Just when you think nothing's perfect....

It was a fine alignment of stars that had us back in the saddle of culinary perfection again.

That's right, I'm talking about Bartlett's Gourmet Grill and Tavern in Beverly Shores, Indiana.

I honestly wasn't thinking about food at all when we set off for the exercise club after work. I was going to put in my 40 laps in the pool, and maybe scavenge the freezer a bit for anything to get by on when we got home, ever mindful of the calories awaiting me on the day that I imagine might be considered a holocaust of sorts by turkeys.

I told Mary I could be interested in a couple carry out items from a couple places on the way home that do carry out well. But there she was, her phone connected to exercise club wifi in the club lobby, in the hunt for something better than typical.

That's when she mentioned Bartlett's.

We'd been there and been wow'd before. But for not a while, through reasons inexplicable. I'll chalk it up to how stuff happens.

Anyway, I knew that whatever was going on there would be quality, and of course relished the thought of the only Hacker-Pschorr tap I'm aware of in this part of the world. But then she said the magic words: "Eight dollar build your own pasta special." And that was that.

Not that I'm a big pasta fan. But I was just in the mood, both for the food and the price. I locked in and mumbled the word 'Engage!'

We arrived lickety split, and seated ourselves at the bar where Kaleigh was poised to serve.

I did my best to not order my pint of Hacker-Pschorr too quickly while perusing the menu. Indeed, the "build your own pasta" option was in play. But the menu had other plans for us. After a few sips of my favorite golden nectar, we settled on a Bartlett's burger with dill potato salad for Mary, and the flatbread special for moi. And of *course* we were going to share.

How do I say this? Perhaps my reference to the "Orgasmatron" in Woody Allen's "Sleeper" (while staring at the cylindrical refrigerator in the corner of the bar) set the stage. Let's just say it felt like one big climax from start to finish.

The burger was fantastic, the meat cooked the way a medium should be cooked, juicy and slightly pink. The toppings actually stayed between the meat and the bun for the most part, which to me suggests a law of physics or two were defied. But I appreciate that. The potato salad was a dill lover's heaven. Excellent all the way around.

But as good as the burger was, the flat bread was all that and more. I'm not remembering exactly what went into it, although Vietnamese spiced pork comes to mind. And there were definitely pickled jalapeño peppers, which I adore. But add a heaping helping of the right cheese melted just so, and maybe the slightest hint of barbecue sauce in the meat, and we're talking about it deserving at least misdemeanor charge for coming just a bit too close to pearly gates grade. I mean, no flipping way - it was just plain incredible.

So there I was, initially patting myself on the back for clinging tightly to my latest food reduction wagon of sorts, suddenly and helplessly throwing all calorie conservation thoughts to the wind. We ate everything off both plates but one frightened slice of dill-drenched red potato. I enjoyed two pints of Hacker, and Mary a couple decanters of a fine Chianti. (And, yes, we *will* be there next Monday night for their tap beer special!)

As great as the food and drink was, the intangibles scored major points as well. The ambience was superb at the bar - quaint surroundings lit to perfection. Our bartender and server Kaleigh was an absolute delight, transporting our food straight from the chef's hand the instant it was available. She was fun to converse with as well, talking up a recent beer festival in Valparaiso, and singing the praises of IPAs.

And then there was the magic factor. I'd become quite enamored of Old Rasputin Imperial Stout in the last few months, imagining I was the only one who know about it. Well, lo and behold, I mentioned it to Kaleigh, who nonchalantly said, "Oh yeah, we have that..." pointing to the Bartlett's selection of tap beers. Say *what*? Here I've been drinking my Old Rasputin out of the bottle, and a local establishment has the intelligence and sensibility to serve it on tap!

When I finally awoke, I found myself in heaven.

And so will you. Find a way to get to Bartlett's. From food to people to drink, it's the complete dining package.

"I Will Gladly Pay You Tuesday for a Hamburger Today!" What Is Your Favorite Burger?

For those of you that do not know the quote, it by Whimpy a character in the Popeye cartoon series. Every time I think about a hamburger, I immediately remember that quote. It is probably one of the first quotes I memorized as a child. So considering today is Tuesday and there has been some recent discussion both in my social network world and my online radio show about the best burger in Northwest Indiana, specifically Michigan City, I have to write about what actually makes a burger the "Best" burger. So, with that said, we will delve into "burgerdom" and discover what the fascination is really all about.

Actually, what determines the "Best" burger? Well in looking at the history of the hamburger, one can imagine that it has evolved over time. It is no wonder that Americans take their hamburger seriously as it is like, jazz, rock n' roll, musical theatre and drive in theaters, it is an American invention. (Read a little more here.) The fact remains, Americans know there meat! A main stay of many cultures all melding together into a great big slab of beef. I actually believe that hamburger came by way of Lissan's wife who got tired of him bringing home bad cuts of beef and then getting all up in her business because she couldn't cook the meat tender enough! I know I just digressed but to me ground beef is exactly that, it is tenderizing the beef into a nice "cut" so as to simply and easily eat the meat with ease and it is, what every American family wants...their food fast! From that concept comes a now global enterprise the "fast food chain!"

