Angel:
How can you go wrong with a name like Ale ‘n’ Angus Pub?
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Sean:
Easily. Far too often I’ve tried a ‘world famous,’ ‘greatest ever,’ or ‘award winning’ food only to walk away extremely disappointed. While I tried to keep a clear mind and walk in without any expectations, it’s hard to deny that a brazen name like that doesn’t incite some high standards… a level that they easily surpassed.
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Angel:
Not to far from the major road ways in Syracuse, the Ale ‘n’ Angus Pub is a great downtown hang out.
We entered to find a private party renting the main dinning room, but the bar area was open and able to accommodate us and, more importantly, our need for BEEF. The party did lead to a few odd moments of glee club singing floating through the air, but that only added to the fun atmosphere.
The bartender sat us, passed out the menus, and, after she asked if we wanted anything to drink, we asked for a beer list… which they don’t have because the beers available rotates. Although the selection isn’t big, it is diverse.
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Sean:
One of the benefits of having to travel across the state eating burgers is the chance to see friends and family. On this such occasion, we were lucky enough to have one of my old friends from college, Simon, an avid beef and beer enthusiast, join us.
The bartender spouted off the beers available on draft, motioned us to browse the coolers for their bottle selection, and asked if there was anything in particular we were looking for. Taking the opportunity to showcase his brew knowledge, Simon quickly began naming some of his favorite obscure beers from around the world. To all of our surprise, and without missing a beat, the bartender began listing options similar in style and comparing them to each of the ones he named.
We had yet to order and they had already lived up to half of their name. Now, we couldn’t wait to find out how they fared on the Angus side of things.
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Angel:
Looking up, Sean had a worried look and said “there is a problem.” Knowing he didn’t look at the specials list, I knew he was worried that the winning burger wasn’t on the menu.
Their winning ‘Power Play’ burger isn’t normally found on either menu. Following in the footsteps of In-N-Out and many others, the Power Play burger is an off menu “secret.” 3 years ago, they were asked to created a burger for the Crunch, Syracuse’s AHL Men’s Hockey team. For anyone, like me, who doesn’t know what a power play is, you might be scratching you head. Inevitably, in hockey, a team will be down a man because someone played a bit rough and receive some time in the penalty box. The time, while that player sits out, is called power play because the other team has an extra man advantage.
The Power Play Burger, topped with prime rib, plays right into the name. It’s the prime rib that gives it the extra “man” aka: the extra beef, flavor and juice, that gives this burger the power to be the best in NY.
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Sean:
The Power Play Burger is an 8oz Angus burger topped with 3oz of shaved prime rib, American cheese, lettuce and tomato… and it is every bit as amazing as it sounds.
The meat, while amazing quality on it’s own, is elevated to unbelievable levels as the flavors from the prime rib seep down and encompass the entire burger. The tender and flavorful meats and co-mingling juices are, quite simply, heavenly… which only excels further once you add in the texture of the roll, the crunch of the lettuce, the creamy melted cheese, and the fresh tomato slice.
I could go on and on about the quality, taste, and overall burger experience, but you owe it to yourself to make a ride to Syracuse and share in this magical beef on burger creation.
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Angel:
Simon had ordered Beef on Weck and had nothing but a mouth full of food complements. With my small bit I got the fresh horseradish, the juicy beef and the distinct salty caraway kummelweck. roll. It was just as good as the burger… which he then ordered ‘to go’ so his wife at home could share in the experience.
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Sean:
In addition, they offer a full selection of sides to accompany the amazing burger. We chose the mashed potatoes and, like everything else they offered, they were amazing as well. Homestyle (slightly lumpy with skins), with great flavors and seasonings and a creamy texture.
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Angel:
In the end, the location is great, the atmosphere is comfortable and family friendly, the food is delicious, the beer options are broad, and they easily showed that they are knowledgeable and live up to everything their namesake implies.
(Review of Ale ‘n’ Angus Pub)
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Sean:
While there was a clear winner in the Ale ‘n’ Angus Pub, it should be noted how incredibly close this competition was.
We’d like to take a moment to thank the NYBIC for allowing us the opportunity to be their judges for this years Best NY Burger 2012 Contest. We had an amazing time road-tripping across the great state of NY to each of the nominated regional winners, saw some incredible sights, and, of course, enjoyed some absolutely exceptional burgers… all of which you’ll be reading about in the coming weeks.
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Angel:
Well, it’s not so random. Still working to finish the Hudson Valley Magazine’s 2011 Best Burgers, we decided a 3 hour round trip drive wasn’t enough to stop us from trying the next on the list.
