When Weber puts their name on something it has to be quality. From the Grills to the Grill tools to the Cookbooks. When they say step-by-step they really mean step-by-step. They include photos on how to prepare the grill, prepare the meat and vegetables and proper ways to cook the meat and vegetables. I love this book as each recipe is written in a similar way to my blog posts. Straight forward, step-by-step photos with a little character thrown in for a little extra pizazz.

As soon as I opened this book I started planning meals.  The first recipe that I tried was the BLT salad.  With charred bread croutons and fire roasted tomatoes, this was a salad for men and women alike.  Heck, the main ingredient is bacon.  Who could not love this salad.  After making it, I declare, All salads made by me must have fire roasted tomatoes on them.  It was one of the most delicious salads I have ever eaten.

Overall this is my new favorite cookbook ever.  Just like Weber’s/Purviance’s other book, It takes the mystery out of grilling.  It is a single resource that includes everything a griller would need to know.  If you know a person that just picked up a grill or a long time griller that could use a few new tricks to spice up the summer barbecue, you should get them this book.  I consider myself a pretty experienced griller and this book has taught me a few new tricks.

On a side note – If you are Jamie Purviance and you ever find yourself in Richmond, VA email me.  I would love to share some recipes and grill.

Weber’s Charcoal Grilling is available wherever books are sold and is available on Amazon here.

Columbia Firehouse is located in Old Town Alexandria in the same space as the old Bookbinder Steakhouse.  Walking in I thought I was still in Bookbinders.  If you didn’t see the name out front, you wouldn’t know walking into the restaurant. Almost as if they did not even change anything at all.

The building is nice. It is full of rich woodwork, stained glass and even has a atrium dining room. I was seated in the atrium dining room for my meal. It nice but rather noisy. The service was a little slow and the server had to be asked about the specials (pet peeve). I originally went to Columbia Firehouse with Ryan and Melissa for Restaurant Week, but after glancing over the menu we decided to order off the menu.  There was only one entree that could be combined with one appetizer on the whole menu that could add up with dessert to be $35.09.  To make matters worse, neither of those options were available on the Restaurant Week menu.

For our appetizers we ordered the steamed mussels with Coconut Milk, Curry, Lemongrass & Cilantro and the TRIO OF SLIDERS that inlcuded a Steak & Cheese, BBQ & Firehouse Burger.  The mussels were nicely seasoned and the curry sauce was really nice.  Definitely a must, if you try this place out.  The sliders were good too.  We split the sliders three ways. I had the Firehouse Burger slider.  It was cooked perfectly to medium and had a nice soft roll.  I almost wish it was a full sized burger as it was delicious.

For my entree I had a hanger steak cooked to medium.  I love hanger steaks.  When cooked perfectly this cut of steak is juicy and full of flavor.  It came out sliced on a bed of garlic mashed potatoes and creamed spinach.  The steak came out medium/well but based on its temperature and the hardness of my potatoes, it was probably medium when it was set under the heat lamp waiting for service.  The potatoes developed a crust on them by the time that they made it to the table.  The creamed spinach did not look and or taste creamed.  They were extremely acidic and bitter.  But, they were free with the steak.  I guess you get what you pay for. Overall the steak was nice.  It was a little tough from being overcooked, but it was seasoned nicely.   The only real downfall besides the sides,was the littering of fingerprints all over my plate.  Seeing 4-5 fingerprints on the plate kind of creeps me out.  Especially when they are not my fingerprints.  I know it is a recession and all, but they have to have some towels in the kitchen to wipe the plates with.

Ryan had the CHESAPEAKE WATERMEN’S STEW Fresh Seafood, Summer Vegetables, Andouille Sausage with Grilled Bread & Tomato Aioli.  Ryan enjoyed it, but pointed out that the stew only had 3 little carrot pieces in it.  Far from the summer vegetables listed on the menu.  Melissa had the SLOW ROASTED AMISH CHICKEN with Cornbread Stuffing, Spicy Andouille Sausage, Melted Onions & Fresh Thyme.  She really enjoyed it.  I also have to say that the portion of chicken that came with this order was huge.  Definitely worth the money.

