After drooling over a menu that features 10-ounce patties of 100-percent Angus or American Wagyu beef tricked out with everything from shaved prosciutto, fried egg and brie to foie gras, applewood-smoked bacon and gruyere, I finally got around to checking it out for myself the other night. It was pretty slow—the whole Christmas-holidays-shopping business can wreak havoc on restaurant business—which was really a shame because this place turns out some seriously delicious and decadent burgers.
Of course, I had to go for the full cholesterol screening, aka, the “Gourmet Burger,” topped with two slices of smoky bacon, a jacket of molten gruyere and two ounces of pan-seared foie gras. You don’t put catsup or mustard on a burger like this; you just shove it into your mouth as fast as you can. It’s hard to imagine a better burger—thick and juicy, cooked a perfect medium-rare and with real beefy flavor, playing off lusciously against the richness of the foie and smokiness of the bacon.
My wife had the turkey burger, which surprised the hell out of me by having real flavor and texture instead of the usual dry, tasteless puck of poultry-infused sawdust. What really goosed it, though, were its toppings of Swiss cheese, mashed avocado and sautéed mushrooms.
The skinny fries, on the other hand. . . Well, they need some work. Think twice-fried, people. Twice-fried. But, honestly, with burgers this good, I’ll forgive less than crispy fries. Now, BBB’s burgers will cost you more than some other upscale patties. But these aren’t tarted up fast food burgers, these are real white tablecloth burgers that are impossible not to like.
If you want to see the rest of the menu and list of craft beers, go here:http://www.bocaburgerbar.com/ Then go there.
