Dubbed as having one of the best burgers in the country, Boston's Craigie on Main had high expectations.

There's something about the burger that makes it so quintessential American. It can be found in its most basic, homestyle form at backyard BBQs, or you can find it in a fine restaurant topped with foie gras. It's versatile and iconic. So, when I have the opportunity to try a new take on this classic, I'm all in.

Craigie on Main is a high-end French restaurant serving duck rillettes, sweetbreads and the like. But Chef Tony Maws - a James Beard award winning chef known for his snout-to-tail approach to cooking - decided to begrudgingly add a burger to his bar menu because it's a crowd favorite. But he wanted to make something tasty and inspired by his own burger preferences - since everyone has their own opinion on what makes a good burger.

He spent six months perfecting this burger. Each component is made with care. The bun is a housemade milk-style bun - soft, but also firm to support the weight of the burger - buttered and griddled on plancha. The 8 oz. grass-fed beef patty is ground with shoulder, short rib, sirloin tips, bone marrow and suet. It's not a super finely ground - he says sausage is compact. Hamburger shouldn't be totally smooth. It's cooked in a CVap oven and finished on the plancha to get a good crust. The cheese is Shelburne Farm cheddar which has been aged for two years. It's topped with a mace ketchup - because a bottle of Heinz wouldn't be keeping with the spirit of the restaurant. And, the burger is topped with lettuce and onion and "burger vinaigrette," which is basically the burger juices. When they're in season, he adds sliced tomato. On the side are some extra ketchup, red wine vinegar pickles and celery root slaw.

Did I mention this burger has also made it on Eater's list of 12 Most Elusive Burgers?



They only make 18 of these burgers a night - because that's the amount of the beef blend that they can get at a high quality per day. And, they are really, really popular. Even overhyped, Maws says. It's clear Maws has a bit of an ego and doesn't see why this burger became so popular. It's just a burger, afterall. But, that only adds to its intrigue.

I made reservations for 5:30 p.m. in the bar area (the only place it's sold), and we lined up at about 5 p.m. outside. There was already a line before the restaurant opened. But the last thing I wanted was 18 other people to have reservations right at opening and order the burger. So, there were about six people in front of us when we got inside. The burger is not on the menu, but the servers pretty much know what people racing to get in the door at 5:30 p.m. want.

We were served small gifts from the chef to begin with - liver & celery and pickled herring on a cracker. The herring was better than the liver, but both were decent.

Then, we had some rolls which I wasn't super excited about. They weren't warm, and neither was the butter. So, those two together don't mesh. But, I was ready for the burger. After what seemed like forever, we were finally rewarded.

The burger was really quite good. It is a substantial burger - moist, flavorful, not too greasy, perfectly spiced. I know that some may say I ruined it by using the extra ketchup, but I loved it and used every last bit. I think it needed that extra sauce. But you won't find a better quality burger. The meat itself is just beyond. There's definitely a hint of umami flavor there that I couldn't get enough of.

So, yes, it's a pretty damn burger. Definitely within the top 5. If you're in the area, be sure to get your hands on one just for the pure fact of knowing what a burger patty should taste like. Hint: it's this.

It also came with house-cut steak fries that are baked and fried and seasoned. These were thicker cut, but delicious. If you need me, I'll be over here re-living this moment and letting my mouth water in anticipation of getting a taste of this again.

Grade: A

University Place, the University housing complex in Sunnyside, has a handful of other eateries, and this Pennsylvania-based restaurant is the newest addition.

A burger and hot dog joint unlike others, BnD'z operates on a "fresh" concept:

The BnDz's concept evolved from my love of burgers and hot dogs. I love these staples of American food, but I could do without that first bite guilt. You know the feeling: Is this burger processed, full of additives and preservatives? Fresh buns aren't supposed to be crunchy, are they? Seems like these condiments are just covering up the flavor of the hot dog, not really complementing my meal like home made toppings should. And who actually prepared this? It was just handed to me in a paper bag or was brought to my table from behind some closed swinging doors!

