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Ray's Hell Burger
Ray's
Hell Burger isn't your average burger joint. Instead of buying ground
beef, they make their own from leftover cuts at Ray's the Steaks. The
result? A much higher quality burger (and tastier, too) A seemingly
endless menu of toppings (including foie gras if you're in a decadent
mood) also includes some pre-styled burger choices. I chose the B.I.G.
Poppa, an Au Poivre burger with a black peppercorn crust, aged Danish
bleu cheese, cognac and sherry sauteed mushrooms, and grilled red
onions. By the way, they love it when you order B.I.G. Poppa. My burger
was thick, juicy, and quite delicious--quite a steal for only $7.95.
Some burger purists might balk at using a knife and fork, but the size
of the thing made them necessities. I enjoyed the poppyseed bun, which
wasn't too doughy and didn't overshadow the meat. The Danish bleu
cheese was also swoon-worthy its tartness complimented the sweet
onions. My one caveat was that the black peppercorn crust was a bit too
peppery for my tastes. That didn't stop me from wolfing the thing down,
though. In the end, I was a wimp. I couldn't finish it.
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