Fo­cus on great food at burger joint.

Snappy Tomato No-frills charm makes food the main at­trac­tion

Evening Express (City Final) - The Guide - - LET’S PARTY - By David Ewen

Rachel Richard­son, 19, shop as­sis­tant, Torry Alex Mat­teo, 24, tourism of­fi­cer, Hatton Matthew Smith, 22, law stu­dent, New­machar

AD­DRESS: IT WAS truly snappy de­liv­ery for our de­li­cious 10in piz­zas or­dered on­line. The Chicken Feast was topped with Mex­i­can and ca­jun spiced chicken (£8.95) while the South of the Bor­der had pep­per­oni, chilli beef, green pep­pers, Mex­i­can spiced chicken and Jalapeno pep­pers (£9.55).

THE best burger I’ve ever had was a half­pounder, served in a Bos­ton bar, which didn’t come with a wel­ter of sauces or gar­nish. Pat­ted into shape be­fore my eyes, it was served up with noth­ing fancier than a slice of gherkin in the bun. The bar was famed for its burg­ers: a puck of

AD­DRESS: OPEN­ING TIMES: Sun­day to Thurs­day, 11.30am to 10.30pm Fri­day, 11.30am to 11pm Satur­day, 11am to 11pm FOOD: SER­VICE: AT­MOS­PHERE: lean steak mince, dense enough to fit into your palm. The hand­made burger Co, which has a home in Aberdeen’s Union Square, takes the same ap­proach. Its burg­ers are also made from scratch. The meat is prime Scot­tish beef. The cows, ac­cord­ing to the ta­ble-top lit­er­a­ture, are grass­fed – 167lbs of the green stuff a day. Much the same ap­proach is taken with the other food on of­fer, ev­i­denced by the 25kg bags of Maris Piper tat­ties sitting at the en­trance. I guess some peo­ple might pre­fer that to a freshly-slaugh­tered cow. Hand­made, then, re­lies on the qual­ity of its in­gre­di­ents. There’s a sprin­kling of funk­i­ness about the com­pany too. The lit­er­a­ture looks hand-writ­ten and car­ries an in­vi­ta­tion to text your feed­back di­rectly to the owner. The in­for­mal­ity ex­tends to the way you or­der, which you do at a counter. That means you don’t have to wait for ser­vice. On the down­side, it can mean queu­ing as you’d do in a take-away. I or­dered the Clas­sic, the most ba­sic burger pre­sen­ta­tion. It came with mayo, rel­ish and salad. I wished I’d asked them to leave sauce off, not be­cause they made the bun a lit­tle soggy, but be­cause they weren’t needed – these are burg­ers to be en­joyed for their whole­some taste. My wife de­scribed them as “meaty” – and her sur­prise said plenty about what’s now ac­cepted as a burger across the coun­try. Hand­made’s are noth­ing like the rub­berised dis­cus of meat peo­ple rou­tinely set­tle for. It doesn’t cheat chil­dren of qual­ity food, ei­ther, of­fer­ing ju­nior-sized burg­ers. For all its cham­pi­oning of pure beef, hand­made isn’t ready to send its burg­ers into the world wear­ing noth­ing more than gherkin. There are around 20 dif­fer­ent burger meals – hot chilli, av­o­cado and ba­con, and so on. Chicken is done in sim­i­lar ways, and there are also fish cakes. My wife picked the Mi­lano

I went to Chiq­ui­tos in Union Square on Satur­day. I have been a few times and had the quesadillas. I had cala­mari and pasta al­fredo with white wine in Rus­ti­cos. It is the best Ital­ian in Aberdeen. The bar­be­cue ribs in Frankie & Ben­nys are re­ally good. The food keeps me com­ing back.

Kingswells Vil­lage Cen­tre, Kingswells

First Level Mall, Union Square, Aberdeen

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