So now on to the search for the best burger! But, before that we have to answer; what makes a burger really good? Personally for me it is a mood kind of a thing. Am I in the mood for a charcoal grilled burger, one with a little indication of crisp and edginess or am I more in the mood for the burgers mom use to make. Pan friend, or flat bottom grilled? Is it the seasoning? Simple salt and pepper, (although salting before cooking actually creates a drier burger, did you know that?) or more exotic flavoring? Is it the thickness of the burger or does one like it thin, yet stacked? Maybe it isn't the burger maker, or the approach to the making but it is the cut of meat prior to grinding it. In the end is it more to do with the bun, the cheese, the process? Again, for me it is the mood!

My favorite all time burger is the "Joe's Burger" from a previous life. Joe Fortin owner of Fortin's Tap on East Route 17 in St. Anne Illinois was the purveyor of the restaurant known for THE burger. Why was it so special? Well, it was cooked on a well seasoned griddle. The cuts of meat were freshly ground and hand packed. The meat came from the same butcher who only used beef from certain cattle. The meat was hand packed and minimally seasoned. The burgers were always cooked well served immediately on a simple fresh, very fresh hamburger bun, topped with a thin slice of quality onion, dill pickle slices closed up quickly in foil. If you wanted cheese then you would get cheese one way, simple American cheese. The temperature of the meat when enclosed into the bun and foil would slightly cook and add to the overall experience. But, then again, one must ask "was it the burger, or the traditional Saturday experience that lent to the overall flavor?" Regardless it is a burger that stands out above the rest.

Moving on and into the modern world...Redamak's a famous burger joint in New Buffalo is a Michiana favorite. Quite honestly the truth is Redamak's famous Velveeta burger is prepared very similarly to "Joe's!" We have seen many fast food joints try to create what is supposedly the best ever, but, often times I am left scratching my head and questioning the claim to the "Best!" Is it the Five Guys good hype or have they really cornered the market on "burgerdom?" I am leaning towards the hype. Most people will claim that the best burgers are those that come from local bars and taverns. When it comes to tavern/bar burgers I have to hearken back to my early discussion about the "Joe" burger. While back in the day I did not imbibe, I cannot wonder if the fabulous taste of a burger has more to do with the hunger that ensues as a result of imbibing in adult libation. Either way, a good burger is a good burger and a really good burger is something to pass on. Just as Whimpy will gladly pay you Tuesday for a hamburger today, when you gotta have a good burger, you gotta have a good burger. So pass it on! Share your favorite in the comments below. It will be my quest to try and tell. Who knows, maybe I will find a burger that beats good ole Joe and the palatable pleasures of the past will be nothing more than a memory!

The Industrialist's New Clothing

I'm just back from one of the most disappointing dining experiences in my life.

Having heard that The Industrial Revolution in Valparaiso, Indiana was rated the top restaurant in northwest Indiana, specializing in burgers, my mild hangover rejoiced at the decadent possibilities, and last night's craps win stood poised to fund it to the hilt.

But it was essentially one disappointment after another.

For starters, the hostess nearly sat us down next to a booth with a young child wailing at the top of his lungs over the noisy, suspended train whose own sonic disturbances cut right through to the spine. We requested to be seated somewhere more conducive to happy digestion. But it was tough, because it's simply a cacophonous place regardless where you sit, despite being only about half full at the time. We were also too cold.

The waitress was cheerful and prompt. But while she took plenty of time explaining all the specials of the day - complete with burger details - to people at an adjacent booth, with us was simply, "Care for an appetizer?" and, later, "Are you ready to order?"

We selected some sort of pot of melted cheese that was good. But while we were expecting some major salsa with it, I'd say there was all of a teaspoon's worth, and certainly not a rounded teaspoon.

The burger sampler claimed to be four miniature versions of some of their famed burgers, and a choice of garlic fries or sweet potato fries. We each ordered our own sampler with the garlic fries. And that's where things really went south.

The food was just barely warm. The burgers were dry, legitimately difficult to swallow. There was far too small a meat to bun ratio. And the toppings were scarcely present. The buns themselves were borderline stale.

The fries were okay, but nothing to blog home about.

Were it not for the aforementioned hangover, it's unlikely I would have finished my meal. But the fact that I *could* finish my meal *and* half an appetizer speaks to the paltry portions. And they were $12.95 a piece.

With tip, the bill came to $44, which was offensive for what we got.

All in all, I'd recommend doing yourselves a favor and driving to the Wendy's about a mile east on US 30, where $44 would easily feed two hungry adults consistent quality food three times over. How The Industrial Revolution came to be so highly rated is astonishing.