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I have been on hiatus for the past month. But, I am back now, ready to bring you all some fresh new articles, recipe's and restaurant reviews. I had originally envisioned a rather epic and comprehensive article on spices. The truth is, however, that there are basically a couple of simple tips I wanted to share with my readers; things that I have learned over the years. So, let's get started.
Spices have been a part of the civilized world for a few thousand years. Historically, entire economies have been built around spices. Conflict have been fought over spice. You might not know it, but some spices are used for a lot more than culinary reasons. But let's face it, flavoring our food is really the best and most popular use of spice.
Many years ago there was an epicurean by the name of Stephen Yan who had a television show called "Wok with Yan." And one of the most important things I ever learned about spices came from him. Yan advocated never using more than 3 spices in any one dish. The reason for this is simple. Spices have 3 basic purposes in cooking: 1. enhancing an existing flavor; 2. creating an additional flavor; 3. chemically altering the food it's put upon. The first purpose seems rather straightforward. Animal muscle in and of itself doesn't really have a taste. The way it is cooked is what gives it flavor, whether it's fried in oil, grilled over a charcoal fire, or baked in a wood-burning oven.The right spice will enhance that cooked flavor one direction or another. My favorite example of this is Mesquite. Eighty percent of the time I grill out on my charcoal grill, I douse or marinade my meat in Worchestershire sauce and Mesquite spice. The second purpose is also pretty self-explanatory. One of my favorite dishes to make for myself is sliced chicken tossed into the wok with olive oil, butter, green peppers and onions, and a blend of Mediterranean seasoning like Garlic and Oregano. Served with a side of Parmesan pasta, and those spices, you have taken an ordinary piece of chicken and turned it into an ethnic culinary delight. You have created a flavor reminiscent of Mediterranean cuisine. The last purpose is all about the chemical reaction of spice on meat, or even veggies. The spice physically alters the food through contact. We'll talk more about this in a moment. But let's get back to the idea of just three spices.
One spice to create the flavor. One spice to enhance the flavor. And one spice to alter the food. More than three spices and you began to confuse the palate. Taste is primarily an extension of the olfactory senses. And those senses want to focus on simple, appealing flavors. Too many odors, and the olfactory has to work too hard to separate those flavors and decipher the combination. So, when it comes to adding spices, keep it simple. Three spices per dish.
Now, let's talk about that Chemistry to which I alluded. All spices have a chemical "ph" balance. Think of "ph" as a metered line. At one end is Sweet, and at the other end is Bitter. In the middle is a dividing line where the two meet, a "ph" of 0. The sweet side is what we call "base ph", and the bitter side is the "acidic ph". All flavors will fall somewhere on that line. A few examples: Oregano and Basil are both "sweet" or "base" ph. Garlic, on the other hand is more acidic. Vinegar in and of itself is also acidic. In fact, Vinegar is acidic enough to make a GREAT cleaner when your wok needs a deep clean. The more acidic a spice is, the more it will alter the food to which it is applied. Here's the rub: spices that fall equidistant on that line on either side of the middle, will often cancel each other out.
Perfect example: a lot of people like to make Italian with Garlic, Basil and Oregano as their three spices. And often, they find the end result isn't quite Italian enough. The reason is simple. The three tastes are cancelling each other out. Instead, try using only 2 of those spices. With Garlic and Oregano, the dominant flavor is going to be the Oregano, giving you a rich Sicilian taste since Oregano is higher on the base side than Garlic is on the acidic side. Whereas with Garlic and Basil, the Garlic will be more dominant since Garlic is higher on the acidic side than Basil is on the base side. And in a case like this your third flavor can be something non-spice like butter or olive oil, which is closer to the middle.
Of course, there are no fast rules when it comes to cooking. The real fun is experimenting with these ideas and finding your own favorite flavorful combinations that awake the senses and please the palate. I only hope that these spice tips of mine will get you thinking and enable you to create some wonderful culinary delights of your own.
