Today is my first day in sunny California, where I am visiting my best friend Lara. We start our day by heading to the beach. It is a bit chilly according to Lara 67 degrees, but I am from Massachusetts where 37 is a warm day in March. In search of caffeine we stop at Starbucks where I order a iced Skinny Mocha Late. Perfect we need more of these instead of Dunkin Donuts.
As we pick out the perfect sunny spot on the beach all I want to do is take deep long breaths of the warm salty air. Aaah Heaven. As always, if I do not put my feet in the water it does not count as a beach trip so I make Lara go down to the water with me and put our feet in the water. Very cold but so worth it!
All this lounging in the sun has me a bit hungry, my friend threw out a couple restaurant choices. As soon as she mentioned Crazy Burger I knew I had to try it. A burger with whip cream???? So weird it may be great. When you pull up it appears as a small whole in the wall/dive, however when you look you will notice the line of customers lined up to the door waiting to place orders. Always a good sign. Nothing fancy by any means.
ABOUT THE OWNERS
Wolfgang Schlicht runs the front of the house, and chef Lothar Manz runs the kitchen. "I went to school in Germany in hotel and restaurant management," says Wolfgang. "I first came here in 1969. I wanted to see the world, so I hopped a boat in Italy for New York. Then I went all over the world. I opened restaurants -- this is number 13 -- in Australia, Canada, United States. The last four, in Colorado, were my own. When my father passed away, I moved to Spain. The weather there was too cold for me -- in Málaga, the mountain caps are all white in winter; it was like Julian. So I came here for the weather. Now I'm 60, I'm done running around.
"Lothar and I fell in love with this old brick building in North Park and decided it would be a good place for us. I saw menu, and it had pasta for $15, $16. But this is a more blue-collar area, and there's nothing wrong with a burger for four or five bucks. We remodeled it extensively and made Crazy Burger out of it. Our concept was to get away from the frozen patties, which you can have in every burger joint, and create a fresh burger. The burgers are all charbroiled on an open flame on a gas grill, where the fat drips off and burns away, and the smoke gives it that good flavor. When you put a burger on a griddle like most of the fast-food places, it swims in that fat. We can tell by our repeat customers that we're on the right track.
It is dark inside with boards listing your wine and beer choices.There is a huge selection to chose from, I didn't know where to begin so I asked the waitress to decide on a beer for me and she did perfect. You have your choice of beef, ostrich, venison, boar, kangaroo among others. I thought I was going to go completely out of my comfort zone and order the kangaroo or ostrich but decided on the Venison burger with poached pear, whipped cream, and plum jam. I did add brie cheese to my burger. I must say, I had my doubts about the burger toppings but the burger blew my taste buds away. everything just complimented each other the juicy burger, creaminess of the whip cream, sweetness from the jelly and pear finished with a salty crispness from the bacon. Deliciously crazy! I must go back.
Good service, the food came out fast, the customers seemed happy and I absolutely loved my burger.
I give Crazy Burger 3 1/2 forks
All this lounging in the sun has me a bit hungry, my friend threw out a couple restaurant choices. As soon as she mentioned Crazy Burger I knew I had to try it. A burger with whip cream???? So weird it may be great. When you pull up it appears as a small whole in the wall/dive, however when you look you will notice the line of customers lined up to the door waiting to place orders. Always a good sign. Nothing fancy by any means.
Wolfgang Schlicht runs the front of the house, and chef Lothar Manz runs the kitchen. "I went to school in Germany in hotel and restaurant management," says Wolfgang. "I first came here in 1969. I wanted to see the world, so I hopped a boat in Italy for New York. Then I went all over the world. I opened restaurants -- this is number 13 -- in Australia, Canada, United States. The last four, in Colorado, were my own. When my father passed away, I moved to Spain. The weather there was too cold for me -- in Málaga, the mountain caps are all white in winter; it was like Julian. So I came here for the weather. Now I'm 60, I'm done running around.
"Lothar and I fell in love with this old brick building in North Park and decided it would be a good place for us. I saw menu, and it had pasta for $15, $16. But this is a more blue-collar area, and there's nothing wrong with a burger for four or five bucks. We remodeled it extensively and made Crazy Burger out of it. Our concept was to get away from the frozen patties, which you can have in every burger joint, and create a fresh burger. The burgers are all charbroiled on an open flame on a gas grill, where the fat drips off and burns away, and the smoke gives it that good flavor. When you put a burger on a griddle like most of the fast-food places, it swims in that fat. We can tell by our repeat customers that we're on the right track.
It is dark inside with boards listing your wine and beer choices.There is a huge selection to chose from, I didn't know where to begin so I asked the waitress to decide on a beer for me and she did perfect. You have your choice of beef, ostrich, venison, boar, kangaroo among others. I thought I was going to go completely out of my comfort zone and order the kangaroo or ostrich but decided on the Venison burger with poached pear, whipped cream, and plum jam. I did add brie cheese to my burger. I must say, I had my doubts about the burger toppings but the burger blew my taste buds away. everything just complimented each other the juicy burger, creaminess of the whip cream, sweetness from the jelly and pear finished with a salty crispness from the bacon. Deliciously crazy! I must go back.
Good service, the food came out fast, the customers seemed happy and I absolutely loved my burger.
I give Crazy Burger 3 1/2 forks
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