Post by ssmynkint on Aug 7, 2011 10:55:04 GMT -5
The Urban Stack Burger L ounge
12 W 13th St
Chattanooga, TN
I’ve been skeptical of the buzz that’s swarmed around Urban Stack.
What could possibly be so special about a burger joint unless it’s run by Hubert Keller? And a “Burger Lounge”? How exactly does a burger lounge?
But, the buzz has persisted since the opening, and due diligence demanded a visit.
Approaching Stack required walking through a milling throng, or perhaps semi-throng of young people waiting to enter. The patio was full, and there was a line inside. Although Stack technically doesn’t take reservations, they were more then accommodating for our party, and our table was ready.
Stack is located in one of the numerous out buildings previously part of Southern Railroad. The room has exposed brick walls, no decoration to speak of and low ceiling. It is LOUD. In fact, it is PAINFULLY LOUD. Here, the annoying habit of servers kneeling to take orders, etc. is actually necessary, especially when members of one or more tables commence to SHRIEKING. The bar area looks more open, and airy and has higher ceiling.
Service was routinely accurate, attentive, friendly and helpful. The sole exception was that food arrived at table warm, not hot (fries, burgers, et al) an error that would easily be corrected by better staffing.
In addition to touting their burgers and mixed drinks, Stack spends an inordinate amount of energy broadcasting that everything is made in house or locally, and that all the ingredients are of local origin. These notices are on the walls, on the menus and, I suspect, in the restrooms. Pride is commendable, but in this case false pride amounts to false advertising. The french fries and onion rings, although of good quality, were clearly commercial products. I seriously doubt Stack makes it’s own ketchup to which to add chipotle or that they use fresh corn to make their corn and cheese appetizer. More, I can not imagine that the pastrami and capicollo are locally made. But then, I can’t imagine why anyone would order either as a topping for a burger. What’s next? Fried calamari (locally raised, of course)? Sashimi grade tuna? Crickets?
The menu invites guests to customize their burgers with any number of topping variations. Absent from the menu is a plain ol’ burger with lettuce, tomato and the Stack standard balsamic onions and chipotle ketchup. The least expensive choice is slice of cheese burger for $6.99. There are three turkey burger options, a veggie-mushroom burger, and a lamb burger, $11.99. A kitchen sink burger was not available under that name, but almost any topping you wouldn’t think of is available.
The burgers themselves are good portions, properly cooked, and juicy. So juicy in fact that cooked at medium or less, the bottom bun (Niedlov’s) becomes soaked and a knife and fork are needed. The meat seems to be of good quality, but even with the standard toppings, the meat’s flavor is overwhelmed. Not all the toppings are overwhelming; the cheese slice is so thin that, when melted, one can see the burger through the cheese, which leaves no flavor impression. Other toppings, such as the green chilies in the South Western Burger, are well developed and full of flavor, although, again, they obscure the flavor of the meat. Reading the menu listing of toppings would give a good idea of the flavor profile of the finished product. There is no need to further belabor the burgers.
Stack has a very nice list of beers at moderate prices. The mixed drinks seem a little dear, but I ceased buying mixed drinks when bartenders became mixologists.
Our ears rang for 20 min after leaving- sort of like leaving a LOUD rock concert.
Ambiance: Poor (LOUD)-fair
Service: Very good
Food: Good
Value Good -fair.
SSMynkint 23-Jul, 11
12 W 13th St
Chattanooga, TN
I’ve been skeptical of the buzz that’s swarmed around Urban Stack.
What could possibly be so special about a burger joint unless it’s run by Hubert Keller? And a “Burger Lounge”? How exactly does a burger lounge?
But, the buzz has persisted since the opening, and due diligence demanded a visit.
Approaching Stack required walking through a milling throng, or perhaps semi-throng of young people waiting to enter. The patio was full, and there was a line inside. Although Stack technically doesn’t take reservations, they were more then accommodating for our party, and our table was ready.
Stack is located in one of the numerous out buildings previously part of Southern Railroad. The room has exposed brick walls, no decoration to speak of and low ceiling. It is LOUD. In fact, it is PAINFULLY LOUD. Here, the annoying habit of servers kneeling to take orders, etc. is actually necessary, especially when members of one or more tables commence to SHRIEKING. The bar area looks more open, and airy and has higher ceiling.
Service was routinely accurate, attentive, friendly and helpful. The sole exception was that food arrived at table warm, not hot (fries, burgers, et al) an error that would easily be corrected by better staffing.
In addition to touting their burgers and mixed drinks, Stack spends an inordinate amount of energy broadcasting that everything is made in house or locally, and that all the ingredients are of local origin. These notices are on the walls, on the menus and, I suspect, in the restrooms. Pride is commendable, but in this case false pride amounts to false advertising. The french fries and onion rings, although of good quality, were clearly commercial products. I seriously doubt Stack makes it’s own ketchup to which to add chipotle or that they use fresh corn to make their corn and cheese appetizer. More, I can not imagine that the pastrami and capicollo are locally made. But then, I can’t imagine why anyone would order either as a topping for a burger. What’s next? Fried calamari (locally raised, of course)? Sashimi grade tuna? Crickets?
The menu invites guests to customize their burgers with any number of topping variations. Absent from the menu is a plain ol’ burger with lettuce, tomato and the Stack standard balsamic onions and chipotle ketchup. The least expensive choice is slice of cheese burger for $6.99. There are three turkey burger options, a veggie-mushroom burger, and a lamb burger, $11.99. A kitchen sink burger was not available under that name, but almost any topping you wouldn’t think of is available.
The burgers themselves are good portions, properly cooked, and juicy. So juicy in fact that cooked at medium or less, the bottom bun (Niedlov’s) becomes soaked and a knife and fork are needed. The meat seems to be of good quality, but even with the standard toppings, the meat’s flavor is overwhelmed. Not all the toppings are overwhelming; the cheese slice is so thin that, when melted, one can see the burger through the cheese, which leaves no flavor impression. Other toppings, such as the green chilies in the South Western Burger, are well developed and full of flavor, although, again, they obscure the flavor of the meat. Reading the menu listing of toppings would give a good idea of the flavor profile of the finished product. There is no need to further belabor the burgers.
Stack has a very nice list of beers at moderate prices. The mixed drinks seem a little dear, but I ceased buying mixed drinks when bartenders became mixologists.
Our ears rang for 20 min after leaving- sort of like leaving a LOUD rock concert.
Ambiance: Poor (LOUD)-fair
Service: Very good
Food: Good
Value Good -fair.
SSMynkint 23-Jul, 11
