burger The kings
IT’S a bit disconcerting to walk into a full restaurant and find you’re the oldest person in the place. Not only older, but decades older, twice as old as the next oldest – and then some.
But that was OK. Eating here, I soon felt like a kid again. Except in my day a burger, was a burger, was a burger and there was no such thing as a Ferrero Rocher milkshake.
To say the place is “hip” or “cool” would probably just show how totally unhip and uncool I really am.
Rather, it’s “awesome”, agreed two young things at the next table as they unskewered and began to chomp into their mountainous Chip Chip burgers. That’s chicken burgers, for you uninitiated – as opposed to Moo Moo burgers, Baa Baa burgers and, imagination failing, plain old Vegetarian burgers.
Burgers, it seems, have become the latest big thing around town.
Burgers, it seems, have become the latest big thing around town
And burger “restaurants’’ probably represent the ultimate in the democratisation of public eating, a process towards more casual, informal dining that’s been slowly evolving since the ’ 90s.
And, in this respect, The Burger Haus has nailed it.
You enter, pick up a menu from the pile in an old suitcase near the door, order at the counter, receive an order number burnt into a wooden spoon, pick up your own cutlery, napkin, water glass and water bottle, choose a table inside or outside and take a seat.
It’s decidedly a next- generational thing, owned and run by a next- generational hospitality team – Aaron Brazendale, nephew of Angelo and Dom Fraraccio of restaurants Da Angelos and Paesanos respectively, Fabio Di Tommaso, lookalike son of Maldini’s Bruno, and Ken Chong, formerly of Jackman and McRoss.
The three friends bought Marti Zucco’s Pizza restaurant about two years ago and then Segreto last year, turning it into The Burger Haus in October.
And, with 22 different burgers, plus salads, snacks, desserts, milkshakes, specialty shakes, a serviceable, well- selected wine list and a choice of 23 local, mainland and international beers, “awesome” is probably the right word to describe the size of their menu.
From the Moo Moo options, I chose the Haus Burger, consisting of a still- moist beef pattie, a couple of bacon strips, an egg, onion rings, cheese, a caramelised pineapple ring, dill pickles, lettuce, tomato, mustard mayo and tomato relish. At $ 15.50, it was a generously proportioned meal- in- one.
Five mildly spicy, fall- off- the- bone- tender pork ribs were also an enjoyable snack.
But what most impressed me about the quality job the kitchen was doing were the side serves of Haus onion rings and chips, the onion ring batter beautifully crisped in
SHAKING IT UP: Above. The Burger Haus owners, from left, Ken Chong, Fabio Di Tommaso and Aaron Brazendale left, order numbers are burnt into wooden spoons; below, a range of fresh ingredients are used in their 22 different burgers; and opposite page, a Ferrero Rocher milkshake and a Haus Burger.
Pictures: KIM EISZELE
THE BURGER HAUS 364a Elizabeth St, North Hobart Licensed Takeaways Monday to Thursday, 11.30am- 9.30pm Friday to Sunday, 11am- 10pm No bookings 6234 9507