I love burgers. And I'd like to think that I've tried a lot of the good and great burgers in Los Angeles and some other cities too. But Los Angeles...
Golden State. Very good. But lacking some texture. Everything melded too well.
Father's Office. It's a really good burger, if you like it how they make it. Personally I don't. But that's just opinion.
Howard's Famous Avocado Bacon Burger. Good Burger, a lot like the burger you'd make at home but a little thinner (if you're making the right home burger) and made at Howards.
Ketchy's. I like this burger a lot. Now I know I complained that the burger at Golden State lacked some texture and if you've been to Ketchy's you're probably saying, "Dude! Same thing!!!" Don't ask me to make sense, these are just opinions. But regardless, get the chiliburger and enjoy. Think Tommy's without the awful aftereffects, and much better tasting.
Beacon. This is the epitome of a restaurant burger. And that's not a bad thing. It's a very very good thing.
Marie Callanders. Just go. It really is worth it.
But this isn't about my resume, and if it is call me. And if you don't have my number then you can't call me and that's too bad. Because I'll spam your email and pretend I never got it. Now on to the matter at hand.
Mark Fuller is the Chef and Spring Hill. And whether or not Mr. Fuller asks to be referred to as Chef means nothing because I will call him Chef. And if you eat at Spring Hill you too will call him Chef, possibly even Master.
Recently he was named as one of Food and Wine's best new chefs. Then Spring Hill was named as one of the 10 Best New Restaurants in America. I've only been to one other of restaurants on the list of Food and Wine Magazine's Best New Chefs, and that was Animal, and that was Epic. It wasn't even a choice to try the restaurant, my wife would've stopped talking to me if we hadn't tried it.
The Food is Amazing.
Mussels? Baked. No white wine sauce, no steaming. Baked. Plump. Tender. Juicy. Ridiculous.
I know. The photo is out of focus and grainy. Give me a break the restaurant was dark and I didn't feel like carrying a giant camera into the restaurant.
But the point is, the mussels were amazing. It probably helped that in a city like Seattle you can get super fresh live mussels. But check the next time you order to see if your mussels are baked. The odds are they aren't.
Now the mussels were a real standout. The oysters were really super fresh and had a nice variety of sauces aside from the traditional mignonette. The sweetbreads were superbly fried but almost too mild for my liking.
Then there was this.
The raviolo. To be precise it's the Duck Egg Raviolo in green sauce with duck ham and garlic chips. Oh boy. The raviolo (singlular of ravioli, yeah I didn't know either) essentially has an egg yolk for a filling. It may have something to do with the fact that it was a duck yolk but the texture was unlike anything I have ever had. Silky. Almost caramel like. Just gorgeous. The duck ham was good and the garlic chips helpful, but the texture and taste of the duck yolk raviolo was just unreal.
With all the interesting things on the menu somehow we opted for the burger as a main course. Call it a hunch, a gut feeling, or just a craving for a burger.
Yeah, that's what they call it. I call it the best burger I've had. Stupid good. By the way, Beecher's is a Seattle based cheese maker with a store at Pike Place. Their cheese is killer. Which makes their mac and cheese killer. And their grilled cheese killer. okay okay, details of the burger.
Bun. Some buns are dense and overwhelming. Some buns are too crusty and become burger smashers. occasionally you find a good bun. The kind of bun that really just holds everything together. Subtle and yet a binder for all the flavors. This would be that bun. It's almost like you took a big light fluffy sesame bun and smashed it on the grill a bit. There are lots of sesame seeds on the bun, but personally I find it delightful when you crunch one just right and taste the seed.
Cheese? Beecher's Flagship. Awesome cheese. It's a phenomenal cheddar. Go to Beecher's at Pike Place and buy some of everything.
Meat? yeah, it's super flavorful ground beef. If you like beef you'll know what I mean when I say it's beefy. And as you can see it's a thick patty. Not some wimpy "I need three of those patties for my burger" kind of patty.
Extras? Look carefully into the bad photo. This is Key. Between the top bun and the meat you can see the bacon. Oh yeah. You know how I harp on texure? Here it is. A thick cut crispy piece of bacon. Salty crispy bacon needs to be in every burger.
Note, there's no tomato, no onion, no lettuce. There are musts for me. I love my condiments. There was a little dollop of slaw on there but don't worry. There's nothing missing. Juicy beef, great melted cheese, tasty bacon, and a subtle bun.
AMAZING BURGER. Top of my list. I dare anyone to knock it off.