Sunday River Brewing Company

Overview: Sunday River Brewing Co. is a mainstay of the ski scene in Maine. The atmosphere is cozy, with a combination of booths, tables and cafeteria style tables by the fire. Normally it is an energetic bar full of people recouping from a day of skiing. Unlike most mountain restaurants, the prices at Sunday River Brewing Co. were surprisingly reasonable ($3.50 for a beer; $12 for entree special). The best thing about the Brewing Company, however is the free shuttle that runs to and from the lodge, so there are no worries about finding a driver to take you home after drinking too much local beer.

Medium Dead: Beer and cheese burgers are synonymous with skiing so we headed to the Brewery for dinner. I will start by saying that while the service is not the strong point of the brewery, the beer apparently isn't either. Thankfully, the burger was good. I decided on the Diablo Burger. This half pound monster is topped with pepper jack and "Diablo Mayo" and breathes some serious fire. There wasn't much of it but the habanero mayo was something fierce and is not for the faint of heart. As spicy as it was, the burger had good chili pepper flavor and very juicy beef that stood up against the heat. As my side dish, I ordered the fried rice. My assumption was that any place bold enough to have fried rice on the menu must do it well. Yeah, not so much.

Medium Well: After a day of skiing, when my body craves immediate and serious calorie replenishment, there is nothing more satisfying than a cold beer and a juicy burger. While my desires were fulfilled at Sunday River Brewing Co, the meal was simply ordinary. Granted, I did order a cheddar bacon burger instead of one of the speciality burgers, however there was nothing about the burger or fries that differs from any other average burger I've had. Overall, the experience was decent and I would go again if I were at Sunday River, but mainly for the free transportation and reasonable prices.

Bonus Bites: If you can't decide which beer to have, you should order the sampler. You get 6 three ounce samples of what's on tap. The IPAs aren't great, but the Amber was good. Best part is they serve the sampler in a shot ski which, as we all know, makes everything taste better.

Coolidge Corner Clubhouse

Overview: Coolidge Corner Clubhouse is a restaurant that many have walked by, and less have entered. Although it looks like a divy sports bar, Coolidge Corner Club House hosts a menu as large and overwhelming as the Cheesecake Factory's. If you are looking for mediocre bar food for an outrageously expensive price, then Coolidge Corner Clubhouse should be on top of your list.

Medium Dead: We ordered the half order of nachos to start which were awesome but a BIG mistake. The nachos were stacked as tall as a pint glass with cheese, chili, jalapenos, guac and sour cream. I don't want to know what the full order looks like. When they brought them to the table I was wondering if they came with 4 other people to share them. I now understand why they cost $12. I did my best to only eat a few but my fatal flaw is the bottomless pit known as my stomach. Needless to say, I was full by the time my burger arrived.

I decided on the Yaz because I am a sucker for fried eggs, and Triple Crown winners. The burger is everything I expect in a bar burger, thick and juicy made with fresh ground sirloin with a huge bulkie roll to hold all of the flavor. This burger requires 2 hands and 10 napkins. The fried egg on top was a little over cooked but I enjoyed the burger nonetheless. I was a little disappointed at how expensive CCCH was but when you see the portions it makes sense. The verdict: CCCH makes a solid albeit massive burger though pricier than it should be.

Medium Well: I have been to the Coolidge Corner Clubhouse many times before, and have never been completely pleased. Although the menu is extensive, the food is only so-so. I ordered the Big Papi, which had boursin and bacon. At $14, this burger was much too expensive for my taste. Seriously? $14 for a burger in a sports bar? I am not sure who would think this was worth the price. I am also not impressed by huge portions (I couldn't see my burger under all of the curly fries on my plate) or anything sports related, so I guess the whole CCCH concept was lost on me. My verdict? The Coolidge Corner Clubhouse is simply not worth it.

Trina's Starlite Lounge

Overview: With a name that implies Rat Pack style lounge and a façade that suggests ultimate dive bar, Trina’s Starlite Lounge is one of the best surprises Somerville has to offer. Serving up diner style comfort food, Trina’s updates popular American classics such hot dogs and cheeseburgers, fried chicken and waffles, and Salisbury steak. Expect to wait a while for a table at this popular hipster hang out, but use the time to sample some of their specialty cocktails.

Medium Dead: It’s not often that I can’t decide what to order, but when the waitress read the specials at Trina’s, I knew I was in trouble. I immediately was drawn to the Kobe beef dog special, but I was also dying to try the Trina’s burger and I couldn’t get my mind off of the fried chicken and waffles. Dilemma of the century?! Yes, I think so. In the end I had to order both the burger and hot dog (I will go back for the fried chicken) and I wasn't disappointed. I am just glad there were enough people at my table to help me eat it.

The Kobe hot dog was split down the center, covered in cheese and bacon, and topped with an over easy fried egg. Part-breakfast-part-dinner, this hot dog is amazing. From the description, you would think that so many toppings would take away from the dog, but this is not the case. Trina’s has taught me that cheese, bacon, and runny egg really do belong on top of encased meat.