We arrived just past sunset. The newly renovated 150 year old Vanderbilt house is a bewitching building of it’s time. Entering into a comfortable, cozy sitting room, we were greeted by an extremely friendly hostess who went into detail about some of the renovations and how they were excited to be expanding their services as a glorious bed and breakfast. Then, she led us through the casual but indulgent bar before we finally settled into the dimly lit dinning area where we enjoyed the a full glass wall overlooking a breathtaking mountainous view beyond a lake. I wish I could do it better justice, but, believe me, it was a beautiful sight. All I can say is get there BEFORE sunset! Likewise, a nice day might also add to the experience since there was large outdoor seating area.
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Sean:
After taking our time enjoying the view and our glorious surroundings, we opened the menu to find a host of exquisite options to choose from. Of course, our focus was on the burger, but, with everything sounding so amazing, we knew we would have to order and try something else as well.
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Angel:
I couldn’t help but order the Wild Mushroom Flan in Puff Pastry with a port wine reduction and buttered pencil asparagus and I’m so glad I did. While the burger was good, it wasn’t in the incredible or overwhelming range, where the mushroom flan was. The port reduction balanced out the earthy, smooth flan with just a bit crunch from the pastry.
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Sean:
The Vanderbilt Burger is topped with Grafton Farm cheddar cheese, applewood smoked bacon, lettuce, tomato, and red onion and includes a side of fries. It was a simple, good burger with the instant stand out being the sweet and salty smoked bacon flavor. The meat was flavorful and of decent quality, but the outside was a bit too charred for our liking. Add in the grilled bun, which while a nice little touch (and beautiful looking), and the overall chariness was a tad overwhelming, but certainly not enough to distract from it being a very enjoyable burger.
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Angel:
I haven’t mentioned one in a while, but I’m back to talking about the bathroom… well, the art inside where I was faced with the most fitting thing to be faced with EVER!
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Sean:
Overall, it was a delightful experience, but, for once and as enjoyable as it was, I wouldn’t recommend the burger. While they certainly pay attention to detail (the cross hatching grill marks on the bun come to mind), it’s very clear that their burger isn’t their focal point. Needless to say, their food is amazing, the view breathtaking, and, after exploring the newly renovated rooms upstairs, the Vanderbilt House is the perfect place for a romantic dinner or even a weekend getaway.
Sean:
As we’re out and about, traversing the state, to judge the New York Beef Industry 2012 Burger off, we found ourselves in back in Long Island again and, even-though they didn’t win their regional nomination, I felt the need to return to Long Island Cheeseburger after talking with the owner a few months ago. Read the rest of Return to Cheeseburger Island »
Review by .
Once again, we apologize for the delay in our weekly post, but we assure you it’s for a good reason (and one that we can’t wait to share with you).
We promise to have this week’s tale up within the next day or two.
Angel:
Sigma Burger Pie, in Greenwich Village, is a NYU hang out that has tasty cheap food, beer (and beer pong), DJ’s, and gelato.
Upon entering, we were immediately greeted with big, warm smiles. Read the rest of Sigma Burger Pie »
Review by .
While some people were relaxing and enjoying a Spring break and/ or the holidays, we were busier than ever!
We spent this past week carefully planning our trip around New York State to visit each of the official NYBIC Burger-off Regional Winners, and, of course, enjoyed a few burgers. We have so many stories to share, but we must take a break from writing a post this week. We will return next week with another adventure and even more over the coming months.
Angel:
Sean and I finally got a moment to run over to a place we’ve been hearing a lot about, The Yard House in Yonkers, NY. They’re known for having over 100 beers on tap and their own micro brew, but the high praise we heard on their burgers is our “excuse” for going. Read the rest of A Yard and a Burger »
Review by .
Angel:
A few weeks ago, I received a food challenge questionnaire on Facebook.
It listed 100 foods you might have heard about and some you may have tried, but very few people have had them all. On my first pass, I had already eaten 78 out of the 100. Now, you may be asking what is left… Read the rest of An Exotic Burger… and other assorted foods »
Review by .
The votes have been tallied for the New York Beef Industry Council’s Best NY Burger Regional Winners!
The Regional Winners can be viewed by clicking the ‘Best NY Burger‘ tab.
Judging will take place over the next few months and the winner of Best NY Burger will be announced on May 15th!
Once again, many thanks to all the people who voted and restaurants who participated.
NYBIC by .
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