My dream was to offer Pittsburgh the purest burgers and dog's possible. The buns surrounding them would be as fresh as they could be! The condiments meant to enhance these delicious meals would be made fresh, on site! What else could I do to add to the wonderful experience of eating one of these creations?

I've always been fascinated with cooking shows, being able to watch a World Renowned Chef prepare a mouth watering meal with the freshest ingredients right in front of my eyes. The creation is half the fun. That's it! Our customer's will be able to not only witness the evolution of their meal in our open kitchen, they will be able to choose all the ingredients that go into their food! Want a hot dog inside a gluten-free bun, with home made BBQ sauce and a side of fresh, from scratch cole slaw? We can create that! Want a vegetarian burger on a fresh Cellone's bun with balsamic vinaigrette? Done! How about just an all American burger made from grass fed beef, cooked up just the way you like it? Absolutely!

Here at BnDz's, we're committed to bringing you the freshest, tastiest dogs and burgers in the 'Burgh. Stop in and tell us how you want us to create your masterpiece. Oh, and hold the guilt!

We went to the counter to order two of their specialty burgers (you can also make your own). We got these two and got them cut in half so we could share:



BIG DADDY BISON BURGER
Light tomato vinaigrette salsa, sauteed portabello mushrooms, sweet white onions, steakhouse onion cheddar cheese, and our special seasoned oil.!

MAC N' CHEESE BURGER
Comfort food at its finest! A heaping helping of mac n' cheese is the star of this burger!

The bison burger is very good. It was also about $18 total for the meal, so it's not cheap for lunch. But the patty is very well-seasoned and cooked well. The toppings were also a nice mix of flavors, and I was pretty impressed with this burger. Though, that price tag for lunch was a bit hard to swallow.

The mac n' cheese burger wasn't quite as exciting (I know! Me! Saying mac & cheese is eh!). But, the burger was significantly not as flavorful, and the macaroni was OK. Not much else going on there.

The fries were decent, too - if not a bit too salty. But, overall, I was pretty impressed with the bison burger. Only downside there, really, was the price. The regular burger, though, I would skip.

Grade: B

Richard Blais owns a burger joint in Nashville called Flip Burger Boutique.

Blais, a mainstay on Bravo's Top Chef, open the burger-focused restaurant with three locations in Atlanta, one in Birmingham, and the newest location in Nashville. Flip Burger Boutique is a modern restaurant - stark white and bright red in a futuristic format - that puts a modern spin on the classic burger.

So, I went with the Butcher's Cut, which came with their signature black angus blend beef burger, emmi roth buttermilk bleu cheese, caramlized onions, soy truffle vinaigrette, frisee, pickled shallots and red wine jam. This was a pretty darn good burger. A little sour - but sweet with the jam. Good overall. A side of macaroni and cheese was good - nothing totally special but good.

And, I couldn't decide whether I wanted the nutella + burnt marshmallow or the turtle milkshake. Our waitress saw my indecisiveness and said that if we each got one, she could halve it out and we could get half of each. Definitely loved the turtle one; the nutella was a bit too chocolate overload for me.

Flip Burger is good. Is it great? I don't know. It doesn't help that I had a ton of great burgers in Nashville and that I was super full by the time I even got to dinner here. It was a good burger, and it had some great qualities. But overall, I think it was a solid B.

Grade: B

Burger Up is well known in Nashville for having one of best - if not THE best - burgers in town. The trendy burger joint had a line wrapped around the corner when we arrived. But, luckily, there were two seats at the bar that we snagged.

The restaurant is communal-style seating, which I'm noticing is kind of a trend in Nashville. But, we got the same sort of effect at the bar. And, oooof, did we.

The menu has a ton of amazing burgers that I wanted - like the Ramsey Pimento Cheese Burger (housemade pimento cheese, iceberg, tomato, pickles, red onion, truffle aioli, benton's bacon on jalapeno bun) or the Bison Burger (white cheddar, fried red onion and jalapenos, romaine, tomato and honey dijon aioli). But, alas, I went with the Black and Blue Burger (crumbled blue cheese, blackening seasoning, red onion and arugula). I had a ton of pimento cheese already on this trip, o I wanted to switch it up. I also got an order of the truffle fries.