The mussels, hanger steak and two beers totaled $35, $0.09 less than restaurant week and my meal included 2 beers.  It is a very affordable place with good but not so memorable food.  The service was a little slow but the staff was kind and courteous.  While the plates were not wiped down before heading to the tables, the rest of the presentation was rather nice.  The atmosphere is fun and energetic but a little on the noisy side.  It would definitely be a good place for party, but not so great for a quiet date.

As for restaurant week I rate it as a SKIP IT for dinner and a TRY IT for lunch.  Lunch is more affordable and is at more of a price range for this type of restaurant.  Melissa tried it out for lunch and she said that it was delicious and that the Hazelnut & Chocolate Cake with Vanilla Ice Cream was awesome!!!

Rating

I rate this place with 2.5 out of 5 stars.  It is definitely a TRY IT.

For Reservations Click Here

Reviewed 8/29/09

Rating system

• 5 – Star – HAVE TO TRY IT
• 4 – Star – MUST TRY IT
• 3 – Star – GOTTA TRY IT
• 2 – Star – TRY IT
• 1 – Star – SKIP IT

Every Wednesday I review a cookbook to help weed out the good the bad and the ugly. This week I am reviewing The Scandinavian Cookbook by Trina Hahnemann.  When I saw this book I had to have it.  Being Scandinavian in descent, I wanted to learn more about traditional Scandinavian cooking.  Yes, I am Swedish.  Hej – (“hello”).  This book covers recipes from all over Scandinavia, from Denmark to Norway and yes Sweden.

This cookbook is organized very differently than most. Actually, it is organized in a unique and extremely cool way. It is organized by month of the year, and the different types of food that you would eat during each month. Not just comfort food, but by the types of food that are in season. Seasonal cooking is a great to way to help the environment. Fresh corn shouldn’t be available in the winter. If it is, it has been shipped from halfway around the globe to your table. There is a lot of energy wasted in shipping food. Enough of me preaching, back to the book.

The cookbook starts out in January and goes through the months all the way to December. Along with the recipes there are a ton of great photographs of the food and seasonal pictures from all around Scandinavia. The photographs are amazing. Lars Renek is the man behind the beautiful photographs in this book. Bravo, Lars! Bravo! Even if I couldn’t read, this book would be amazing because of the photographs.

The recipes are equally amazing. A lot of the recipes are for Smørrebrød which are Danish open faced sandwiches.  They are preferably made with rye bread and are served with aquavit and beer.  They had me at sandwich and only sweetened the deal with the aquavit and beer.  The Smørrebrød come in all different types.  From flounder and shrimp with basil dressing to chicken and lovage salad.  I must admit, I had no idea what lovage was.  Lovage is a perrenial plant that resembles celery.  My favorite Smørrebrød that was in the book had to be the smoked cheese salad on rye.  Wow, a cheese salad.  The cheese used in the book is rygeost which is a soft smoked cheese from Denmark, but they say you can substitute smoked ricotta.  Along with cheese it uses a lot of the same ingredients that you would put into a tuna or chicken salad, but you substitute cheese for protein.  Amazing!  Why didn’t I think of this.  Scandinavian people are awesome!

The book also covers seasonal drinks.  From hot chocolate in the winter to red currant and strawberry smoothies in the summer.  Not all of the drinks are alcohol free.  Take for instance the elderflower cordial that utilizes fresh elderflowers picked when they bloom in June.  The elderflower cordial is diluted with champagne for a fresh taste of summer.

Being a Scandinavian cookbook there are plenty of seafood recipes.  There are recipes for almost every type of seafood.  From flounder to salmon to mussels to lumpfish roe.  I love seafood and usually find myself preparing most of it the same way.  For some reason when it comes to seafood, I am not creative.  This book has sparked my interest.  There is a recipe in here for cauliflower soup with grilled scallops.  The creamy cauliflower soup with the smokey grilled scallops topped with lemon, sounds delicious.  I am totally going to make this and post about it.

In all, I loved this book.  I love that it is organized by month and by what is in season.  It totally takes the guess work out of what to cook.  Open the book, turn to the current month, and make something amazing.  Although the cauliflower soup is listed in November, all of the ingredients are in season here in Washington, D.C.  It is my lucky day.  I would totally recommend picking up this book.  The recipes, pictures and stories are worth it.   Trina Hahnemann has written a great book.

The Scandinavian Cookbook is available wherever books are sold and is available on Amazon here.

