Burger : Grilled hamburger ($16). A Prairie Heritage ground chuck patty topped with cheddar cheese avocado bacon and mayo all on a well-toasted ciabatta bun.
Sides : Comes with pommes frites a side of ketchup and a dill pickle spear.
Atmosphere : Brava describes itself as an approachable place somewhere between a pub and fine dinning. That’s a perfect description.
Menu : The dinner menu is rife with options that float between fancy and familiar such as lobster poutine or crispy cracklin’ chicken served with scallion mashed potatoes and a white wine chicken jus. For lunch a similar simpler menu is offered.
Decision : This was one of the best seasoned patties I’ve ever had. As I ate I recognized a familiar taste but I couldn’t place what it was. I called up Brava’s executive chef Kevin Turner who was kind enough to divulge that the patty — designed by one of his sous-chefs — is enhanced by the addition of sun-dried tomatoes dried mustard and roasted garlic. It was the tomatoes that were attacking my taste buds and I liked it. I did find that the bun was a little much for the burger — too dense for my taste. One thing I’ve learned while on this Burger Hunt is that some places are tied to certain bun options based on their environment and/or other menu items. A regular hamburger bun just wouldn’t sit right on Brava’s menu so the ciabatta choice makes sense. Beyond the patty and bun the cheese avocado bacon and mayo toppings were all fantastic and completed a delicious burger.
Next Up : Cattle Baron for the Bull’s Eye Burger. 3340 26 St. N.E.
Please email burger suggestions to darelleats@gmail.com .
