an update on our inaugural post (rogue states)

Dear Fellow Burger Enthusiasts,

Some of you may remember the inaugural post, when El Presidente generously allowed a guest burger club member to post a review of Dupont Circle's Rogue States. You may also recall that the review was less than favorable. I am happy to announce that, due to neighbor complaints about the "noxious odors" wafting from this eatery, Rogue States has now been shuttered by court order.

"A D.C. Superior Court judge ruled the popular Dupont Circle eatery Rogue States a nuisance on Tuesday and ordered it to stop grilling hamburgers after an eight-month dispute with a neighboring law firm over its “intense and noxious odor.”.
Over three days of testimony, [Judge John M.] Mott said he had heard “ample evidence” to conclude that the restaurant at 1300 Connecticut Ave. NW is to blame for the itchy and watery eyes, nausea and headaches suffered by employees of Steptoe & Johnson."

I generally take a Tea Party-style "keep your gu'mint hands off my burgers" approach, and am a little concerned about this activist Judge, John Mott, legislating our burger choices from the bench. That said, Rogue States did suck, so I think we can permit a little judicial latitude...

Hope all are well. Happy dining, john

Fatburger fit for a Queen (or Queens in this case)

This post is dedicated to a few special ladies. I best not name names but they are just too pretty to ignore, don't you agree?. Thank you Kiki, Umi, Ira and Flo for an unforgettable lunch. When deciding on a lunch destination the day before my wonderful, clever, funny and most importantly burger loving friend Kari (aka Kiki) suggested Fatburger. You may find this hard to believe, but I had not heard of Fatburger until this week. I did a bit of pre-meal investigation (in true James fashion) and discovered that Fatburger is a very popular restaurant chain which started in LA. Can you imagine my excitement? Fatburger has made it all the way to Jakarta. It was destiny. We made the plan, we battled through traffic and we sat down to order.

The choices were simple and appropriate. Although, I will never endorse putting egg on a burger. What is the point? None, I tell you, none. The best part of Fatburger was the freshness. I even tolerated the pickles, which were slightly claussenesque. Perfect meat to bun ratio. Onion rings lived up to their hype. I would recommend the skinny fries over the fat fries (don't worry dad, I didn't have fries AND onion rings), but I found it to be my obligation to at least taste test what they have to offer. Fountain pop is hard to find in Jakarta and guess what folks...yep Fatburger delivers. awesome.

I was impressed and will refrain from any constructive criticism other than maaaaybe cooking the meat a bit less. oops, I let it slip. Please don't let this one very minor detail detract from the overall what could be a historically great review. Fatburger in Jakarta, did I mention that already? Again as always, the company was the key to my enjoyment. Burger club DC would approve. Until we meet again Fatburger.

Terima kasih.

Jill

http://www.fatburger.com/

p.s. Queen Latifah owns her own Fatburger and so rightfully claims that a girl needs a good burger (nuff said). check out the clip on the website.

Kermond's Hamburgers - Warrnambool

I have found some kindred Aussie spirits amidst the interweb that are on a similar quest to ours, burger club DC that is! These Aussie burger lovers have suggested Kermonds burgers in Warnambool as among the cream of the crop. As it just so turns out, I found this recommendation minutes before heading out along the great ocean road with a few free wheelin' ladies.

Warnambool wasn't a huge place, but quite a bit bigger than most towns along this Great Ocean Road. It wasn't out of the way and actually quite a perfect location to grab a bite before heading back to Melbourne. lucky us. We stopped first to watch for whales, at Logan's nursery as we had read of a sighting the day before. Lo and behold, we saw a whale in the distance and stood mesmerized in delight as the tail seemed to splash hello! again, lucky us.

We may have stopped a bit early in the day for a lunch affair, but hey the kermonds boys didn't seem to flinch when I asked if we could order burgers at 10:30am. good on him. I was reminded of my days at the Patti Shack (aka Dairy Burger, aka Dairy Queen) when the young ones were allowed to run the shop alone. Mischief you say? Danger? naaahh, all just good fun and hard work.

The burger came out with perfect meat to bun ratio. No fancy condiments (thankfully pineapple and beetroot upon request - not a standard), perfectly melted cheese and tasty hot chips. One of my free wheelin companion's sister lives in said Warnambool and had downplayed Kermonds. We were quite excited to let her know that her poo pooing days should end. Kermonds was a hit. Perfect way to start off the day. I only wish I had asked the boys for their names. At least I have a picture to remember.