Every Wednesday I review a cookbook to help weed out the good the bad and the ugly. This week I am reviewing 1001 Foods To Die For with Introduction by Corby Kummer. I have never been so excited to read a book.  I saw the name of this cookbook and I had to read it.  1001 foods that you must eat before you die, is that a statement or a challenge.  Either way, I am in. I love food and a book that introduces me to new cuisines and foods is exactly what I am looking for.

Picking up this book makes you realize just how much food 1001 dishes comprises. The book is a hefty 960 pages and good 8-9 pounds with the hard cover.  The amazing photo of pomegranate seeds on the cover show you just what you are in store for. The book is filled with great full color photos. Every other page has a beautiful full color photo of one of the dishes. While not all of the dishes have a photo, the ones that do make your mouth water.

Each different food is listed by country of origin and is accompanied by a history and in depth description. Honestly, the book has everything. Sitting at my desk writing here, I am not sure that I could come up with a list of 1001 foods, let alone 1001 foods to die for. There is everything from Escargots au Beurre d’Ail from France to Deviled Kidneys from the United Kingdom. They even demystify the Smorgasbord. What is a Smorgasbord you ask, why it is the classic Swedish dish of of a large number of various small items. Very similar to a Chinese dim sum.  Yes, we swedes love variety.

The book is organized very nicely based on type of food. It even has a really nice index for finding things quickly. My only problem with the book is that it does not have a recipe for every dish. Only about 1/2 of the dishes have recipes. The others while not having recipes do have a brief description of the ingredients and how the food is prepared.  But many of the dishes that I find myself wanting to try lack recipes.

Even though the book lacks some recipes it is great for deciding what to eat. I have been randomly opening a page to determine “what’s for dinner”. It usually works out, but the other day the dish was surf and turf and I didn’t have any surf and or turf in the fridge. Luckily, the next day Jeff had me over for shrimp and flank steak tacos. Perfect!  He must have the book too.

The photos in the book are amazing. I never knew that there were so many things that I have never tried.  I am going to try to eat all 1001 things.  A few I have already eaten, like pomegranates, peaches and olives.  But there are still a vast amount that I haven’t eaten, and really have never heard of. This includes Doner Kababs (Turkish gyros), Stifado (Traditional Greek Stew) and Murgh Makhani (Indian butter chicken).  All on my list to try.

Although this book lacks a lot of recipes it is really fun to read.  If anything this is a great coffee table book. It is interesting to read as you find out the origins of world cuisine. Plus, the pictures are amazing, have I said that yet. If you pick it up make sure to play the, “whats for dinner game”.  Watch out though, you could be eating Haggis for tomorrow’s dinner.

1001 Foods To Die For is available wherever books are sold and is available on Amazon for around $30.

Every wednesday I review a cookbook to help weed out the good the bad and the ugly. This week I am reviewing 25 essential techniques for grilling by Ardie A. Davis. I love barbecuing and grilling and this book is right up my alley.

Ardie is an award winning expert with his own barbecue university. Artie founded the Greasehouse University. The degree program at the Greasehouse University is is a doctor of barbecue philosophy and is overseen by the Kasas City Barbecue Society. Artie is now a famed judge on the barbecue circuit. Story short, Ardie knows barbecue.Artie starts the book off like every good barbecue book going over the basics of smoking. He goes over the tools required, the methods needed and basics of starting to smoke. His essentials include the basics of choosing wood. As you know the wood gives the unique flavor of each dish. Ardie suggests wood for each meat and further goes on to suggest woods to stay away from. For instance, mesquite on chicken would be too bitter and alder on beef would be too mild. As a barbecue expert you may already know this and brush it off, but as a newbie, this information is awesome.At first look one would think that this book is a beginner picture book as it has a hard cover and does not have the the thickness of many other cookbooks. But this book is a great reference book for both experts and beginners. Ardie Davis covers everything from starting the grill to glazing the food after you take it off the fire. The recipes that are included in this book are great and are far from beginner.

Ardie start the book by listing the three main ways for flavoring grilled foods. Before grilling, during grilling and after grilling. Before you add seasoning and marinades. During grilling there is the carmelization of the sugars from the food itself. There is also the different flavors from the charcoal and wood. There is also the sweet, sour and spicy flavors from barbecue sauce. Lastly there are the flavors from after grilling from finishing sauces, butters and chutneys.

