A recent local review for a new restaurant in Santa Barbara called Maggie's claimed the hamburger had a "burnt gas" flavor.
That finally put a description on a flavor we have been disappointed to find at a number of restaurants in this area when we order their allegedly legendary steaks: Madonna Inn; Hitching Post; Parkfield V Ranch. We did not have this flavor when we went last to Chuck's in SB, which was a relief.
We personally have found this "burnt gas" flavor very off-putting and could not understand why it kept showing up at such otherwise nice establishments up and down the south coast. Finally hearing someone else describe possibly this same thing at yet another restaurant, does anyone else have any similar experiences?
We used to describe it ourselves as more of a propane and/or lighter fluid overlay taste and because of its consistency showing up in so many places, we wondered if it was some sort of local treatment.
And of course, we wonder if this "burnt gas" flavor recently reported is the same odd flavoring we also noticed. Did they brush the steak with liquid smoke or use some sort of smoke flavored salt? Mystery because of its consistency here.
Any insights here ... or are we missing out appreciating this local "flare". (Ahem)