Rockwell & Sons

Tuesday, December 18, 2012
The-Burger-Adventure_Rockwell&Sons

Rockwell & Sons – 288 Smith St, Collingwood, Victoria, Australia
Burger:
Double Patty Smash Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
Go Now!
Price:
$10
Summary

It feels like every other week Melbourne is blessed with another addition to the “We Should Totally Try That Place Out” list. But, sometimes you hear about a place that makes you forget the 23 other joints you wanted to eat at and gets you through the door that night. With skills in the kitchen that have previously seen the likes of Cumulus & Co, Stoke House and NYC’s Spotted Pig it’s safe to say you’ll be getting a decent feed. At the helm are North Carolinan chef Casey Wall and Kiwi Manu Potoi and they’re tantalising menu stems from everything they wanted to eat on their days off – good ol’ fashion high quality comfort food. Their Wednesday night fried-chicken dinners mean for $60 you get a whole organic Glenloth chicken that takes three days to prepare: one day it soaks in salted brine, the next in an aromatic brine, with citrus and herbs. Then it’s covered in a buttermilk batter and fried golden. This very same chicken is used in their Fried Chicken Sandwich (take note: it’s a sandwich, not a burger children). Skim read their menu and you’ll salivate at the thought of a Pressed Rib Sandwich, a Lamb Sausage Dog and, of course, the Double Smash Pattie Burger that comes with twin smashed beef patties, classic Kraft cheese, special sauce all on a seeded bun.

Comments
“I was seriously starving this night and thought to myself, ‘I could easily eat two burgers tonight’. I kept these thoughts to myself as I’m easily persuaded by peer pressure and will rarely back down from a challenge. Luckily I didn’t voice my tummy rumblings as this was an immensely rich burger and, with my side of onion rings I was left completely full. The super soft bun was coated in butter, which is seriously delicious and only enhanced the super creamy, perfectly melted Kraft slices of cheese that melted their way through every grain of the two beef patties. There was a skerrick of greenery that added the slightest crisp crunch to an overall soft and extremely juicy burger experience. An incredible, good value and worthy of taking an American friend to experience.”
“I can’t recall ever smashing a smash burger Down Under. So it was nice to get a taste of that classic the U.S pattie style in our own backyard – and it really worked. The only thing I didn’t like about the burger was the bun – I found it too buttery and sweet for my liking. The texture was very soft throughout, creamy and with the freshness of lingering spring onion?/dill? embedded amongst the Kraft and special sauce it really took the burger to another level. At first glance it may look like a light burger, but by the end of the meal you will be full. Chips were good too.”
“There aren’t many burgers out there that can sweep me off my feet and then ride away into the sunset with me. But holy cow, this was like my honeymoon all over again. This burger has EVERYTHING going for it. I’m talking about flavour, uniqueness and then ofcourse the price. For 10 dollars this is amazing. I want to be on this burger again and again and again. It was beautifully creamy, salty and oh so soft. Every bite was another step in to burger heaven. I can’t fault this burger at all. So balanced and delicious, it’s a breath of fresh air in the burger world. Did I mention I liked this burger?”
Rockwell and Sons on Urbanspoon


Rub BBQ

Thursday, September 16, 2010
Rub BBQ – 208 West 23rd St (between 7th & 8th Ave), New York, NY, USA
Burger:
Bagel Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
20 minutes
Would we recommend:
Definitely
Price:
$9 USD
Summary

Opening its doors in 2005 and attracting meat lovers from all over NYC, its owner Andrew Fischel and partner in crime, critically acclaimed BBQ Pitmaster and Executive Chef Paul Kirk deliver an exciting menu that will keep you coming back week after week. On top of their show stopping meat platters and BBQ Ribs, on a Monday night the guys offer a “Burger Of The Week” that has the public and fellow burger-bloggers raving. Sitting in a busy tavern-style restaurant I ordered the “Burger Of The Week” which came on a plain toasted bagel, a moderately packed thin beef pattie, thinly sliced spanish onion and accompanied by wholesome dill cream cheese. Now what could be more New York than a Bagel Burger?.

Comments
“I was so amped to try this. I hadn’t stopped thinking about the idea of a Bagel Burger all day (thanks to my dining partner Robyn from A Hamburger Today.) As soon as I bit into it there was such a rush of different flavours: a sweet sharpness from the onion, that authentic bbq grill crunch from the pattie and then a creamy saltiness from the dill cream cheese. Such a simple idea but it was pure genious. Plus its been cooked well when even with a thin meat pattie you still have a fair amount of awesomeness dripping down your hands.
My only niggle, and I know it probably takes away from the point, but I would love to have tried this without the bagel; maybe instead using a brioche bun? Even if they didn’t toast the bagel? … It was a little too hard to chew. Still, its turned me onto dill cream cheese that I’m searching helplessly for down here in Australia. Any tips?
At the end of our meal I was lucky enough to meet Rub BBQ’s owner, the very charismatic Andrew Fischel, who told me all about about his passion for BBQing and some of the wicked ideas he has for future Burgers of the Week. All I can say is that when I move to NYC I know where I’ll be eating every Monday night.”


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