Photos by Kit Farman: http://www.kitfphoto.com
This month’s burger club event was hosted by Spiga (1305 Locust St)! Spiga is a newish place not too far from broad street located in center city. The first thing you’ll notice about this place is that you need to enter through a door that goes through a hallway on the side of the restaurant. I kept thinking how silly that whole thing was, who approved that design? It makes for a cool image from the street though, all you see is people eating inside, no hostess station or anything like that. The interior is very warm and welcoming with exposed brick and reclaimed wood all over the place. It has a very cabin-in-the-woods feel to it – excellent for a chilly fall night.
Shortly after everyone arrived (on time!!) we ordered. It didn’t take too long for the parade of burgers to reach our table. This isn’t one of those skyscraper burgers, it sits quite comfortably on a little rectangular plate accompanied by a handful of shoestring fries. Topped with bacon and goat cheese, this is not your average burger. It might take a few bites to get a good taste of the goat cheese but when you do you’ll be in heaven. The fries were really hot and good. I know this probably isn’t the best thing to say but the fries tasted like those from McDonalds (and that’s NOT a bad thing at all, IMO).
The burger can only be described as “sweet” which is a really unusual thing for a burger. The sweetness is mostly due to the Onion Mostarda. I didn’t even know what a “Mostarda” was until I got into a conversation about it with someone. Turns out it’s an “Italian condiment made of candied fruit and a mustard flavored syrup” (Wikipedia) it doesn’t really taste like mustard and I would go so far as to say you don’t even really taste it all that much. The Mostarda subtly adds a beautiful sweetness that pairs perfectly with the goat cheese and bacon. It’s pretty evident that someone took some good time in dreaming up this combo.
The staff was very friendly and the burgers were all delicious. I ordered mine medium rare and while I understand it’s VERY hard to deliver 20 burgers at the same time at exactly the right temperature, mine was a little overdone. I really like that red juiciness, it’s the only way to really evaluate the quality of the meat. Otherwise my complaints are minimal. The burger club members similarly loved their time here. The only thing many people wanted was MORE, more fries, more cheese, more “oomph” if you know what I mean! This is definitely not a burger to miss. I wish more restaurants would try to put goat cheese on burgers, I know it’s a pretty expensive cheese but people LOVE it!
Thanks to everyone who came, can’t wait for next month! Stay tuned on the facebook group to see where we’re going!! See you then!