Grindhouse Killer Burgers

The latest edition of Grindhouse Killer Burgers is on Cheshire Bridge Road. I ate at their original location in Sweet Auburn Market about a year ago. My friend Bill Crawley decided to check out the Cheshire Bridge model. I wanted to compare to Sweet Auburn and Bill could compare the burgers to his go-to spot, the Vortex.

You can either order one of their standard burger combinations or make a custom burger. I decided to order a custom burger so that I could have it served in a lettuce wrap rather than a bun. I think this is a great option for those who are watching what they eat but still want to enjoy themselves. I had a beef burger (they also offer turkey and veggie) with cheese and a New Mexico green chile. The chile isn't hot and is fairly subtle but has a wonderful texture. The burger patty itself was flavorful and juicy. The salad was fun and also delicate.

So what's my verdict? Bill agrees that Grindhouse has a different feel from the Vortex, which is a more traditional, pre-recession place with big burgers to be enjoyed at night with friends and beer. This is also a less fussy burger place than some of the new burger emporiums that emphasize their all natural heritages. The name alone should tell you that Grindhouse Killer Burgers enjoys its carnivorous heritage. But don't let that fool you---they use all natural meat and very high quality ingredients everywhere. They also don't emphasize megaburgers. You can get a burger with either one patty or two, allowing you to choose between living large and smaller-scale enjoyment. The physical settings of the two locations couldn't be more different. Sweet Auburn is fun for anyone who cooks---you can walk around the vegetable stands and see what is fresh. The Cheshire Bridge location has huge windows and is full of light, which makes for a very inviting summer evening.

Comments

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

Search This Blog