After KGB, a Burger May Not Seem a Burger Without Cheesy Batter
If you eat in rather than take out, we assume your meal will look considerably more attractive
Mmmm, Kerry’s Gourmet Burgers. As we told you on Friday, we went there on Thursday, and we’re still thinking about them five days later. In fact, this could well be a long term relationship for us.
Yes, not only does KGB somehow (how?) manage to transcend its 100 percent dreary environs (it’s Harrah’s, people, need we say more) with its sexy interiors and ever-rotating ice bar for its vodka, but, judging by what we ate, hot chef Kerry Simon has done a fine job with the menu too.
As we told you, we had the crispy four cheese burger on the recommendation of the waitress, who said it was becoming the signature burger after a couple of days. The four cheese bit is self-explanatory but why crispy? Because the cheese is slapped on either side of the burger before it’s fried, meaning that it’s basically coated in cheesy batter. How appalling. How delish.
Spot the burger (hint: it’s under the cheese)
We teamed it with an onion bun, which was delicious, huge steak potato fries – which managed to be fat but crispy, not easily done, and an espresso shake. The shake’s combo of caffeine and sugar got us all the way to San Diego by car without so much as a yawn.
And the fries were so good that we eschewed SD restaurants that night to eat them cold and a bit soggy in our hotel room. And you know what? They were still blazing.
Our only criticism would be that the burger could have done with a tad more seasoning, but apart from that, it was pretty faultless. Spasibo, Comrade Kerry. Although no thanks for the damage you’ve done to our waistline. A burger without cheese batter will forever more taste like a diet option.
Apologies for the crap photos. We had to do take out to make it to San Diego in time
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