot of juice and oily goodness. From where though I don’t really know!? The beef pattie was actually a little on the thin side and not as salted as I’d hoped, but still, it was cooked just right. All the other ingredients were as fresh as you’d expect. Unfortunately I had to add a good amount of ketchup and mustard to really give a little extra zing. It was really odd at how hot the whole burger was. It kind of seemed like the whole thing was placed in a steamer or something to soften it all up.
“They definitely got the name right, because this burger came out fresh as a daisy. Actually it was piping hot and I had to wait a while after burning my tongue. Even though there was a generous amount of cheese, I still had to add a decent amount of sauce to make up for the dull piece of beef. Once it had cooled down, it became a very easy burger to eat. It didnt leave a mess but it was too small to fill you up.”
“Quite a basic and enjoyable meal. The pattie needed a bit more seasoning and there was too much lettuce… but the grated pickle was a pleasant surprise! The bun was soft and took on the right amount of juice from the pattie. The sad thing was, it definitely needed mustard and tomato sauce to help boost it to the average rating for me. On a side note, “The Pepsi Nex” as they call it, was terrible and their chips/fried potatoes were average and needed more salt.”
“The first thing that you notice is how incredibly soft this burger is. At the right temperature I reckon you could kneed it into a ball and play catch with it. Everything was, like the name suggested, quite fresh. The “red cheddar’ was OK but I wanted a little more saltiness from it. The whole thing lacked a lot of flavour for me so I drowned it in ketchup and mustard. Really, the greatest impact you get is the hidden chopped pickle that sits under the cheese. Next time I’d go for one of their Hot Dogs or more Japanese-style burgers.”


Houston’s

Wednesday, February 16, 2011
Houston’s – 10250 Santa Monica Blvd, Century City, California, USA
Burger:
Cheeseburger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
13 minutes
Would we recommend:
If you’re in the area
Price:
$15 USD
Summary

Houston’s originally opened it’s Los Angeles doors in 1977; their name paying homage to founder, owner and current CEO George Biel’s home state of Texas. But by the time you read this, they may have already converted. In the recent years Houston’s has been taken over by the Hillstone Restaurant Group where it sits alongside about 45 other restaurants and 11 different brands. Slowly but surely the Hillstone name is taking over, but according to them, for the better. For as long as some local Californians can remember Houston’s has been delivering some of the best burgers going around. Hillstone is doing its bit to try and keep it that way, really driving home that they’re still a family owned business, seemingly worried about causing cracks in their foundations.
The decor is classy but without being pretentious. You’ll notice dimmed lighting and dark woods whilst traditional American booths line the back wall of the restaurant; perfect for dates, business dinners or just a casual burger review. I grabbed myself the Cheeseburger that came with fresh-ground chuck, cheddar, tomato, lettuce and onion on a house-made bun. On the side you’ll get an enormous portion of thinly cut fries with a choice of three dipping sauces: mayo, mustard or ketchup.

Comments
“I’d been mooching off a friend living up in the Hollywood hills all week, and when it came to burger talk, she insisted Houston’s was one of the best. All I had been told so far was that it was a pretty old school steakhouse sort-of-joint, but I immediatley had fears that it wouldnt live up to the hype since earlier in the week I’d had the pleasure of dining at one of LA’s finest and notorious steakhouses, Mastro’s. (Amazing steaks and creamed corn to die for – do it if you have the chance).
We sat down in our booth and I already felt kind of horrible – not because of the restaurant or the usual hangover – but because my two lovely dining partners had just begun some ridiculous cleansing detox diet that day… Suckers! When my cheeseburger (and their salads and rice) came out I wasn’t overly impressed. It looked like any other hamburger going around. Once I had put in all the appropriate ingredients it took a step straight up. The first bite was so juicy, so saucy and really one of the best cooked patties I’d eaten in a while, with just the right shade of pink throughout. The cheddar was good and so was the bun, but like any good burger should, the pattie really stole the show making me regret adding in all that extra lettuce and tomato. There really wasn’t anything crazy unique about this, some may even call it boring, but it was just a Traditional American burger done right.”
Houston's on Urbanspoon


Gourmet Burger Kitchen

Tuesday, October 12, 2010
Gourmet Burger Kitchen – 160 Portobello Rd, Notting Hill,
London, W11 2EB, UK
Burger:
Cheese
Serviettes:
3
Dress Code:
Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
£7.35
Summary

GBK was founded in 2001 by 3 Kiwis. Since then it has rapidly expanded to over 50 restaurants in the UK, and now includes international locations such as Ireland, Turkey, Greece, Dubai and Oman. With a diverse menu that even has one burger using mango and ginger, head-chef Peter Gordon uses a new and innovative approach towards traditional burger recipes. This particular Adventure however, tackled their classic Cheeseburger, which uses aged cheddar atop 100% Aberdeen Angus Beef with salad, mayonnaise and relish.

Comments
“These guys really take pride in their burgers. I could really taste the freshness of all of the ingredients. However, when the price is taken into consideration you think you’d be getting something a little more special. The beef was evenly cooked and well seasoned, and the crunch from the Spanish onion rounded out quite an enjoyable burger. They have so many options on their menu, I really want to get back there to try them all. I’d best start saving my pennies now then…”


Haché

Thursday, September 23, 2010
Haché – 329-331 Fulham Rd, Chelsea, London, SW10 9QL, UK
Burger:
Haché Cheeseburger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
15 minutes
Would we recommend:
Definitely
Price:
£8.45
Summary

We thought we’d include an exert from from Haché’s website that decribes them to a tee…

haché [adj] (pronounced ashay) vt minced viance, derives from the French ‘to chop’

“We set out to produce the best and most innovative burgers to be found anywhere. Restaurants depend on consistency of quality, so we make life as simple as possible by serving only the best of everything.”

The Haché burgers are served on a fresh Ciabatta bun with roquette, beef, tomato, sliced sweet red onion, special Haché mayo and two slices of premium melted mature cheddar cheese..

Comments
“I’ve never been a huge fan of big crusty buns like Ciabatta for a burger, but this bun soaked up all the juices perfectly and kept everything together, trapping in all the flavours. The beef was excellent and I loved how the house mayo and cheddar cheese worked together in adding a nice creaminess that took the burger to another level. All in all, the behind the scenes research and development combined with a fancy restaurant environment have really paid off. When it came to ask for the bill it came out with a small bowl of Smarties which was a really nice touch to finish off a great meal.”


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