• Thebeardedsinglemalt@lemmy.world
    0·
    3 months ago

    • Half the staff are wearing wool beanies in dead ass middle of summer

    • Sides are a la carte, fries come in a metal cup with newspaper-style wax/parchment paper

    • The bottom bun is falls-apart-soggy by halfway through

    • Claims to have a huge selection of craft beers…all IPAs, a stout, a sour, and PBR

  • Noble Shift@lemmy.world
    0·
    3 months ago

    Portland 2005, except it’s damn near impossible to get a bad meal in Portland. Best food I ever had consistently in my life.

    • Funkytom467@lemmy.world
      0·
      3 months ago

      Yeah I guess the trend as been imported to Europe in general, French here.

      Although in France some aren’t bad, just mid. The problem is they are ALL overpriced.

    • psud@aussie.zone
      0·
      3 months ago

      Australian and it’s accurate here. I suspect the trend is common wherever there’s a market for hipster burger places

      • Papamousse@beehaw.org
        0·
        3 months ago

        Exactly the same in Canada, the black metal bar stool, light, fixture, black brick, wood, etc. It is a starter pack for burger restaurant.

  • TheOubliette@lemmy.ml
    0·
    3 months ago

    Copy + paste small business tyrant investment. Like a ghost kitchen. They all just copy each other because it returns a consistent profit.

    There is probably some kind if grotesque item in the menu as a “draw”, too. The Tower of Cheese. The Bacon Bun. The [town name] challenge, a dish made of 34 kinds of flesh. Get in here, techbros! Get your grub.

  • Floey@lemm.ee
    0·
    3 months ago

    I wouldn’t judge a book by its cover. Following aesthetic trends is just being savvy, it’s not necessarily compensating for something.

  • Emmie@lemmings.world
    0·
    3 months ago

    Holy shit people. You are all incredibly whiny bunch

    Maybe I am spoiled by my three good burger places in one kilometre radius from my house one of which declared me persona non grata

  • SendMePhotos@lemmy.world
    0·
    3 months ago

    I went to a place like this once. Had a bison burger (?) and it was avtually fucking delicious. The fries were just “fries” but they weren’t bad in any way. Above average in flavor and consistency.

    I’m guessing most places like this are garbage and the one time I went, I got lucky.

    • flamingo_pinyata@sopuli.xyz
      0·
      3 months ago

      It just the generic “burger place“ design. I haven’t seen a burger restaurant that doesn’t look like this.

      So it logically follows that all the bad ones will look like it

      • psmgx@lemmy.world
        0·
        3 months ago

        Yeah the good burger places look mostly like this too. Or they did, and everyone copied it.

        A lot of em make good burgers, too. Just not $35 with fries level good

        • ThirdWorldOrder@lemm.ee
          0·
          3 months ago

          I hate $20 prices for burgers as much as the next warm blooded American but they are usually great. It’s a burger after all. That said it’s all about that bun!

          I live in northern VA and all the burger and bbq joints look like this, mostly.

          • Carrolade@lemmy.worldEnglish
            0·
            3 months ago

            it’s all about that bun

            Who are you who are so wise in the ways of culinary science…?

            Everything else is just a really good sear and not overdoing the toppings too much. Don’t even need fancy beef, just 80/20 chuck can deliver top notch results.

        • Biezelbob@programming.devEnglish
          0·
          3 months ago

          Not in my opinion; for me its always the shabby looking shacks that have the best burgers. Mostly were the locals go

    • zaph@sh.itjust.works
      0·
      3 months ago

      Bison is worth the price tag for sure. These places only pretend to have that kind of power.

    • ricecake@sh.itjust.works
      0·
      3 months ago

      Most of them are mediocre. Most burger places were mediocre, and then the American gastropub trend saw burgers being made nice as opposed to diner food or bar food. They could also charge more money because they were making nicer food.

      Eventually a bunch of the mediocre places shifted to try to also be nice, but mostly just increased prices, changed decor, and started using the word aioli more than mayo. Oh, and pretzel buns on burgers that got taller without being bigger and are cumbersome to eat.

      In the plus side, if you like a Swiss burger with a garlic aioli, a burger with a fried egg on it, or a burger with 2 pieces of bacon, a spicy BBQ sauce, and fried onion strings and you’re in the mood for some fries with bits of peel on them and a garlic Parmesan butter, then you know exactly what they’re going to put in from of you and exactly what it’ll taste like.

      Mediocre. Not bad, but definitely not the best you’ve ever had.

    • saigot@lemmy.ca
      0·
      3 months ago

      I lived near a bison farm for a while, bison meat is just amazing, much juicier than beef.