fwts.net

OVERALL GRADE: B

Standard Tap – http://www.standardtap.com/

I apologize again for taking so long to update you on the latest BCP meating. Again, weekend travels kept me from getting this up sooner.

RESULTS BY BURGER:

Standard Burger, medium rare with mushrooms onions and jack cheese: “Stale bread, great burger texture but not enough flavor. Loved monterey jack cheese (and underrated burger cheese). Toppings were good and nicely charred.” GRADE: B

BURGER NOVICE Standard burger, medium: “Good meat – some bun slippage/falling apart. Removed lettuce and tomato, but LOVED the mushrooms.” GRADE: B

Standard burger, medium with provolone: “Cooked perfectly to order, good standard toppings. Bun was a little to crumbly today. Patty size vs. bun size ratio good. I love the atmosphere. I like the hand cut pickles. Fries very good today, price on par with competitors. I’ve had a better burger here in the past. Underseasoned today too, or unseasoned?” GRADE: B

Standard burger: “My bun was really dry and fell apart, so it was super hard to eat my burger. It was delicious but I couldn’t really eat all of it because of the crumbly bun. A+ for the fries, pickles and toppings.” GRADE: B-

Standard burger with mushroom, onion and cheese: “Cooked med. rare, just like I wanted. Bun was dry. Onions + mushrooms = awesome. Fries were yum! Burger good, but not great. Bun really contributed to the minus.” GRADE: B-

Standard burger: “Quality meat, nice sear, weak bun. I had to resort to a freakin fork! Very good fries and beer.” GRADE: B+

Regular burger: “I don’t like cheese on my burger but it was there w/0 ordering it! Otherwise very good. Bread fell apart but its forgivable due to the excellent fixins.” GRADE: B+

Standard burger, medium: “patty – juicy = good. Loved all the fixins, especially the grilled onions and mushrooms. Bun – brioche, good, a little crumbly but overall decent. Fries: shoestring, salty, peppery = very very very yummy.” GRADE: B+

Standard burger: “tasty burger; bread held up well, fixins exceptional (esp. mushrooms and onions). Reasonably priced; a solid burger; good fries. Cozy, great beer selection, friendly waitress, great service. Great burger; very little negatives; great location; bun could be a little better.” GRADE: B+

Standard burger, minus the veggies: “The burger patty was a nice ground. Not too fine. Had some tooth to it. Cheese was great compliment to the meatiness. My bun was just a touch stale, but I could see that it had potential. Not too expensive for the food. Nice atmosphere. Nice service, but they were thrown for a loop by all the burger orders and almost mixed stuff up! Good quality burger, but not as good as “The Good Dog’s.” GRADE: B

Standard burger, medium rare: “Eat a light lunch if you plan to have dinner here so you’ll have room for every bite. The meat was fresh, juicy and savory. No need for ketchup or other sauces. (I like mine medium rare). What makes this burger special is the onions. The onions weren’t browned, but heated just enough to take the edge off without losing the crunch. The bun texture was good over all, but for some reason it didn’t hold together as well as such a nice crusty bun should.  Mellow cheese and mushrooms. Good tomato and lettuce texture. Crispy, zesty pickles on the side, cut for stacking on the burger.  The fries were skinny, but still tender, seasoned with salt and coarse pepper. At 10 bucks, it’s not a bargain, but that’s what I would expect to pay for a nice big burger at a place with quick and knowledgeable servers.” GRADE: A-

Standard burger, medium rare: “Excellent return in investment. Excellent quality ingredients. Meat very nice, but a bit underseasoned, grilled onion fantastic, cheese/mushrooms very tasty. Larger portions which I couldn’t finish because I ate a place of smelts first!” GRADE: B+

Standard burger, medium rare: “I don’t like it when all the toppings fall off when I try to put the burger together. Good pickles. Bad bun to stuff ratio. Massive, kind of. Took me longer than usual to slaughter. Fries pretty well seasoned; not quite as well as those at Johnny Brenda’s. Much more interested in other menu offerings in the future. (smelts? antelope? Hell yeah!). Marinated mushrooms…why? Should have been sauteed for maximum deliciousness. Standard price, I guess. Oh right! I could barely fit the damn thing in my mouth! Toppings everywhere! Not that pleasant. I wish we were all sitting outside.” GRADE: B

Double Standard, medium rare: “I regret ordering the double. It was too thick for me and the middle was a little too rare. Bun was below average. However, everything else ruled! Great fixins mushrooms!, great pickles, great fries, great service.” GRADE: B+

Standard burger, medium rare with American cheese: “I was disappointed to find that my burger came  to me past well done. Luckily a fellow BCPer shared their perfectly cooked burger with me. I loved the char on the onions and the mushrooms were perfection. Burger was juicy and well seasoned. The only downfall to this burger was the bun. It was crumbly and did not hold the burger together.” GRADE: B

Standard burger, medium well: “Good pickles. Mushrooms a nice touch. Medium – well a little burned. Fries were good and well-seasoned.” GRADE: B+

Standard burger: “ordered med rare – taken back b/c medium, new burger still med, ate it anyway. Don’t like ordering service at bar. Quality alright, good meat, good size. Bun breaking. Fries tasty, big portion. Good stuff on tap. Reasonable. price.” GRADE: B-/C+

TRENDS:

Top Gripes:

1. Stale bread/crumbly bun
2. Underseasoned

Top hits:

1. Toppings/fixins
2. Tie: good meat and fries
3. Pickles
4. Tie: good price and service
5. Beer selection

Appetizers ordered:

1. Smelts!
2. Duck liver mousse

IN SUMMARY:

The Standard burger is an 8oz patty topped with your choice of cheese and comes with charred onion, sauteed mushrooms, lettuce and tomato all atop a brioche bun. If you are feeling really hungry they have the Double Standard which isn’t a double patty but a much larger patty (10-12 oz? it was really big). Everyone loved the toppings that were included with the burger and the pickles that were served on the side. The quality of the fixins was very good. The burger patty had a good texture and for most well seasoned. 4 BCPers mentioned that it was underseasoned.

The real downfall to this burger was the bun, it was unanimous. E said it best, “Bun really contributed to the minus.” In my opinion, the bun is the foundation of the burger. If the bun breaks the burger will fall. And down will come burger, toppings and all. Fortunately, Standard Tap had a lot of other things going for it that made for a pleasant dining experience. They have great beers on tap. We had excellent service and the fries were top notch! A big thanks to the kitchen and the folks working the upstairs bar at Standard Tap. They cranked out a lot of burgers and were super friendly and helpful.

Also thanks to all of those who joined us last month!  To those who haven’t made it out yet for Burger Club please join us July 14th at Pub & Kitchen.

Oh and check out what E, fellow BCPer and friend of FWTS, has to say about our visit to Standard Tap. She loved the burger and the duck liver mousse!