57 Willoughby Rd, Crows Nest, New South Wales
Here at Snot Block & Roll we are, of course, proudly Australian, and aim to bring you the best in true Aussie cuisine. So we were somewhat taken aback when the Sydney Morning Herald‘s Good Food site posted a reference to an article written by American chef David Chang about what he thinks makes the ideal hamburger. Chang writes:
You know who fucks up burgers more than anyone else in the world? Australians. Australia has no idea what a burger is. They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.
Uh… okay. But wait, he doesn’t stop insulting people who happen to have different tastes to him there:
My ideal burger is bun, cheese, burger. Sometimes bacon. … And the cheese thing has to be very clear: American cheese only.
Wait, whoa! If this guy had any credibility left at all, it’s all gone by now. American cheese??? This stuff?? But wait, there’s even more:
Honestly, what does the lettuce do? It adds texture, Dave. Texture? Really? Is it really going to hold up, crushed between the bun and the hot patty that steams it? I don’t think so. … And onions and tomatoes — what do they do? … The whole idea of half-steamed veg on top of your burger is the dumbest fucking thing I could ever think of. And I will say this: if you enjoy it, you’re an idiot.
Well. We could not let this go unanswered. So this very day we went to a local burger place: Grill’d at Crows Nest. They have a menu with several different types of burgers, including a good selection of chicken burgers, vegetarian options, and a trio of lamb burgers to showcase that great Australian meat as well as the beef. The ambience is casual and friendly, with bare brick walls and solid wooden furniture and slightly dimmed lighting. This couldn’t be further from your plastic primary coloured American fast food burger chain decor. For which we can be grateful.
Continue reading Grill’d (burger), Crows Nest