Friday, July 26, 2013
“Meat” three of the burgers available for sampling at BurgerFest in Deep Ellum
BurgerFest is September 21.
As Dallas’ largest celebration of grilled, beef-laden, bun-contained sandwiches looms on the horizon, we take the opportunity to introduce the vendors and the creations they’ll be offering at BurgerFest 2013. Three at a time, we’ll describe the restaurants and the burgers they’ll be bringing to the table on September 21 in Deep Ellum. From lamb sliders to beefy mushroom melts and blue cheese-bacon concoctions -- not to mention paleta and ice cream vendors alike -- Dallas will have the opportunity to try some of the best burgers the area has to offer, all while listening to live local music and maybe downing a local beer or two. And it won’t cost a penny to come -- just bring a little scratch for the burgers, which will be sold either in quarters or in slider form to facilitate a mixed and varied sampling. To keep up to date with BurgerFest, follow us on Twitter and Facebook!
Ten Bells Tavern
Ten Bells, which recently celebrated its first birthday, has quickly become a go-to neighborhood spot for beer lovers across Oak Cliff and beyond. Its pub-like atmosphere and outdoor patio are welcoming and inviting; Meri Dahlke, owner of Ten Bells, says it was her goal to create a fusion between a U.K. pub and a Texas beer garden. But that’s not only thing reflected in the atmosphere -- even the taps sport representative beer from The Isles and from across Texas, providing brew solace to both the traditionalist and the up-and-coming craft beer lover. As for the food, it’s fare that any pub across the pond would be happy to have: Braised Short Rib Frites, Cured Salmon Brochette accompany cheese boards, hand-made sandwiches and hamburgers on Ten Bells’ Menu. Of special note is Jack’s Burger, topped with smoked cheddar, grilled onions, lettuce, and tomato.
“It’s a simple, backyard-style seasoning with garlic and onions,” says Chef Carlos Mancera. “It’s a good, honest burger.”
Max’s Wine Dive
While the atmosphere at Max’s may be quite intentionally casual, that doesn’t mean they’re not taking a serious approach to the food and wines they’re serving. While there may be other iterations of of the restaurant in a few other Texas cities, Chef Patrick Russell gives the Uptown location a feel of its own with menu options of his own creations. Arugula/Peach salads and Blue Crab Mini Corndogs, along with a Scardello cheese platter, are among the many highlights. But for BurgerFest, it will be their slider that represents this laid-back wine bar and restaurant. Served on brioche, the beef patty is comprised of chuck, beef belly, short rib, and brisket, and features aioli, caramelized onions, tomatoes, and aged cheddar.
“It’s literally a miniature version of our Max’s Signature Burger,” says Russell. “It’s a burger for everyone.”
And on September 21, everyone will have a chance to try it.
Don’t let the upscale atmosphere and quiet din at Asador fool you: Classy a place though it may be, Chef Brad Phillips isn’t afraid to make a mean burger. The name Asador does, after all, harken to open-flame cooking. Dishes such as Wood Grilled Tenderloin and Hudspeth Farm Pork Chops are just a couple among many that display a penchant for grill cooking, and a variety of hamburgers and sandwiches gives the menu an accessible aspect for the everyday businessman looking for lunch -- restaurant guest or not.
And while the menu features grass-fed burgers and pork sliders, among others, it is a unique option that Asador will be bringing to BurgerFest -- a grass-fed beef from Hudspeth Farms with braised mushrooms, crispy pancetta, and smoked tomato chutney on a bun from Empire Bakery.
“You’ve got a meaty, earthiness with the beef and mushroom, and then the goat cheese and smoked tomato chutney kind of set everything off,” says Phillips. “And this is a great opportunity to showcase the local ingredients we use -- 100 percent of our burger can be found within a 75-mile radius of where we are right now.”
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