Ardie lists some of the tastiest recipes that I have read in a cookbook. My favorite is the grilled chickenwing drums with billy’s mumbo rub and sauce. This may be because I am fascinated with wings right now as I am preparing for the wingtacular, but the recipe and pictures look amazing. The sugary glaze produces a carmelized wing that without tasting sounds amazing.

The other recipe that amazes me is the dirty steak recipe. I have never heard of this before reading it in this book but you can grill a steak directly on the coals. Using basic seasoning the steaks are placed directly on the white hot coals and grilled for 2-3 minutes on each side. This method made famous by Ike Eisenhower and told by Ardie Davis is fascinating.

The third recipe that excited me was the lime and chile grilled corn on the cob two ways. Two ways you ask? Well you can grill corn shucked or unshucked. One produced great grill marks and the other gives you a more tender and moist product. Grilled corn is awesome. I have always pondered if you should grill corn with or without shucking it. Ardie solved my questions by saying that it is perfect to do it either way.

This book is awesome and answered many of the questions that I have had about grilling. This book is written excellently and the pictures are awesome. No matter if you are a just beginning to grill or have been grilling for 35 years, this book is for you. The book discusses the basics of grilling and further discusses recipes that even an experienced griller would love. This book is rather inexpensive and would be a great addition to any bookshelf.

My parents came to town this last weekend and since it was Mother’s Day I made brunch reservations at Pienza Italian Market.  Pienza Italian Market is located in the Gaylord National Hotel at the National Harbor.  They have a large outdoor dining area that is located underneath the giant atrium in the hotel.  That way no matter what you always have good weather. 

When we arrived they took us through the buffet and described each section.  The buffet stretched a couple hundred feet and included everything that one could think of.  Fresh fruits, salads, bread, italian fare, breakfast food and desserts.  The breakfast food included omlets made to order, fresh made waffles and bacon.  The bacon was glorious.  It was thick cut and cooked till crispy.  MMM. 

After walking through the buffet they sat us down at our table that was situated in the outdoor setting underneath the atrium.  The views were grand as they included the whole atrium and views of the potomac river.  Once seated we waited for out waiter to take our drink order.  By waited I mean we waited 10 minutes to talk to the waiter.  I should have known that this would have been and common theme throughout the meal.  We were at the buffet for an hour and saw our waiter 5 times.  Remember the only way to get drinks at this buffet is through your waiter.  Needless to say our glasses were empty for most of the meal.  At times we had to flag down other waitstaff to fill our drinks. 

Not all of the staff was as bad as the waitstaff.  The chefs were friendly and schmoozed with the diners.  The waffle chef stopped what he was doing to go find my mother a clean plate.  This was nice as this wasn’t his job but he wanted us to have a great experience.  The omlet chef was kind and took my request to add ingredients in my omlet that were not in front of him.  I brought over some smoked salmon to add to my cheese, spinach and mushroom omlet. 

The selection of fresh fruits, salads, and italian anti-pasta was excellent.  They offered a variety of breakfast foods including eggs benedict.   A sign of a good breakfast place is if they can make an eggs benedict.  They made it, although mediocre and no made to order it was pretty darn tasty.  They also offered a pretty good selection of italian dishes including meatballs, lasagna, white sauced pasta and various other meat dishes.  The carved meat station included ham and turkey.  They noted that the meat selection and italian dishes vary from day to day.  They are based on what ingredients are fresh and not on a set menu.

The desserts were amazing.  They had an ice cream bar with fresh Hagan Daz ice cream.  They also had tea cakes, cheesecake, tres leches cake, layered chocolate cakes and various vanilla cakes layered with fruit.  The tres leches cake was amazing.

If it wasn’t for the waitstaff this restaurant would have recieved a better score.  At times we wondered if our waiter had quit as we could not find him.  At the end of the meal he was right on time with giving us our check though.  I guess he was eager to get a tip. 

Overall the food was fantastic, the cooking staff was excellent and despite the waitstaff, I will be going back.  The buffet is one of the best, if not the best in the DC area.  I recommend that you give it a try. 

Pienza Italian Market - $42 per person for brunch

For Reservations call  (301) 965-2000 – 201 Waterfront Street, National Harbor, MD 20745.

