Author: Elliott

There’s an ancient proverb that has guided mankind for millennia. The everlasting wisdom of ‘Go Big or Go Home’. The Cheesy Brisket Jam Slam doesn’t know the way home. That massive deep-fried block is mac ‘n’ cheese. The pieces of brisket are huge, stringy slices that lay out of the bun like Enjolras in the… Read more

As far as ‘simple’ burgers go, Egmont’s got something really spicy going on over here. This is the Slow Burn, a burger with great execution on a clean vision: what if cheeseburger but spicy? The beef is well smashed and crispy, the onions softened just enough to be tasty, but maintain that crunchy bite. The… Read more

I wasn’t supposed to have this one. It was just meant to be a quick coffee and a talk about craft with a friend and they sat us in a position where I could peer into the kitchen and witness the grilltop where literally hundreds of these burgers were being slung. I found myself gazing… Read more

There’s a cheat code in the Wellyott culinary experience and it’s called truffle. Truffle mash, truffle sauce, truffle mac ‘n’ cheese. It’s an instant-win button that any cook can hit at any time to make me go bonkers for whatever dish they put in front of me. 1154 have smashed that button. The Mac ‘N’… Read more

I love it when a product is created for a specific purpose in the market it finds itself in. Totō knows that there’s almost 200 other burgers it has to compete with, but it knows what its core customer base loves. A half-foot tall stacker isn’t going to work in a café that primarily serves… Read more

When I think of a messy burger, I think of sauces dripping down my hands, bun tearing apart under the moisture. I think of sogginess and inhalation of meat before it can slip through my fingers. The St Johns has done with Lambtastic is a completely new kind of mess and I’m super here for… Read more

There’s not nearly enough Korean Fried Chicken in Wellington. Like, there’s the odd 치맥 around town, but nothing that really makes me want to don plastic gloves and stuff my face until it’s smeared with so much sauce, I can’t tell where my lips end. The Bao Gochu Crazy by Chow captures that feeling perfectly.… Read more

It’s often not that your food fights back. And fair enough. You paid good money, and you’re putting a lot of pressure on it to be good. In a festival of burgers, it’s hard to be a standout amongst all the fancy places with more resources than yourself, and it can all just get to… Read more