Fat Cow Burger Sunday, Mar 11 2012 

Fat Cow Burger

This week La Cherrista in Charge, Sir Nigel, Dive Bar Girl and her Protector went on separate outings
to the new Fat Cow Burger. Below are their musings.

DBG: Thanks to that Johnny Meatball, Guy Fieri, of Diners, Drive Ins, and Dives, and Adam Richman
of Man vs. Food, America has been demanding a better burger.

The Protector: Fat Cow is BR’s latest attempt to meet that demand. It’s a stylish place with a long bar
and meals served on metal trays. Owner Doug Hosford, an acclaimed Mississippi chef, spent 18
months and tried more than 250 recipes to develop the best burger possible. His wife, Kerry, is a food
photographer, so that accounts for the visual appeal of the restaurant.

Sir Nigel: They did a good job of de-stripmalling the place. Lots of nice wood. They have a very
friendly staff, and coupled with the good bluesy music playing, there was a warmth to the experience.

La Cherrista in Charge: The best thing about Fat Cow is that there are girly options. Sir Nigel always
wants beef, beef and more beef. At Fat Cow, he’s got all the burger options he could want, but I can
still get an amazing salad, or get the sandwiches with chicken, salmon, or Portobello mushrooms
instead. Everybody wins.

DBG: My Napa Burger was wonderful, but I lack the self-esteem to wear a t-shirt that says “fat cow”
on it. Much respect to the employees. I don’t think I could do that if I worked here.

The Protector: The 120 Burger wasn’t up to my expectations. On the menu, the combination of bacon,
Gruyere, caramelized onion and horseradish mayo looked like a winner. But the bacon had way too
much smoke, and coupled with the horseradish mayo, it just overwhelmed the taste of the meat.
That’s too bad, because Fat Cow serves up a nice, peppery, chargrilled patty. I was disappointed with
my parmesan and duck fat fries. They were bland and oily. I’ll probably be back just for the
atmosphere — and the fact that Fat Cow is working on getting a liquor license — and I’ll try a no frills
burger and fries.

Sir Nigel: I chose the Smokestack burger: smoked cheddar cheese, bacon, fried onion straws, lettuce,
tomato, and BBQ sauce. It was fantastic and in my opinion, tops Five Guys. The regular fries were
crisp and tasty. Definitely come hungry.

La Cherrista in Charge: I’m not a burger sort of girl. I had the 120 with chicken, hold the horseradish
mayo. Divine. Super juicy chicken breast. Loved the slightly sweet brioche style bun and I still had
half leftover for lunch.

DBG: Nothing beats a Curbside food truck KGB burger! http://weeatthestreet.com/

The Protector: Curbside burgers are knee-buckling.

La Cherrista in Charge: Next time I’m getting the Grilled Peach salad with salmon and champagne
vinaigrette. Girly heaven!

Sir Nigel: I’ll be back. Next time I’m saving room for a tiramisu shake.

4350 Highland Road

http://www.fatcowburgers.com

cherrythedivebargirl@gmail.com

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Burgersmith–Guest Columnist DBG’s Protector Sunday, Mar 11 2012 

Guest columnist, DBG’s Protector
Burgersmith 3613 Perkins Road

Burgersmith, at Acadian and Perkins, is the latest Baton Rouge establishment playing into the upscale
hamburger culinary trend. This is the second spot for the Lafayette-based chain and it’s surprisingly large inside,
curving around to a nice bar in the back. They’ve got an interesting mix of 10 local beers on tap, including
Burgersmith’s own German lager, a light clean brew. They’ve gone with comfortable functional décor, heavy on
concrete and exposed pipes, with a couple of big screen TVs by the bar.

On my first trip I tried the Smith Burger, which came with a peppery sauce that reminds me of Cane’s sauce. It
was tasty but the meat was a little dry. Next visit, I tried a Filet Burger with cheddar. This is a half pound of
ground beef tenderloin, seasoned with Kosher salt and fresh cracked pepper. This burger was a bit juicier, but a
little underseasoned. However, the quality of the meat shone through. The fries are skin on and better than
average. The prices are a little high. A Filet Burger, fries and a pint of Nola Hopitoulas set me back $16, without
tip.

Burgersmith reminds me a lot of Fat Cow Burgers on Highland. They’re both local restaurants committed to
making premium burgers with similar décor and eye catching graphics, but the quality of food doesn’t quite stick
the landing. While I can certainly see myself eating at Burgersmith again or ducking in for an after work pint, it’s
not the sort of burger that sticks in your mind, like the magical treats they’re making at the Curbside truck.