Let me just take one moment to pause and tell you about the woman dining next to me. It was just the most bizarre experience; I kept looking for hidden cameras. She was incredibly demanding - asking for about 30 paper napkins and another 10 cloth napkins. Asking for an entire pitcher of water so she can fill it up as she pleased. Changing her order with a different waiter. Sending the food back. Seeing a pickle on my plate and asking why she didn't get one. Taking the silverware and cutlery with her in her to-go box. It was just a trip. A memorable one. I felt bad for the servers.

So, the food - was phenomenal. The burger was cooked perfectly, and they have house ketchup and like a garlic sauce. Both super, super good. I love the bite from the blue cheese and the sweetness from the red onion. And those truffle fries were the stuff dreams are made of. My only complaint is that I can't get this exact burger in Morgantown.

Grade: A

The Pharmacy Burger Parlor & Beer Garden is an iconic burger place that melds an old-fashioned burger joint idea with a modern, hipster vibe and German wurst and bier. The branding is a throwback to an old-school soda shop, while the actual place has this sprawling, string-lit garden space, cool chalkboards and large windows.

Brittany and I met up with the Hatchers, the quintessential WVU couple that has now moved south to the Music City. I can't say enough amazing things about Whitney, and, as soon as Jeremy saw I was coming to Nashville, he sent me a spreadsheet full of places to go. Just to give you an idea of how great they are -- and how excited I was to meet up with them in town!

We put our names down and learned it would be about an hour before we'd be seated. And, we had to let them know when our full party arrived. No problems there. Around the specified time, we were beckoned inside and seated near the outdoor garden.

First up, how can I NOT get a milkshake? It was good - chocolate, but nothing too notable. But, good. For my sandwich, I ordered the "Cheeseburger," which came with yellow cheddar, swiss, muenster, tomato and roasted garlic aioli. Side of potato salad.

OK, guys, I made a rookie mistake and inhaled this damn burger before I had a chance to photograph it. I was so wrapped up in conversation and starvation that I forgot to get a photo. Ugh. What is this, amateur hour? Fortunately, Brittany snuck a shot of hers, and they are pretty similar.



It was really good. The bun was light and airy, the burger juicy and the trio of cheeses and the GARLIC aioli that just oozed out made for a delicious savory combo. I seriously devoured this. They are simple ingredients, really, but all combined together made for a damn good burger. Now, if only I got a photo to remember it by.



Grade: A

I think we saved the best meal for last in Chicago - unintentionally.

Bon Appetit named Au Cheval the best burger in America, sooooo, of course I'm going here. Check out that write-up here:

There’s no shortage of burgers in this country. As a result of The Great Gourmet Burger Boom of 2011, nearly every burger we come across has some sort of pedigree (how many Trotter/Boulud/Keller alum-created burgers do we need?). Can’t a burger just be a burger? Yes, and we’ve found one in the perfect griddle burger at Chicago’s Au Cheval. 

Sure, Au Cheval chef-owner Brendan Sodikoff has cooked in some top-notch kitchens under guys like Keller and Ducasse, but there’s zero pretension at Au Cheval when it comes to the restaurant’s burger. What are we working with, here? The first thing you’ll notice is the soft, lightly toasted bun from Chicago’s Z Baking. And the all-important bun-to-burger ratio is spot on–none of that brioche bun nonsense. 

Next: Your single burger is actually packing two patties. If you’re brave enough to order a double, you’ll have to fight your way through three patties. According to the burger obsessives over at A Hamburger Today, Au Cheval’s burger is comprised of four ounce, pre-formed (gasp!) prime beef patties. Nope–no chuck/shortrib/bone marrow custom patty blend happening here. 

