+
Restaurants & Bars

MO's Burgers: a long story

blackbookali | Jan 6, 200507:57 PM     30

Went to this place last night after hearing from this board about the Kobe beef burger. Sat down at the bar and was graciously accomodated by Steve the bartender. Though he did not try the burger himself, he offered that people who ordered it seemed to enjoy it. After making the bold move to spend my $14 on a burger vs $9 on one of the many standard burgers, I sat eagerly awaiting what would be in store for me. I ended up striking a fine conversation with Steve who had traveled to Japan and had the real deal - not the Wagyu that I was accustomed too. Well the moment finally arrived and a gentlemen brought me from the bar to the kitchen and I recieved the kobe plate in all her glory and was directed to the "burger bar" for my toppings. This was when i realized things were going to take a serious downhill. To me buger bar is sign of the "fuddruckers" apocalypse - a place where bigger means better, quantity over quality. Well, after adorning it with simplest of complement lettuce, tomato and red onion(let the kobe stand on it own; would you put ketchup over a filet??) I sat down to one of the worst burgers I have had since Chili's to go at LAX(desperate times call for . . .) It was dry, cooked to medium/medium well instead of medium rare as ordered, bland with an almost tainted meat after taste. It was pretty bad - I was smearing the handful of buger in the plate of its juice trying to make it work out . . . I almost asked for A1. I just recently finished a burger tour in St. Louis and while I did not find the one to knock Father's Office off his well deserved thrown, I did find a slew of burgers that were thick, multiple napkin reaching juicy, with good buns for five bucks. And though I've tried the Apple Pan, and Pie N Burger - I just can't find a buger in LA that graduates from fast food to gourmet - the restaurant burger that Carl's Jr, Chili's, TGIF, and Fuddruckers seem to extoll as worthy when all it extoll's is the virtues of In n Out. They all seem overdone and dry, lacking the most basic of seasoning. I do have to say the best burgers I have ever include the likes of Father's Office, Campanile, and Alex - it seems the basic stripped down version is seriously lacking. Someone please prove me wrong.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.