8 Temmuz 2012 Pazar
The Lupine Epicurean Expands on YouTube
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In an effort to expand, what with the success I have enjoyed here, I have begun producing a web-show on YouTube as a companion to this Foodie Site. Episode 1 of "The Lupine Epicurean" is now broadcasting on my YouTube Channel under the auspices of my personal production company, Wicked Wolf Studios. For my first episode, I go step-by-step on how to make a wonderful Spicy Summer Potato Salad. This particular recipe will be posted here sometime this week. I invite all of my readers to come check out Episode 1, of what I hope will be a long, fulfilling, web-show experience. Thank you.
https://www.youtube.com/user/WickedWolfStudios?feature=mhee
https://www.youtube.com/user/WickedWolfStudios?feature=mhee
Restaurant Review: Logan's Roadhouse
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Logan’s Roadhouse is by far my favorite of the “western/country-style”steak house grills. I used to frequent the place often. But, it had been awhile since eating there, so this past Saturday I decided to head out for myweekly errands and start my day with a steak dinner. I arrived at Logan’s about5:30, and the place was already filling up. The great thing about a casualsteak house like Logan’s is that it is great for families, buddies, and evendates. This day, I was enjoying some “me” time.
As usual I started out with an appetizer. Back in the day Iwould order something called the Chattahoochie Cheese Fries: hearty steak friessmothered in Monterey Jack and Cheddar cheese, topped with bacon and onion,with a side of ranch dressing for dipping. Yes, I know; heart attack on aplate. Unfortunately, I found out it has been way too long since I went toLogan’s for they no longer carry this particular appetizer. However, uponhearing about them, my server- Nolan- was able to arrange to get me a plate oftheir signature Supreme Enormous Nachos: tortilla chips covered in nachocheese, chili, jalapenos, salsa and sour cream… with the tortilla chipsreplaced with steak fries. To say that it was heaven to my mouth would be anunderstatement. What with the fresh bread and whipped butter they bring to yourtable, I had to physically stop myself to keep room for my entrée. I ended upcarrying a hefty amount of my Supreme Enormous Chili Fries home in a box.
For my entré, it had to be steak. It was beef I was craving.Now, I am mildly allergic to beef. As long as I only eat beef once a week, I dookay with it. But, when I get a craving for a steak… it has to be just right. Iopted for the six-ounce sirloin cooked medium rare. And, I must say, it wasspot on. Brown on the outside with a cool pink center. It was the kind of steakthat practically melts in your mouth, it’s so tender. I accentuated my steakwith fresh broccoli and a rice pilaf. All in all, a delicious meal frombeginning to end. My only one complaint was that my broccoli was a bit too soft.I am one of those individuals who likes my veggies nice and crisp. Otherwise,every bite was savory and tasty.
And I have to give a lot of credit to my server, Nolan, formaking my Saturday afternoon meal asuccess. Despite being quite busy with two large groups behind me, he kept mytea glass full, and checked on me at adequate intervals. I was a bit surprisedwhen he said he had not been working there that long, because he was a realpro. And I made sure to give him a full 20% tip for his efforts.
If you would like to take a look at the Logan’s menu, orfind one in your neck of the woods, give them a visit here: http://www.logansroadhouse.com/Default.aspx
My Rating: * * * * *
Logan’s Roadhouse is by far my favorite of the “western/country-style”steak house grills. I used to frequent the place often. But, it had been awhile since eating there, so this past Saturday I decided to head out for myweekly errands and start my day with a steak dinner. I arrived at Logan’s about5:30, and the place was already filling up. The great thing about a casualsteak house like Logan’s is that it is great for families, buddies, and evendates. This day, I was enjoying some “me” time.
As usual I started out with an appetizer. Back in the day Iwould order something called the Chattahoochie Cheese Fries: hearty steak friessmothered in Monterey Jack and Cheddar cheese, topped with bacon and onion,with a side of ranch dressing for dipping. Yes, I know; heart attack on aplate. Unfortunately, I found out it has been way too long since I went toLogan’s for they no longer carry this particular appetizer. However, uponhearing about them, my server- Nolan- was able to arrange to get me a plate oftheir signature Supreme Enormous Nachos: tortilla chips covered in nachocheese, chili, jalapenos, salsa and sour cream… with the tortilla chipsreplaced with steak fries. To say that it was heaven to my mouth would be anunderstatement. What with the fresh bread and whipped butter they bring to yourtable, I had to physically stop myself to keep room for my entrée. I ended upcarrying a hefty amount of my Supreme Enormous Chili Fries home in a box.
