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Started By
Message
re: Charcoal's opened today
Posted on 2/14/13 at 3:00 pm to Oenophile Brah
Posted on 2/14/13 at 3:00 pm to Oenophile Brah
quote:
Ha.
Think it's the guys Black Lab.
So, stealing Todd Graves' schtick, I see.
Something about this place just screams, ill conceived, to me. Looking at that menu, sort of reinforces that.
I wish them well, I suppose.
1
Posted on 2/14/13 at 3:03 pm to Y.A. Tittle
quote:
Something about this place just screams, ill conceived, to me. Looking at that menu, sort of reinforces that.
FWIW one of the posters on here claims to have eaten a burger at his other establishment "Something Else Cafe" and claims it is his new favorite burger in NOLA.
I'd have to imagine that the burgers at this new burger themed restaurant would be very good. At least worth a try.
Posted on 2/14/13 at 3:06 pm to Powerman
quote:
I'd have to imagine that the burgers at this new burger themed restaurant would be very good. At least worth a try.
I'm not saying that the burgers will likely not be good, nor am I saying I won't give the place a try.
My point still stands.
Posted on 2/14/13 at 3:07 pm to Y.A. Tittle
Well it's a niche restaurant
There are several burger restaurants that survive in the city
I don't see why this one won't
There are several burger restaurants that survive in the city
I don't see why this one won't
Posted on 2/14/13 at 3:11 pm to Pork Que
so they went through all that new construction for a phils grill spin off?
does anyone think of anything original anymore?
does anyone think of anything original anymore?
Posted on 2/14/13 at 3:12 pm to Powerman
quote:
Well it's a niche restaurant
There are several burger restaurants that survive in the city
Right, it's sort of an oversaturated niche at the moment. And from the look of their menu and the look of their place, they are simply presenting a more confusing and more bloated option to try to fit within that niche.
Again, I wish them well, and will be more than happy to see them prove me completely wrong in this regard.
Posted on 2/14/13 at 3:14 pm to Lester Earl
quote:
so they went through all that new construction for a phils grill spin off?
Exactly what I came to post.
I'll give it a try, but I don't see it replacing Company as my go-to burger.
ETA: and if I was right there, I'd be hard pressed to choose Charcoal over Stein's.
This post was edited on 2/14/13 at 3:16 pm
Posted on 2/14/13 at 3:15 pm to Y.A. Tittle
Yeah but how many gourmet burger joints do they have on Magazine? That's a high traffic area, Smashburger down the street is is ghetto and sucks.
Posted on 2/14/13 at 3:18 pm to TigerWise
quote:
Smashburger down the street is is ghetto and sucks.
It seems it's become in vogue to hate on that place here, but I actually like it okay for what it is.
Perhaps, I'm just ghetto and suck, though.
Posted on 2/14/13 at 3:18 pm to TigerWise
theres no such thing as a gourmet burger bruh
Posted on 2/14/13 at 3:20 pm to Lester Earl
sorry should have put gourmet in " "
Posted on 2/14/13 at 3:20 pm to Y.A. Tittle
I agree, that market is completely saturated. They have way too many protein choices to maintain fresh product. They would need to have extrodinary business to make that profitable without limiting that menu.
I'll try it out, heard good things about their other place.
I'll try it out, heard good things about their other place.
Posted on 2/14/13 at 3:22 pm to Y.A. Tittle
quote:
Perhaps, I'm just ghetto and suck, though
I'm telling you that place attracts a certian clientele.
Posted on 2/14/13 at 3:23 pm to Oenophile Brah
quote:
They would need to have extrodinary business to make that profitable without limiting that menu.
You don't think they're going to be slinging tons of antelope burgers out of that kitchen for months on end?
Posted on 2/14/13 at 3:25 pm to Rickety Cricket
quote:
ETA: and if I was right there, I'd be hard pressed to choose Charcoal over Stein's.
Did you learn nothing from this thread? Its Charcoal's. I could see myself going there a few times and trying various burgers (antelope etc), but unless one of them blew me away it would probably get old fast and just become another burger competitor. There's a place in Houston that does this and I've found most of their "wild game" burgers to be meh because they are 1) thin, 2) dry as shite even though I plead with them to undercook it, and 3) because they cut it like 60% pork 40% wild game meat of choice.
Posted on 2/14/13 at 3:25 pm to Pork Que
$2 for cheese. Says it all. No thanks.
Posted on 2/14/13 at 3:25 pm to Oenophile Brah
quote:
I agree, that market is completely saturated.
What's the closest place to get a good burger near Magazine and Jackson? I don't think the "Burger spring" is quite as ubiquitous as some make it out to be.
It's not like Cowbell, Company and Charcoal's are sharing a 5-block strip of one roadway.
Posted on 2/14/13 at 3:30 pm to Rohan2Reed
quote:
What's the closest place to get a good burger near Magazine and Jackson?
Half Moon, Down the Hatch
I only order the Southern Philly at Half Moon though.
Posted on 2/14/13 at 3:32 pm to BlackenedOut
quote:
$2 for cheese. Says it all. No thanks.
But, where else can you get Parmesean Reggiano (sic) on your burger, bruh?
Posted on 2/14/13 at 3:34 pm to Y.A. Tittle
Christ, I couldn't even get to that point. Not sure why people feel the need to complicate the burger. 90% of people wont something fairly close to beef, soft bun, cheese, a few condiments, maybe a pickle, some sliced onion. Antelope and salmon? Just open a regular restaurant and serve antelope and salmon, it will be much better in a dish than on a bun.
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