Buckley's Great Steaks (and Burger)

Overview: If New Hampshire had a celebrity chef it would be Michael Buckley, the Chef owner of Michael Timothy's, Surf, and Buckley's Great Steaks. Although Buckley's restaurants would have a difficult time standing out in the food centric areas within Boston, they bring outstanding cuisine to Southern New Hampshire. 

Medium Dead: If you've ever been to dinner with me you know that I hate to order the same dish as someone else at the table and I will never tell you what I am planning to eat. When I ordered the burger everyone looked at me with an expression of "What the f are you doing ordering a burger at a nice steak restaurant?" First it can't be considered a good steak restaurant if the burger doesn't rival any cut of meat on the menu. Secondly the burger at Buckley's Great Steaks was rated New Hampshire's best burger in 2009. When the burger arrived my expectations were immediately lowered by the sub-par presentation leading immediately to my first thought of "This is best Buckley has to offer"? The presentation was overly plain, the tomato limp and the onion flaccid. Overall, the burger hinted at a forgettable performance. My initial judgement was obviously wrong as this burger is something exceptional. The burger is made from the good stuff. All of the grain fed dry aged steaks are hand trimmed in house and the burger is made from the best of what is left over. There is nothing fancy with this burger -- no brioche or $20 cheddar -- just good quality ingredients. The simplicity of cheddar cheese and smoked bacon ensure the beef stands out among all else.

After dinner, the waitress delivered the dessert menu I glanced at it disinterestedly. I am not a fan of sweets. My opinion was changed when I saw what they had to offer. Buckley's has one of the best dessert menus I have seen anywhere. With selections like "coffee and donuts", carrot cake ice cream terrine and vanilla bean panna cotta (the dessert special) it was difficult to make a decision. We shared the "coffee and donuts" which was espresso creme brulee with fresh made cinnamon & sugar donuts and creme fresh. There would have been pictures but we couldn't wait long enough to take the shot. The espresso creme brulee tasted exactly like a good cup of cappuccino and the donuts reminded me of apple cider donuts fresh from the apple orchard. This was a fitting end to a great dinner with good friends.

Medium Well: True to Mike's odd and completely irrational pet peeve, I did not order the same as him, and chose the Tavern Meatloaf over the burger. When done well, I find meatloaf to be an ideal alternative to a burger, particularly because I can always guarantee it will come out cooked to my liking. (Have you ever had a meatloaf cooked rare? Me neither). Buckley's meatloaf is far superior to the meatloaf made famous by mothers across America, and especially better than my Mom's infamous vegetarian meatloaf. (Seriously, Mom. That was a really, really BAD idea.) The inside, albeit not much different in taste from an exceptionally good home cooked meatloaf, was juicy and flavorful, with an oozing center of Monterrey jack cheese. The Madiera mushroom sauce was too salty and earthy for my taste, and I found myself trying to avoid it. The sides menu is more creative than the traditional steak house's side menu and included tempting options such as Shitake and Red Onion Spaetzle, Butternut Squash Risotto, Green Beans Amandine and Ranch Steak Fries. Our best friend ordered onions rings as the side to her mixed grill plate, and a unanimous vote named these the best onions rings, well, ever.

The Verdict: Buckley's may have great steaks but the house specialties are equally as impressive and much more reasonably priced. Order the burger and spend the money you save on a few of the amazing desserts