Halifax Burger Quest: Crispy Cristy

Crispy Cristy moved into the old Extreme Pita location on Barrington Street last month, officially sending Halifax to its burger saturation point. This restaurant offers gourmet burgers, poutine, chicken, fish, pitas and salads. By “chicken” they mean strips and wings, by “fish” they mean fish and chips, and by “pitas” they mean just about anything, but with a Mediterranean emphasis. Basically this is like your typical Halifax pizza shop, which offers a wide variety of standard gut-busting fare, only instead of pizza they serve hamburgers. I think they even deliver.

Which leads my to the inevitable question:

The Ringer at Crispy Cristy

The Ringer at Crispy Cristy – Is this gourmet?

What makes a burger “gourmet”? There. I just said what you’ve all been thinking. Everyone wants a piece of the gourmet burger trend, and without the solemnity of burger law, there are no regulations which dictate when you can call a burger “gourmet”. At Crispy Cristy, my burger was served on a fancy square plate: +1 gourmet burger point. My burger patty consisted of quality Angus Brand Beef : +1 gourmet burger point. The patty was actually quite nice, if not a little thin for my liking. However the taste and texture reminded me more of a really good diner-style burger, rather than a gourmet burger.

What else makes a burger gourmet? Fancy toppings! Crispy Cristy offers its own takes on nacho and Greek burgers, as well as burgers featuring intriguing ingredients like “grill fried pepperoni”, ancho chipotle sauce and caramelized onions. But what did I do? I ordered The Ringer ($8.49), fully equipped with onion rings and mozza sticks. Yes, mozza sticks. I couldn’t help myself. I’ve never had a mozza stick burger.

The Ringer at Crispy Cristy

The Ringer at Crispy Cristy

This burger was like a fusion of classic greasy diner burger and some atrocity of Epic Meal Time. The fat-faced-hedonist in me was delighted by the presence of mozza sticks on my burger, while my increasingly health-wary conscience grimaced in shame. There were chunks of the dreaded iceburg lettuce, the generic flavours of ketchup and mustard, and of course the whole thing fell apart while I was eating it.

So what makes a burger “gourmet”? We could make a complicated gourmet burger criterion, with check boxes for quality of beef, presentation, and luxury of toppings – but chances are we would keep finding exceptions and contradictions. So I will provide my own definition: A gourmet burger must be sexy, whether elegantly chic or ruggedly handsome.

The Ringer at Crispy Cristy was not really sexy. It was more like a staggering fratboy who thinks he’s crisp and cool, but is actually just drunk on mediocrity and ready to eat a donair and pass out in his dorm room. I’m not saying the burger was bad! If this burger was introduced before the gourmet burger boom, it would have been a leading Halifax hamburger. Maybe the “Chicago Jack” (smoked bacon, caramelized onion, honey mustard and monterey jack – $7.49) is a classier burger bro, but I won’t be rushing back to find out.

IMG_7919

The price scale is for stand alone burgers, with fries being an additional $2.50. As you can plainly see, the fries are the packaged frozen variety which I thought Halifax had outgrown, but several online reviewers have strangely applauded.  Also, the atmosphere at Crispy Crispy is that of Extreme Pita with a paint job, and the service I received was squarely average, if not a bit timid. I’m curious about the poutines which come in 8 varieties, and the Greek/Lebanese style wraps.

Perhaps there is room for Crispy Cristy at the greasier end of the Halifax burger scene. The common Haligonian may not care about grass-fed beef, hand-cut fries, or house-made sauces. The common Haligonian grew up on roast beef and potatoes and may not desire “peppery arugula” or “creamy chevre” on their burger. This is still the Maritimes after all, and the category of “gourmet” may apply differently to us. I say bring on the grease! I just need a break for a while…. speaking of which:

Halifax Burger Week is happening March 21-27, with participating restaurants offering specials and proceeds to FEED Nova Scotia. Check it out!