For my entré, it had to be steak. It was beef I was craving.Now, I am mildly allergic to beef. As long as I only eat beef once a week, I dookay with it. But, when I get a craving for a steak… it has to be just right. Iopted for the six-ounce sirloin cooked medium rare. And, I must say, it wasspot on. Brown on the outside with a cool pink center. It was the kind of steakthat practically melts in your mouth, it’s so tender. I accentuated my steakwith fresh broccoli and a rice pilaf. All in all, a delicious meal frombeginning to end. My only one complaint was that my broccoli was a bit too soft.I am one of those individuals who likes my veggies nice and crisp. Otherwise,every bite was savory and tasty.
And I have to give a lot of credit to my server, Nolan, formaking my Saturday afternoon meal asuccess. Despite being quite busy with two large groups behind me, he kept mytea glass full, and checked on me at adequate intervals. I was a bit surprisedwhen he said he had not been working there that long, because he was a realpro. And I made sure to give him a full 20% tip for his efforts.
If you would like to take a look at the Logan’s menu, orfind one in your neck of the woods, give them a visit here: http://www.logansroadhouse.com/Default.aspx
My Rating: * * * * *
Recipe': Baked Buffalo Burrito
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My latest experiment in the kitchen has been the wonderful Baked Buffalo Burritos you see above, using Buffalo Meat and Buffalo Sauce. Below is the recipe', and if you want watch how it's done, click on the Lupine Epicurean Webisode link in the side bar to see episode 2 of The Lupine Epicurean on YouTube.
Ingredients:
1/2 Can of Black Beans
1/2 Cup Green Pepper, chopped
1 Small Onion, chopped
2 Tbls Mixture of Chipotle Powder, Chili Powder and Red Crushed Pepper
1 1/2 Tbls EVOO
1/2 lb Ground Buffalo
1 Cup Cheese, Shredded (Montery Jack, Chedder, Nacho-style, or Mexican-style)
1/4 Cup Water (for Moistening)
1 Cup Buffalo Sauce w/Garlic
Tortillas
Sour Cream (per taste)
Jalapenos (per taste)
1/3 Tsp Mint Flakes
Instructions:
Heat wok or frying pan with EVOO. Saute onions and green peppers in wok. Add ground Buffalo. When meat is "browned", add spices. Cook thoroughly. Remove meat mixture from heat. Pre-heat oven to 400 degrees.Warm tortilla in microwave for a few seconds to make pliable. Layer tortilla with buffalo, black beans, shredded cheese, Buffalo Sauce, and Jalapenos. Roll tortilla and place in a greased, glass, baking pan. Do this for up to 4 tortillas. Top off tortillas in pan with shredded cheese, Buffalo Sauce, and Jalapenos. Bake in oven for 15-20 minutes. Remove burritos from oven, and transfer to plate. Top off burritos with last of Buffalo Sauce, Sour Cream, lettuce, and Mint flakes.
Bon Appetit!
My latest experiment in the kitchen has been the wonderful Baked Buffalo Burritos you see above, using Buffalo Meat and Buffalo Sauce. Below is the recipe', and if you want watch how it's done, click on the Lupine Epicurean Webisode link in the side bar to see episode 2 of The Lupine Epicurean on YouTube.
Ingredients:
1/2 Can of Black Beans
1/2 Cup Green Pepper, chopped
1 Small Onion, chopped
2 Tbls Mixture of Chipotle Powder, Chili Powder and Red Crushed Pepper
1 1/2 Tbls EVOO
1/2 lb Ground Buffalo
1 Cup Cheese, Shredded (Montery Jack, Chedder, Nacho-style, or Mexican-style)
1/4 Cup Water (for Moistening)
1 Cup Buffalo Sauce w/Garlic
Tortillas
Sour Cream (per taste)
Jalapenos (per taste)
1/3 Tsp Mint Flakes
Instructions:
Heat wok or frying pan with EVOO. Saute onions and green peppers in wok. Add ground Buffalo. When meat is "browned", add spices. Cook thoroughly. Remove meat mixture from heat. Pre-heat oven to 400 degrees.Warm tortilla in microwave for a few seconds to make pliable. Layer tortilla with buffalo, black beans, shredded cheese, Buffalo Sauce, and Jalapenos. Roll tortilla and place in a greased, glass, baking pan. Do this for up to 4 tortillas. Top off tortillas in pan with shredded cheese, Buffalo Sauce, and Jalapenos. Bake in oven for 15-20 minutes. Remove burritos from oven, and transfer to plate. Top off burritos with last of Buffalo Sauce, Sour Cream, lettuce, and Mint flakes.
