Avocado Burger — YEN 1,500
The most popular item on the menu is the avocado burger. Ripe avocados, fresh tomatoes, and the flavorful buns all meld to make this delicious burger a consistent hit. Although it’s usually crowded during meal times, its well worth the wait. Kua ‘aina is originally from Hawaii but has migrated over to Japan.
Maison du you Bldg. 1F, 1-10-4 Shibuya, Shibuya-ku, Tokyo
Tel: 03 34 09 32 00
Cheeseburger — EUR 12
Americans make the best comfort food, and HAND in Paris is living proof. Perfect for brunches or quick eats. The restaurants name which stands for Have a Nice Day brings vintage American food to the French consumer. The cheeseburger comes with hash browns and a small salad.
39 rue Richelieu, Paris, 75001, France
Tel: +33 1 40 15 03 27
The Parker’s Special – 2 Eggs, 2 Pancakes, 2 Bacon, 2 Sausage and Ham, Home Fries and Toast – $11.99
Parker’s Maple Barn opened in 1960′s solely as a small sugar house, but the business grown and the Parker family decided to open a country breakfast restaurant. It’s the most popular restaurants in the area, but even today, the sugar house still produces their own maple syrup following the original method used 50 years ago. Pancakes are hearty and thick with fluffy texture, but the best part is…you can use as much pure maple syrup as you want!
1316 Brookline Road, Mason, NH 03048
(603) 878-2308
ShackBurger: American Cheese, Lettuce, Tomato and ShackSauce – Single $4.75 Double $7.25
French Fries: 100% Trans-fat free, made with Yukon Gold potatoes – $2.75
Prepare yourself for a long line at Madison Square Park Shake Shack, where the legendary burger shack that started in 2004.
Southeast corner of Madison Square Park, near Madison Ave. and East 23rd St. New York, NY
Phone: (212) 889-6600
Fried Chicken Dinner – $8.50 (4 piece with fries, slaw, and roll)
This tiny shop from a small town offers a variety of foods, but there is one outstanding item. Fried Chicken. All the people that I have introduced this fried chicken to, family and friends, are surprised by the simplicity of this common comfort food. The place uses quality chicken and fries them with a simple breading. The outcome is a mildly salty and extra-crispy fried chicken. A simple mildly salty breading may seem inferior to the immense variety of wild flavors out there, but it satisfies the one of the basic human cravings of salt, sugar, and fat. Not to mention the tongue searing juices squeezing out of each bite into the chicken. Carnivore unleash.
653 Vernon Avenue, Glencoe, IL 60022
Phone: (847) 835-4900
Grilled Thracian Beef Tenderloin — TRL 50
The steak has been butterflied as it was ordered ‘well done’. It was cooked with lemon and olive oil. The steak sits upon mashed potato with spinach and spring vegetables accompanying it. A demi glace sauce is also delivered with the dish.
Suzer Plaza, Elmadag, 34367, Istanbul
Phone: +90 212 334 44 44
Cheddar Chesseburger — TRL 34
Classic burger with buttered and toasted buns. The burger comes with french fries, lettuce, tomato and onions.
Ciragan Cad. No. 28, Beskitas, 34349, Istanbul
Phone: +90 212 381 40 00
Deluxe Burger — TRL 32
Grilled burger with swiss cheese, onion, lettuce, tomatoes and french fries.
Suzer Plaza, Elmadag, 34367, Istanbul
Phone: +90 212 334 44 44
Cheeseburger – Euro 20.00
Part of the freres Costes restaurants, Rival follows the same basic menu format as the others. Their cheeseburger is served in a lightly toasted bun, with bib lettuce, sliced tomatoes, peeled onions and of course a slice of american cheese. The dish normally comes with a side of fries but I opted out. Your fingers do get dirty while eating this, but on the bright side the burger does not fall apart, even though it is quite large.
20 Avenue George V, 75008, Paris
Phone: 01 47 23 40 99
Marinated Portobello, Blue Brie, Griddled Scallions, Dijonnaise – $8.00 (additional fried egg, $2.00)
This American delicatessen is one juicy contender using grass-fed beef cooked till slightly pink core, sandwiched between two freshly toasted crunchy buns. Grass-fed beef is suppose to taste different due to the cow’s different diet compared with the typical American feedlot cows feeding on corn mill. But all that goodness from the included ingredients makes it hard to really pick out the beefier taste; however, we can take comfort in the cow’s healthy well-being before the slaughter. As for the innards of this burger, we have diced and sauteed marinated portobello mushrooms, melted blue brie cheese, griddled scallions for the herby taste and texture, and dijonnaise for the slight tang. If that mouthful of flavors isn’t enough for you, a fried egg can be added. Perfectly orchestrated fried egg with still runny yolk will end this burger on a high note.
2954 North Sheffield Avenue, Chicago 60657
Phone: (773) 360-8686
