K and I showed up at the new Columbia BGR on opening day. The place was pretty well-attended, both with friendly cashiers and happy diners. Since we’d already been to another BGR location, where I’d tasted (and loved) their classic burger as well as their Cuban, both of us opted for a new experience: the mushroom-and-onion Wellington, with a side of rosemary fries. (We made the cashier’s day, apparently, because he got to push the “repeat order” button.)
I like BGR’s philosophy of cooking the burgers to order, and using beef that is hormone-free and grain-fed. I was disappointed, however, in the Wellington; I can see the appeal of the caramelized onions and the mushrooms, but for me, the blue cheese was so strong that it basically took over the flavor of the meat. Oh well, I’ll try something different next time. (If you like blue cheese, though, then the Wellington is for you!)
We’ll still be back; K wants to try the lobster roll and I’m looking forward to the asparagus fries. The potato fries were delicious: hot, crispy, and fragrant with rosemary. Also, K got to play with the customize-your-own-soda machine, so I’d call it a win.
A note on doneness: BGR’s definition of medium rare was just a bit more red inside than I had been expecting. I’ll eat rare meat (I’ve had tartare), but for a burger, I prefer a bit more in the way of texture. Next time, I’m ordering medium.