The burger was equally as impressive as the hot dog. I am not normally a fan of a lot of toppings on a cheeseburger but when I heard the description I couldn’t refuse: double cheese burger with coleslaw, spicy aioli, and a pile of French fries. The burger wasn’t huge (thank god) since the patties were thin. Despite being cooked diner style and eliminating the choice of doneness, the burgers were still flavorful and juicy. The coleslaw was crispy and full of mayo, and the French fries soaked up all of the juices. TSL is definitely one of my new favorite restaurants and will undoubtedly make it into the regular rotation.

Medium Well: I did not order the burger at Trina’s, because let’s face it, there is more to enjoy in life than cheeseburgers. Take mac and cheese, for example. When I am in the mood for a guilty pleasure, there is nothing more satisfying than a bowl full of cheesy, creamy, ooey gooey, macaroni and cheese. There are about as many variations of mac and cheese as there are cheeseburgers, and thankfully, Trina’s passes the test. Made with a blend of cheddar and cream cheeses, the mac and cheese has the perfect amount of sharpness balanced by the perfect amount of creaminess. The crumbled Ritz crackers were a decent alternative to breadcrumbs, but I would have reduced the amount by half. I did try Mike’s burger special and hot dog delight, and agree that both were absolutely amazing. It takes courage to offer menu items that completely disregard the convention of American classics, and Trina manages to do so while maintaining the integrity of the dish.

Bonus Bites: Cheese fries and gravy fries are offered al la carte, in sizable portions that are ideal for sharing. What’s not to like about crispy fries covered in cheese sauce or in brown gravy with specks of tender meat loaf?

Duck Fat

Overview: Owned by Rob Evans, the James Beard award winning chef of Hugo’s, Duck Fat is an eclectic, European style Panini restaurant in Portland, ME. Although recognized as a sandwich and soup shop, Duck Fat is far from a Panera, offering house made sodas and kicked up sandwiches made with fresh, local ingredients that make the long wait worthwhile. The house specialty, and reason enough for the trip to Portland, is the duck fat Belgian fries served in a traditional white paper cone.

Medium Dead: Although I didn’t realize there isn’t a burger on the Duck Fat menu until after I drove two hours to eat here, the Panini selection was innovative enough to prevent me from being disappointed. Take the Reuben. In contrast to the traditional corned beef Reuben, the Duck Fat Reuben is made with corned beef tongue, marinated cabbage, swiss and house made thousand island dressing. The daily sandwich special, which outshone the Reuben, was the braised lamb and roasted red pepper Panini.
The Belgian fries fried in duck fat were easily the best fries I have ever had, and even surpassed the duck fat fries at Hot Doug’s in Chicago. The website describes them as "BELGIAN FRIES FRIED IN DUCK FAT FOR EXTRAORDINARY FLAVOR", but I describe them as heavenly. If you happen to be one who is turned off by fries cooked in rendered duck fat, I encourage you to give it a try. The substitution of duck fat for vegetable oil imparts a distinct, savory flavor, and contributes a golden crispy coating.

Bonus Bites: Don’t expect to find Heinz ketchup or Hellman’s mayonnaise at Duck Fat. The array of sauces that accompany the fries are all house made with local Maine ingredients. I chose the garlic aioli and horseradish mayo which were both great, albeit unnecessary since the fries were so flavorful on their own. Also on the menu is truffle Ketchup, Raye's Sweet & Sour Mustard, Curry Mayo, and Thai Chili Mayo.

Coda

Overview: A newer restaurant on Columbus Ave, Coda is casual and relatively inexpensive. Although we do not live in the South End, it has become one of our favorite "neighborhood joints," as we love not only the food and drink, but the atmosphere and music as well. They don't accept reservations, so be prepared to wait for an hour if you go on the weekend.

Medium Well: On the list of reasons I would recommend you go to Coda, the burger falls somewhere near the bottom. Although consistently good, the burger is not the best entree Coda has to offer, nor is it exceptional enough to plan a night around. Coda does what they are supposed to do with their cheeseburger- they chargrill Angus beef to order (whether bleeding or gray), top with a choice of cheese, and serve on a brioche roll. Yes, it is good, but it is nothing to write home (or a blog?) about.

Top 5 Reasons to go to Coda:

1. Mac and cheese - Aged cheddar, pancetta and peas. Simple and delicious comfort food.

2. Housemade pickles

3. Wine list/Cocktail menu - Mainstream enough to find your usual, creative enough to keep you interested.
4. Charcuterie plate

5. The South End atmosphere without the South End prices

Medium Dead: I disagree with my over cooked companion. I love this restaurant and the burger is the number one reason why. During my quest for the best cheeseburger in Boston, I have had the Coda burger on a couple of occasions, and have never been disappointed. It is always cooked perfectly -- charred outside and a cool red center -- served on a black pepper brioche roll, with cheddar that perfectly balances the juicy ground beef. Coda also has a great cocktail menu, which is nice when you have to wait an hour for a table.

