Texas Road House

           When we started this we vowed to stay away from the chain restaurants and concentrate on the local joints. While we've tried to maintain this philosophy it is rather difficult to do considering how often we're posting. It started when we wanted to do a couple of our favorite chains and has grown from there. So while we still would rather find local places to sample burgers we continually find our circumstances drawing us to the occasional chain.
          This week we head to Texas Road House (http://www.texasroadhouse.com/). Texas Road House restaurants are in just about every state these days. But in 1993, when they were founded, there was just one. Yes the atmosphere oozes Texas charm, from the stuff on the walls to the loud country music wafting through the air, from the fresh rolls to the huge pot of peanuts sitting on the edge of every table. And since this is a steak house at heart, there is plenty of good looking quality steaks on display in the front case as well as lots of sizzling meat on the grill.

          The atmosphere is the only thing that is truly Texas about this restaurant. It was founded in Indiana and now has its corporate headquarters in Louisville, KY. But don't hold that against it. It's all about Texas size, Texas flavor and Texas appeal.

Burgers

          With me on the road and Josh back home with school and work, it was a solo effort again. And I ordered up the All American Cheeseburger which is advertised as a half pound of ground chuck. When it came to the table in an appropriate time, delivered by my friendly server, I could see the idea of Texas size was holding true, at least with the bun. The bun was so big, so fluffy that I flashed back to the famous old Wendy's commercial that made famous the line, "Where's the beef?"

          The beef was there but dwarfed by the bun. The bun was soft and easily compressed so there was no danger of a case of TMJ. And when I found the burger I knew exactly where the beef was. With a flavoring of spices that accentuated rather than covered the meat flavor, this was an acceptable chain restaurant burger. The meat was fresh and, in my humble opinion, overcooked. No, I wasn't given a choice as to how I wanted my burger cooked. The people in the kitchen had pre-determined to overcook it to a complete well done.

          Being well done it robbed the beef of a lot of its natural juiciness. And that's a shame because this has the makings of very good burger. The lettuce and tomato were crisp and fresh. Even the jumbo sized bun was high quality and had good flavor. But you don't spend eight bucks for lettuce, tomato and a bun. The beef had flavor just too much of it was left on the grill when it was over cooked.

          I've eaten at Texas Road House numerous times. One of my favorite times was when I was having lunch with a friend who, at one point in his life had been a guitar tech for ZZ Top. He told the story of dining with the band's bassist, Dusty Hill. Dusty, my friend said, insisted that they sit at a huge table, big enough for eight or ten. He then proceeded to order every entree on the menu. He took a bite of each to try it, careful not to get any in his famous beard (isn't funny how the only member of ZZ Top who doesn't have a beard is drummer Frank Beard?). After lunch he had the server pack everything to go and he took it all to a local homeless shelter.

          I have never done anything like that though I have quite often listened to that little band from Texas and had meals at Texas Road House. Their steaks are good (not as good, in my opinion as Outback but right up there) and so are a lot of their other menu options. I do recommend Texas Road House though you can get a better burger at lots of places, including a lot of chains. But if you like your burgers burnt to well done, you might just want to check them out.

Willie's Sports Cafe

          Driving to Kenwood isn't something most sane people do without a damn good reason. Even in the middle of the day during the week the traffic can be a little like a slow time in LA. Still, that is where we were headed when we decided that, since we were there, we would find a place, grab a burger and feel as though we had accomplished something.
          Nestled around the corner from Kenwood Towne Center, located at 6475 E. Galbraith (and on line at http://williesonline.com/) is Willie's Sport's Cafe. Willies now has multiple locations throughout the tri-state, including this Kenwood location. Each has a very similar menu and the promise that this spacious sports infused restaurant will be just as good as the last one at which you ate.

The Burgers

          While there are a few specialty burgers offered here, in keeping with our way of doing things, we ordered up the standard Cheeseburger. They promise a half-pound of fresh ground beef "cooked to a tender medium well." And that's exactly what we got.

          Yes, we have complained about this before but we are still bothered by the fact that a growing number of restaurants insist on overcooking a burger and taking the choice out of the hands of the diner.

          But we were surprised when our server asked how we wanted our burgers cooked. Maybe she was new and at her old restaurant patrons had a choice or maybe, we hoped, this was indeed a change for the better that was going on here. So when choosing our burgers we put in for a medium and a medium rare.

          When the burgers arrived, hot and smelling of the grill, they were both cooked medium well. Oh how our hearts and hopes had been dashed.

          Still, taking the high road we dug in. There was still some flavor that hadn't been cooked out of the meat. And while it wasn't really juicy the way a "properly" cooked burger should be, turning it medium well didn't really dry it out either.

          There must have been a decent fat content to the beef, at least an 80/20 and perhaps a 70/30 but since the burger was huge and hadn't shrunk, it was more likely the former rather than the latter. 