Thanks Kermonds. I hope to meet again.

BurgerFuel

Kia Ora! (Māori language greeting)

Yesterday I had the pleasure of attending a burger club meeting in Wellington, New Zealand. It all started with a kiwi who had an idea to provide the ultimate experience in gourmet burgers. Good on him. As you all may well know, I am more of a simple burger fan and was skeptical (but open) of this gourmet phenomenom. My good friend Sonya ordered the venison burger and I chose the Wagyu option (see lesson below). The burger arrived and we had a winner. I will admit, I had order envy! The venison burger, which was adorned with blackcurrant sauce and brie was amazeballs! The Wagyu was tender and tasty, good meat to bun ratio, yummy aioli and the chups (how they pronounce chips in NZ) weren't half bad either. My only constructive criticism would be to get rid of the sesame seeds from the bun. No need to get THAT fancy kids...the bun shouldn't steal the burger's thunder.

Last note, I count my burger blessings today when I think of where I have been and where I am likely to go. Peace and much burger love.

http://www.burgerfuel.com/

Lesson for the day:
http://en.wikipedia.org/wiki/Wagy%C5%AB

Wagyū (和牛?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names.

sausage sizzle (port moresby style)

Today's blog is a bit off the beaten track...(but trust me, this version is full of love)

I had the pleasure of travelling to Port Moresby, Papua New Guinea for work. PNG is a country just north of Australia, look it up folks! The country is one of the world's least explored, culturally and geographically, and many undiscovered species of plants and animals are thought to exist in the interior of Papua New Guinea. Even more amazing is that it is the site of a weekly world famous sausage sizzle. Kanga bangers, in fact, are on the menu. Kanga bangers for those of you who don't speak Aussie are Kangaroo sausages. as Homer would say, mmm...sausage. Yes indeed my friends, it was a perfect end to an otherwise incredible work trip in the Ports (as Jane would say). Barb McGrory (a colleague) organizes this sausage sizzle and all the proceeds are donated to a charity. Thank you Barb for your compassion and prowess with the grill. I need to give a special shout out to Barb for the home made mustard (damn good stuff, which she should probably start exporting ;)). The sausages are adorned with tomato sauce, mustard and onions. It may not be a burger, but this sausage will forever hold a special place in my heart.

If you happen to find yourself in PNG, don't forget to stop by Foodworld on Saturday for a Kanga Banga!

34 burgers...or was it years (I stopped counting)!

http://www.grilld.com.au/

Grill’d have promised to take my feedback serious, so here I go.

Grill’d is a chain in Australia and lucky for me there is one right down the street from our office. It is shocking to believe that I have been here for 2 months and only NOW just trying it out. When my workmates asked me if I would like to do a birthday lunch I decided that this was as good a day as any to have a burger (isn’t everyday?). It started off with a bang. The lovely man behind the counter asked me if I would like to try the Carlton challenge (answer the question under the cap) and get your drink free. I have really really nice friends who helped me a bit, it was Australian-centric after all. How would a yank know which Australian prime minister was used as the hero for a musical?

They advertise themselves as healthy burgers. Beef, bread, cheese, lettuce, onion, mustard and ketchup. What isn’t healthy about that? I believe you have all your food groups in one fell swoop. Well done Grill’d. The lettuce was a bit excessive, as a condiment they list salad – which they were not kidding around about. There may have been 8 large pieces of lettuce on my burger some of which promptly moved onto Casey’s mini-me small adult sized burger. The beef was juicy and very tasty. A solid 8 or 8.5, I would say. I will happily admit, for a chain restaurant burger they get my vote. Maybe I should bring one back to America???!!! Another winning burger expedition on a very special day for me. What more could you ask for?

p.s. A wonderful couple gave me an appropro gift for my bday. "Hamburger" a global history by Andrew F. Smith. Did you know that Ray Kroc did not found McDonald's and the first McDonald's restaurant was not in Des Plaines, Illinois. more fun burger facts to come.

Petey Pablo and Brodburger

Another joint blogging effort (under the influence of burgers of course)!

