Would that we had started with a lesser burger, we might not have been so disappointed on our second venture. But I'm getting ahead of myself. For this leg of the Burger Hunt, Husband and I headed to Barley's, after their Kobe Blue Burger was recommended when I made my call for suggestions. Barley's is a local brew pub, and they have a variety of great beers on tap. They also have great sauerkraut balls and really good (grilled) wings. Okay, now that I've started with a few positives, let's get on with things. I chose the Kobe burger ($12) and Husband went for the Barley burger. I know I said we'd try different sides, but we were both in the mood for fries.
Just to recap, here's how the rating system works:
1 fry = eat at your own risk
2 fries = acceptable, decent burger
3 fries = good burger, would eat again without reservations, sticks in memory
4 fries = excellent burger, will definitely eat again,
5 fries = transcendent burger, will dream about until such time as can revel in its burgery glory again and again.
We will each assign a fry rating, and then will average it for the end summary.
Lisa's Review:
I have my opinions about whether Kobe is best used when ground into hamburger, but I'll save those for another day. I suppose you have to do something with all of the trimmings, and grinding it into $10 a pound hamburger is probably a good option. This was my first Kobe burger - I have had American Kobe before, but only in steak form. I was a convert. I thought the meat was a little lackluster until I tasted Husbands standard beef burger. But I digress. The Kobe Blue burger comes topped with caramelized onions and crumbled blue cheese, and a good smattering of nearly whole peppercorns. I typically don't like nearly whole peppercorns, but these were okay. The burger was set atop a less-than-adequate bun; it arrived already soggy on the bottom. I don't even feel like I should have to say I don't like soggy buns - who does? I cut the burger in half, and most of the bun just fell apart after the first bite:
The burger was okay. One of the problems I have with the idea of the burger is this: if you are going to spend $10 a pound for ground beef, why would you top it with strong flavors such as bleu cheese and peppercorns? it should only need salt. The best things need the least gussying up.
Husband's burger, the Barley Burger ($8), was topped with ale washed onions. For some reason, I had the idea these would be Barley's skinny little fried onion rings, but these were just limp, soggy rings of very, very b-o-ey (you know, body odor oniony stench) onions which added nothing to the taste of the hamburger, which tasted as though made with about C grade hamburger. There was not seasoning - salt or otherwise - perceived in the meat, just a gamey, substandard, depressing ground hamburger flavor. We're not supposed to discuss the hamburger whilst dining, but I couldn't help the grimace which overtook my visage.
I'm sorry about my less than stellar pictures, but I can assure you that no amount of perfect lighting and focus would make these burgers taste any better.
The fries were of the absolutely boring, tasteless, frozen variety. They hadn't been salted after frying and weren't particularly hot or fresh.
I realize this is about the burger, but the table service at Barley's was about as charming as the beef in Husband's burger. Both servers who came to the table were absolutely flat, unsmiling, and unhappy. Service was prompt, however.
Although I thought my burger was edible, it wasn't worth its $12 price tag, and the soggy, tasteless bun was unforgivable. I'm giving the Barley's burgers 1 fry.
Husband's Review:
The Pendulum swings the other way…
Where to begin? How about the lesser of two evils, the Barley Burger.
Although the burger itself was cooked properly, it was covered by a
pile of ale-y but otherwise flavorless onions. The combination of
onion juice and burger juice made the bun soggy. Little flavor and
soggy texture, a pretty poor burger all the way around. 1 fry:
The Kobe Blue Burger erred in the other direction. A note on Kobe…its
appeal, what makes it exceptional, is the marbling of the steak.
Grind it up and it's hamburger…expensive hamburger…nothing more. Case
in point, the Barleys Blue. An otherwise unexceptional patty is piled
with Blue cheese. When the Blue melts its earthy moldy character
becomes overpowering. Despite onion, lettuce and pickles the burger
tasted overwhelmingly of rotten milk. 1 fry…barely.
In summation: there is very little chance we will ever consume another burger at Barleys. One fry.
Info: Barley's Brewing Company 467 N. High St (Short North/Convention Center area) 614.228.ALES(2537)
