First, picture a generous portion of 100% all-natural, Angus beef balled up and slightly flattened into a patty like form. Then take this gorgeous patty, sear on a flat top, keeping all those great burg juices locked in. Finally, take that patty and place it on an airy, chewy, almost pastry-like brioche bun. Boom. There's the makin's for a Romer's burger. One Word. Freaking Amazing. OK, that's two words, but just calling it amazing doesn't do the burger justice.
As for the extras, let me start by taking a minute to qualify my ingredient listing. When I say "Mayo" and "Mustard", I haven't quite told the truth because these folks take your plain old mustard and toss it out the window by offering both normal mustard and a wonderful tangy experience in their whole grain mustard. Then, their mayo selection alone is larger than the the grand sum of all toppings at some burger joints. I mean, they tantalize you with olive oil, orange, aioli, chipotle and bacon mayo. Well, now that I've covered the sauces, lets get into the cheeses. My god. Could I interest you in some Horseradish jack, Stilton, amber ale cheddar, local goat, Gorgonzola, aged cheddar, Boursin or Habanero Pepper Verdelait? If these wonderful twists on the simple things aren't evidence enough of top notch burg artistry, I'm not sure what is. Oh, did I also mention that "Fries" includes the options for plain fries and sea salt, garlic fries, truffle oil fries or fries covered in bacon and gorgonzola cheese. Say goodbye to your run of the mill fries, folks.
Romer's is located right on west 4th with your usual 'patio' seats facing the street for some casual people watching. Nothing gimmicky here, they're a lounge and it looks like it.
Ambrosial - adjective - "exceptionally pleasing to taste or smell; especially delicious or fragrant." OR "worthy of the gods; divine."
The reason for this little english lesson is that, because Romer's has gone out and taken the ordinary and put a wonderfully delicious twist on it. I felt that my same old vocab just wouldn't do, so I went and found a new word that I felt may begin to describe my experience. From the moment my lips hit that velvety brioche, I was greeted so lovingly by the genuine beef flavor of the patty and those all important burg juices fell ever so gently to the plate below, I could tell that this burg was something special. The folks in the kitchen at Romer's could be called chefs but should be called artists as this burger is, simply put, a masterpiece.