Ingenious idea to throw together the low-key ambiance of a trip-hop club (complete with chill music being pumped over the sound system) with a quality burger bar. This place is frequented by many professionals who work in the area (financial service and stock exchange people come here for lunch) as well as shoppers, and teens. I am a regular, a middle-aged US ex-patriot gastronome, who, despite being versed in classic French cooking, needs a good quality burger fix once a week to keep my energy levels up and a memory of home. Being here from the start, I have watched this place gain in popularity throughout the years, with the consequent crowding on the weekends and the prices going up, but it all seems to offer good to average value, even at $10-15 a burger, to justify the visit even on a weekend night. As a French-biased gastronome, I would like to see them add a burger like the Boulud Burger (with black truffles and foie gras) or even just play with pulled pork in their recipes, but I doubt that will happen, given the rare changes in their menu. Instead, we have a menu of about 10 creative burgers, ranging from the Basic Cheeseburger to the "Chef" (double burger with bacon strips), with the decadent favourite being the Blaue Burger, a burger laced with melted blue cheese and onion, very good. Even though the burgers are not cooked on a barbecue grill and have less barbecue flavour than the meet cooked at one of Germany's many Turkish Döner Kebab Imbisses, there are nice touches here, such as the homemade ketchup, and the wide selection of alternative sauces for the French Fries. Indeed, the French Fries are always very crisp and enjoyable, and there is a nice selection of wines and beers and soft drinks to go with the menu, with the Bübele Edelweissen being a particular treat. Besides the sometimes inattentive or overworked service (esp since they switched over to table service), there is little to criticise about this burger bar, except maybe three things: 1) no genuine charcoal flavour on burger, 2) relatively tasteless buns (should be homemade and better), 3) no experimentalism in the burger cooking, just regular formula stuff. Even the wash station for washing hands before the meal are highly appreciated, and the selection of newspapers and magazines for those of us who visit this place alone, as I often do, is a welcome amenity. This is a regular place of mine, and offers a very reliable, if safe, quality burger.
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