So after that disappointing Cooma burger, I promised Hello Jilly! (did you know that I appointed Jill with that nickname?) that the next time she came to Canberra, that I would take her to the city-famous Brodburger van (http://www.brodburger.com.au/). It’s this random van that’s next to Lake Burley Griffith selling a beef, chicken, veggie, fish, and double beef with double egg and bacon burger. I’ve had everything (except the double) and highly recommended them all. Jill came to Canberra for the day for “work” and as soon as we finished, we made it where Jill would meet the best burger in Australia (so far).

First sign that it would be good – the red paint and lights. See above.

Second sign - it’s called Brodburger (Jilly liked it because she’s a broad, get it??). Shout out people, we need your vote. These haters in the Bra (as in Canberra) are trying to shut this fine establishment down because it ain’t ‘pretty’. There is a petition out front and be sure that I signed it with burger pride. Long live the burger truck.

Third sign, the two dudes and one chick running the van were listening to some cool hip hop which we hadn’t heard of before (has anyone heard of Petey Pablo from North Carolina?). As you can imagine, Jill had to get up in the cute, but possibly slightly inebriated, burger truck’s man grill and ask him if he knew the capital of North Carolina. When he answered no, Vi made it clear that Jill didn’t even know herself. BUSTED. We danced as we anxiously awaited our burgers.

Fourth sign, when Jilly bit into the burger, it was delicious. Meat to bun ratio was perfect, condiments were nice (although no mustard for her, I like it without) and we had our choice of Brie, Swiss, or Blue cheese. Gourmet, I know! The French fries (they call them chips here) were thin, crispy, and hot. Yum! Another reason to return to Canberra. According to Scooby (aka Robin, Vi’s partner), the chicken burger is the best. Get there early because they tend to run out of the fish. Best burger so far in Oz. Burger Truck FOREVA!

- Vivi and Jill

It’s not a Cooma!

On the long journey from Canberra (did you know it’s the capital of Australia?) to Ben Boyd National Park, we stopped at the Food Factory in Cooma, world renowned for its 35 types of burgers. Jill was super excited for the prospect of choosing from the huge menu, but as a true burger connoisseur she stuck with the original cheeseburger, no beetroot, pineapple, or egg, thank you very much. I, being a human garbage disposal, got the “lot” with all the traditional Aussie fixins. The wait stuff harassed Jill a little bit for her very obvious disdain of beetroot, we all laughed. For some reason, Drew chose the Greek burger with feta and olives, AND cut in half to save for later (which never happened).

It was a nice day so we decided to take our new treasure out to the “bogan” (Google it) park with random gangs of young teenagers smoking near the skateboarding half pipe. Jill had told me the criteria for a good burger – pink in the inside, appropriate meat to bun ratio, condiment choice, NO AUSSIE FIXINGS. Needless to say, our food factory burger in its entire anticipated splendor was an all around (wah wah) disappointment. The meat didn’t stick together (“loose and foul” says Jill), there was too much bun, it was more like a sandwich. In my case, the beetroot and pineapple made it more like a sandwich than burger. As is the spirit of burger blog, the company and the atmosphere made up for the slightly less than satisfactory burger.

The food factory had a guestbook, as you will, to write reviews. I could not let them down, thanked them for their burger and let them know that the service was the best part (yes, I was ‘nice’ because don’t forget, I am always nice). Remember, they instantly starting teasing me upon my arrival and continued through my departure (because she emphatically stated, according to Vi, that she HATED beetroot like four times). Personally, I think they just like to pick on Americans. Thank you Cooma for offering yourself for my burger blog.

sorry folks, no website. the food factory is still small town livin' ;).

By da bomb vivi and hello jilly!

Dad's take on Good Stuff Eatery (more about the journey than the food)

Our last evening in town and our big decision was where to eat. Daughter Jill and wife Karen are always searching for a good burger and Jill has heard of a place called Good Stuff Eatery. We venture out at rush hour (first bad decision). Decide to take taxi while city is half buried in snow (second bad decision). Get a too talkative cabdriver resulting in Jill melt-down and exiting cab well short ofdestination (not sure if decision was good or bad). Take metro for short distance and walk for several blocks on icy sidewalks. I was silently questioning the need for a hamburger throughout the entire trip but wanted to be a good dad so I put on a happy face.We finally arrive, step up to a counter, and place our order. I foolishly tried to eat healthy and ordered a mushroom burger while the girls were smart and ordered traditional burgers and fries and onion petals. We all had milk shakes. The mushroom burger was greasy and bland. The girls said the burgers were tender and juicy. Reminiscentof Lincoln NE "Fred Burgers". I recommend requesting no paper wrap on burgers.

