The story that set off the debate
Best downtown burgers Tidings/6-20-09
By F.B. Drake III
Tidings correspondent
As you walk downtown, the scent of the grill will soon hit you. Tourists and locals alike are not immune to its allure. It’s grilling season and many a diner’s thoughts turn to the burger. In a calculated response, Ashland’s downtown restaurants are serving the American classic, each with a special twist.
Louie’s Bar and Grill
Louie’s Bar and Grill at 41 N. Main St. boasts “Ashland’s best burger, eleven years running.” Louie’s take is a simple quarter-pound burger that is user-friendly, with a choice of different cheeses and toppings. The menu offers nine different versions, but the most popular is the Recession Burger.
When business took a dip early this year, the idea for the $4.99 special was born.
“I did it in February. I wasn’t getting any business and people needed a break,” said Louie’s owner, Melissa Jensen. “It was a leap of faith.”
The idea worked so well, between 100-150 burgers are sold daily and the special will run “as long as I can afford it,” Jensen said.
Standing Stone
At the Standing Stone Brewing Company at 101 Oak St., Chef Eric Bell applies the same philosophy to his burgers as the entire menu: concentrating on local, organic and healthy.
“These burgers are really cool,” Bell said. “We do things that people don’t normally do.”
Standing Stone makes its own foccacia rolls and ketchup. The beef, lamb and bison used is organic and purchased locally when possible. As a result, Bell has tailored a menu respectful to Ashland’s dining sensibilities.
“The key in Ashland is that they care about what they eat and they want to know where their food comes from,” Bell said. “They want to know that it’s healthy and that it’s local.”
Standing Stone’s burgers are six ounces, and Bell would be happy to pair them with one of Standing Stone’s signature brews.
Siskiyou Pub
Tucked underneath the Lithia Way elevated, on Water Street, is the Siskiyou Pub, a downtown burger hideaway of sorts.
Siskiyou Pub cook Brian King said the burgers are close to half a pound, possibly making them the largest in the downtown area. They use certified Angus beef and hand-form all of the patties. All are served with house-made kettle chips.
“You can basically build your own burger,” King said. “We have five cheeses, different toppings, and the burgers are all cooked to order.”
King noted the Bleu Moo burger, a house specialty that infuses both roasted garlic and blue cheese into the burger before it is grilled and topped with caramelized onions. Other choices are: the Cajun-asiago burger and meatless options such as the Asian-style Siskiyou veggie patty. King believes there is more to The Pub than just burgers.
“The thing about this place is that it’s very local, very laid back,” King said. “There’s a lot of lefties here.”
Brother’s Restaurant
Brother’s Restaurant at 96 N. Main St. is trying to break the breakfast mold. Owner Dan Durant said the burger selection is a big part of his “ambitious” menu, and the “classic deluxe with the changes” is definitely the best seller. Durant believes the beef used is a key part of the equation.
“We use Painted Hills brand natural beef from the North California Coast,” Durant said.
“It’s grass-fed, it’s never frozen and we hand-form all of the patties. Our burgers are a third of a pound.”
Every week finds a new burger special, which Durant said can be made anytime, as long as the ingredients are available. Fresh cut fries are always available.
Some of the more interesting specials at Brother’s are: the lamb burger, seasoned with mint and cinnamon and served with tsatsiki sauce, (a Greek-styled sauce with cucumber, yogurt, lemon and garlic) the Jamaican turkey-jerk burger, and Durant’s personal favorite, the Blues Brothers burger.
Geppetto’s
Established in 1977, Geppetto’s at 343 E. Main St. definitely has a classic, old-school burger-joint feel, a feel that owner Ron Roth is at home with.
“I’ve always been a burger and fries guy myself,” said Roth as he was waiting tables during a recent lunch. “When we opened Geppetto’s in 1977, we wanted to have good burgers.”
Geppetto’s has a wide selection of different burgers and options, as seen by the difference between the best-selling burger and Roth’s personal favorite:
“My favorite is the Geppetto’s deluxe, with Swiss, cheddar and Canadian bacon. It’s a really good combination,” Roth said, “but the best selling one is probably the eggplant burger. It’s really different, but it’s prepared like a burger.”
Geppetto’s most unique is a vegan tofu burger, which Roth said, “sells very steady.”
For those wanting more traditional fare, Geppetto’s uses fresh, 85 percent lean ground beef in its quarter-pound burgers. Geppetto’s burgers are available next door at the Beau Club and, as part of the deal, Geppeto’s offers a full bar.
Editor’s note: Did we leave out your favorite burger? Send a photo and a short explanation about what makes it so great to: mmurphy@dailytidings.com.
