Even More Fun Playing With Burgers etc. at Michael Symon's B Spot

The above image, I hope, conveys why I am writing about B Spot for the third time in a little over a month. Since B Spot is so convenient to my office, it has become my new "go to" lunch spot! And I have yet to eat a bad morsel of food or to experience anything less than stellar service there. And so - the latest goodies sampled:

Sriracha Wings

We enjoyed these spicy treats on Bob's birthday. These wings are probably the spiciest item on the B Spot menu - but there is flavor and texture in addition to the heat. Though the skin is crispy, is it not at all greasy.

Chili Cheese Fries - scallions, cheddar

 

The chili is very tasty, with a lot of seasoning and a very modest chile bite. The portion is enough appetizer/side for 3-4 people. After sharing it with my dining companion, the leftovers made a complete lunch for me the next day!

I remain addicted to the B Spot onion rings - they actually stay together when you bite into them!

Onion Ring Cross Section

And you haven't had too many bourbons - there was an extra strip of onion ring across the middle of this one - but it cut so nicely and showed the inside of the ring so well, I decided to use the photo anyway.

Lime & Cilantro Wings

 

The perfume and taste of fresh garlic complimented the gently Southeast Asian flavors of these wings. The incredibly moist, tender chicken meat inside contrasted beautifully with the crispy-crunchy skin.  I can't wait to try the third wing variety (roasted garlic & parm).

And now - the burgers:

Bacon Cheeseburger lettuce, tomato, onion, bacon, cheddar cheese

Bob's birthday dinner - and he loved it! Here's one of the same flavor that I enjoyed for lunch:

I am becoming more enamored of this bun the more I eat it. As I understand it, it is custom made for B Spot by Cleveland's Orlando Baking Company. It is lightly toasted, and stands up well to most of the burger toppings (lets face it, some of them are going to make any bread mushy - hello, cole slaw). The bun is a fine supporting cast member, holding its own, but allowing the burger to remain the star of the sandwich.

Going back to Bob's birthday dinner - I opted for the Thin Lizzy, sans pickles.


Thin Lizzy burger with caramelized onions, cheddar, mayo, hold the pickles





Note that the meat was cooked to a perfect medium-rare. Loved the caramelized onions! Here is a dining companion's Thin Lizzy with the pickles, but without the mayo:

 


Red Hot burger with pulled pork, pickled tomato, hot peppers, pepperjack cheese, sriracha mayo 

 

 

This is one of only two burgers on the menu that is intended to be spicy, and it is modest on the heat scale. But that's fine with me - there are lots of incendiary options available on the pickle bar and the condiment rack for the ultra-spice heads among us - IMHO, too much fire would drown out that lovely meat. I found the heat level just right, so I could get a Scoville tingle, but still appreciate the flavors of the pulled pork and medium-rare beef.

Today's burger was the Fat Doug:


Fat Doug burger with coleslaw, pastrami, swiss, mustard 

  

 

Though I was craving the cole slaw (which I'd sampled on my first visit, atop the Symon Says burger), and I was intrigued to taste the pastrami, I had my doubts about ordering this. I'm not usually a big fan of Swiss Cheese, and I usually despise mustard on a hamburger (though I'd normally put mustard on pastrami). I couldn't see changing or leaving off the cheese, or taking off the mustard, though - I wanted to taste Michael Symon's vision of this sandwich without messing with it. So, I took my chances. I was rewarded.

I just love it when a chef takes an ingredient I usually don't care for and makes it yummy. The Swiss cheese definitely imparted a more noticeable flavor twang than another cheese might have - but it combined nicely with the creamy cole slaw and the zippy pastrami and it wasn't overly strong. The pastrami tasted wonderful, and added some smooth mouth feel to the sandwich - and the mustard did indeed compliment it. A dab of Lola Ketchup on the underside of the burger - and dang if it didn't all work together just nicely for me. It was the kind of food that makes me go "uhmmmmmmm" - and I like that.

And so, the third B Spot post comes to an end. Thank you for indulging me. My dining companion today liked his brat better than his burger, so the praise for B Spot is certainly not universal. But I'll be back, and I'll be packing (the camera) until I've played my way through at least most of the menu (you can click here if you want to see someone crazier than I (just kidding Dave!) cooking his way through Michael Symon's entire cookbook, Live to Cook; I'm just  hoping to eat my way through the B Spot menu). So far, to my palate, it's all been fun.

May the New Year bring you wonderful food to play with!

More Fun Playing With Lunch at Michael Symon's Bspot

My friend Edsel remarked to me that since we had tried the burgers at Bspot on Monday, we needed to return later this week to try the brats! (Remember, the "B" stands for Bar Snacks & Sides, Big Salads, Bad **s Shakes, Burgers, Bratwurst, Bologna (& Other), Beer and Bourbon.) I can never argue with logic like that, so today, three of us returned to Michael Symon's new restaurant in Woodmere Ohio to sample the brats (the third person hadn't been there yet).

