Burger : A chopped sirloin patty topped with aged cheddar lettuce tomato and roasted pepper relish all on a fresh-baked bun ($14.62). You can add roasted mushrooms ($2.23) smoked bacon ($2.59) and even seared foie gras ($12.46).
Sides : Fries and a field green salad.
Atmosphere : A pretty room — easy to see that a ton of money was spent on renovations. I sat on the lounge side which has a comfortable feel a beautiful bar and a great view of the wine cellar. That said it’s too heavy on brown tones.
Menu : Floating between familiar and fancy there are interesting options such as duck drummette wings or pork and beans with Italian sausage and sautéed spinach. Parkerhouse’s beef is locally sourced from Spring Creek Ranch.
Decision : Presented open-faced this was a good-looking burger. A dab of the roasted pepper relish sat on top rather than being smeared across the patty. It was a simple but thoughtful touch. The produce was fresh and the relish had an eye-catching brightness to it. The bun was the high point. It was extremely soft and closer to a dinner roll. Unfortunately the patty was a little too mushy. While moistness is without a doubt an important quality in a burger there’s a line that shouldn’t be crossed. When the patty’s the worst part of your burger you’ve dug a hole that’s pretty darned hard to climb out of. With a little tweaking this burger could be a contender.
Next up: Mr Mike’s Steakhouse & Bar 130 Sierra Springs Dr. Airdrie.
Please email burger suggestions to darelleats@gmail.com and post your own opinions at ffwdweekly.com.