Meet Bravo’s Top Chefs

Carla Hall and Spike Mendelsohn will be in Adams Morgan @ 18th Street and Wyoming Avenue with the Top Chef Tour.  They will have cooking demonstrations, autographs and you can purchase Top Chef Gear.   They will have three shows at 10:30 am, 12:00 pm and 1:30 pm.  Pre-registration is full but they will have tickets available at the event. This is first come, first serve, so be early.  I love Carla, if you guys go tell her hi for me!!!

Eat Where Obama Eats

Obama was spotted at Rays Hell Burger this week.  It is the new hot spot for burgers.  Check out my review of Rays Hell Burger.  The burgers are tasty, not too expensive, and the atmosphere is pretty cool.  Expect long lines.

Take Your Mother Out For Brunch

It is Mother’s Day, treat her right!

Pienza Italian Market

One of my new favorites is the brunch at the Pienza Italian Market at the Gaylord National hotel at the National Harbor.  The buffet is like one in vegas.  It appears to be a quarter mile long.  They offer everything from fresh baked pastries to custom omlets to a dessert bar with fresh custard.  It is definately a place to go.

For Reservations call  (301) 965-2000 – 201 Waterfront Street, National Harbor, MD 20745.

Hanks Oyster Bar

Hanks Oyster Bar offers fresh oysters and some of the best cocktails around.  Nothing beats a good bloody mary in the morning.  Especially at Sunday Brunch.  I would recommend the fried oysters and the lobster bisque.  The DC restaurant is located off the red line at dupont circle.  The Alexandria restaurant is located just 4 blocks down King St. from the Blue or Yellow lines.

For Reservations call 1624 Q Street NW, Washington DC 20009, 202-462-HANK (4265)  | 1026 King Street, Alexandria VA 22314, 703-739-HANK (4265).

Crystal City Sports Pub

Crystal City Sports Bar is located on 23rd street, Restaurant Row, of Crystal City. Just off the blue or yellow line.   I know what you are thinking, a sports bar?  But, the buffet that they set up on sundays is quite amazing.  They offer fresh fruit every southern specialty that you can think of, and freshly made right in front of you Eggs Benedict.  You can not beat the buffet for the price, just 12.99.

For reservations call 703-521-8215 – 529 23rd St S, Arlington, VA 22202.

Irelands Four Courts

Located on Wilson Blvd. in the heart of the Court House Neighborhood on the orange line.  They offer an extensive buffet, including hand carved meats, along with a nice breakfast menu.  Plus, they offer Guiness.  It is a must if you are on the orange line this sunday.

For reservations call 703-525-3600 -2051 Wilson Blvd. Arlington, VA 22201.

Acadiana

Acadiana offers a great brunch prix-fixe menu.  Just $32 and includes 3 courses and either a bloody mary or a blood orange mimosa.  I am a sucker for either of those cocktails.  Centrally located between the  blue, orange or red lines near mount vernon square. 

For reservations call 202.408.8848 – 901 New York Avenue, N.W. Washington, DC  20001

Well I know that this list is not complete and does not include every single place that offers brunch.  But, this is a list of places that I recommend for Sunday Brunch. I hope that you enjoy.

-Rex

Sunday Brunch is a ritual for a lot of people, but where to go is always a chore.  I know that every single restaurant these days has brunch and it is hard to decide where to go.  I wanted to write up a list of great places that I have gone for brunch, to make your lives easier.  Plus, a lot of these places are not that well known and will allow you to call today for reservations. 

Pienza Italian Market

One of my new favorites is the brunch at the Pienza Italian Market at the Gaylord National hotel at the National Harbor.  The buffet is like one in vegas.  It appears to be a quarter mile long.  They offer everything from fresh baked pastries to custom omlets to a dessert bar with fresh custard.  It is definately a place to go.

For Reservations call  (301) 965-2000 – 201 Waterfront Street, National Harbor, MD 20745.

Hanks Oyster Bar

Hanks Oyster Bar offers fresh oysters and some of the best cocktails around.  Nothing beats a good bloody mary in the morning.  Especially at Sunday Brunch.  I would recommend the fried oysters and the lobster bisque.  The DC restaurant is located off the red line at dupont circle.  The Alexandria restaurant is located just 4 blocks down King St. from the Blue or Yellow lines.

For Reservations call 1624 Q Street NW, Washington DC 20009, 202-462-HANK (4265)  | 1026 King Street, Alexandria VA 22314, 703-739-HANK (4265).

