4350 Suite B1
Cuisine Rouge Rating:
Doug Hosford is a man who knows his meat. Although he lives in Natchez, he and his wife have opened a gourmet burger joint just outside the south gates of LSU called Fat Cow. The burger is always a favorite, a staple of the American diet, and Fat Cow definitely does it justice.
“It’s all about the meat”, says Doug as I talk with him after sampling his tasty fare. “Salt and pepper, that’s it. If you add anything else to the meat you’ve got meat loaf.” My sentiments exactly. Too many places serve up a burger whose flavor relies on toppings, sauces, and spreads and don’t focus on the meat, which should be the star.
Of the various burger offerings at Fat Cow, the Hundred Dollar Burger is the one that first grabbed my attention. While it doesn’t actually have a $100 price tag, the toppings of foie gras, Balsamic vinegar, parmesan cheese and truffle oil give the name credibility. Of course I had to try this, and it was excellent. The bun is slightly sweet, and the toppings enhance the flavor of the freshly ground beef, instad of masking it. The burger was cooked as I requested it, med-rare, and was very juicy and flavorful.
I must take a moment here to stand atop my soap box to discuss my feelings on burger cooking. If a place doesn't cook to order, and insists on cooking the life (and flavor) out of the meat, then don’t even tell me about it. The cow is already dead, there is no need to kill it again. "Well, what about e-coli?," you might ask. What about it? Keep in mind, I’m not wandering into a third world butcher shop with live chickens running around asking for this preparation. If you are at a reputable, clean, well-maintained restaurant with culinary professionals handling your food then there’s nothing to be concerned about. This of course doesn't ensure your safety 100 percent, but neither does getting in your car and entering the Baton Rouge traffic.
Okay, I’m done.
Back to the burgers.
My wife tried the Smokestack Burger, and it was great, although she said it was a bit on the salty side. Overall, it was wonderful, though. Smoked cheddar cheese, Benton’s apple smoked bacon, fried onion straws, and drizzled with a sweet and tangy BBQ sauce. Drizzled is an important word in that description. The burger is not coated in BBQ sauce where that’s the only flavor you taste. All of the flavors and textures come together to make this a great burger. The bacon is ridiculously smoky and really brings out the flavor of the beef. The bun also brings a bit of sweet heat as they use the same sweet bun but this time it's flecked with small pieces of jalapeno peppers. Not too spicy, but just right.
We also tried the parmesan and duck fat fries, and I can honestly say that I was not impressed. I found the fries to be overcooked, and really didn’t get anything from the exotic ingredients that I wouldn’t get from any basket of fries. My wife wondered if perhaps the dark color was due to the fact that they use real potatoes which they cut fresh daily -and that she knows potatoes can brown a bit like apples if left out for too long. She found that they were good in ketchup, but alone, they were slightly bitter with a faint burnt flavor.
They also offer a variety of salads, and serve a Sunday brunch. If you are a true burger aficionado as I am, I suggest checking it out.
Highland Village Shopping Center (at the south gates of LSU)
Baton Rouge, LA
225.761.9272
http://www.fatcowburgers.com/
Baton Rouge, LA
225.761.9272
http://www.fatcowburgers.com/
Cuisine Rouge Rating:
 |
| 4.5 plates |
Doug Hosford is a man who knows his meat. Although he lives in Natchez, he and his wife have opened a gourmet burger joint just outside the south gates of LSU called Fat Cow. The burger is always a favorite, a staple of the American diet, and Fat Cow definitely does it justice.
“It’s all about the meat”, says Doug as I talk with him after sampling his tasty fare. “Salt and pepper, that’s it. If you add anything else to the meat you’ve got meat loaf.” My sentiments exactly. Too many places serve up a burger whose flavor relies on toppings, sauces, and spreads and don’t focus on the meat, which should be the star.
Of the various burger offerings at Fat Cow, the Hundred Dollar Burger is the one that first grabbed my attention. While it doesn’t actually have a $100 price tag, the toppings of foie gras, Balsamic vinegar, parmesan cheese and truffle oil give the name credibility. Of course I had to try this, and it was excellent. The bun is slightly sweet, and the toppings enhance the flavor of the freshly ground beef, instad of masking it. The burger was cooked as I requested it, med-rare, and was very juicy and flavorful.
I must take a moment here to stand atop my soap box to discuss my feelings on burger cooking. If a place doesn't cook to order, and insists on cooking the life (and flavor) out of the meat, then don’t even tell me about it. The cow is already dead, there is no need to kill it again. "Well, what about e-coli?," you might ask. What about it? Keep in mind, I’m not wandering into a third world butcher shop with live chickens running around asking for this preparation. If you are at a reputable, clean, well-maintained restaurant with culinary professionals handling your food then there’s nothing to be concerned about. This of course doesn't ensure your safety 100 percent, but neither does getting in your car and entering the Baton Rouge traffic.
Okay, I’m done.
Back to the burgers.
My wife tried the Smokestack Burger, and it was great, although she said it was a bit on the salty side. Overall, it was wonderful, though. Smoked cheddar cheese, Benton’s apple smoked bacon, fried onion straws, and drizzled with a sweet and tangy BBQ sauce. Drizzled is an important word in that description. The burger is not coated in BBQ sauce where that’s the only flavor you taste. All of the flavors and textures come together to make this a great burger. The bacon is ridiculously smoky and really brings out the flavor of the beef. The bun also brings a bit of sweet heat as they use the same sweet bun but this time it's flecked with small pieces of jalapeno peppers. Not too spicy, but just right.
We also tried the parmesan and duck fat fries, and I can honestly say that I was not impressed. I found the fries to be overcooked, and really didn’t get anything from the exotic ingredients that I wouldn’t get from any basket of fries. My wife wondered if perhaps the dark color was due to the fact that they use real potatoes which they cut fresh daily -and that she knows potatoes can brown a bit like apples if left out for too long. She found that they were good in ketchup, but alone, they were slightly bitter with a faint burnt flavor.
They also offer a variety of salads, and serve a Sunday brunch. If you are a true burger aficionado as I am, I suggest checking it out.
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