If I have my way, our next visit to Good Stuff will be for milk shakes to-go.

- Jim Schurr

p.s. (from Jill) the onion petals were a hit all around
p.p.s. Barack may like Ray's Hell Burger, but Michelle is all about the Good Stuff.

Spike Mendelsohn's, Good Stuff Eatery. Spike Mendelsohn (Top Chef Season 4) was the first contestant in the show's history to win the Quickfire Challenge and be eliminated in the same episode(http://voices.washingtonpost.com/44/2009/05/08/michelle_obama_stops_by_a_burg.html)

Palena (awhile ago)

We (James and I), like everyone else who arrived at Palena on a Tuesday night at 8 PM, came to eat the burger and the fry plate. The front cafe area has a slightly more relaxed atmosphere and offers a menu which suits my common Nebraska tastes (and wallet) a bit better. We were seated at a cozy booth and presented with memorable service, which as you know in DC you can be hard up to find. The meat to bread ratio was a bit iffy. I am being kind, distinctly questionable. The burger itself was less than memorable. An A for effort but, in my humble opinion, lacking in the flavor department. The fry plate was the real winner. It came with onion rings and I can't exactly remember the details but some sort of smooshy potato croquette jobby. Who doesn't love a smooshy potato jobby? The atmosphere and company made up for the 'less than gold standard' burger. I would recommend a visit to everyone and would visit again with friends. Next time, I will have the chicken.

South Melbourne Circuit

Today I had the pleasure of the South Melbourne Circuit. My tour guide, or Master as he prefers to be called, lead me on an eatery tour of South Melbourne Market which was meant to end with an Andrew's burger. According to Matt Preston, searching for Melbourne's best burger ends with paying homage at Andrew's. Matt Preston is an internationally acclaimed and revered food critic. He is best known for his weekly restaurant column in The Age newspaper’s food section, "Epicure", and as a judge on MasterChef Australia. Please also note, that he was Anthony Bourdain's tour guide in the recent Melbourne episode of No Reservations on the Travel channel. Are you convinced yet?

Sadly, we did not make it to Andrew's because as it turns out Andrew's is closed on Sundays. Fail. Don't panic, we did have a burger eventually but let me lead you through the circuit first. It was an epic adventure which I hope to repeat several times during my stay in Melbourne, preferably with visiting family and friends by my side.

First stop. Dim Sims (aka dim sums). South Melbourne Market (http://www.southmelbournemarket.com.au/) is a large undercover market with a wide range of produce and general goods. Picture eastern market times 5. You had the choice of fried or steamed dim sims. I know it might be hard to believe, but I chose steamed. For about a buck fity you get this delicious lime sized ball of pork goodness. killer.

Second stop, seafood stall. Freshly hand shucked (holla to my Old Ebbit's degenerates) oysters. We ordered a dozen, 6 creamy and 6 salty. Get your mind of the gutter now and focus on the circuit. The oysters were amazing. A little Tabasco and a little lemon was just a delightful treat. I learned something exciting which my dad, the food police, will appreciate.

Oysters are not only delicious, but they’re also one of the most nutritionally well-balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an idea food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1 (thiamin) B2(riboflavin), B3 (niacin), C (ascorbic acid), and D (calciferol). Four or five medium size oysters supplies the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.

Third and Fourth stop, olives, olive oil, wine and beer tasting. Delicious and fun. The little beer/wine stall was patroned by a friendly little man who ranted on a bit about alcohol and the low-carb myth. As most of you who know me all, I always appreciate a good rant. A few fun facts (and a transitive proof): Alcoholic beverages all contain calories, and most of the calories come from the alcohol. Alcohol is not a carbohydrate. Alcoholic beverages have calories because alcohol has a lot of calories—not because of carbs. The implication that low-carb beers and wine are helpful for your diet program is simply BUNK. I can hear my mom tsking right now. I know I know, one drink is like 10 points (WW reference).