Bon Appetit!
Restaurant Review: Ditto's Grill (Louisville, KY)
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Louisville, Kentucky is full of wonderful, unique placesto dine. And often, my buddy- Ken- and I will seek out something new anddifferent for our weekly culinary sojourn. It was with this intrepid attitude,that I decided it was time to try a place I had never eaten before, but about whichI had heard much. Ditto’s is a shotgun restaurant on Bardstown Road in theheart of the U of L college community. A road lined with boutiques, eccentricand eclectic shops, and a host of bars and diners, it is the hub of the “indie”and hip scene of Louisville. It is here in these rows of youthful trends thatthe slogan “Keep Louisville Weird” was born. And Ditto’s has long been a partof this Louisville tradition with an equally eclectic and diverse menu for alltastes and desires.
As usual, we headed out on a Saturday afternoon, but muchearlier than normal. This part of town can be fairly crowded on the weekend, sothe least amount of traffic we had to bear the better. We were delighted thatwhat with parking being such a commodity on Bardstown road, we were easily ableto saddle up beside the building and get in well before the dinner crowd. Theatmosphere of Ditto’s is particularly comfortable: wide open, lots of seating,but with a communal ambience. Our server was a gentleman of Hispanic descentwho goes by the name Cookie, and was a delight to talk to. I only mention hisethnicity here because he embodied the fun-loving hospitality I have alwaysassociated with the Latin community that I have come to know. He was gracious,playful and attentive to our culinary needs.
Per my usual M.O., I had scanned the menu online beforecoming in, and had my eyes set on a particular appetizer: Ditto’s Famous Dip,consisting of Etouffe sausage, chili and cheddar cheese with hearty heaps ofguacamole, sour cream and fresh salsa with green onions. With possibly theexception of the White Queso at Mexico Tipico, Ditto’s Famous Dip is the best Ihave ever had. Ken and I shared the Dip. I should mention, that Ken was not asfond of the Dip as I was. He felt there was too much chili. I, on the otherhand, say you can never have too much chili.
We both indulged in Caesar Salad before our entrée, adelightful mix of fresh Romaine lettuce, crisp slices of red bell pepper, andtangy dressing.
On to the main course, Ken opted for a heaping Beef andCheddar sandwich with Au Jus. Ken’s exact words, “the beef is very tender andthe au jus is perfect.” His sandwich was accompanied by French fries, which Kenfelt were of average quality. I decided to partake of one of the healthyalternatives on the Ditto’s Menu, the Crispy Chicken Breast & Tomato GarlicPasta with Broccoli. Quite a mouthful to both say and taste. The chicken wasindeed crispy on the outside, cooked in a panko-esque crumb breading that waslight, and succulent and juicy on the inside. The pasta in question was in factbow-tie, which can be difficult to cook well. Most pasta should be cooked aldente when prepared, especially due to the fact that it will often get cookedmore in the secondary process. Because bow-tie pasta is so often added todishes at the end of the cooking process, al dente often leaves it too rubberyor chewy. I am happy to report that this was not the case with this dish. The bow-tie was absolutely perfect,and the Italian seasonings were beautifully infused. And now, I have to talkabout the broccoli. I am not so often driven to such definitive measures whentalking about vegetables, but I was so taken by the broccoli in this dish, thatI could not stop talking about it. The stalks were crisp as I like it. Uponbiting down on the moist crown of the broccoli an explosion of Italian flavorsfilled my mouth. It was unlike any broccoli I have tasted before; immaculate inflavor and consistency.
Ken and I were both well sated at the end of our dining andsorely glad for our decision to endeavor a meal at Ditto’s. Considering I hadnever been there, and Ken’s previous encounter many years ago had beenlackluster, we were both greatly appreciative of the fantastic meal we hadthere. We had a pretty good idea it was going to be a good experience when uponpouring our first glass of tea, Ken jokingly said “great, you brought a pitcher”and “I’ll go through that in no time”. Cookie gladly dropped the pitcher on thetable for us and provided us with more ice as needed. While I may sometimes beeasily appeased, I am not easily “impressed”. But, I have to say, I was trulyimpressed with every aspect of our meal, and will be returning to Ditto’s inthe near future to try more dishes from their menu.