By F.B. Drake III
Tidings correspondent
As you walk downtown, the scent of the grill will soon hit you. Tourists and locals alike are not immune to its allure. It’s grilling season and many a diner’s thoughts turn to the burger. In a calculated response, Ashland’s downtown restaurants are serving the American classic, each with a special twist.
Louie’s Bar and Grill
Louie’s Bar and Grill at 41 N. Main St. boasts “Ashland’s best burger, eleven years running.” Louie’s take is a simple quarter-pound burger that is user-friendly, with a choice of different cheeses and toppings. The menu offers nine different versions, but the most popular is the Recession Burger.
When business took a dip early this year, the idea for the $4.99 special was born.
“I did it in February. I wasn’t getting any business and people needed a break,” said Louie’s owner, Melissa Jensen. “It was a leap of faith.”
The idea worked so well, between 100-150 burgers are sold daily and the special will run “as long as I can afford it,” Jensen said.
Standing Stone
At the Standing Stone Brewing Company at 101 Oak St., Chef Eric Bell applies the same philosophy to his burgers as the entire menu: concentrating on local, organic and healthy.
“These burgers are really cool,” Bell said. “We do things that people don’t normally do.”
Standing Stone makes its own foccacia rolls and ketchup. The beef, lamb and bison used is organic and purchased locally when possible. As a result, Bell has tailored a menu respectful to Ashland’s dining sensibilities.
“The key in Ashland is that they care about what they eat and they want to know where their food comes from,” Bell said. “They want to know that it’s healthy and that it’s local.”
Standing Stone’s burgers are six ounces, and Bell would be happy to pair them with one of Standing Stone’s signature brews.
Siskiyou Pub
Tucked underneath the Lithia Way elevated, on Water Street, is the Siskiyou Pub, a downtown burger hideaway of sorts.
Siskiyou Pub cook Brian King said the burgers are close to half a pound, possibly making them the largest in the downtown area. They use certified Angus beef and hand-form all of the patties. All are served with house-made kettle chips.
“You can basically build your own burger,” King said. “We have five cheeses, different toppings, and the burgers are all cooked to order.”
King noted the Bleu Moo burger, a house specialty that infuses both roasted garlic and blue cheese into the burger before it is grilled and topped with caramelized onions. Other choices are: the Cajun-asiago burger and meatless options such as the Asian-style Siskiyou veggie patty. King believes there is more to The Pub than just burgers.
“The thing about this place is that it’s very local, very laid back,” King said. “There’s a lot of lefties here.”
Brother’s Restaurant
Brother’s Restaurant at 96 N. Main St. is trying to break the breakfast mold. Owner Dan Durant said the burger selection is a big part of his “ambitious” menu, and the “classic deluxe with the changes” is definitely the best seller. Durant believes the beef used is a key part of the equation.
“We use Painted Hills brand natural beef from the North California Coast,” Durant said.
“It’s grass-fed, it’s never frozen and we hand-form all of the patties. Our burgers are a third of a pound.”
Every week finds a new burger special, which Durant said can be made anytime, as long as the ingredients are available. Fresh cut fries are always available.
Some of the more interesting specials at Brother’s are: the lamb burger, seasoned with mint and cinnamon and served with tsatsiki sauce, (a Greek-styled sauce with cucumber, yogurt, lemon and garlic) the Jamaican turkey-jerk burger, and Durant’s personal favorite, the Blues Brothers burger.
Geppetto’s
Established in 1977, Geppetto’s at 343 E. Main St. definitely has a classic, old-school burger-joint feel, a feel that owner Ron Roth is at home with.
“I’ve always been a burger and fries guy myself,” said Roth as he was waiting tables during a recent lunch. “When we opened Geppetto’s in 1977, we wanted to have good burgers.”
Geppetto’s has a wide selection of different burgers and options, as seen by the difference between the best-selling burger and Roth’s personal favorite:
“My favorite is the Geppetto’s deluxe, with Swiss, cheddar and Canadian bacon. It’s a really good combination,” Roth said, “but the best selling one is probably the eggplant burger. It’s really different, but it’s prepared like a burger.”
Geppetto’s most unique is a vegan tofu burger, which Roth said, “sells very steady.”
For those wanting more traditional fare, Geppetto’s uses fresh, 85 percent lean ground beef in its quarter-pound burgers. Geppetto’s burgers are available next door at the Beau Club and, as part of the deal, Geppeto’s offers a full bar.
Editor’s note: Did we leave out your favorite burger? Send a photo and a short explanation about what makes it so great to: mmurphy@dailytidings.com.
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