Sadly, these craftsman, these burger smiths, have made the mistake that freshness and quality automatically equals flavor.
Louisiana Food! I had high hopes for a burger chain originating from here and taking over the burger scene, a la Five Guys or Smash Burger. The fries were fresh cut and cooked crispy and made a nice addition to the okra as a side. All I tasted was beef, fresh but unseasoned, and veggies. The Smith burger claimed to be ‘Seasoned with spices and Smith Sauce for Louisiana flavor’ but none of this flavor was present. The veggies tasted as fresh as they looked. It was too lean and the scant amount of cheese was not sufficient to add the unctuousness you expect from a good burger. It was seared nicely, juicy, and fresh but it lacked seasoning and fatiness. The first bite left a little to be desired. The hand-formed patty was a tad undersized for the rest of the package. The bun was fresh baked but was dominating the rest of the burger. The veggies were vivid which was indicative of their freshness. Visually, the proportions were a little off.
The burger, however, garnered a lesser amount of my enthusiasm. It came with a creamy dipping sauce, but I’m more a of ketchup guy. I love fried okra, even frozen, but fortunately for me this seemed to be freshly made. I was pretty hungry when our order arrived. We also ordered a large fry for the table and fried okra just because I love fried okra! The wait was about 10 minutes which was more than reasonable for how busy they were. Anyway, I easily settled on the Smith Burger with cheese and added all of the ‘complimentary toppings’ with the additional ‘premium choice’ of an organic fried egg (of course). I’m all for quality and fancy beef but Chicago seems pretty far away when Texas is your next door neighbor. An interesting note is that after trying 29 different blends of beef, they settled on a blend using beef from Chicago which is known, according to them, for “quality and fanciness”. The menu touts fresh ingredients, fresh baked buns, hand crafting, and a special blend of signature beef to create an “authentic” burger. With menus in hand were now equipped to choose the form of craftsmanship that would shape our opinion of these smiths. We were shown a table in the back and to the left which turned out to be a very spacious bar area. We arrived at 12:30 on a Thursday, prime lunch time, and the place was pretty full. Tucked in on the first floor, the small entry way hides that cavernous space inside. On a recent visit home we headed out to try these crafted burgers for ourselves.Burger Smith is located in an old retail area that is being rebuilt after a fire at the old restaurant and bar The Caterie burned it down. Me), a Burger Smith opened up shop not far from Louisiana State University campus. Not coincidentally, this conjures up in my mind a blacksmith forging and shaping, which happens to be their logo.įortunately for the burger lover from Baton Rouge (ie. Operating under the mantra of doing one thing and doing it well, Burger Smith makes the claim that making burgers is a craft and those who venture to pursue it are in fact “smiths”. From this tasty town has risen a new entrant in to the burger world, Burger Smith. Lafayette, Louisiana was named Southern Livings Tastiest Town for 2012. I love the food in Louisiana and I am not alone.
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