Tramonte’s Meat and Seafood
Tramonte’s Burger Poll
A Great Burger?
Or the Greatest Burger?
Okay, it’s not really a poll, I’m just goofing on Colbert.
So, after living vicariously through Jay Ducote’s food blog for months, I finally got my Yankee butt back to Baton Rouge so I could experience these culinary delights that he’s been reporting on for myself, first-hand.
I walked in to Tramonte’s, went straight to the meat counter and said, “This guy I know, Jay, says this place has the best burgers in the world.”
He held my stare for a second, not cracking a smile, and then responded, very seriously, “Your friend is a smart guy. He is absolutely correct.”
We both smiled and I promptly ordered two cheeseburgers, an order of fries, and a six-pack of Harp. That’s right, a 6-pack of beer, at the butcher shop! I was like a deer in headlights when he asked if I wanted something to drink. I’m staring at a floor-to-ceiling cooler filled with craft and other quality beers that spans almost half the width of the room. He must have snapped his fingers or something, because the fog began to lift and I managed to stutter…h h h a r p, please, sir.
Where I’m from (Upstate NY), butcher shops and seafood markets are boring. Cold steel boring. Bloody white smock boring. Then more cold steel to seal the deal in case you were’t asleep yet.
But Tramonte’s is different. Like, ‘holy crap’ kind of different. It’s the kind of place you want to tell everyone about but at the same time you want to keep it to yourself because it’s such a jewel and you don’t want it to change.
I turned around to find a table and see, coincidentally, deer in headlights. There’s about a half-dozen taxidermied deer along the wall, in addition to a moose or something, and other various critters. I hope that this place will have fresh venison and other exotic (to me) game at the butcher shop when in season, that would be awesome.
I crack a beer from my 6-pack with my car keys and I’m just taking in the scene. A small grocery selection, frozen foods, Louisiana hot sauces and other regional specialties, Cajun sausages, etc. Lots of eye-candy for this foodie. I wanted to try them all. I told my wife, “The only way this place could be any better is if they had free WiFi so I could bring clients here for lunch meetings.”. Yep. Check that off the list, too.
And then the burgers. Wow. Uhm, huge.
There must be at least 16 ounces of prime steak-burger there, but surprisingly, it was tightly-packaged within a nice bun, sliced in half for my convenience. Not messy at all to eat. I’m not even sure how they cooked these bad-boys so fast as they were almost 2 inches thick. Perhaps a broil then off to the grill for finishing and some char? And oh, the char, this burger had a great backyard-style charring, just as Jay described. Loved that, too.
Overall though, I’m going to have to say this was a great burger, and not the greatest burger. It was perfectly done, it was enjoyable to eat, perfectly seasoned, and full of flavor, to be sure. But I’m a purest. My favorite burgers are made with only three ingredients. Beef. Salt. Pepper. I would classify the Tramonte’s Hamburger as a ‘specialty burger‘; one that I love, but only have when I get that special craving.
Will I be getting another one soon? Yep, you betcha. But I’ll still be on the lookout for the greatest burger in my book.