burger The kings

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Graeme Phillips

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

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