| rev:text
| - Made a special trek to the Stockyards from the Danforth upon recommendation by a good eater friend of mine. 2 subways and a streetcar later, I was in.
The staff and the vibe they bring is worth a visit alone. There were a lot of them for a late afternoon Wednesday, at least 6 roaming around in such a tiny place. I'm thinking one was the owner, and the rest were there for a shift change. Still, they all came across as dedicated employees, interested in making up some good, good food.
Ordered a classic with sautéed onions and aged cheddar, which also came with traditional toppings and mayo.
Place your order, grab a stool and they do the rest: bring me napkins (which you'll need), a fork (?), a metal cup of water and, when ready, your burger.
Instead of the traditional silver platter most of these burger joints deliver their fare on, these guys offer it with a cast iron skillet.
So I dug it and, since it's a flattop fried burger, it instantly filled the skillet's wax paper line with a combination of liquid toppings and fat.
This was a good burger. Not a fan of the fried burgers but this one was tops. I will return.
|