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.