*** Currently Crispy Cristy has no online presence: -10 gourmet burger points!!***

Crispy Cristy on Urbanspoon

Halifax Burger Quest: Rock Bottom Brew Pub

I’m going to take a break from smoked meat sandwiches for a bit and return to burger questing! I have had some inquiries and recommendations concerning various hamburgers in Halifax, which I haven’t yet gotten to because I was focusing on “gourmet-style” burgers. Now I am going to shift my focus to pub-style burgers, and I’m also accepting recommendations if you would like to e-mail me (shipwrekkt@gmail.com) or leave a comment below.

When I left Halifax in 2009, Rock Bottom Brewery had just opened. I sampled all the beers, which tasted strikingly mediocre and homogeneous. When I came back in 2012 I kept hearing buzz about this place and quickly figured out that the legendary Maritime brewmaster, Greg Nash, had taken over production for Rock Bottom, which now boasts of some of the best beer in the city! For this reason, I will continue to haunt Rock Bottom Brew Pub… but now I have another reason.

Peanut Butter Burger at Rock Bottom Brew Pub

Peanut Butter Burger at Rock Bottom Brew Pub ($11.95)

A couple of months ago, I tried the peanut butter burger at Rock Bottom. Yes, Halifax, there is now competition in the peanut butter burger market! What Rock Bottom does differently is mix the peanut butter with cream cheese. The effect is drastic, perfect, and wonderful. Rock Bottom uses 100% Nova Scotia beef. Rock Bottom has good French fries. Rock Bottom has Greg Nash. Rock Bottom.

This is one of those rare burgers that I continued to reminisce about well after eating it. I began to wonder about the other burgers at Rock Bottom…

Beer, Pork & Bacon Burger at Rock Bottom

Beef, Pork & Bacon Burger at Rock Bottom

The Beef, Pork & Bacon Burger ($12.45) is a “beef & pork patty grilled & topped with smoked applewood cheddar, bacon & onion rings, roasted red pepper mayo, lettuce, tomato, onion & pickle.” It sounds amazing, but I actually wasn’t that impressed. The pork did nothing to elevate the patty, in my opinion. This was a very standard, but decent, pub burger.

HotBottom Burger at Rock Bottom

HotBottom Burger at Rock Bottom

The HotBottom Burger ($12.75) is a peppercorn crusted burger topped with swiss cheese, banana peppers and hot sauce, plus the usual veggies. I had a peppercorn crusted burger at The Works in Ottawa and fell in love with the concept. However, this element of the burger at Rock Bottom didn’t jump out at me. Perhaps it was overridden by the banana peppers and hot sauce. The beef patty was also not as meaty and luscious as I had once remembered it… once upon a time when I had an intimate moment with a certain peanut butter burger.

I began to think that my first date with Rock Bottom had been a fluke. Had the cook that made my peanut butter burger vanished in the night? Had the restaurant implemented cost-reducing burger-shrinking strategies? Had I experienced an isolated moment of a non-replicable nature?

I returned to find out the truth about the peanut butter burger.

IMG_7720It’s a miracle! This burger was just as good as the first time I had it! I don’t know what it is, but the peanut butter and cream cheese concoction really brings out the beefy goodness. The swiss cheese, smoked bacon, and veggies play along just fine and the sourdough kaiser holds it all together. I confess my love for this burger, and encourage all you Darrell’s fans to check it out.

Rock Bottom also has a Canadian Bison Burger ($15.50), Turkey Avocado Burger ($13.45), Lamb Burger ($13.45), Pesto Rubbed Chicken (breast) Burger ($10.75), and a regular burger at $9.95. AVOID the frozen soy hockey puck ($8.95) unless you’re into that sort of thing. All burgers come with your choice of fries, roasted potatoes or rice. Upgrade to sweet potato fries, salad or cup of soup for $2.25.

Check out the web site for weekly events and specials.

Rockbottom Brewpub on Urbanspoon

Cheese Curds Gourmet Burgers & Poutinerie

Burger Quest
Category: Gourmet-Style

Cheese Curds is a “chef inspired” locally sourced gourmet hamburger haven snuggled between a community college and an oil refinery. Envisioned and executed by chef Bill Pratt, this was the first of its kind in Halifax. Indeed, it is Cheese Curds that broke the sad burger spell in Halifax that at one time almost led me to retire hamburgers from my diet.

