I needed somewhere to eat dinner – babysitter tonight, thank goodness – and I assumed that SteelFire Kitchen & Bar would have a steak. Nope: it’s essentially an artisanal burger joint. Perhaps excessively so, in fact. But put me in overshoes and call me a duck if the bacon cheeseburger wasn’t remarkably good, despite it being made of this:
Boursin Bacon
garlic and herb boursin cheese, applewood smoked bacon, sauteed mushrooms, bourbon onions, lettuce, tomato, and roasted garlic aioli
It was the cheese that made me raise an eyebrow. But it turns out that I was just being reverse-snobbish. It tasted so good I didn’t even put ketchup on it*.
Moe Lane
*It’s odd. The older I get, the less done I want my steaks: at this point, I hover between medium and medium-rare. But seven years of working at McDonald’s left me incapable of eating a burger that’s anything less than well done. It’s an actual physical reaction, in fact. I cannot eat a burger with pink in it. I feel ill afterwards.
I’m not too proud to use my iPhone to figure out what the heck the menu is trying to tell me .. and half the time I ask for some of the more froufrou stuff to be left off .. and half the time when I do *that*, I *deliberately* drop into a mock-Hackensack-diner slang .. “Yeah, lemme have dis cheeseborger, lose da mayo”.
.
Mew