Continuing my Tour de Burgers, I went to Burger Bar twice in two days. This, however, was not the record among me and my friends. Two of my friends, went 4 times in 4 days - one had the chicken sandwich, turkey burger, angus burger and a dessert burger and another had a Kobe burger, two angus burgers and a dessert burger. All bow down to Uvan and Steve!\n\nWell, as far as my experience goes, I will have to say Burger Bar has really good quality burgers. I had the Kobe burger, rare, no toppings on the plain bun and the angus burger, med. rare, no toppings on the plain bun. Each time, the burger was cooked exactly as ordered (cool and red in the middle for rare, pink throughout for med. rare). The bun was exceptional. It was slightly crunchy but soft and was perfect to absorb the meat juices (which there were plenty). The size of the patty was perfect as well - not too small, not too big, abouth an inch tall - I'd say it was around 7 oz.\n\nAlthough I don't notice this at most places, I will say, each burger could have used more salt. I don't think the meat is pre-salted before it's ground and very little appears to be put on before it's cooked. But, just a sprinkle of salt really helped the flavor. \n\nLots of people rave about the Kobe, but I wasn't too thrilled. For one, the texture was too soft. (I know, I got it rare, it's supposed to be soft. Well, that's true.) But the texture of the meat was soft. Also, the angus beef had a much more \"beefy\" flavor than expected. For the price, I'm getting the angus burger from now on. \n\nThe sides? Well, the zucchini fries are great. Whether they're frozen or not, I don't care. They are good. The onion rings are thick with a heavy coating and good. The fries are fine. The beer list is very good with well over 20 selections. TVs for each booth - reason to linger and drink. Oh, and no corkage fee but terrible wine glasses. Service is spotty, but really dependent on who's your waiter/waitress.\n\nOverall - one really great place to grab a great burger and some drinks. \n\nWine I brought and had with the Kobe beef burger: 2003 Miura Garys' Vineyard. Deep purple color, smooth rich texture, firm acidity, bright plum flavor with leather and earth. Much more rustic than the Pisoni Vineyard bottling I've had from Miura. Tasted better after 6 hours, likely because of bottle shock on the drive up. Much more smooth, less leather and earth and more bright, sweeter plum and fruit notes.
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