This Friday’s burger outing was highly touted by Erin. She had great things to say about the Splitz Grill in Whistler and was setting us up for nothing less with the location on Main Street in Vancouver. It was a bit sparse for attendance, with 4 company reps present for the tasting. Those that didn’t attend missed a great experience.
Before even getting the burger we got a taste of how much passion the owners have for burgers. They had heard of our blog (who hasn’t) and were anticipating our arrival (what burger joint doesn’t). These people do their homework. (At Wolfgang Commercial Painters we’d like to believe its also a sign of how influential our tastings have become.J ) The owner's have taken their staff to the eat at the other well-known burger spots to see how they stacks up. I’m happy to say it's up there with the best of them.
We ordered the 1/3-pound Legendary burger with cheese nd it lived up to it's name. The first thing you notice is the bun, perfectly toasted and golden on the outside. Then you bite in to the burger and your taste buds are tantalized with a seasoned beef patty. This is the first burger we’ve had with a seasoned beef patties. One word – fan-freakin-tastic. There was no skimping on this burger either. The patty itself was the same size as the bun, which is important to the everyday burger connoisseur looking to get the most value. There was just as much care put in to making sure the toppings were overshadowed. The cheese was piled high, as was the lettuce and topped off with just the right amount of sauce.
Sometimes after finishing a burger so good you feel that you could have another...and do. Not in this case. After finishing this burger you don’t have room for another, and that is a good thing, a good thing indeed. You walk away with a smile on your face, a full belly and thoughts of your next visit. Now if only I could go drink a nice cold Guinness and a balcony in the sun for the rest of the afternoon instead of going back to work.
Scores:
Dave – 9
Kevin – 7
Erin – 7
Daryl - 8
No comments:
Post a Comment