The patty is advertised as â€œUnmedicated heritage angus beef, ground in house dailyâ€. It definitely has the flavor and texture of a fresh ground beef patty and is cooked to a juicy medium well, dripping juicy burger goodness all over my platter. Then you have the bun. On the menu, itâ€™s just described as a â€œToasted Kaiserâ€, but it seems like so much more. Trust me, I have had your typical toasted Kaiser, and it leaves a lot to be desired. This bun is fresh, toasted just right and up to the task of holding the burg together. So, I should be one happy camper, right? Unfortunately, not quite. Now, donâ€™t get me wrong, the flavor and prep of the patty and the overall performance of the bun are outstanding, but the patty size is a couple ounces too small. I would have loved to see the patty in its rightful starring role, instead of playing second fiddle to the toppings at times.
The produce was extremely fresh, with crunchy lettuce and juicy tomato to the point that it got in on the drip factor, which is something I donâ€™t see very often. The bacon was a little more cooked than I like, but the proportions were good. Personally, I donâ€™t like crispy bacon on a burger because you run the risk of it shattering and breaking apart, but the flavour was all there. Finally, the real coup-de-gras had to be the cheese. Yep, you can be guaranteed youâ€™re not finding any god awful processed cheese here. Gorgonzola, Provolone, Pecorino and Emmenthal are not words I often speak when ordering a burger, and let me tell you, it was refreshing.
Advertised as a "Wine and Cheese Bar", Au Petit Chavignol is not your typical burger joint. The ambiance is more upscale than that of your usual burging hole, but who am I to say what the ambiance of a burger joint should be.
I had been here once before and what I got out of it was a 3 day cheese-coma. It was glorious, and amazing, but in no way did I think that I would one day return to burg. Why not though? Is cheese not, in many cases, part of the essence of a burger? It seems like a logical fit when you think about it. Why not take your great cheese and slap it on a juicy burger? In no way can that go wrong. Personally, I can say that a bad cheese will, without a doubt, ruin an otherwise descent burger. So, conversely, can I also say that amazing cheese can take a pretty good burg and turn it into something outrageous? Iâ€™m not sure that I got the full opportunity to verify that. The smaller patty size presented a fair amount of bites where the essence of the burger was overpowered by the toppings, and a burger that focuses more on toppings than the patty is really just a sandwich. Now, Au Petit Chavignol has a very good burger, definitely above average and I do suggest trying it, but I think it has some unrealized potential to be even better, much better.
To start, just a note explaining the weighted rating of the burg. We understand that it might be a little confusing,
but the thought is that certain points of a burger just have more of an effect on how good a burger really is.
For example, we feel the quality of the patty has a bigger impact on the burger than the cost or how well it holds together.
Quality of Bun:
How was the bun? Fresh? Chewy? We always hope for the freshest possible bun, something that we can grip on to and that will act as a proper container for the burger itself
Quality of Patty:
Ah, the essence of the burg. How good is the patty though? I mean, are we dealing with the ideal 80/20 chuck? Or, do we have a patty riddled with filler and other foreign and unwanted product?
Quality of Toppings:
How fresh is the produce on the burg? How fresh are the sauces? How well prepared are the other wild and wonderful things that adorn our burg?
Selection of Toppings:
Is this a joint that tells you what to get? Or is the the sky the limit? There's something to be said for a place that will let you pile some onion rings, a fried egg and a half a Bavarian on your burg.
How well are the 'essentials' prepared? Did you have the makings for a good patty, but Joe Chef burnt it beyond recognition? Was the patty great, but that heap of bacon you wanted was uncooked? Overall, how was the burger put together?
Nothing says delicious like a burger that is giving you those "come hither" looks with how delicious IT looks.
How far did you make it before the burger fell apart? I know a good burger is supposed to be juicy and leave your hands a mess, but I don't feel that I should be eating the majority of it with a fork.
Just how far down your arm did that succulent stream of burger juices make it? We all know that noone leaves a proper burger battle without getting a little messy
Can you get this burg at McDonalds? Did they take some time to actually make something different here? You can have burgers that are just plain amazing, and you can have burgers that are amazing and make you think "Where did they come up with this?"
Did your taste-buds do a jig? Does your mouth water at the mere mention of this burger joint? Flavor is where it’s at baby!
How much "bang for your buck" factor was involved? Obviously you pay for greatness, but sometimes it is unjust, and sometimes it is just a treat.
"People's Choice" Rating:(0 votes - 0.00)
Available with your choice of:
Cave aged emmenthal
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