Finally, we head to Andrews for the burger. I have been looking forward to this burger since my lovely tour guides (Satya and Jac) have been selling this gem of a place. Our hearts were nearly broken. Andrews is closed on Sundays (I know I repeat myself but it is meant to convey the depth of my disappointment). We had to find an alternative. Greasy Joe's (http://www.greasyjoes.com.au/) would have to fulfill our insatiable quest for a burger on this fine Sunday in Melbourne. I ordered a cheeseburger and Satya and Jac ordered the Lot burger. Good lord, as you can see from the pic, the lot burger was insane. Egg, bacon, cheese, beetroot (yes beetroot), onions and greenery. I do not condone these condiments, if you can call them that???!!! The burger was OK. not great, not bad. It was a bit dry but good flavor.

All in all it was a great day and I sincerely thank my tour guides for a job well done. I will appreciate the Andrews burger even more now.

xoxo

Jilly

The Black Squirrel

We have another guest blog. enjoy.

A few Saturdays ago I was invited to a friend's beers and burgers birthday bash (say it 5 times fast!) at Black Squirrel, in Adams Morgan. The place was jumping and the hipsters were sucking down German beer and burgers. I returned on a calmer Tuesday night to test it out.

The menu makes a big deal of the burger: "Our Burgers - are made of hormone-free Hereford beef ground in-house. Hereford beef is an ancient bread of cattle that has not been genetically engineered. The result is a mouth-watering, natural-beef flavor. Hereford is an all-natural, hormone-free beef raised strictly on corn. It is allowed to mature naturally without the use of drugs, which results in a higher price." Having just read the Omnivore's Dilemma, I was skeptical about a place that touts beef raised on corn, but gave the burger a go.

The plus side : you can choose from a plethora of cheeses to go on your burger: brie, cheddar, blue, goat, gruyere, swiss. The negative side: they charge 50 cents for pickles!! Wot da wot?! The burger arrived and, unlike most places in DC, the medium arrived with some pink in the middle which I felt was a good sign. (See previous posts about Founding Farmers in particular). However, my optimism didn't last past the first bite. The meat had waaay too much salt and some specific spice (cumin?) in it. My dining companion agreed, miming the chef seasoning the meat while being distracted with discussions of the Sweet 16 rather than paying attention to portions. Also-- fries too well cooked so that they acquired the hue of an Oompa Loompa and the consistency of shirt cardboard. Between two of us dining, we didn't finish one portion of the fries. That says a lot.

Even though I did this taste-testing as an unofficial outing of the Burger Club, I would say that I took one for the team here. You don't want to bother with it. But the beer was good. Czechvar that came in a glass with its own name on it! Fancy.

- P. Deeks

The Espy Burger

1st Burger report from the Land of Oz

http://www.espy.com.au/

I didn't follow the yellow brick road, but I did happen upon a unique burger club experience at the Espy in Melbourne. The Espy (Hotel Esplanade) is, as I am told, a Melbourne institution.

"For over 100 years the Esplanade Hotel has been Melbourne's (and indeed Australia's) premier live music venue. Since the early days of string performances in the late 1800s The Espy’s hallowed stages have been graced by the finest performers from around Australia and the world."

By chance, we ended up here on a Monday night (don't judge) which is $10 burger night at the Espy kitchen. Why on earth would you turn that down? Keep in mind, this sweet deal includes a pot of beer, glass of wine or glass of sparkling wine. No contest, I had a glass of champi. The Espy kitchen was seedy, but just the right kind of seedy. It was filled with hippie backpackers, rugby looking dudes and skinny punks wearing Ramones t-shirts...you get the picture. My type of place. They have a small outdoor terrace which is coincidentally opposite the beach and said to be a great spot to the watch the sunset. I will have to save that for the next visit, as we arrived well after sundown. I will admit that I was a bit hungry when the burger arrived but it was a solid effort from a seedy bar/music venue kitchen. I was impressed. The bun was a bit of a fail, but I will let it slide as the atmosphere and company made up for a slight slip in quality control. Maybe it was the grain fed australian beef, maybe it was the dread locked scandanavian girls next to me talking about their travelling conquests, maybe it was the beautiful clear warm starry night (insert 3 glasses of Rose prior to dinner) or maybe it was just being somewhere new, cool and being present as they say. I will go back to the Espy for the music, for the food and for the fun.

Disclaimer: That last cheese part may or may not have been a tiny marketing pitch for visitors ;). Either way, you should come.