          The burgers were good. We both agreed on this. They weren't great but then when you are comparing burgers to the top spots around the region it's difficult to get that great burger. By the time we were taking the last bites of the sandwich it was a total mess, one that we couldn't put down for fear that it would totally fall apart. This is a good thing. It's generally a sign of fresh condiments, a fresh bun (in this case a sesame seed beauty that actually had flavor) and a burger that still has some of its juices.

          Both of us accepted the fries when offered and they were nothing special but at least they were cooked properly. 

          Overall our experience at Willie's was pleasant. The service was great and we showed it with a nice tip. We would have liked the burger to be.... well not so well done. That in itself would keep us from heading back to Willies, for the burgers at least. But if you enjoy your burgers overcooked, they serve up some that are big, filling and still have some flavor so check them out.

       

Lucky's Taproom and Eatery

          Both of my sons and I were on a trip up to Dayton recently. We were on a museum day trip, checking out the comic book and super hero exhibit that was at the Dayton Art Institute at the time as well as taking a look at America's Packard Museum (for upcoming material in the classic car blog:  http://turnerbudds-carblog.blogspot.com/).

          While there we decided to check out one of that city's more well respected burger joints but when we got there the restaurant wasn't open. And while there were dueling XXX book stores right next door, we were more hungry than curious (and didn't want to have to be disinfected) so we looked on my cell phone and found a place nearby that promised a burger. 

          Lucky's Taproom and Eatery, located at 520 E. Fifth St. in Dayton's Oregon District (and on line at http://luckystaproom.com/), was just a short walk from our location and we were glad we found it. Inside this funky little establishment we were warmly greeted by both our server and a multitude of televisions all tuned to different sports channels. Around the place is a collection of model cars and trucks that, according to what we were told, were all built by the original Lucky.

          With 20 craft beers on tap, this place surely lives up to that part of its name. But we were there for the burgers and honed right in on that portion of the eclectic menu.

Burgers

          All three of us went for the Build Your Own Burger, a good third pound, fresh ground steak patty on an equally fresh onion roll. Josh chose American cheese, lettuce, tomato, onion, mustard and ketchup on his while Michael (making his first appearance as part of our blog panel) opted for American, jalapenos and onion. My choice was to go with lettuce, tomato, pickle, mayo and mustard with the coup de grace being Gouda cheese.

          The burgers came out fairly quickly considering they were hand patted and then cooked after the orders were put in. They were cooked to order and came to .the table exactly as we requested. The meat was juicy and flavorful and the extras were all fresh. I'm a fan of Gouda cheese and this was a delight to have some on a burger. In fact, it's rare to find a place where you can actually order Gouda cheese in a restaurant.

          My only regret was in ordering the "kettle chips" rather than the fries. What I got were basically a handful of everyday, ordinary potato chips. The fries, which both Josh and Michael got, were very tasty indeed. There was a slight, subtle spicing to them that didn't cover the potato flavor but rather enhanced it a great deal.

          It's fair to say that we all enjoyed our food. In fact, if we ever head back to Dayton (say, to go to one of those XXX book stores) we will surely stop back in. While it wasn't our original choice we agreed that we were lucky to find Lucky's (sorry, couldn't resist).

Arthurs

          In all the years I've been taking Josh around to experience different burger places throughout the area I can't believe that I had never once taken him to that Hyde Park mainstay, Arthur's. But that is the sad truth. So recently we rectified that. It was a beautiful, sunny, cool late summer day, just perfect for sitting on a patio and enjoying a great meal.
          Since 1947 when an establishment called Allen E. Bradford Restaurant opened at 3516 Edwards Rd. just off Hyde Park Square (find them also at http://arthurscincinnati.com/), people have enjoyed fine food. The restaurant changed names a few times, including to Art's in 1956 but settled on Arthur's in 1970. It has been one of the most popular destinations since.
                                                                    The Burgers

          Even though Arthur's is always considered "hip," they are also old school in many ways. They are one of those ever shrinking number of restaurants that will actually cook your burger to the temperature you desire. And what a burger it is.
          They start with fresh, lean (90/10 which is very rare as most people believe a little more fat adds more flavor) specially blended meat. In fact, all of the items they use are fresh and it shows in the flavor.
          Did I mention that the burgers are a half pound? Now keep in mind when you have leaner meat that the burger will shrink less. Most places uses a 20% fat content and their half pound burger (or quarter pounder) will shrink accordingly. What using this lean 90/10 does to the size of the burger is obvious. They're huge.
          And they're good. There is plenty of flavor to be had. Along with a fresh bun (tastes like a Klostermann's) as well as lettuce and tomato, the blend of flavors is hard to describe. I had provolone cheese on mine while Josh had American along with a thick slice of onion.

          While the burgers are one of their true specialties, and yes, they are special, the whole menu is filled with delicious offerings. If you have never been to Arthur's, or if you're just hungry for a great burger, check it out.