Lark Creek Steakburger

I took a walk today to Westfield Shopping Center and used it as an opportunity to have a burger at Lark Creek Steak.

I had eaten there once before, and was generally disappointed in the steak I had, but really, really, really liked the croutons in their salad. I'm not kidding, those were the greatest croutons I ever had, and I make some of the greatest croutons ever. After the meal I walked over to the chefs and congratulated them on their croutons. Probably some little serf makes them, but man, they were delicious.

I wasn't there for croutons today, just the burger. Good burger. Half pounder, topped with roasted onions and sharp cheddar, perfectly cooked to medium rare. $14.50 ish.

I asked the waiter if he knew what cut of meat it was and he said it was filet. Really? Really? It was on the lean side, and after the first bite the meat seemed like it could have a little more flavor, but that answer surprises me. Who would make a burger out of tenderloin? Too lean, though it didn't seem OVERLY lean.

I've been paying attention to meat grinds because I think that may be the great secret of a great burger. I'm definitely for using short ribs as a part. I'm going to try short ribs and filet, though cerebrally I feel sure that despite the cost, short rib and NY strip may be the way to go. Most burgers are made with what is left over. The right grind conbo makes all the difference, which is why I loved Tyler's burger at Wayfare Tavern.

Gotta great tip from Dean Duffy - Morton's serves $6 burgers in the bar during happy hour. Despite Michael Bauer's horrific review of Morton's recently*, that's something I really want to try.

*He started the review by apologizing to all of the restaurants he had described as expensive previously. Morton's set a new standard.