Founding Farmers (Nov. 2009)

Burger Club was uniformly disappointed in its trip to Founding Farmers. Several BC members had been before and enjoyed their experiences so we had high hopes, but burgers are not this restaurant's forte. There were two primary problems: the meat itself and the way in which it was cooked. My burger had definite fishy notes - offputting to say the least.

The texture was also odd - what I can only describe as an unpleasant combination of mushy and spongy. The second problem was that none of our burgers were cooked to order. All the medium-rares came out of the kitchen solid mediums, while those that ordered mediums got well-dones.

The final insult was the inexplicably small martini I was served. It was about half the size of a normal martini; the gin didn't even cover the first olive on the skewer. I rate the burger at Founding Farmers a 3. The martini gets a solid 0.
The ambiance is nice - good lighting, friendly atmosphere, comfortable furniture. But a comfy chair hardly makes up for fishy beef and the most ridiculous martini I've ever seen.

-EB

Inception of Burger Club DC

Hello fellow burger lovers!

I realize it seems a bit unorthodox to let a guest write the inaugural post, but this is the spirit of Burger Club DC. The posts will be coming from all of our members. The core group consisting of 3 beautiful ladies, Emily Byers, Sonia Walia (aka B-Sonia) and Pallavi Rai. We have had a few interlopers here and there but all committed members of the group and all deserving of a say in the DC Burger Scene (wink wink John Ames, Matt Smith, Payton Deeks, Liz Larson and Ben Plata).

As I am from Nebraska, and a self proclaimed burger aficionado, I decided to recruit friends to help me find the best burger in DC. As everyone who knows me well, has heard me speak ad nauseam about the Fred burger which can only be enjoyed in Lincoln, Nebraska at Parkway Bowling Alley! Holla. We don't have a specific list of criteria, but generally this seems to have developed from our meetings (this will become more apparent in the reviews). We meet when we can, we discuss over the beef and we have FINALLY decided to put down our thoughts in writing. As they say, less talk and more action.

Hold on to your buns people and eat more beef.

where we have been together in no particular order:
1. Founding Farmers
2. McCormick and Schmick's
3. Bobby Van's Grill
4. Old Ebbit's
5. Big Buns
6. Ray's Hell Burger
7. Angle's

where rogue reviews have taken place:
1. Palena
2. Good Stuff Eatery
3. Rogue States
4. Five Guys
5. Central

where we have been suggested to visit:
1. The Guards
2. Lyndi's
3. The Burger Joint
4. Billy Martin's
5. Blue Point
6. Ted's Montana Grill

With love
Jill

burger club scouting report

For the inaugural post, we have a guest blogger!

Dear Burger Enthusiasts plus B-Sonia,

Accompanying a co-worker, I ventured out to Dupont's newest burger joint: Rogue States. http://aburgergrillingcompany.com I thought I should share a brief review with the club.

The burgers are weird. Two of them have cilantro mixed in with the beef, which is simply ridiculous. The others, despite being cilantro free, are conceptually bizarre (the "Now and Zen" has soy sauce, green onions, ginger and toasted sesame seeds). I guess I take issue with the fact that the burgers don't have different toppings, as is normally the case, but rather have these inappropriate things (tomatoes, thyme) mixed in with the beef. Also, can a brother please come across a menu that isn't another homage to the chipotle pepper? I stuck with the "Square One" which is as close to a plain burger as you can get, but even that turned out to be a bit of a hot mess.

The beef. Rogue States is very proud of the fact that their beef comes from cows raised on vegetarian diet. Is that so unusual? Also, they are of course free from antibiotics, hormones and anything else bad. Whether it is because the cows have all these freedoms or for some other reason, the result is that the beef has kind of a strange musty taste. The closest thing I can compare it to is a litter box. Not a filthy one, but still...

Also, in consideration of all you South Asians out there, Rogue States is not Punjabi-friendly, as they charge an extra $2 for any of the burgers to be made with turkey insteak of beef. Why they penalize turkey fanciers this way, when ground turkey is significantly LESS expensive than ground beef, I have no idea.

No too much to say about the physical space. It's basically the exact same layout and interior design as Nando's Peri Peri.

The lunch special combo meal (with fries and a drink) came to $12.50. Rip city.

So where is our next outing?

-John Ames