The best way to get to Cheese Curds (from Halifax) is to carefully check the Woodside ferry schedule, which runs at inopportune times for food questers, but which essentially carries you right to their doorstep. Your other option is to take the #60 from the bridge terminal and enjoy all the wonderful characters who habitually ride the #60. Either way, the scenery is … interesting.

Speaking of scenery:

The Legendary CC Porker

That is one honkin’ beauty of a burger, fully equipped with bacon, cheese curds, fried onion rings, lettuce, tomato, and CC sauce ($8.75). If you don’t like making decisions, then I should warn you that there is a whole onslaught of extra toppings which you will be prompted to choose from. I don’t personally enjoy the Subway-style of burger artistry. I like being TOLD what to eat. However, you may love the thrill of the distinct possibility that you could damage your burger with poor decision-making. Choose your own adventure.

Pork Schnitzel Burger

I should mention there was a bit of a burger party on this night, as I joined forces with some Twitter foodies (@rosebeefe, @lauriecburns, and @courtsuemaloney) for my burger quest and their #burgvember celebrations. Luckily they ordered all the burgers I wanted to review but couldn’t. The pork schnitzel burger ($8.75) looks excellent, and the peameal bacon is reportedly pretty awesome. It is recommended you go with some bolder toppings to electrify the otherwise neutral-tasting schnitzel.

TNT Spicy Burger

The TNT Spicy Burger ($7.95) is a blackened burger (cool!) with hot Brothers Pepperoni, fried jalapeno rings, chipotle mayo and jack cheese. Looks like we got some cilantro and tomato on there for extra effect. “My tongue is burning!” I heard  @courtsuemaloney say, though she insisted this was a good thing.

Honolulu Burger

The Honolulu Burger ($7.75) features double smoked bacon, caramelized fresh pineapple, cheese curds, lettuce, tomato and CC sauce. I had heard rumours that Cheese Curds doesn’t core their pineapples prior to serving, which has prompted many an online complaint. Cheese Curds must have listened, though, because this pineapple was cored! The bacon was perfect, and my only complaint about this burger was that it fell apart a little. We discussed “bun integrity” and how this seemed to be lacking at Cheese Curds. I don’t personally blame the buns; I blame the toppings for jeopardizing sandwich stability. Since the customer has an overwhelming selection of toppings to choose from, it can be difficult to avoid this catastrophe. If you are a sloppy-burger-fiend, then disregard my warning.

Veggie Lentil & Bean Burger

The Veggie Burger ($7.75) is another non-frozen-soy-puck addition to the Halifax veggie burger repertoire. More spring roll than hamburger, it is sure to either please you or confuse you. It involves a curry infused lentil and bean patty which is wrapped in what seems to be a spring roll wrapper. It is then topped with ketjap manis, sweated bean sprouts, pickled onions, and mango chutney. We added carrot and cilantro. The first few bites were like wowza! – that’s pleasantly different! But after a while the sweetness of the mango chutney became too sweet for us, and reminded me of plum sauce on an eggroll.

So what are my thoughts? I went home with a really full belly and lots to contemplate. Hamburgers are so subjective, and the added complexity of choosing your own toppings makes each burger personal and unique. It’s too much pressure for me! Cheese Curds gets big points for using local products, environmentally friendly packaging, and a medal of bravery for setting up shop in gritty ‘ol Woodside.

The beef was well seasoned, which the others seemed to enjoy, whereas I’m more of a beef purist. A well seasoned patty makes for well seasoned burps late into the night! Also, the structural integrity of the burger is easily sacrificed to high-risk toppings.

I should also mention that all the sub-par reviews I’ve read about the poutines are completely unwarranted. The poutines were quite satisfactory, and we enjoyed flavours such as house curry sauce and brandy peppercorn sauce being on offer.

Hats off to Cheese Curds. Next up, Flip Burger!

Cheese Curds Gourmet Burgers & Poutinerie
380 Pleasant St.
Dartmouth
(902) 444-3446
Web Site

Cheese Curds Gourmet Burgers + Poutinerie on Urbanspoon