We liked this burger so much that we dropped by the restaurant two nights in a row post-dinner with our very own Foodist Andrew Knowlton (at his insistence) to sample it. For the money ($9.95 for a single, $11.95 for a double), Au Cheval’s burger might be our favorite in the country.

We arrived right at Au Cheval at 11 a.m., when it opens. What I didn't realize is how long the line would be before it even opened. They must have opened a few minutes early, because the entire restaurant had been full, and there was a line cycling through for the waitlist. All at 11 a.m. So, long story short, we arrived at 11 a.m., and we weren't seated until about 12:30 p.m. That's how insanely busy this place gets. Fortunately, they text you when your table is ready, so we went across the way to have a beer while we waited.

I impatiently checked what place we were in line, and finally breathed a sigh of relief when it trickled down really quickly. We ran over, and told them we were called. There was a bit of confusion, and I guess their system went down. But, after some brief back-and-forth, we were seated at the bar. This place is quite small, so I can see why there's such a wait.

We were placed right next to the guy who was expediting, since it's an open kitchen, and it was kind of cool. He was a total boss, and I decided that if I were to work in the restaurant industry, I want to be him.

I ordered a "cheeseburger a cheval," which is two pre-formed medium-cooked patties with a slice of Kraft cheese in between. The patties are topped with dijonnaise (lemon juice, mayo, Dijon mustard) and housemade pickles. I opted to add thick-cut peppered bacon (a fried egg or three-ounce slab of foie gras are also available). All of this is plated on a toasted bun from a local bakery.

It is large, towering, a little messy and very, very good. The drooping mayo mixes with cheese and that thick-cut bacon was to-die-for. Together, it combines for this incredibly rich, tasty burger. Simple, but done well.

We also ordered a side of the crispy potato hash with duck heart gravy. I was so stuffed with the burger, I could barely shovel any of this down. But, it was really good, too. It was a bit salty, but I was all about it. The potato hash was perfectly crispy, and if you want the perfect savory combination of everything in life? Get this.

Grade: A

Billy Goat Tavern is a restaurant that gained fame through a Saturday Night Live sketch:

The Olympia Cafe was a fictional greasy spoon featured in a recurring Saturday Night Live sketch. The staff, led by John Belushi as Pete Dionasopolis, were Greeks. As various guest stars discovered, only three items on the long menu could actually be ordered successfully: the cheeseburger (pronounced "cheeburger" by Belushi), chips (pronounced "cheep"), and Pepsi. Attempts to order Coke were invariably met with the retort, "No Coke! Pepsi!" Likewise, those who ordered french fries got the response, "No fries! Cheeps!" 

According to Don Novello, who penned the first Olympia Cafe sketch, the diner was based on the Billy Goat Tavern on Lower North Michigan Avenue in Chicago, which is still operating (and part of a small chain). 

Olympia is a Greek town after which many restaurants were named. John Belushi's father owned a cafe called the "Olympia" in the 1960s. During the 1970s, there was a real-life Olympia Cafe on the Upper West Side of Manhattan which was very similar to the diner in the sketch. (Wikipedia)

We set off to visit the original location and get some cheeburgers. The location is like in this underground lower section of Chicago that kinda blew my mind. And, the actual restaurant is even lower, as you have to take stairs down into it.

It was pretty frantic in here, as they're cycling through the line very quickly and just making burgers upon burgers. I asked for a cheeseburger; he said "double"? So I said sure. I got a drink, and they handed me my sandwich. At the end of the counter was ketchup, mustard, onion and pickles. I topped mine and found an empty seat.

It's very crowded, and someone dropped a glass as we were eating, and the noise ricocheted throughout this basement restaurant. It just added to this sort of very busy, chaotic scene. I felt my stress level increase while waiting here.

OK, but how was the burger? It was fine. I think if you're a huge SNL fan or super familiar with this skit, it probably has more appeal. The burger itself wasn't super notable, but I did enjoy the grilled bread and how cheese blanketed the burger (burger wasn't too large, so nice cheese-to-meat ratio). Overall, not bad.

Grade: B