Finishing up our visit to the Texas State Fair, we were looking for something to eat on the way to the airport. I had a couple of places and mind and gave Jo a choice of burgers or barbecue. She chose burgers and I had found Off Site Kitchen in this fabulous book Where Chefs Eat as the place to go to for burgers. We drove across the river on Crescent, pulled up behind the restaurant and found a place to park. We arrived just after they opened at 11:00, and were the third set of folks in the place. Above our heads was a giant flag,
which covered the entire ceiling (you can see an edge in the photo above). The line starts at the front door and you work your way past the coolers and fountain to get to the counter to order. This is one of several places that I’ve visited lately that has Maine Root sodas on the fountain, and I really like the root beer, so we’re off to a good start.
We ordered the chili cheese fries and these may have been the best I’ve ever had. The fries were hot and fresh (so many times people that make fresh fries don’t choose to “molest” them with chili) and the cheese, chili and pico de gallo were in the perfect proportions.
One of the reviews I read said that while they were known for the burger, you really needed to try the brisket sandwich. I cut a deal with my better half that we’d order one of each and split them. I love it when a plan comes together. The brisket was slow-cooked and served with caramelized onions and topped with lettuce and tomatoes. This was a very good sandwich – imagine the best Philly cheesesteak you’ve had, hold the cheese and substitute smoked brisket for the sliced ribeye. Are you with me? That’s this sandwich.
We also ordered a burger to split, the “Locals Only” –
bacon, no mayo, mustard, chopped jalapeño and a slice of American cheese. This was a really good burger, although if I had to choose between them, I’d order the brisket sandwich.
A fine ending to a food-finding weekend.