These days, when every week seems to bring news of another E. coli or salmonella outbreak, when supermarkets offer free antibacterial wipes for your grocery cart at the entrance and at the meat counter for your shrink-wrapped chicken breasts, that some restaurants still let you order your burger at a temperature below well-done should be reason enough to give thanks. Except that, as the true burger aficionado knows all too well, ordering a burger medium-rare guarantees nothing. Maybe what you're served truly is medium-rare. More likely it's closer to medium. Every now and then, it's a hockey puck. A kitchen that knows the difference between red and... More >>>
Sean Dooley, owner/operator of Dooley's Beef n Brew House.