The average cost of an appetizer is around $7, and theaverage cost of an entrée is around $12, with a few exceptions. It is certainlyan inexpensive place to eat for friends, dates, etc. If you want to learn moreabout Ditto’s Grill, get directions in Louisville, or visiting from out of townand want to experience a Louisville original, check them out at their officialwebsite here: http://www.dittosrestaurant.com/
Wolf’s Rating: * * * * *
Ken’s Rating: ** * *
Louisville, Kentucky is full of wonderful, unique placesto dine. And often, my buddy- Ken- and I will seek out something new anddifferent for our weekly culinary sojourn. It was with this intrepid attitude,that I decided it was time to try a place I had never eaten before, but about whichI had heard much. Ditto’s is a shotgun restaurant on Bardstown Road in theheart of the U of L college community. A road lined with boutiques, eccentricand eclectic shops, and a host of bars and diners, it is the hub of the “indie”and hip scene of Louisville. It is here in these rows of youthful trends thatthe slogan “Keep Louisville Weird” was born. And Ditto’s has long been a partof this Louisville tradition with an equally eclectic and diverse menu for alltastes and desires.
As usual, we headed out on a Saturday afternoon, but muchearlier than normal. This part of town can be fairly crowded on the weekend, sothe least amount of traffic we had to bear the better. We were delighted thatwhat with parking being such a commodity on Bardstown road, we were easily ableto saddle up beside the building and get in well before the dinner crowd. Theatmosphere of Ditto’s is particularly comfortable: wide open, lots of seating,but with a communal ambience. Our server was a gentleman of Hispanic descentwho goes by the name Cookie, and was a delight to talk to. I only mention hisethnicity here because he embodied the fun-loving hospitality I have alwaysassociated with the Latin community that I have come to know. He was gracious,playful and attentive to our culinary needs.
Per my usual M.O., I had scanned the menu online beforecoming in, and had my eyes set on a particular appetizer: Ditto’s Famous Dip,consisting of Etouffe sausage, chili and cheddar cheese with hearty heaps ofguacamole, sour cream and fresh salsa with green onions. With possibly theexception of the White Queso at Mexico Tipico, Ditto’s Famous Dip is the best Ihave ever had. Ken and I shared the Dip. I should mention, that Ken was not asfond of the Dip as I was. He felt there was too much chili. I, on the otherhand, say you can never have too much chili.
We both indulged in Caesar Salad before our entrée, adelightful mix of fresh Romaine lettuce, crisp slices of red bell pepper, andtangy dressing.
On to the main course, Ken opted for a heaping Beef andCheddar sandwich with Au Jus. Ken’s exact words, “the beef is very tender andthe au jus is perfect.” His sandwich was accompanied by French fries, which Kenfelt were of average quality. I decided to partake of one of the healthyalternatives on the Ditto’s Menu, the Crispy Chicken Breast & Tomato GarlicPasta with Broccoli. Quite a mouthful to both say and taste. The chicken wasindeed crispy on the outside, cooked in a panko-esque crumb breading that waslight, and succulent and juicy on the inside. The pasta in question was in factbow-tie, which can be difficult to cook well. Most pasta should be cooked aldente when prepared, especially due to the fact that it will often get cookedmore in the secondary process. Because bow-tie pasta is so often added todishes at the end of the cooking process, al dente often leaves it too rubberyor chewy. I am happy to report that this was not the case with this dish. The bow-tie was absolutely perfect,and the Italian seasonings were beautifully infused. And now, I have to talkabout the broccoli. I am not so often driven to such definitive measures whentalking about vegetables, but I was so taken by the broccoli in this dish, thatI could not stop talking about it. The stalks were crisp as I like it. Uponbiting down on the moist crown of the broccoli an explosion of Italian flavorsfilled my mouth. It was unlike any broccoli I have tasted before; immaculate inflavor and consistency.
Ken and I were both well sated at the end of our dining andsorely glad for our decision to endeavor a meal at Ditto’s. Considering I hadnever been there, and Ken’s previous encounter many years ago had beenlackluster, we were both greatly appreciative of the fantastic meal we hadthere. We had a pretty good idea it was going to be a good experience when uponpouring our first glass of tea, Ken jokingly said “great, you brought a pitcher”and “I’ll go through that in no time”. Cookie gladly dropped the pitcher on thetable for us and provided us with more ice as needed. While I may sometimes beeasily appeased, I am not easily “impressed”. But, I have to say, I was trulyimpressed with every aspect of our meal, and will be returning to Ditto’s inthe near future to try more dishes from their menu.