While waiting for everyone to arrive, I got another perspective on the shiny motorcycle remnants hanging over the bar area:

I also checked out the pickle bar - something new (and cucumbery) had been added, and I felt obligated to get a blur-free shot of the other cucumber-based pickle, which hadn't come out well my first visit:

Sweets

 

Pickle I blurred on Monday.

All three of us opted for brats:

Clevelander brat with coleslaw, hot sauce, fries

Edsel enjoyed his choice.

 

Stadium Style brat with caramelized onions, stadium mustard

Both Kay and I selected this combination. The caramelized onions were perfect, and the veal and pork based-brat was very tasty. The only weak link in the sandwich (indeed, the only weak link I've yet discovered at Bspot) was the bratwurst's bun. There was nothing wrong with it - but  it was nothing special. And it really didn't hold together well enough to eat the sandwich as a sandwich.

 

Any shortcomings in the bun were more than amply compensated for by the amazing onion rings:

Michael Symon has said that with Bspot he was shooting to produce the best burger in America (which he may well have achieved; see my last post). I don't know if he realizes it, but he may have also created the best onion ring in the land! The tasty breading actually stays connected to the onions inside (how many times have you bit into an onion ring and the onion came out in a big hunk, leaving an empty ring of greasy breading?). Speaking of grease - I know there must be some on these onion rings, because my fingers left grease stains on my napkin - but darned if I tasted any grease or felt it in my mouth while munching these. Amazingly - the smaller rings were actually the best ones!

Think the fact that they are fried in pork fat has anything to do with how luscious they are?

Lola Fries

  

Chips parmesan fondue, rosemary

I don't think I'll ever tire of this re-run.

 

Simply marvelous - cheesy, creamy goodness against perfectly crispy chips.

One reason for selecting the less-intense brat (as opposed to the massive burger) was to ensure I'd have the space on my plate and in my tummy for some of those fabulous pickle-bar goodies!

 

Sweet Pickled Green Tomatoes, Hot Pepper Relish, Hot Pepper Ring, Jalapeno Relish

Uh, Mr. Symon - I'll have a gallon of those pickled green tomatoes to go . . . they are THAT good. In fact, those tomatoes, and the onion rings (and the re-run of the chips and cheese fondue), were the most amazing things I tasted today. Sorry that the brats were "only" delicious; not everything can realistically rate an "amazing."

Pickled Onions

I got these after I finished the caramelized ones on my brat. While nothing could touch the flavor and crunch of those green tomatoes - these pickled onions will definitely satisfy an onion craving!

And so, having played with two lunches at Bspot, I can only say that I expect to spend wayyyy too much time there in future weeks and months. While the brats will not dazzle you the way the burgers will, they are solidly tasty and expertly cooked, and a more than ample portion at $5-6 each.

Oh - and I tasted the Lexington Brewing Co., Bourbon Barrel American Strong Ale, Kentucky on draft- it was pretty darn amazing, rich and malty, with a few banana notes even though it isn't a wheat beer. I neglected to mention on Monday that I tasted two of Bob's beers - the Bells, Best Brown, English Brown, Kalamazoo, Michigan, on draft, and it was terrific, and the Great Divide, Hibernation, Old Ale, Colorado,  also on draft, which was even tastier for a malt-head, but very strong for someone who had to drive back to work and then actually work (hence, I enjoyed but a taste).

BSpot is turning out to be everything we'd hoped it would be and more - meticulously crafted comfort food at a comfortable price, with beverages matched to the menu. One can indulge the food funny bone in burgers, brats, and other delights without breaking the bank - can't wait for my next visit!

Fun Playing with Burgers at Michael Symon's Bspot

Today was opening day for Iron Chef Michael Symon's newest venture "Bspot" in Woodmere, Ohio. According to the menu, the "B" stands for Bar Snacks & Sides, Big Salads, Bad **s Shakes, Burgers, Bratwurst, Bologna (& Other) and Beer. I have it on good authority that Bourbon also counts. Once I received confirmation that today was the opening, I was determined to sample the wares at lunchtime, and hoped to lure some of my colleagues from the office to join me. Three office-mates took me up on it, together with Bob and our good friend Edsel (who was gallant enough to arrive just before they opened at 11am to ensure we'd get seats).

The little spot that houses Bspot used to hold a Stone Cold Creamery, which was not an eat-in type of place. Bspot  is cozy. Other than one banquette with tables that can be moved together, (or apart) the booths and rounds hold 4 people each (a booth might hold a couple more folks - if they were dedicated salad eaters). Since we had six people in our lunch party and the banquette was already occupied, we took over a corner of the concrete bar.

