What would you expect from your prototypical diner burg? An old fashioned burger bun, soft and fresh but nothing fancy? Yep, that’s a start. How about an all beef patty, sans any wild and crazy seasoning? Well, if that’s what you are hoping for, then Lucy's has got you covered. Just based on how it tasted, the texture and the look, the patty didn't seem to be homemade and biting into it didn't cause a dam bursting rush of burger juices, but it was cooked well and wasn't dry by any means. On the flip-side, it held together like a champ from start to finish. It was, really, all you would want if you were craving one of those old school diner burgs.
The produce, cheese and bacon were all fresh and served up in conservative proportions. The cheese was real cheddar, nicely melted and the bacon, while it didn't overwhelm you, provided that smoky flavor you would expect. The sauces were plentiful and provided ample replacement for any lack of burger juice mess on the plate. Most notable of the sauces would have to be the mustard, but as I've been told before “mustard was the only condiment back in the 50’s diner era”, so what should I expect? Not to say that the selection was terribly limited, because there were more interesting options, but I like to stick to my bacon ched. Finally, in regards to extras, the milkshake. This was really the deciding factor for me on this visit, I was craving a good milkshake and I was not disappointed.
Lucy's has that old school diner feel to it, from the service right down to the swinging kitchen doors. Kind of unassuming from the street, it’s got a lot of character inside.
I didn't even have Lucy’s on the radar prior to this afternoon, but I in my last minute frenzy to find a spot to burg for lunch, I got a hankering for a milkshake. There are few types of establishments that are a stone cold lock for at least an average burg and a top of the line shake. A 50’s themed diner like this is one of those places, so off I went. The burger itself was good, but didn't blow my socks off. That said, there is nothing to complain about when it comes to a real good old fashioned burg complete with shake. With a couple of these types of diners under my belt in recent weeks, I really think it’s the mustard that sets apart this genre of burg from others. No fancy, grainy mustard, just bright yellow French’s. While I would have to say that I am a bigger fan of the hand ground beef, fresh bakery buns and higher end toppings, there is something to be said for taking a burg back to its roots. All in all it was a descent burg, a great shake and a good price.
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)
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