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If I had been smart – or at least fast – it would have taken time to take time to get my cheese in heaven recently on Tuesday night. Then I must have eaten myself, and I can say with certainty that was fast: cook or eat.
I can attach that both of them were high -speed events. I had taken some sips of beer before a double cheeseburger, placed in front of me in the bar with work. I also had time for leaving my bustul and walking ketchup and mustard up to a few feet in the Little Paper Cup: I wanted to get ready for heaven, and I was.
Food was followed by a rhythmic cutting-until a familiar combination of-the-cloth-Bad-Bad-Bad-Bad-Bad-Bad-Bad-Bad-Badal and Tendon-Till-Roll (Roll), Tang (Pickle), Crunch (Latus), Gluna (ketch/Mustard), Hate/Greece (meat). Between the bite, I turned the song “Paneerburger in Paradise” and was happy to remind that it was done by Jimmy Buffet, not by Meetlaf.
I am guessing that the joint cooking and dinner time for that thing was about 10 minutes. It translates one dollar in a minute for $ 10 meal, special in four quarters Tuesday night.
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There are several options in the liquor furnace, in which a mushroom Swiss burger (I recommend it) and kimchisberger with kimchi and a fried eggs (favorite of chef). Six burgers on the menu are officially called smashurgers. They are flattened in a Tortilla press and thus thin and slightly crunchy. The burger comes with one side: French fries, sweet potato fries, salads or chips.
The four quarters were opened in three-stool bar with a record player 10 years ago, some blocks from where it now stands on the main street. In those early years, founder Brian Acurt heard the track from about 400 barrels Pisa, The Last Walts in a year in converted garages. Last year, the liquor furnace produced more than 3,000 barrels, according to Acart.
Beer production (and sales) helps the kitchen to keep food prices cheaper, the head chef Charles Spock said. Vinoski resident – whose experience includes the Cork Restaurant and Natural Wine Shop in the stove with the Big Sprous in Stone Coral Breery, Hatchet and Richmond – joined four quarters in October. Spock leads a seven-person team in the kitchen, which opens daily in the afternoon.
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Burger Knight has not caught enough, Spock said, given that the crowd at Taylor Swift and Harry Potter Trivia Nights received the number of people eating $ 10 smashborgers.
Spock, a 42 -year -old Spock, said, “Strangely, it is not super popular.” “If you go to Burger King, you will pay more than Burger Night in four quarters.”
The alcohol furnace, decorated with a wall of a spacecraft traveling through a wires sky, is planning its 10 -year anniversary and many events and campaigns related to the 8 April solar eclipse. These include a “new form” [and] A new core beer, ”Acart said.
The four quarters re -opened their original place in the 150 West Canal Street in the last weekend and welcome people through spring and summer on Friday and Saturday night. Old new wine furnaces will serve seller beer, cocktail, local liquor and cheese plates.
Ten years, Acart said, “One went into a flash!”
Like my cheese in heaven.
Dining on a dime is a series in which it is well made, which is enough to cut for approximately $ 12 or less (sufficient to qualify as small food or better). Know about a delicious dish that we should be facilitated? drop U.S. a line: [email protected],