"This is the high water mark for burgers in the loop. In between the glisteningly buttery bun is something close to burger perfection." High praise from one reviewer, but the group as a whole was similarly entranced. Solid. Well proportioned. Tasty. "Best cheddar I've ever had on a burger." A particularly compelling accomplishment given the large scale of the restaurant itself and its touristy location. Even where one of our special orders was slightly off, our group was still forgiving: "in hindsight, [the missing lettuce] would have just been in the way. The Gage knew what I wanted better than I did." If you can average above 90 with this group, you've got something special. "Keep your pot of gold, put a put of these burgers at the end of my rainbow." Low of 84; high of 94; average of 91. (The low light did not do the photos below justice.)
Farmhouse really wants you to know how cool and fresh it is. There's a palpable sense of effort, from the waiter's farm0fresh pledge to the parade of Pitchfork(TM) approved indie tunes on the sound system. The burgers even photograph well. The good vibes continued through the apps, with the cheese curds garnering particularly strong commendations. For the burger itself, alas. Positivists liked the beef flavor and preparation. Negativists found it lumpy and overcooked. All agreed that the burger veered to the salty side, and the homemade ketchup wasn't worth the homemade effort. The fries, also, were disappointing. Well, at least it looked good. Low of 62; high of 79; average of 70.
A welcome addition to a but of a touristy dead zone on Michigan Ave. The pepper-stuffed burger offering was well received; tasty and surprisingly well constructed. The patty melt, however, didn't impress, with a poor beef-to-bun ratio. The basic burger was fairly basic, but we wouldn't kick it out of bed for eating crackers --know what I mean? Good beef. All offerings were cooked to order, and served swiftly, with friendly service. Compared to the prior tenant, a Benningan's, it's a step up. "No regrets in eating here but I might not remember to come back." Overall: solid pub grub, bub. The fries, however, need a bit of work. Low of 73; High of 81; Average of 77.
It's early days for this burger boîte, with a concept that suggests potential. A burger-centric focus, a full menu of creative options, and a kitchen crew that knows their stuff. But, the kinks were still present for our visit. A tone deaf waiter recommended a special burger for "the girls" at our table, which send our experience in a Southernly direction. Putting aside the service faux pass, once we got past that awkwardness (like a bad first date, you might laugh about it years later, but that doesn't mean the evening was a success), the burgers were out quick and to order. Nice presentation, too, with a steak knife holding the concoction together and a lovely ceramic ramekin for the fries. As to the merits of the burger, our group split on the beef flavor, some finding it tasty; others, a bit bland. A common refrain, though, focused on the beef-to-bun ratio, which lacked symmetry with a hefty patty overwhelming the in-house baked bun. "It looked like a man trying on a child's cap," resulting in more than a couple bunless bites. The duck fat fries also underwhelmed; go with the regular ones. At least during our visit, the Aristotelian unities were not present. Low of 61; high of 79; average of 72.