Haven't seen the date of opening, but so looking forward to it -- despite the misspelling on their menu.
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Although I would hope that a misspelling would never keep one away from good eats.
When I was driving by on Monday - I saw them taking down the sign. Not sure if they were taking it down to put up a lighted version.
They're going to need a bigger sign that the one they had up there before, especially to compete with that gaudy Dollar General sign.
Just giving this a bump since it should be open Monday
Made a delivery there today - opening tomorrow, according to a girl at the hostess stand.
Went there Friday-Was good, but still in the soft opening phase. Good creativity, needs refining.
I went today since downtown was difficult to navigate. I had the vegetarian burger. I had a hard time finding something I wanted to try on the menu. The "burger" was pretty good. Unfortunately, the quinoa, beans, and stuff didn't bind well. My pattie was a more of a pilaf. I ended up scrapping it off the bun and eating as such. I tasted someone's burger. No flavor at all. More importantly, the cook or the server confused medium well with medium rare. Even when the burgers came back they were strangely cool but mostly medium and not medium well. Everyone in my party remarked that the burgers lacked any seasoning. The toppings did not make up for this.
I ate there last night, and I'll definitely be going back. I really like the combination of "foodie" and "burger place" they have going on, with all the avante garde menu items. I had the "wet one," which is a mushroom and swiss with sauteed onions and au jus. It was fantastic.
I can't really offer any rebuttal to estioney's problems though. First, underseasoning. With the mushrooms and the onions, plus the inherent saltiness of the au jus, I can't say how well the pattie was seasoned. Second, the undercooking issue. Mine was cooked exactly how I ordered it, but since I requested med-rare, that doesn't really disprove anything.
I also really liked the atmosphere. It's the kind of place I hope to see more of in Toledo, especially if they could repeat it downtown. Sort of that upscale, swanky feel, along the lines of Table Forty 4.
Just wondering, what is everyone's favorite burger joint in/around Toledo? I'm vegetarian but for that occasional burger so it's gotta be a good one!
And I'll plug Tropics on Sylvania, just wish they'd expand on their toppings.
We like Nick and Jimmy's for burgers, and pretty much anything else on their menu.
We tried Bar 419 last week. The concept is good, but it needs a bit of refining to make everything come together a little better. Perhaps that will come with time. It has potential. The slaws are really good, burger was okay. The banana milkshake was pretty awesome.
I'm confused. What is the name of the place going in across from Sakura on Monroe Street? I thought that was a new upscale burger place. Am I completely off?
there are two, different owners & different names, same idea
Having been to both I'm leaning towards Bar 145 on the food. 419's burger was bigger but 145's tasted better, which isn't surprising considering the ingredients they're using (like cheeses from Zingamen's).
Service at both places leaves something to be desired. The waitress at 145 didn't know their craft beer list (which is a biggie for me) so I asked on their FB page and through email and have yet to get a reply. 419 on the other hand never brought me the beer I ordered and tried to charge me for it anyhow. For now I'll chalk it down to new staff in new restaurants learning their jobs.
I try to avoid new restaurants the first month or two they are open. It takes a long time to work out all of the kinks with servers and the kitchen. Give both the restaurants a while to figure out what they are doing. :)
I wasn't crazy about my burger at 419, but few places actually cook a burger medium-rare. I loved the kim chi and pickled vegetables, which is enough to get me to go back to the place. I think it will be another restaurant where we mostly order off of the appetizer menue (like Beirut).
Mmmmmmmmmmmm............kim chi........love the stuff. The little Asian Market/Korean restaurant on Laskey has some outstanding homemade kim chi.
does "145" grind their own burger? The state minimum cook temp is 155 degrees for hamburger, 145 for steak.
Oh, good grief. Once again, the nanny state intervenes to save me from myself.
Once again, the nanny state intervenes to save me from myself.
Give 'em more time and power and soon you'll legally have to have sushi prepared to a proper internal temperature too...
The "nanny state" has to because otherwise people would be stupid enough to eat bacteria ridden meat. If the ground beef comes from one animal the chances of contamination are quite low. However, in the modern food system, the majority of ground beef in this country contains literally thousands of animals from six continents in each patty, immensely raising the risk of contamination. If you don't heat it to a high enough degree for enough time, the bacteria will not die and if you eat it you might. It's not as though food poisoning incidents tied to ground beef are rare. They come up in the news about 4 times a year and that doesn't include incidents that go under the radar. So yes, "the nanny state" makes some rules so that dumb uninsured people will stop getting sick from eating undercooked meat, going to the ER and driving up health-care costs.
And don't fret, the guidelines for preparing sushi are already quite extensive.
If you grind in house, you'd be OK for steak tartare. Ummmmmmm.
in the old Mustard Seed / Matthews spot near the stranahan theater. in that little strip mall
So yes, "the nanny state" makes some rules so that dumb uninsured people will stop getting sick from eating undercooked meat, going to the ER and driving up health-care costs. - hank
So is the argument to take fire from man cause it burns? How about the lethal 5 gallon bucket because many more children die from drowning than food born illness in the US.
More people are harmed (and healthcare dollars spent) by the chemical filled, trans fat laden snacks that you are allowed to purchase on the food stamp program. Govt. protecting our meat temps but allows our dollars to purchase things Michelle says is "killer food". Pressure restaurants on every single thing you can imagine (cause they can pay the taxes and fines) but lets just hand out Ho Ho's at the door.
As a quick aside just how many other Americans do you think are "dumb" maybe you could just round up all these "dumb" people and put them in special camps where they would never be able to hurt themselves and save your healthcare dollars.
Went to Bar 419 tonight for a drink. Nice bar, diverse crowd, and the food looked and smelled good. I did not order dinner. The are open for lunch 11am every day but Sunday when they open at 2 pm. I asked the bartender if they would open earlier on Sunday during football season, and she did not know.
A band was getting ready to play, and apparently they have music often.
Foodie, if you like kim chi the next time you are at Mac + Tong's ask if Tong has any of her kim chi available! Yum.