Bonus Bites: Not to be missed at Coda is the charcuterie plate with three house chosen selections. We expected to be served a few variations of smoked meat, but were delightfully surprised when our waiter brought out pork pate, chicken liver mousse, and prosciutto accompanied by grilled toast, pickled vegetables and roasted red peppers.

Pairings Restaurant

Overview: Pairings Restaurant recently opened in the spot vacated by Todd English’s Bon Fire at the Park Plaza in Boston. Pairings is a quiet spot to grab a lunch, but overall is not very great.


Medium Dead: I stopped in on a whim one day for lunch purely out of curiosity. Naturally I ordered the burger. The presentation of the burger was impressive and looked liked a 10. Taste was pretty disappointing; the burger was over cooked though not dry, and the sharp cheddar was over powering.

There were some positives; the bun was soft and flavorful and would have been great to soak up the juices from a rare burger, the bacon was thick cut and very crispy, and the fries were crunchy and seasoned to perfection.

The other menu items looked good but nothing really jumped out as great. If you find yourself outside of Parings looking at the menu do yourself a favor and walk around the other side of the hotel to McCormick & Schmick because they have a much better burger.

Aquitaine

Overview: There are three Aquitaines in Boston, all with different menus and different burgers. While we can't speak for the Chestnut Hill (cheddar burger) or the Dedham (Gruyere burger) locations, the South End Aquitaine (boursin burger) has been honorably deemed the ... Best Burger in Boston.

Medium Well: I came for the brunch, but will go back for the burger. I don't know how I have lived twenty-five years and have never had boursin on a meat patty before Aquitaine. This was the most delicious combination I have ever experienced. It should become an American staple like peanut butter and jelly or mashed potatoes and gravy.

From this point on I have new standards. Any cheese on a burger but boursin? That's a deal breaker.

Medium Dead: This burger made me want to take my pants off and go "yeaaaahhhhh". Boursin cheese should go on everything; I am going to put it in my coffee.

In all seriousness, this is the best cheese burger I have had in Boston. The cheese may have made the burger, but it was also executed flawlessly. The meat was flavorful, the burger cooked to perfection, the cheese amazing and all sandwiched between a buttery soft brioche roll.

Bonus Bites: Despite it's geographical location, Aquitaine has managed to make the best Bloody Mary outside of New Orleans. As anyone who is from, or who has ever been to Big Easy knows, a Bloody Mary is not just a mixture of tomato juice and vodka. It is a complex drink that achieves perfection by adding a blend of spices, Worcestershire sauce, lime juice and horseradish. At Aquitaine, the Bloody Mary has surpassed all others in the Boston area by creating a recipe that showcases all of the essential ingredients.

Craigie On Main

Overview: You have two options if you want to eat at Craigie on Main. You can either make a reservation in advance and be seated at a table, or you can stand around the bar for a undetermined amount of time until seats become available (first come, first serve). Waiting for two hours to sit at the bar has its benefits, as you are rewarded with an extra menu that the fools with reservations are not entitled to. This is where you find the burger.

Medium Well: Grass fed beef, Shelburne Farm cheddar and mace ketchup. This is a good burger made with really good ingredients. The mace ketchup was awesome and put Heinz to shame. Only downside is that the cheddar is so sharp that it overpowers the beef. Kudos to the establishment for choosing organic and localish ingredients. Did you know Shelburne Farms is in Vermont?

Ketchup was awesome. Did I mention that?

Honorable mention for best condiment.

Medium Dead: The Burger at Craigie may be the most hyped up burger in Boston, but this fell short of my expectations. This is definitely a very good burger its just not a great burger. First, I like my burgers very rare (red cool center) and at best this was medium rare. Second, the cheese was too sharp and hides the great flavor of the meat. The crispy fried onions were a great addition and the shoestring fries were crispy and delicious. I recommend the Harpoon Glacier Harvest '09 for the beer pairing.

This cocktail menu also rivals Eastern Standard in quality and uniqueness.

Before the burger I enjoyed the Fried Crispy Pork Tails. These are not to be missed as they taste like BBQ ribs but with more fat and crispy skin.

Medium Well: Let me retort by saying that Mike will eat anything. Anything. He thrives on the challenge of eating the most unconventional menu item offered and somehow always enjoys it. Fans of the infamous Condiment Race of '06 (sorry George) will know that no food challenge goes unmatched when Mike is around (wait, wasn't that his idea?). So of course he ordered the pig tail as his appetizer, and of course he thought it was the most delectable piece of swine extremity he ever tasted. This is no surprise. Nor is it a surprise that he tried to get me to order the pig's head for two as our entree. (I declined - shocking.)

Got a plate full of lamb fries? Give it to Mikey. He'll eat anything.