Crystal City Sports Pub

Crystal City Sports Bar is located on 23rd street, Restaurant Row, of Crystal City. Just off the blue or yellow line.   I know what you are thinking, a sports bar?  But, the buffet that they set up on sundays is quite amazing.  They offer fresh fruit every southern specialty that you can think of, and freshly made right in front of you Eggs Benedict.  You can not beat the buffet for the price, just 12.99.

For reservations call 703-521-8215 – 529 23rd St S, Arlington, VA 22202.

Irelands Four Courts

Located on Wilson Blvd. in the heart of the Court House Neighborhood on the orange line.  They offer an extensive buffet, including hand carved meats, along with a nice breakfast menu.  Plus, they offer Guiness.  It is a must if you are on the orange line this sunday.

For reservations call 703-525-3600 -2051 Wilson Blvd. Arlington, VA 22201.

Acadiana

Acadiana offers a great brunch prix-fixe menu.  Just $32 and includes 3 courses and either a bloody mary or a blood orange mimosa.  I am a sucker for either of those cocktails.  Centrally located between the  blue, orange or red lines near mount vernon square. 

For reservations call 202.408.8848 – 901 New York Avenue, N.W. Washington, DC  20001

Well I know that this list is not complete and does not include every single place that offers brunch.  But, this is a list of places that I recommend for Sunday Easter Brunch. I hope that you enjoy.

-Rex

I said it in the Cafe Atlantico post, I would return.  I did and it was a whole lot better than the first time.

Ahh minibar. When visiting cafe atlantico on the second floor sits a small counter with just six stools. Many without knowing think it is just a small bar sitting area for the one tops, but no, the lucky few that get to sit at those six seats each night are the luckiest people in the restaurant.

With just six seats and two servings each night it is hard to get just one of those hallowed seats. But how do you get a seat at minibar? My only answer is to call, call a lot. Reservations for minibar open up every day when the restaurant opens. But remember when you call you are calling for a reservation exactly one month from the day that you call. So if I call today March 30th, it would be for a reservation on April 30th. Sounds easy right? Nope. One more caviat. They start taking reservations at 10 am and  are regularly booked by 10:01 am.

So what are a few tips for snagging a reservation.

1. Speed dial
2. Redial
3. Start calling at 9:55

It is just like trying to get through to a radio station. Although none of those tips have actually worked for me with a radio station. But, then again I don’t review radio stations. Oh, and I also got a reservation at minibar.

The food is spectacular to look at and quite tasty too. We started with a few appetizers including fresh potato chips, and olive oil bon bons. But then, we had cotton candy foie gras. Sounds odd, sweetness of pure sugar with the savory creamy foie gras. It was amazing. I would recommend the tasting just for that one single taste.

As soon as they had us going they handed us dragons breath popcorn. What is it youmight ask, well it is a popcorn flavored bite frozen with the help of a little liquid nitrogen. When you bite into it, your breath is instantly chilled and you appear to have smoke blowing out of your nose.

Overall the experience was great. The atmosphere was fun and social. Although, there was a lot of ambient noise we could easily talk to the other four lucky individuals. While the food was at best a 3, the atmosphere and show involved were a 5. Jose Andreas has definitely out done himself. So tomorrow morning I would recommend getting on the phone at 9:55 and start calling.

Butcher Burger, or Hellburger as it’s known locally, makes some damn good burgers.  Which is not totally unexpected, since it is owned by the same man who runs Rays the Steaks, located just a few storefronts away.  Whether it is worth the money and the time, that’s for you to decide.  Having just opened on July 1st, a few kinks are expected, but the ambience is decidedly chaotic. The outside of the restaurant is unassuming, no sign as of yet, just a small piece of paper posted up on the storefront window and the long line of waiting customers hinting at what’s inside. There are only a few sit down tables and a couple more stand up tables scattered around a movie poster dotted, cafeteria-esque room, and they are all packed. If you have any sense, go with a friend, if not only to have them be the designated table nabber.  Use your time in line wisely, deciding what you want before you get to the ordering counter is essential since the staff still seems somewhat unorganized and frantic. They only take cash, but the good thing is they have an in-house ATM just past the meat station. There is a variety of different styles of burger and toppings and every burger comes topped with lettuce and a fat slice of ruby red tomato. 

A must if you go by and there is no line, otherwise expect to wait a little.

Reviewed 9/2/08