An homage to the "B" that is beer is on one of the walls.

Michael's wife Liz, who was running the front of the house today, also shared with us the reason why the "B" also looks a lot like the number 13 - because that is the Chef's lucky number.

Another wall features a blackboard containing the rules, as Symon Says:

If this is hard to read - there is a card containing all of this information at the tables and on the bar:

 

We all chuckled when we read it - our kinda place!

Looking out into the dining room from the bar, a condiment bar beckons:

 

It figures that the relish made from cucumbers would get the blurry treatment. Sorry.

 

Bob tasted one of the pickled jalapenos, and was surprised to taste that it was obviously house-made. I was not surprised by this; I would expect nothing less from the Symon crew!

While we waited for Anna and Bernie to arrive, I was impressed with the efficient service I saw, and particularly with this POS toy:

I'd never seen a wireless electronic POS system before - cool!

Returning to the bar, I noted the condiment racks (identical racks are also on the tables).

 

Also in the "cool" category - the communal paper towel holders:

Looking up, we noticed a collection of motorcycle parts forming part of the decor:

Looking into the semi-open kitchen:

Wonder what they use that for? No way to ask the Iron Chef, though - he was hard at work on the line:

But now - enough about the decor and the accoutrements - what about the food? Well, as Symon Says, there are no "courses" - food is served when it is ready; all of our food hit the table (or bar) at the same time.

Chips, parmesan fondue, rosemary

 

We shared these with our fellow diners and everyone thought they were amazing. Though the cheese is described as parmesan, there is definitely a hit of mild bleu cheese in the dip also. The cheeses and seasonings were perfectly balanced, and the freshly fried chips made a worthy foil. My husband, an avowed carnivore, declared that a serving of the chips and dip, together with a green salad, "would make a perfect meal." I'd have to agree.

 

Chick Magnet: crispy chicken with avocado, arugula, tomato, mayo

Kim, who told us she usually doesn't like breaded chicken, pronounced her lunch delicious.

 

Yo! burger with fried salami, coppa, hot peppers, provolone, shasha hot sauce

Bob's choice, like all five burgers our party ordered, was cooked to a perfect medium. I thoroughly enjoyed my taste!

 

Symon Says: burger with bologna, coleslaw, whip sauce, american cheese

 

 

Edsel and I both opted for Symon Says - it just seemed so appropriate for the opening service! And we agreed that it was an amazing burger, though I would have liked the bologna to be a little more grilled than it was - a minor quibble - it just got a little lost in the lusciousness of the burger. The cole slaw was fresh and creamy, and the "whip sauce" impressed even this mayonnaise lover/Miracle Whip hater. Because my burger was so messy to eat, I couldn't really put it down - I finally gave the last bite to Bob, as I realized we had both been enjoying our burgers so much that we hadn't shared yet! He remarked that as much as he liked his burger, he liked mine a little better - and I thought the same of his once I got a taste!

For a photo of the Thin Lizzy burger with caramelized onions, cheddar, mayo, pickles, which Anna enjoyed, please see Edsel's photo here. Anna and Edsel also ordered the Lola Fries, which are pretty identical to the fries served up at Symon's Lola and Bar Symon; I didn't get a photo. However, I could not resist snapping this version of the fries, from across the bar:

Porky Fries: pulled pork, whiz, pickled chilies

We could smell this dish from the pass as it was being finished - even though we were stuffed, it almost made us hungry again!

The beer selection is terrific - a couple of our party indulged, but the working stiffs stuck with water or iced tea, which was very tasty. Like Bar Symon, Bspot offers a glass of Pabst Blue Ribbon for $1 - I haven't seen beer for a buck since I was in law school! Other choices are also very reasonably priced. The wine list is small, with five choices, four of which are available by the glass at $6-8 per serving.

Prices are extremely reasonable for the large portions of incredibly fresh food - burgers range from $5.50 to $11, the other sandwiches from $5 to $8. The small room got crowded and loud (as might be expected)  - but it never got too loud. And - especially noticeable after a recent Cleveland  Food and Wine Forum discussion on the subject - NO tvs were in the house.

Bspot is a place to play with great food and drink.  Sam and Aaron took great care of us at the bar; I'd feel comfortable spending my lunch time there any time. Though the restaurant was slammed, the atmosphere remained relaxed and tables turned regularly so all could be accommodated throughout the lunch period.

Though the concept of burgers, brats, sandwiches and salads may not sound especially special - Michael Symon and his team have taken a seemingly basic idea to a very sophisticated level with great ingredients, personal touches, and the love of food that they bring to all of the Symon restaurants. I welcome Bpsot to my neighborhood, and look forward to working my way through the menu! Who's up for a brat?