This week I remember my favorite Philly burger place, 500 degrees, as it just closed Saturday.
This week I’m enjoying a juicy American Kobe burger at Sketch Burger in Philly’s Fishtown neighborhood.
This week I look for (and find) a new personal standard for burgers in Burger Bistro’s Kobe Burger w/ Bacon.
Watch: “Tasty Roast Beef and Cheddar at Corner Bakery Cafe in Center City” https://www.youtube.com/watch?v=e277v5My94g for a chance to win a $10 GC! -~-~~-~~~-~~-~- Subscribe: http://andthatsmylunch.com/subscribeYT My Site: http://andthatsmylunch.com Twitter: http://twitter.com/andthatsmylunch Facebook: http://www.facebook.com/andthatsmylunch Frankly, The best burger I’ve ever had.
From the Website: http://500degrees.com/
“THE CONCEPT behind 500 Degrees
(the optimum temperature of a burger-ready cooking surface, btw) stemmed from a desire to make a world-class, memorable, gourmet burger.
It needed to both diverge and evolve from “fast food”. It needed an angle. An attitude, even. That’s what 500 Degrees is. We’re not going to pretend as if the burger is the end all and be all of our culture nor are we going to bask in the glow of culinary self-importance. We just wanted to make a kick-ass burger
For almost fourteen years, our experiences in the burger business at Rouge taught us a lot about what people really wanted and it was that insight which defined 500 Degrees
Fresh beef, never frozen. It’s thick and doesn’t fall apart.
Diverse, high-quality toppings. The more the merrier.
The softest and tastiest Challah roll you’ve ever eaten.
Crispy, awesome fries.
That’s what 500 Degrees is about. It’s also about choice.
Tell us how you want your burger cooked
and that’s the way it’s going to be cooked.
We can call our burger joint “gourmet express”.
We can call our product “professional burgers”.
It really doesn’t matter.
What matters is that once you’ve had it,
you’ll understand why most of the time, keeping things simple
and mastering the basics is all you ever really need to do
in order to create something special and succeed.
We love burgers just as much as our customers.
Come check us out”.
— andthatsmylunch (@andthatsmylunch) June 27, 2015
from Twitter https://twitter.com/andthatsmylunch
June 27, 2015 at 11:34AM