The average cost of an appetizer is around $7, and theaverage cost of an entrée is around $12, with a few exceptions. It is certainlyan inexpensive place to eat for friends, dates, etc. If you want to learn moreabout Ditto’s Grill, get directions in Louisville, or visiting from out of townand want to experience a Louisville original, check them out at their officialwebsite here: http://www.dittosrestaurant.com/
Wolf’s Rating: * * * * *
Ken’s Rating: ** * *
7 Temmuz 2012 Cumartesi
Pizza, Pizza Everywhere--Part I
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Pizza is undoubtedly one of America's favorite 'fast foods'. Reportedly, it is THE favorite frozen food of Americans, accounting for two of every American family's weekday meals.
The Shoals is no stranger to pizzerias, having numerous favorites. Shoals' residents could eat pizza from a different establishment each night of the week and still not sample all available vendors. This series of critiques will attempt to shed light on some of the better pizza purveyors available in the Shoals. If your favorite establishment isn't mentioned, it has yet, perhaps, to be visited.
The first subject in this series also happens to be one of the newest: The Barge Inn. The Barge Inn is located inside the confines of the Florence Harbor and offers its spin on Italian cuisine. While difficult to spot from the highway due to lack of adequate advertising, it is well worth the effort required to seek it out. Having opened earlier this year, The Barge Inn has quickly, and quietly (a little aggressive advertising would help, guys!), become a favorite among area residents looking for a restaurant.offering a dining experience near the water. Diners can choose to eat inside, in air conditioned comfort, or, as I prefer, eat outside on the deck.
While not specializing in pizzas, per se, The Barge Inn is making a name for itself in this regard, offering several sizes, crusts and combinations of toppings. Topping offerings include: Italian sausage, ground beef, cheese, pepperoni, green peppers, sweet banana peppers, onions, black olives and mushrooms. While these offerings may seem meager by some standards, it is in their execution on a pizza that is the defining factor. To date, each pizza consumed by this writer has been of the highest quality, excelling in flavor and eye appeal.
Some readers have lamented the closing of The Pizza Marina. It would appear, to this writer at least, that a worthy replacement has made its debut.
The Shoals is no stranger to pizzerias, having numerous favorites. Shoals' residents could eat pizza from a different establishment each night of the week and still not sample all available vendors. This series of critiques will attempt to shed light on some of the better pizza purveyors available in the Shoals. If your favorite establishment isn't mentioned, it has yet, perhaps, to be visited.
The first subject in this series also happens to be one of the newest: The Barge Inn. The Barge Inn is located inside the confines of the Florence Harbor and offers its spin on Italian cuisine. While difficult to spot from the highway due to lack of adequate advertising, it is well worth the effort required to seek it out. Having opened earlier this year, The Barge Inn has quickly, and quietly (a little aggressive advertising would help, guys!), become a favorite among area residents looking for a restaurant.offering a dining experience near the water. Diners can choose to eat inside, in air conditioned comfort, or, as I prefer, eat outside on the deck.
While not specializing in pizzas, per se, The Barge Inn is making a name for itself in this regard, offering several sizes, crusts and combinations of toppings. Topping offerings include: Italian sausage, ground beef, cheese, pepperoni, green peppers, sweet banana peppers, onions, black olives and mushrooms. While these offerings may seem meager by some standards, it is in their execution on a pizza that is the defining factor. To date, each pizza consumed by this writer has been of the highest quality, excelling in flavor and eye appeal.
Some readers have lamented the closing of The Pizza Marina. It would appear, to this writer at least, that a worthy replacement has made its debut.
Five Guys Burgers and Fries
To contact us Click HERE
Until one opened in Florence, I’d never heard of Five Guys Burgers and Fries. Friends and family who’ve eaten there have all agreed it’s a very good burger. I was not disappointed. For a peek at the menu, sans prices, you can visit this page of their website. You can order online and you won't have to stand in line, which is handy if you're rushed for time. If you’re not in the mood for a burger, you might opt for a veggie sandwich or a grilled cheese.
Now…let’s discuss prices: The Mister and I spent $15.90 for two burgers, one order of fries, and two drinks. I ordered the little cheeseburger ($3.79), he ordered the regular one ($4.99). Don’t let the name “Little Cheeseburger” fool you. “Little” means only one patty, and it wasn’t a small burger. If you order a “regular” cheeseburger, you will get two patties. One order of fries ($2.49) was more than enough to satisfy both of us. You choose your own burger toppings; choices include the normal mayo, lettuce, ketchup, mustard, onion (raw or grilled), pickles, tomato…but you can also add jalapeno peppers, green peppers, A1 Sauce, BBQ sauce, hot sauce, relish and grilled mushrooms. The burgers were worth the price.
About those $2.49 fries…you can get “Five Guys” style or Cajun style, and you get uh-lot of fries! We got Five Guys style (but only because I didn’t notice the Cajun style until later). There were bags of potatoes around the store, and containers of 100% peanut oil, as well. And let’s not forget about the peanuts…you can munch away on peanuts while you wait…but we didn’t wait very long at all for our food. (I don’t think they want you tossing the hulls in the floor, though…even if they are right across the street from Logan’s Roadhouse.) Two workers stand unobtrusively waiting for you to move from your table so they can clean it properly. (You are expected to take your litter to the trash containers.)
Bags of potatoes lined the wall.
They offer Coke products (including Cherry Coke) and unsweetened and sweetened tea. The sweet tea was nothing great. I wished I’d gotten the Cherry Coke.
Facts from their website:
There are no food trays, the food comes in a bag with greasy stains from the fries, which are overflowing from a cup (again, LOTS of fries). Nothing really diet-friendly on the menu (even the veggie sandwich has 440 calories), but what else would I expect from five guys serving me burgers and fries?
2881 Florence Boulevard
Florence, AL 35630Phone: 256-349-2058
Fax: 256-349-2623Hours: 10:30am - 10pm Everyday
Until one opened in Florence, I’d never heard of Five Guys Burgers and Fries. Friends and family who’ve eaten there have all agreed it’s a very good burger. I was not disappointed. For a peek at the menu, sans prices, you can visit this page of their website. You can order online and you won't have to stand in line, which is handy if you're rushed for time. If you’re not in the mood for a burger, you might opt for a veggie sandwich or a grilled cheese.
Now…let’s discuss prices: The Mister and I spent $15.90 for two burgers, one order of fries, and two drinks. I ordered the little cheeseburger ($3.79), he ordered the regular one ($4.99). Don’t let the name “Little Cheeseburger” fool you. “Little” means only one patty, and it wasn’t a small burger. If you order a “regular” cheeseburger, you will get two patties. One order of fries ($2.49) was more than enough to satisfy both of us. You choose your own burger toppings; choices include the normal mayo, lettuce, ketchup, mustard, onion (raw or grilled), pickles, tomato…but you can also add jalapeno peppers, green peppers, A1 Sauce, BBQ sauce, hot sauce, relish and grilled mushrooms. The burgers were worth the price.
About those $2.49 fries…you can get “Five Guys” style or Cajun style, and you get uh-lot of fries! We got Five Guys style (but only because I didn’t notice the Cajun style until later). There were bags of potatoes around the store, and containers of 100% peanut oil, as well. And let’s not forget about the peanuts…you can munch away on peanuts while you wait…but we didn’t wait very long at all for our food. (I don’t think they want you tossing the hulls in the floor, though…even if they are right across the street from Logan’s Roadhouse.) Two workers stand unobtrusively waiting for you to move from your table so they can clean it properly. (You are expected to take your litter to the trash containers.)
Bags of potatoes lined the wall. They offer Coke products (including Cherry Coke) and unsweetened and sweetened tea. The sweet tea was nothing great. I wished I’d gotten the Cherry Coke.
Facts from their website:
- · There are over 250,000 possible ways to order a burger at Five Guys.
- · We use only fresh ground beef. (No fillers or preservatives.)
- · There are no freezers in Five Guys locations, just coolers. Nothing is ever frozen.
- · We use only Peanut oil.
- · Our menu is trans-fat free.
There are no food trays, the food comes in a bag with greasy stains from the fries, which are overflowing from a cup (again, LOTS of fries). Nothing really diet-friendly on the menu (even the veggie sandwich has 440 calories), but what else would I expect from five guys serving me burgers and fries?
2881 Florence Boulevard
Florence, AL 35630Phone: 256-349-2058
Fax: 256-349-2623Hours: 10:30am - 10pm Everyday
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